Apple Cider Pumpkin Donuts
These Apple Cider Pumpkin Donuts are the ultimate breakfast treat for fall! Soft and fluffy donuts made with spiced apple cider, pumpkin, and warm spices baked to perfection and rolled in a cinnamon sugar topping. These donuts are perfect for enjoying with all season long!
Apple cider donuts and pumpkin donuts are two of the most popular fall treats, and for good reason. They’re both delicious, comforting, and full of the warm flavors of the season. So why not combine the two into one amazing donut?!
These donuts are a perfect way to celebrate the arrival of autumn. They’re made with a moist and fluffy dough that’s flavored with apple cider and pumpkin puree. Then, they’re coated in a sweet and cinnamon-y glaze. The result is a donut that’s both decadent and delicious and makes me want to cozy up with a cup of tea or a PSL.
Best of all, these donuts are easy to make at home. With just a few simple ingredients and a little bit of time, you can enjoy these delicious treats without making a trip to the donut shop. No frying is required, all you need is a donut pan.
Recipe Tips and Suggestions:
- Reducing the apple cider will help to maximize the apple flavor in the donuts so do not skip this step!
- I think the spice is at the right level for these donuts, but it’s not too overwhelming. I know some folks like a stronger flavor. If that’s you, kick up the spices in the donuts!
- Be careful not to overmix your batter as it will produce flatter and chewier donuts.
- The batter will be thick once you are done mixing it up. You can either spoon or pipe into your doughnut pan.
- You want to let the donuts cool enough so that it helps the cinnamon sugar topping to stick, but not so hot that they are difficult to handle.
- For a nice light coating of cinnamon sugar, brush the butter onto your donuts as lightly as possible. More butter will lead to thicker clumps of cinnamon sugar on the donuts.
- 1 1/2 cups apple cider
- 3/4 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons butter, at room temperature
- 2 large eggs
- 1/2 cup pumpkin puree
For the cinnamon sugar coating:
- 4 tablespoons melted butter
- 1 cup granulated sugar
- 1 teaspoons cinnamon (or more, if desired)
- Preheat oven to 350 degrees F.
- In a small saucepan, boil the apple cider until it is reduced to 1/2 cup (about 15-20 minutes).
- In a large mixing bowl, beat together the butter and the sugar. Add in the eggs and mix well. Stir in the buttermilk and reduced cider.
- In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg. Mix the dry ingredients in with the wet ingredients, mix just enough to combine.
- Spray a donut pan with cooking spray. Either pipe or spoon the batter into the each mold until they are about 3/4 of the way full. Bake for about 10-12 minutes or until a toothpick inserted comes out clean. Allow doughnuts to cool for 3-5 minutes before rolling in the cinnamon sugar coating.
- For the topping, combine the sugar and cinnamon in a shallow bowl.
- Using a pastry brush, brush the melted butter on both sides and in the middle of each donut. Dip and roll the donut in the cinnamon sugar mixture to coat. Repeat with the remaining donuts.
Serving Size:1 donut
Amount Per Serving: Calories: 261Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 280mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 4g
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