Today I bring you perhaps the most fall-like of all fall treats: High Altitude Pumpkin Apple Cider Donuts. Less airy than oil-fried yeasted donuts (which are not my fave, full disclosure), these are a soft, cake-style baked donut. They’ve got a tender crumb flavored with caramel-ly brown sugar, warm fall spices, and tangy apple cider, topped off with crunchy cinnamon sugar. Because they’re baked, they’re super easy to whip up, with no oily mess. They’ll be ready for dunking in your latte in less than an hour.
This recipe was inspired by an amazing farmers-market apple cider donut I had while visiting my son in Boston recently. Friends, I became a little obsessed. Why are apple cider donuts just a New England thing? We have apple orchards in Colorado, and I’ve literally never seen apple cider donuts sold here. Have I been missing some secret stash somewhere?
Anyway, I needed to remedy that immediately. And because it’s October and I’m not made of stone, I added a little pumpkin. Good choice! The pumpkin makes the donuts extra-tender and works beautifully with cinnamon, ginger, nutmeg, and cloves.
Don’t have a donut pan? I think you should add one to your arsenal (here’s my favorite – affiliate link). But you can also make these in muffin tins. So versatile!
My first step in making these donuts was to boil down some fresh apple cider to concentrate the flavor. In earlier test versions, I used plain apple juice, and it was barely detectable. Apple cider – which is essentially unfiltered, unpasteurized juice – is more flavorful, and reducing it really concentrates the flavor.
The batter is fairly basic: cream sugar with butter, then add eggs, pumpkin, and vanilla. Beat in some regular all-purpose flour with baking powder and spices, drizzle in the concentrated cider, and boom. Fall in a bowl.
I find it’s much easier to pipe batter into the donut molds than spooning, which gets messy fast. If you have a piping bag, use that, or do like I did and cut the corner off a resealable plastic bag. Fill the molds about 2/3rd of the way (this goes for muffins, too). If you fill them more than that, they’ll rise too dramatically and you’ll lose the hole in the middle.
Once the donuts are baked, let them cool a bit, then brush them with a little melted butter and give them a thorough dunk in cinnamon sugar. I personally like to double-dunk for maximum coverage.
I like the crunch of the cinnamon sugar on top. If you prefer a smooth glaze on your donuts, however, you could coat them in a simple icing made from powdered sugar, vanilla, and milk or water. Or drizzle them with chocolate ganache, maybe? Or even just dust them with powdered sugar. Go with your gut. No pun intended.
See what I mean about that crumb? Light and tender, with tons of sweet, spicy flavor.
Golden brown, buttery, and cakey – a grand treat for a snowy fall morning. Or served for dessert, even, with some cinnamon-dusted ice cream or freshly whipped cream. Yes, please.
Again, if you’re more of a muffin person, give ’em a try in your muffin pan. Look how cute.
Want more pumpkin-y fall recipes? Try one of these sweet and spicy delights:
Pumpkin Bread Pudding with Apple Cider Caramel Sauce
Brown Butter Pumpkin Scones with Maple Coffee Glaze
High Altitude Zucchini-Pumpkin Bread
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Baked High Altitude Pumpkin Apple Cider Donuts (or Muffins!)
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 donuts or standard-size muffins 1x
Description
These easy High Altitude Pumpkin Apple Cider Donuts are tender, buttery, and cakey, flavored with warm fall spices and topped with crunchy cinnamon sugar.
Ingredients
- 1 1/2 cups apple cider (note: this will be cooked down to 3/4 cup)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
- 10 TB (one stick + 2 TB) unsalted butter, softened
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup pureed pumpkin
- 1 tsp vanilla
Topping:
- 5 TB unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Instructions
- In a small saucepan set over high heat, bring the apple cider to a boil. Cook until juice is reduced by half (about 10 minutes). Set the remaining 3/4 cup aside to cool.
- Preheat oven to 350 degrees F. Grease and flour two 6-portion donut pans, or one 12-cup muffin pan.
- In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer (or in a medium bowl using a hand mixer), combine softened butter with brown and white sugars; beat on high until very light and fluffy, about 3 minutes.
- Scrape down the bowl and beat in the eggs, one at a time. Reduce speed to low and add the pumpkin puree and vanilla, beating until thoroughly combined.
- With the mixer on low, alternate adding the flour mixture and the cooled concentrated apple cider. Once combined, beat the batter for an additional 30 seconds.
- Pour the batter into a resealable plastic bag or piping bag with a 1/2-inch cut at the bottom. Pipe the batter into the donut molds or muffin cups (alternatively, you can spoon in the batter, but I find that a very messy process when using donut molds). Fill the molds/muffin cups about 2/3rds of the way.
- Bake the donuts for 20-25 minutes, until they are golden brown, spring back to the touch, and a cake tester emerges clean (note that muffins may take a bit longer).
- Allow to cool in the pan for at least 10 minutes, then transfer to a baking rack.
- While the donuts are cooling, mix the cinnamon/sugar topping and melt the butter.
- Brush the top, bottom, and sides of donuts with melted butter, then dip them in the cinnamon/sugar mixture, ensuring they’re coated evenly. If making muffins, brush the tops with butter and dip in cinnamon sugar.
Donuts are best eaten within a day or two of baking. Store leftovers at room temperature in a parchment-lined, airtight container.
Notes
… If possible, use apple cider rather than apple juice. It is unfiltered and generally more flavorful than filtered/pasteurized apple juice. If you can’t find cider, juice will still work!
… avoid using salted butter in this recipe, particularly for the topping, as it can make the donuts taste much too salty. If you must use it, omit some or all of the salt in the batter.
Just wondering if this is adjusted for high altitude or good anywhere?
This recipe was developed and tested at 9,600 feet, so I can’t be sure how it would perform at significantly lower altitudes!
Just made these and topped with the glaze for your brown butter pumpkin scones…(butter is freezing to try those tomorrow)! I really need to start working out! 🙂 These are absolutely delicious. I used a spiced cider from Trader Joe’s, but still used all the spices called for. I’m glad I didn’t cut back on them. My husband is currently on his second, before dinner…that tells you something! 🙂
Brilliant tweaks – I’ll have to try both!
Yummy!
Made these as muffins…they taste like Autumn!
I think so too! ♥️
HI Can I swap out the pumpkin purée for applesauce? I don’t want the pumpkin flavor necessarily- thanks!