These whole grain apple cider donuts are a cozy, from-scratch treat made with freshly milled whole grain flour and real apple cider. These homemade donuts are baked (not fried) for an easy breakfast or snack the whole family will love.
These whole grain apple cider donuts are a cozy, from-scratch treat made with freshly milled whole grain flour and real apple cider. These homemade donuts are baked (not fried) for an easy, family-friendly breakfast that fits right into your busy schedule.
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The Best of the Season!
Every fall I love to pull out the pumpkin puree and experiment with new cozy, fall recipes.
When it comes to sweets, I love making things from scratch because the store-bought alternatives are always so high in sugar and made with other artificial ingredients.
Doughnuts are so yummy we but never get them. I was on the hunt for a way make a healthy donut that I wouldn’t bad about giving to my family.
What I love about these is they are made with whole grain flour, giving them extra nutrition and flavor. The apple cider is perfect for this time of year and I found myself making these over and over this fall.
I know your family will enjoy them as much as we do!
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Why We Love Apple Cider Donuts with Freshly Milled Flour
Healthy From-Scratch Ingredients
Using freshly milled wheat berries and real apple cider gives these donuts a delicious flavor with balanced, healthy ingredients.
Flavors of Fall
Reducing the apple cider adds natural sweetness and flavor, while the whole grain flour keeps the donuts soft and satisfying instead of heavy. These apple cider donuts go perfectly with a hot cup of coffee on a cool crisp fall morning.
Easy to Make Ahead
They store and freeze well, which makes them easy to take on the go or save some for later. We even made these for my daughter’s little league soccer class and everyone loved them!
Tips for Making Whole Grain Apple Cider Donuts
Reduce the apple cider ahead of time so the flavor is more concentrated without adding extra liquid to the batter. You will taste the apple cider in every bite!
Mix the batter just until everything is combined to keep the donuts tender. Overmixing whole grain batter can make the donuts feel heavier than necessary.
Make sure the butter is fully softened before starting so it creams smoothly with the sugars. This helps create a more even and lighter texture.
Top with a dusting of cinnamon and butter for a real special treat.
For freezing, simply store in an air-tight bag in the freezer and thaw in the fridge.
More Cozy Breakfast Recipes from the Homestead
Make-Ahead Cast Iron Skillet Breakfast
Sourdough Discard Pumpkin Pancakes
Chocolate Muffins with Sourdough Discard
Want More Fall Recipes?
You can fill your home with the cozy flavors of fall using simple, from-scratch recipes the whole family will love.
Keep all your favorite autumn breads, soups, desserts, and warm-and-hearty meals in one place!
Download and print this NEW fall from-scratch recipe ebook and keep it on your counter for easy, everyday cooking all season long.
Ingredient Spotlight
Freshly Milled Wheat Berries
Fresh milled flour brings more flavor and nutrition, which makes these donuts feel more filling and less processed.
Apple Cider (Reduced)
Simmering apple cider concentrates the natural apple flavor, adding warmth and sweetness without needing extra sugar.
Brown Sugar
Brown sugar brings a subtle molasses note that tastes wonderful with apple cider and fall spices.
Pumpkin Pie Spice
This cozy spice blend enhances the apple flavor and gives the donuts that familiar, comforting fall aroma.
Tools Needed
Small mixing bowl
Large mixing bowl
Handheld beaters or stand up mixer
Large spoon or ladle
Gallon size ziplock bag and scissors
Food brush
Whole Grain Apple Cider Donut Ingredients
Dry ingredients:
1 1/4 cup wheat berries (about 1 1/2 cup whole grain flour)
1 tsp baking soda
1 tsp salt
1 1/2 tsp pumpkin pie spice
Wet ingredients:
10 tbsp butter, softened to room temp
1/3 cup brown sugar
1/4 cup white sugar
1 egg, room temperature
1 1/2 tsp vanilla extract
1/2 cup apple cider (note: for extra flavor, start with 1 cup apple cider in a saucepan and simmer it down until it’s reduced to about 1/2 cup)
For the Topping:
3 tbsp butter melted
1 tsp cinnamon
2 tbsp sugar
Powdered sugar (optional – for dusting)
For brushing doughnut tray:
2 tbsp olive oil
How to Make Whole Grain Apple Cider Donuts
Preheat the oven to 350 degrees F.
