A warm, cozy fall treat that feels like a hug in every bite.
INTRODUCTION
Apple Cider Baked Doughnuts with Maple Glaze are soft, spiced, and easy to make at home. These baked doughnuts use boiled cider to give a bright apple taste and a tender crumb. They bake in a pan, so they are a lighter option than fried doughnuts. With a simple maple glaze, these treats are sweet but not heavy.
This recipe can be a healthy version of a classic treat when you make smart swaps and control portions. If you want a warm drink with them, try the simple spice notes in this recipe alongside an apple cider latte for a matching fall pairing like the one in this spiced apple cider latte recipe spiced apple cider latte idea.
WHY YOU WILL LOVE THIS RECIPE
You will love these doughnuts because they are quick to mix and bake. They are a great option for busy mornings and are great for meal prep when you plan portions. This is a lighter option compared to fried doughnuts, and with a few swaps you can make a healthier version. For people watching calories, you can lower sugar or use smaller doughnut sizes for good for weight loss plans. They store well, and you can freeze extras for later.
These doughnuts pair well with simple drinks. If you like a cold apple drink, try an apple and ginger refresher to go with them for a fresh balance apple and ginger cooler.
HOW TO MAKE Apple Cider Baked Doughnuts with Maple Glaze
This section explains how to make the doughnuts step by step. Use the exact ingredient list and follow the steps below for a tender, spiced doughnut with maple glaze.
EQUIPMENT NEEDED
- Doughnut pan (6 or 12 cavity)
- Mixing bowls (one large, one medium)
- Whisk and spoon or spatula
- Measuring cups and spoons
- Wire rack for cooling
- Small bowl for glaze
- Optional: hand mixer for speed
Ingredients You’ll Need :
1 cup boiled cider, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 cup vegetable oil, 1 large egg, 1/2 cup milk, 1 teaspoon vanilla extract, For the maple glaze: 1 cup powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons milk
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350°F (175°C) and grease a doughnut pan.
- In a mixing bowl, combine the boiled cider, flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each doughnut cavity about 2/3 full with the batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted comes out clean.
- Let the doughnuts cool for a few minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth.
- Dip each doughnut into the glaze and let it set before serving.
HOW TO SERVE Apple Cider Baked Doughnuts with Maple Glaze
Serve these doughnuts warm or at room temperature. For a healthy serving idea, enjoy one small doughnut with a cup of plain yogurt or a small bowl of mixed fruit for a balanced bite. This keeps the portion sensible and adds protein and fiber to the snack, which helps you stay full longer. For a lighter option, pair half a doughnut with a high-protein cup of cottage cheese or a simple egg white omelet for a balanced breakfast.
If you want to reduce sugar, let the doughnut cool and lightly brush the glaze on top instead of dipping; this cuts the glaze amount per serving. Portion control is key if you want to make this recipe good for weight loss: limit one doughnut per person and add a glass of low-fat milk or a protein-rich side to make it a filling, high protein meal.
Try a complementary apple syrup idea if you want a different topping that uses less powdered sugar and more natural apple flavor.
STORAGE & FREEZING : Apple Cider Baked Doughnuts with Maple Glaze
Store finished doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed doughnuts in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and warm briefly in the oven or microwave before glazing.
If you plan to freeze, do not glaze before freezing. Glaze sets and can crack in the freezer. When you are ready to eat, warm and then add the fresh maple glaze. This method helps keep texture and flavor.
SERVING SUGGESTIONS
- Balanced breakfast: one doughnut, scrambled eggs or a high protein Greek yogurt, and a small serving of berries.
- Snack: pair one doughnut with a small handful of nuts for added protein and healthy fats.
- Party platter: display doughnuts with sliced apples and a bowl of warm apple-brown-sugar syrup for dipping to offer variety. This syrup idea fits well if you want a lower-glaze option apple brown sugar syrup pairing.
A lighter side option is a simple green salad with apple slices and a light vinaigrette for a refreshing contrast.
