1. Crank your oven to 350°F (180°C) and generously grease a donut pan with cooking spray—don’t be shy, or they’ll stick.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined and there are no clumps. Make sure everything is evenly distributed.
3. In a separate bowl, whisk together the apple cider, eggs, yogurt, melted butter (make sure it’s not hot), and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should still have a few small lumps—don’t overmix or your donuts will be tough. This is crucial for tender donuts!
5. Spoon the batter into a piping bag or a gallon ziplock bag with one corner snipped off. Pipe the batter into the prepared donut pan in a continuous circle, filling each cavity about 2/3 full. They’ll puff up as they bake.
6. Bake for 10-12 minutes until the tops spring back when touched lightly and a toothpick inserted comes out clean. Don’t overbake or they’ll be dry. Start checking at 10 minutes.
7. Let the donuts cool in the pan for about 5 minutes—they’re too delicate to remove immediately. Then carefully turn them out onto a wire rack.
8. While the donuts are still warm (this is important for the coating to stick), mix together the cinnamon and sugar for the coating. Gently press each donut into the mixture, coating both sides. Alternatively, you can brush them with melted butter first, then coat in cinnamon-sugar for extra flavor.
9. Serve warm with hot coffee or apple cider and enjoy every cozy, spiced bite! These are best eaten fresh but keep for 2 days in an airtight container.

Nutrition Information (Per Donut):

• Calories: 165
• Carbohydrates: 30g
• Protein: 3g
• Fat: 4g
• Fiber: 1g
• Sodium: 210mg
• Sugar: 16g
• Calcium: 6% DV
• Iron: 6% DV

These donuts provide energy from carbohydrates and contain less fat than fried donuts, making them a more reasonable fall indulgence you can feel okay about enjoying.

Notes:

• Seriously, use fresh, unfiltered apple cider from the refrigerated section—not clear apple juice. The flavor difference is massive.
• Don’t overmix the batter! Stop as soon as you can’t see dry flour anymore. A few lumps are perfect and mean tender donuts.
• Grease that donut pan generously—I use cooking spray and haven’t had sticking issues since.
• These are best coated in cinnamon-sugar while still warm so it sticks properly.
• Every oven is different, so start checking at 10 minutes. Overbaking makes them dry and crumbly.

Storage Tips:

Store apple cider donuts in an airtight container at room temperature for up to 2 days. Don’t refrigerate—it makes them dry and stale faster. If they lose freshness, warm in the microwave for 10 seconds or in a 300°F oven for 5 minutes. For longer storage, freeze uncoated donuts wrapped tightly for up to 2 months. Thaw at room temperature, then warm and coat with cinnamon-sugar before serving.

Serving Suggestions:

• Breakfast Treat: Serve warm with hot coffee or tea for a cozy fall morning
• Afternoon Snack: Enjoy with hot apple cider for the ultimate autumn experience
• Brunch Spread: Add to a fall brunch table with other seasonal treats
• Gift Giving: Package in cellophane bags tied with ribbon for homemade gifts

Mix It Up (Recipe Variations):

Maple Glazed Apple Cider Donuts: Mix 1 cup powdered sugar with 2 tablespoons maple syrup and 1-2 tablespoons milk, then dip cooled donuts for a sweet glaze.

Spiced Apple Cider Donuts with Caramel: Increase cinnamon to 1.5 teaspoons and drizzle cooled donuts with store-bought caramel sauce for extra indulgence.

Plain Cinnamon Sugar Donuts: Replace apple cider with milk for quick breakfast treats that focus on that classic cinnamon-sugar coating.

Bourbon Apple Cider Donuts: Add 1 tablespoon bourbon to the batter for deep, complex flavor that pairs perfectly with coffee—adults only!

What Makes This Recipe Special:

These baked apple cider donuts honor New England orchard traditions while making them accessible for home bakers without deep-frying equipment. The combination of fresh apple cider with warming spices creates that nostalgic autumn flavor that transports people back to crisp October days at apple orchards. Unlike fried donuts that rely heavily on oil for richness, baked versions let the apple and spice flavors shine more clearly while producing a tender, cake-like texture. Using both granulated and brown sugar creates complex sweetness with caramel undertones, while yogurt adds moisture and subtle tang that prevents these from tasting one-dimensional. The simple cinnamon-sugar coating is classic and perfect, creating textural contrast without overwhelming the apple cider flavor that makes these special.