Apple Cider Doughnuts

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These baked Apple Cider Doughnuts are a great breakfast treat. Apple Cider Donuts are dunked in a light cream cheese cinnamon glaze.

apple cider doughnuts with cinnamon cream cheese glaze

When I was growing up, Sunday mornings were all about donuts. I remember hopping in the car to accompany my Dad to Winchell’s, where we’d choose a variety of donuts to bring home to the family. Personally, I liked the maple bars, old-fashioned and anything with pink icing or sprinkles. As a girl who is more often than not watching her calories, I don’t visit too many donut shops these days. Instead I do things at home, like make these baked Apple Cider Doughnuts.

preparing donut pan

The pans are lined with nonstick spray and a sprinkle of sugar. I invested in some donut pans, but something tells me they’d bake up just as well in a mini-muffin pan.

Apple Cider Doughnut Batter in the donut pan

I made a few big donuts and lots of little ones. Be careful not to fill the batter to the tops of your donut pans or you’ll lose the hole-in-the-middle when they puff up while baking ? Uh, yeah… that happened to some of mine.

Apple Cider Doughnuts with no glaze

They’re pretty good on their own without any adornments.

Apple Cider Doughnuts dipped in Cream Cheese cinnamon Glaze

Apple Cider Doughnuts are even better dunked into glaze. This glaze is a simple mix of powdered sugar, light cream cheese, cinnamon and milk.

Apple Cider Doughnuts

Place them on a rack to let the icing set.

Apple Cider Doughnut with a bite out of it

They’re ready to eat when you are. The texture of these is a bit different than regular, full-fat, evil donuts… kind of an airy cake texture.  I think they are best eaten the day they are made.  My son would disagree and tell you that day-old leftovers are just as good!

Apple Cider Doughnuts

For the chance to eat a doughnut when you're having to watch your calorie intake, this baked version is quite the treat. You will need a mini doughnut or bundt baking pan with 12 cavities or a 6 cavity doughnut baking pan for this recipe.
Yield: 12 large or 24 mini donuts

Prep Time: 25 minutes

Cook Time: 12 minutes



  • granulated sugar for preparing pans
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 large egg, beaten
  • 2/3 cup packed brown sugar
  • 1/2 cup apple butter
  • 1/3 cup pure maple syrup
  • 1/3 cup apple cider
  • 1/3 cup plain nonfat yogurt
  • 3 tablespoons vegetable or canola oil

Optional glaze:

  • 2 ounces light cream cheese
  • 1 cup powdered sugar
  • dash cinnamon
  • nonfat milk
  1. Preheat oven to 400°F. Coat pan with nonstick spray or oil. Sprinkle with sugar, shaking out excess.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half of the batter among the cavities in the prepared pan, spoon about 2 generous Tbsp. of batter into each cavity. Don’t fill them to the top or your doughnuts will lose their holes when the batter puffs up while baking!
  3. Bake 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.
  4. Glaze your doughnuts, if desired. Sift 1 cup powdered sugar and mix w/ 2 ounces light cream cheese, a dash of cinnamon and enough nonfat milk to create a spreading or dipping consistency. Dip tops of doughnuts into the icing, then set right side up on a rack to let the icing set.
  • Nutritional Information per serving (Serving size: 1 mini donut (no icing) Calories: 106, Fat: 2g, Saturated Fat: .24g, Sugar: 10.64g, Fiber: .5g, Protein: 1.5g, Cholesterol: 9mg, Carbohydrates: 20.27g
  • Weight Watchers POINTS per one mini donut (no glaze):  Freestyle SmartPoints: 4, Points Plus Program: 3, Old Points Program: 2
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Lori Lange of Recipe Girl

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  • Dinah C Alsford wrote:

    Please advise me – what is apple butter; peanut butter and almond butter I know, but have never met apple butter.
    Also we don’t have non-alcoholic cider in UK, can I use apple juice?

    • Lori Lange wrote:

      Yes, you can use apple juice. In the USA, you can find apple butter, pumpkin butter– things like that with jellies and jams in the market.

  • Kim wrote:

    Any substitution for the apple butter?

    • Lori Lange wrote:

      I don’t think so– that’s what makes these doughnuts have their apple flavor!

  • Vicky wrote:

    Wow best baked doughnuts. Ever I thought they would be to sweet but they were perfect thank. You

  • Haley @Cupcakes and Sunshine wrote:

    ohhh my. These are perfect for the season! Mmmmm! I love baked donuts 🙂

  • Jenny Flake wrote:

    WHOA!! These babies need to be mine!

  • recipe books wrote:

    Yummm that looks so good 😛 thanks for sharing with us 🙂

  • Alisha wrote:

    Can you use whole wheat flour for this recipe?

    • Lori Lange wrote:

      I’d try it with half whole wheat. Generally replacing a recipe entirely with whole wheat doesn’t always work out so well.

  • Patty Walker wrote:

    No frying?? This is wonderful! I love making homemade doughnuts (apart from the mess and calories) I haven’t made them in years so this will be a very welcomed treat!

  • Chris @ TheKeenanCookbook wrote:

    My mouth is watering – you are so evil sharing this during breakfast time (Though to be fair, I’d be dying no matter when I saw it). I especially love, besides the gorgeous mouth watering photo, that this has weight watchers points with it. Happy Sunday!

  • Theresa wrote:

    Thank you Lori for sharing this delicious donut recipe. We just made our first batch and started devouring them as they came out of the oven. I made these for my toddlers, so I substituted 2 C all-purpose for 1 C all-purpose and 1 C whole wheat pastry flour. They were so light and sweet, my husband didn’t even know that they had whole wheat flour in them! I also made 24 with the sugar coating and 18 without (your sugar coating is definitely more tasty). We didn’t add the icing, although it does sound delicious.

  • Samantha Bartels wrote:

    I have only had apple cider doughnuts a couple times, and i think they r awesome. I first had them at an apple orchard and was hoping to find a recipe for them. Thank you so much.

  • Brenda T.@MealPlanningMagic wrote:

    These look delicious! I’ve been looking for baked donut recipes and will be adding these to my to-try list soon.

  • Lauren wrote:

    I adapted a recipe from Eating Well that was similar to this one – and they came out great! Gotta love a healthier spin on a seasonal favorite :).

  • sugar wrote:

    Shut the front door! I usually spend 5 points on Fridays for the apple cider donuts from the bakery. No more!

  • maris wrote:

    I can NOT believe you have a donut recipe here that comes with Weight Watchers points. You’re my new blog-idol 🙂