VARIATIONS
Here are easy swaps to make the recipe suit different diets and tastes.
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Healthier version: Replace half the all-purpose flour with whole wheat flour for extra fiber. Reduce granulated sugar to 1/3 cup and use 1/4 cup unsweetened applesauce in place of the oil. This keeps the crumb moist and boosts fiber, making it a healthier version that is more filling and lower in added fat.
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High-protein or low-carb version: For a high protein meal or lower carb treat, swap out 1/2 cup of flour for a scoop of unflavored whey or plant protein powder and replace 1/4 cup of flour with almond flour. Use a sugar substitute that measures like sugar, and use Greek yogurt in place of half the milk. This creates a higher protein doughnut that supports muscle repair and satiety and can act as a good high protein meal addition to breakfast.
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Air fryer or oven-baked version: While the recipe is oven-baked, you can make a small batch in an air fryer using silicone doughnut molds. Preheat the air fryer to 320°F (160°C) and air-fry for about 8–10 minutes, checking doneness. The air fryer gives a slightly crisp edge while keeping the center soft. The baked version in the oven is already a lighter option than frying.
For a warm drink pair that is cold and bright, try a chilled apple and ginger beverage while you enjoy the warm doughnut apple and ginger cooler pairing.
FAQ
Q: Are these doughnuts diabetic-friendly?
A: The base recipe uses sugars and is not diabetic-friendly as written. For diabetic-friendly changes, reduce sugar, use a sugar substitute safe for diabetes, and increase fiber by using whole grain flour. Pair with protein and do small portions to reduce blood sugar impact.
Q: Can I make these low calorie?
A: Yes. Use applesauce for part of the oil, cut the sugar in half, and use a light glaze or brush instead of a dip. Serving size control also helps make them a low calorie treat.
Q: How long do glazed doughnuts last in the fridge?
A: Store glazed doughnuts in an airtight container in the fridge for up to 5 days. Keep in mind the glaze may become sticky; warm slightly before serving for best texture.
Q: Can I make these gluten free?
A: Yes. Use a 1:1 gluten-free baking flour in place of all-purpose flour and check that the baking powder is gluten free. Texture will be a bit different, but the apples and spices keep the doughnut moist.
Q: Is this a high protein meal?
A: As written, no. But you can make a high protein meal by adding protein powder or Greek yogurt and serving with eggs or cottage cheese. That makes it a better high protein meal for breakfast.
Q: Will they dry out if I overbake?
A: Yes. Bake until a toothpick comes out clean, then remove. Overbaking dries them. Keep an eye on the oven and use the shorter bake time for smaller pans.
MAKE-AHEAD TIPS FOR Apple Cider Baked Doughnuts with Maple Glaze
- Batter prep: Mix the dry ingredients and store them in a sealed jar. When ready to bake, whisk in wet ingredients. This is great for meal prep and saves time in the morning.
- Freeze unglazed doughnuts: Bake and cool, then flash-freeze on a tray. Store in bags and pull out a few for quick breakfasts. Rewarm and glaze for fresh taste.
- Glaze storage: Make the glaze ahead and keep it in a jar in the fridge for up to a week. Stir before using. For a thinner glaze, add milk a few drops at a time.
- Batch baking: Make a double batch and freeze one. This saves time and gives you a ready snack or breakfast for busy days, making them great for meal prep.
Note: These doughnuts can be a treat that fits many plans when you make simple swaps. They can be a lighter option or a higher protein snack with little change. Enjoy one or two as a mindful treat with protein and fiber on the side to keep it balanced and good for weight loss goals when combined with portion control.
Apple Cider Baked Doughnuts with Maple Glaze
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a doughnut pan.
- In a mixing bowl, combine the boiled cider, flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each doughnut cavity about 2/3 full with the batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted comes out clean.
- Let the doughnuts cool for a few minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth.
- Dip each doughnut into the glaze and let it set before serving.