Apple Cider Donuts: Your Cozy, Crispy Fall Dream
Okay, friends, let’s talk fall flavors. 🍂 We’re surrounded by pumpkin spice, crunchy leaves, and cozy weather. Let’s take it up a notch, because nothing quite screams autumn like warm, homemade Apple Cider Donuts.
Why Apple Cider Donuts Are the Ultimate Fall Treat
Think of that first bite: fluffy, moist, perfectly spiced, with a crispy, cinnamon-sugar coating that sparkles in the light. It’s the kind of treat that makes you want to curl up in a sweater, sip on hot cider, and watch the leaves fall. These donuts are basically the entire fall season in dessert form.
And here’s the kicker—these aren’t your average bakery donuts. These babies are paleo, which means they’re gluten-free and refined sugar-free, but still taste like everything you’re craving in a classic cider donut.
My love language? A fall baked good that’s delish and guilt-free.
The Fall Vibes Checklist
Before you preheat the oven, let’s set the mood. Trust me, it makes the whole experience even better:
- Throw on a cozy sweater or flannel (bonus points if it smells like campfire).
- Queue up your favorite nostalgic fall playlist (yes, I’m talking acoustic folk or anything that sounds like crunchy leaves).
- Light a pumpkin or apple-scented candle so your whole house smells like autumn.
- Keep a mug of warm apple cider, pumpkin spice latte, or chai nearby—you’re going to want it.
Baking Apple Cider Donuts at Home
What I love about this recipe is that it’s simple enough for a casual weekend bake, but impressive enough to bring to a fall gathering or cozy brunch. You don’t need fancy equipment—just a donut pan, your oven, and a few pantry staples.
And unlike fried donuts, these are baked, which means less mess and way less guilt. You still get that golden crisp on the outside thanks to the cinnamon-sugar dusting, and the inside stays tender, fluffy, and full of that spiced cider flavor.
Why You’ll Love These Paleo Donuts
- Gluten-free & refined sugar-free → sweetened naturally, but still dreamy.
- Packed with cozy spices like cinnamon, nutmeg, and cloves.
- Quick & simple → perfect for beginner bakers.
Ingredient Substitutions 🍎✨
One of the best things about baking at home is making a recipe work with what you already have. Here are some easy swaps if you’re missing an ingredient:
- Apple Cider → Can’t find cider? Use apple juice, but simmer it down to concentrate the flavor.
- Tapioca Flour → Arrowroot flour or corn starch works similarily
- Coconut Sugar → Brown sugar, maple sugar, or date sugar make great swaps for coconut sugar.
Here are the silicone donut molds I used and love!
So, grab your apron, turn on those acoustic fall tunes, light that candle, and let’s get into it. Because nothing—and I mean nothing—makes fall feel more complete than biting into a warm, fluffy paleo apple cider donut fresh from your oven.
If you make these, I’d love to hear what you think! Drop a review below so I can happy-dance with you!
Paleo Apple Cider Donuts
Ingredients
Donut Batter
- 1/4 cup apple cider
- 1/2 cup + 2tbsp coconut sugar
- 1 1/2 cup almond flour
- 3 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tsp vanilla
- 1/4 tsp sea salt
- 1 tsbp avocado oul or melted unrefined coconut oil
Cinnamon Sugar Topping
- 1/2 cup cane sugar, or if strictly paleo, monkfruit sugar works beautifully!
- 1 tsp cinnamon
- 1/8 tsp nutmeg (crucial for that true bakery donut experience!)
- 1/8 tsp cardamom
Instructions
- Mix together the egg, apple cider, coconut sugar, vanilla and avocado oil until well combined.
- Add almond flour, tapioca flour, baking soda, nutmeg, cinnamon, and salt to the wet ingredients. Don't overmix, just stir until everything is incorporated.
- Use avocado oil spray or avocado oil on a paper towel to grease the donut molds. Carefully fill silicone donut molds with the mixture, spooning into molds until just barely filled. (The exact molds I used are linked above!)
- Bake at 350 degrees for 23-25 minutes. Donuts should be golden and set on top. A toothpick should come out mostly clean (mine were perfect at 24 minutes, just watch them!)
- Allow the donuts to cool for about 20-30 minutes and then pop them out gently from the molds.
- Mix the cinnamon-sugar topping mix ingredients together in a bowl. Brush or spray the donuts with avocado oil. Toss in cinnamon-sugar topping mix until fully coated.
Notes
Short-Term Storage (1–2 days)
- Room Temp: Place donuts in an airtight container lined with a paper towel to absorb moisture. Keep them at room temp, away from direct sunlight.
- Tip: If you’ve rolled them in cinnamon sugar, they may get a little sticky after day 1—totally normal!
Medium-Term Storage (3–5 days)
- Refrigerator: Store in an airtight container. Warm them up in the oven or toaster oven (350°F for 5–7 minutes) to bring back that cozy, just-baked texture.
Long-Term Storage (Up to 2 months)
- Freezer: Wrap each donut individually in plastic wrap or parchment, then pop them in a freezer-safe bag or container.
- Reheat: Let thaw at room temp, then warm in the oven for 8–10 minutes at 325°F. Roll in fresh cinnamon sugar after reheating if you want that perfect crispy coating again.
