Gluten Free Apple Cider Donuts
These cozy, gluten free apple cider donuts are soft, tender, and perfectly coated in cinnamon sugar. They're easy to make, freezer-friendly, and full of warm fall flavor—perfect for weekend baking or any crisp autumn morning.
Equipment
- Saucepan
- Mixing Bowl
- Donut Pan or Mini Muffin Pan
- Oven
Ingredients
Donuts
- 1 cup apple cider reduced to intensify flavor
- 1 1/4 cups gluten-free all-purpose flour blend like King Arthur or Cup4Cup
- 1/2 cup brown sugar packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk dairy or non-dairy
- 2 tbsp butter melted, can use dairy-free
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp butter melted, for brushing
Instructions
- Preheat oven to 350°F (175°C) and grease your donut or muffin pan.
- Simmer apple cider in a small saucepan over medium heat until reduced to about 1/2 cup. Let cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl, combine the reduced cider, egg, milk, melted butter, and vanilla extract.
- Stir wet ingredients into the dry until just combined. Batter will be thick.
- Spoon or pipe batter into prepared pan, filling each about 2/3 full.
- Bake for 10–12 minutes or until tops spring back when lightly touched.
- Let cool for 1–2 minutes in the pan, then gently transfer to a wire rack.
- Brush warm donuts with melted butter and toss in cinnamon sugar mixture until well coated.
Notes
To freeze: Cool donuts completely, freeze in a zip-top bag up to 2 months. Reheat briefly and re-roll in cinnamon sugar if needed.