In a small bowl, combine the dry ingredients. Set aside.
In a large bowl, combine the wet ingredients with a handheld mixer or stand up mixer. Slowly add the dry ingredients and mix until combined and a thick batter is formed.
Drizzle olive oil over the doughnut baking trays and use a food brush to lightly coat each doughnut hole.
Using a large spoon or ladle, scoop or pour the batter into a gallon size ziplock bag. Snip about 1/4” off of the corner of the bag.
Squeeze the doughnut mixture into the doughnut baking trays, filling them up about half way to the top. Use your fingers or a spoon to gently smooth the top of each one.
Bake at 350 for 15 minutes or until corners start to become crispy.
Meanwhile, melt the butter for the cinnamon sugar topping. Once melted, pour it onto a small plate and whisk in the cinnamon and sugar.
When doughnuts are done, let them cool for 5 minutes, then carefully remove them. Flip them over and dip the top in the cinnamon butter mixture, then set aside to dry. Sprinkle the tops with powdered sugar for an optional, festive “snowy” effect.
Store doughnuts at room temp for 2-3 days or in the freezer for up to 3 months.
FAQs
Do I need a donut pan for this recipe?
To easily remove the donuts from the pan, a silicone donut pan works best.
Why should I reduce the apple cider first?
Reducing the cider concentrates the apple flavor, giving the donuts a richer, more pronounced apple taste.
Are baked apple cider donuts healthier than fried?
Baked donuts are generally lighter and less greasy than fried, making them a great option for everyday treats.
Can whole grain apple cider donuts be frozen?
Yes, these donuts freeze well. Store them in an airtight container and thaw in the fridge or reheat in the oven anytime.
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More Fall Recipes from the Homestead
Naturally Sweetened Fresh Pumpkin Bread
Sourdough Discard Pumpkin Biscuits
Whole Grain Apple Cider Donuts
Baked whole grain apple cider donuts made with fresh milled flour and real apple cider. An easy, homemade fall treat.
Ingredients
Dry Ingredients:
- 1 1/4 cup wheat berries (about 1 1/2 cup whole grain flour)
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice
Wet ingredients:
- 10 tbsp butter, softened to room temp
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup apple cider (note: for extra flavor, start with 1 cup apple cider in a saucepan and simmer it down until it’s reduced to about 1/2 cup)
For the Topping:
- 3 tbsp butter melted
- 1 tsp cinnamon
- 2 tbsp sugar
- Powdered sugar (optional - for dusting)
For brushing doughnut tray:
- 2 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the dry ingredients. Set aside.
- In a large bowl, combine the wet ingredients with a handheld mixer or stand up mixer. Slowly add the dry ingredients and mix until combined and a thick batter is formed.
- Drizzle olive oil over the doughnut baking trays and use a food brush to lightly coat each doughnut hole.
- Using a large spoon or ladle, scoop or pour the batter into a gallon size ziplock bag. Snip about 1/4” off of the corner of the bag.
- Squeeze the doughnut mixture into the doughnut baking trays, filling them up about half way to the top. Use your fingers or a spoon to gently smooth the top of each one.
- Bake at 350 for 15 minutes or until corners start to become crispy.
- Meanwhile, melt the butter for the cinnamon sugar topping. Once melted, pour it onto a small plate and whisk in the cinnamon and sugar.
- When doughnuts are done, let them cool for 5 minutes, then carefully remove them. Flip them over and dip the top in the cinnamon butter mixture, then set aside to dry. Sprinkle the tops with powdered sugar for an optional, festive “snowy” effect.
- Store doughnuts at room temp for 2-3 days or in the freezer for up to 3 months.
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