Mini Apple Cider Donuts: A Cozy Fall Treat

There’s nothing quite like the tangy, sweet aroma of apple cider donuts to make a fall day feel complete. I’ll never forget the first time I tried making these mini apple cider donuts for a farmers market pop-up at Sophie’s Sweet Haven. I was so excited to capture that orchard-fresh flavor, but my first batch was more like hockey pucks—lesson learned: reduce the cider for big flavor! After years of tweaking, I’ve perfected these bite-sized beauties, and they’re now a fall staple. With their crispy cinnamon-sugar coating and tender, apple-infused crumb, these donuts are perfect for cozy mornings, holiday parties, or sharing with friends. Trust me, the smell alone will have your kitchen feeling like a fall festival!

Recipe Information

Timing	Details
Prep Time	15 minutes
Cook Time	10-12 minutes (plus cider reduction)
Total Time	About 40 minutes
Servings	24 mini donuts
Estimated Calories	~90 calories per donut

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How to make Mini Apple Cider Donuts

Equipment

• Small saucepan
• 24-cavity mini donut pan
• Mixing bowls
• Whisk
• Piping bag or zip-top bag
• Measuring cups/spoons
• Wire rack

Essential Ingredients

Here’s what you need to make these donuts shine. I’ve tested this recipe endlessly, and these ingredients are key:

• Apple Cider (1 cup): Fresh, unfiltered cider is best for that tangy apple flavor. Reduce it to concentrate the taste—I learned this after a bland first attempt!
• All-Purpose Flour (1 cup): Gives the donuts structure. A 1:1 gluten-free blend works for dietary needs, tested for my bakery customers.
• Granulated Sugar (1/4 cup): Sweetens the batter just enough. Brown sugar adds too much moisture, so I stick with granulated.
• Baking Powder (1 tsp): For a light, fluffy texture. Don’t skip it!
• Ground Cinnamon (1 tsp): Brings that warm fall flavor. I use a heavy hand for extra coziness.
• Large Egg (1): Binds the batter. Room-temperature eggs mix better—trust me, it matters.
• Unsalted Butter (2 tbsp, melted): Adds richness and moisture. Oil works, but butter’s flavor is unbeatable.
• Cinnamon-Sugar Coating (1/4 cup sugar + 1 tsp cinnamon): The final touch for that classic donut crunch.

Substitutions: Use a 1:1 gluten-free flour blend for gluten-free diets. For dairy-free, swap butter for coconut oil. I’ve tested both for my customers, and they’re just as delicious.

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Step-by-Step Instructions

Let’s bake these donuts together! I’m right here in the kitchen with you, sharing every step like we’re old friends. Here’s how it’s done:

1. Reduce the Cider: Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to 1/4 cup, about 10-15 minutes. Let it cool. This step is crucial for intense flavor—I skipped it once, and the donuts were meh!
2. Preheat and Prep: Set your oven to 350°F (175°C). Grease a 24-cavity mini donut pan with butter or nonstick spray. I use a silicone mold for easy release—Emma loves helping with this part!
3. Mix Dry Ingredients: In a medium bowl, whisk 1 cup flour, 1/4 cup sugar, 1 tsp baking powder, 1 tsp cinnamon, and a pinch of salt. Set aside.
4. Combine Wet Ingredients: In another bowl, whisk 1 egg, 2 tbsp melted butter, and the cooled reduced cider until smooth. This takes about 30 seconds.
5. Make the Batter: Gently stir the wet ingredients into the dry until just combined. The batter should be thick but smooth—don’t overmix, or your donuts will be tough. I learned this the hard way with a rubbery batch!
6. Fill the Pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe into the donut cavities, filling each about 2/3 full. This makes about 24 mini donuts.
7. Bake: Bake for 10-12 minutes, rotating the pan halfway through, until the donuts spring back when touched. Start checking at 10 minutes—my oven’s sneaky sometimes!
8. Coat in Cinnamon-Sugar: Mix 1/4 cup sugar and 1 tsp cinnamon in a shallow bowl. While the donuts are warm, brush lightly with melted butter (optional) and toss in the cinnamon-sugar. The coating sticks best when it’s hot.
9. Cool Slightly: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for maximum coziness.

Timing Note: The whole process takes about 40 minutes, including cider reduction. I usually sip some of David’s coffee while the cider simmers—it’s a perfect fall moment!

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Pro Tips for Mini Apple Cider Donuts Success

After years of baking these at Sophie’s Sweet Haven, here are my top tips:

• Reduce Cider Properly: Simmer until it’s thick and syrupy—too watery, and the flavor won’t pop. I rushed this once, and the donuts were bland.
• Don’t Overfill: Fill donut cavities 2/3 full to avoid overflow. My first batch puffed up like muffins—not cute!
• Use a Piping Bag: It’s the easiest way to fill the pan evenly. A spoon works, but it’s messier—I learned this after a sticky kitchen counter incident.
• Check Your Oven: Mini donuts bake fast. Start checking at 10 minutes to avoid dry results.
• Fresh Cider Matters: Store-bought is fine, but fresh cider from a local orchard makes these unforgettable. I grab mine at the Portland farmers’ market.

Variations and Customizations for Mini Apple Cider Donuts

These donuts are easy to tweak for fun twists:

• Maple Glaze: Swap the cinnamon-sugar for a glaze (1/2 cup powdered sugar + 1 tbsp maple syrup). I made these for a fall brunch, and they vanished!
• Apple Pie Spice: Use 1 tsp apple pie spice instead of cinnamon for a more complex flavor.
• Gluten-Free: Swap flour for a 1:1 gluten-free blend. I’ve tested this for customers, and the texture stays tender.
• Mini Chocolate Chips: Fold in 2 tbsp mini chocolate chips for a sweet surprise. Lucas begs for this version!
• Baked Apple Topping: Top with a tiny piece of caramelized apple for extra flair. I did this for a bakery event, and it was a hit.

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Storing and Serving Your Mini Apple Cider Donuts

Store these donuts in an airtight container at room temperature for up to 2 days—any longer, and they lose their crispness. I learned this after leaving a batch out too long! For longer storage, freeze uncoated donuts in a single layer for up to a month. Thaw at room temperature and coat in cinnamon-sugar before serving.

Serve these on a rustic tray or in cute paper liners for a fall party—they’re irresistible warm. Pair with hot apple cider or David’s freshly roasted coffee for the ultimate cozy vibe. I love stacking them in a pyramid for a fun display—Emma thinks it’s a donut castle!

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Conclusion

These mini apple cider donuts are a love letter to fall, with their tangy apple flavor and crispy cinnamon-sugar coating. They’re perfect for sharing at gatherings, gifting to neighbors, or enjoying with a cozy drink. I hope you’ll try this recipe and make it your own—maybe add a glaze or some extra spice! Baking is about creating memories, and these little treats are sure to bring smiles. Share your creations on Pinterest or tag me at Baking with Sophie—I’d love to see them! For more fall baking inspiration, sign up for my newsletter and let’s keep the cozy vibes going.

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