Amazing Caramel Apple Cider Doughnuts: Fall’s 1 Treat

Hello my dear food lovers! There’s something truly magical about autumn, isn’t there? The crisp air, the vibrant leaves, and oh, the cozy flavors! My heart always skips a beat when the season starts hinting at apple picking and warm spices. That feeling is exactly what inspired these utterly delightful Caramel Apple Cider Doughnuts. Honestly, the idea of combining the comforting hug of apple cider with a sweet, gooey caramel glaze just felt like pure autumn bliss. Growing up in Italy, my grandmother taught me that the best recipes come from the heart and simple, honest ingredients. That philosophy is baked into everything I create here at Gourmet Gusto, and these homemade doughnuts are a perfect example. They’re a little bit of my heritage and a whole lot of fall comfort, all rolled into one delicious treat.

To bake these delightful Caramel Apple Cider Doughnuts, you’ll need a few pantry staples and some autumn goodness. Having everything ready makes the baking process so much smoother. I always like to pull out all my ingredients before I even start mixing. It’s a little trick I learned from my grandmother – it prevents any last-minute dashes to the store!

The base of our doughnuts starts with 2 cups of all-purpose flour. This provides the structure. We also need 1 teaspoon of baking soda for lift. A pinch of 1/2 teaspoon salt balances the sweetness. Warming spices like 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon add that classic autumn aroma.

For richness and tenderness, we’ll use 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. These cream together beautifully. Then, 2 large eggs bind everything. A teaspoon of vanilla extract adds a lovely aroma. The star, 1/2 cup of apple cider, brings that distinct fall flavor. I prefer using a good quality, unfiltered apple cider for the best taste.

The magical topping comes together with 1/2 cup of powdered sugar. This makes our glaze smooth. Then, we add 1/4 cup of caramel sauce for that irresistible flavor. A little bit of milk, about 2 tablespoons, helps create a perfectly pourable consistency. You can add a tiny bit more milk if your glaze seems too thick.

Now for the fun part – turning all those lovely ingredients into delicious doughnuts! Baking these at home is surprisingly simple, and the aroma that fills your kitchen is just heavenly. Follow these steps, and you’ll have a batch of warm, spiced goodness in no time. Remember, patience is key, especially when cooling!

First things first, get your oven preheating to 350°F (175°C). Grab your doughnut pan and give it a good grease and flour. If you don’t have one, just line a baking sheet with parchment paper. In a medium bowl, whisk together your flour, baking soda, salt, nutmeg, and cinnamon. Set that aside. In a larger bowl, cream together the softened butter and sugar until fluffy. Beat in your eggs one by one, then stir in the vanilla. Now, gradually add the dry ingredients to the wet, alternating with the apple cider. Mix gently until it’s just combined. Overmixing can make your doughnuts tough, so be gentle!

Spoon or pipe your batter into the prepared doughnut pan, filling each mold about two-thirds full. If you’re using a baking sheet, drop spoonfuls of batter to make doughnut shapes. Bake for 10-12 minutes if using a doughnut pan, or 15-18 minutes for a baking sheet. A toothpick inserted into the center should come out clean. Let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. This cooling step is super important before glazing!

While your doughnuts are cooling, let’s whip up that luscious caramel glaze. In a small bowl, whisk together the powdered sugar, caramel sauce, and milk. Keep whisking until it’s smooth and pourable. If it seems a bit too thick, just add a tiny splash more milk. You want it to coat the doughnuts beautifully without being too runny. I sometimes add a pinch of sea salt here for an extra flavor kick!

Once your doughnuts are completely cool – and I mean *completely* cool, otherwise the glaze will melt off – it’s time to glaze! You can dip each doughnut into the caramel glaze, letting any excess drip back into the bowl. Or, if you prefer, simply drizzle the glaze over the tops. Let the glaze set for a bit before you serve them. This makes them look so pretty and gives them that perfect finish.

Baking is a bit of an art, and with these Caramel Apple Cider Doughnuts, a few little tricks can make all the difference. I’ve learned a lot over the years, and I love sharing what works best. These simple tips will help ensure your doughnuts turn out perfectly tender and bursting with flavor, just like they do in my kitchen.

For the most tender doughnuts, make sure your butter and eggs are at room temperature. Don’t overmix the batter; just combine until the streaks of flour disappear. This keeps them light and fluffy.

If your glaze is too thick, add milk a teaspoon at a time until it’s perfectly pourable. If it’s too thin, whisk in a little more powdered sugar. You want it thick enough to coat but thin enough to drizzle.

For an extra burst of apple, try reducing your apple cider by simmering it for a few minutes before adding it to the batter. A tiny pinch of sea salt in the caramel glaze also really makes the flavors pop!

I always get questions about making these fall delights at home. Here are a few common ones I hear from fellow bakers!

Absolutely! You can bake these as small cake doughnuts on a parchment-lined baking sheet.

Try adding a tiny pinch of sea salt to the caramel glaze. You can also reduce your apple cider slightly before adding it to the batter.

I recommend using a good quality, unfiltered apple cider. For a more intense flavor, you can simmer it for a few minutes to reduce it before using. For more fall drink ideas, check out our Hot Apple Cider with Cinnamon recipe.

These Caramel Apple Cider Doughnuts are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to two days. If you prefer them warm, you can gently reheat them in a toaster oven or a low oven for a few minutes. Be careful not to overheat, as this can make them dry or melt the glaze.

Please remember that the nutritional information provided for these Caramel Apple Cider Doughnuts is an estimate. It can vary based on the specific ingredients, brands, and preparation methods you use. Baking at home allows for wonderful customization!

Amazing Caramel Apple Cider Doughnuts: Fall’s 1 Treat

---

• Author: Lina Kohn
• Total Time: 35 minutes
• Yield: 12 doughnuts
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Enjoy the warm, inviting flavors of autumn with these homemade Caramel Apple Cider Doughnuts. This recipe combines the comforting taste of apple cider with a sweet caramel glaze for a truly delightful fall treat.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup apple cider
• 1/2 cup powdered sugar
• 1/4 cup caramel sauce
• 2 tablespoons milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a doughnut pan or line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider. Mix until just combined. Do not overmix.
6. Spoon or pipe the batter into the prepared doughnut pan, filling each mold about two-thirds full. If using a baking sheet, drop spoonfuls of batter to form doughnut shapes.
7. Bake for 10-12 minutes for doughnut pan, or 15-18 minutes for baking sheet, until a toothpick inserted into the center comes out clean.
8. Let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. While the doughnuts are cooling, prepare the caramel glaze. In a small bowl, whisk together the powdered sugar, caramel sauce, and milk until smooth and pourable. Add more milk if needed to reach desired consistency.
10. Once the doughnuts are completely cool, dip them into the caramel glaze or drizzle it over them. Let the glaze set before serving.

Notes

• For a stronger caramel flavor, you can add a pinch of sea salt to the glaze.
• If you don’t have a doughnut pan, you can bake these as small cake doughnuts on a baking sheet.
• Ensure your apple cider is reduced slightly for a more concentrated flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 doughnut
• Calories: 300
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg