Baked Cider Doughnuts

Baked Cider Doughnuts


"This recipe is for those donut pans that are advertised in some magazines. They were an attempt to duplicate the delicious cider donuts that my husband and I had on vacation in New Hampshire."

Ingredients 30 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
Tips & Tricks
Baked French Toast

This baked French toast casserole is so tasty, and easy to assemble.

Baked Omelet Roll

What a great way to feed a hungry breakfast crowd!

Rate recipe

Your rating


Reviews 5

  1. 5 Ratings


I used mini-donut pans and the recipe yielded almost 36 donuts. I had to bake them about 15 minutes. The batter was thick and hard to spoon into the pans. Maybe next time I'll stir in some milk, but I don't want to affect the final texture, which was really light and fluffy! The donuts taste great AND are a lot healthier than traditional fried donuts.


Perhaps it was me, but...this recipe just did not work for me. First, the recipe calls for 1 t. salt - divided. Divided? No where does the recipe state where or what amounts to divide it into, or mix it into. Second - In Mary's defense, she calls for 1/4 c. of powdered milk. All I could find was nonfat, so I used that. If there is indeed a powdered full-fat milk product, I'd be hard pressed to find it. A very "eggy", thin donut, almost like a thick pancake. I was looking for something more "cake-like". Even with 2 t. baking powder (it was fresh baking powder), there was still little to no rise. The one other review gave this four stars, so I figured I'd give it a shot (especially since I'm trying to find a decent recipe for my donut pans, and have yet to). I consider myself to be a decent baker. Yes, my oven temperature is on the money. I'm sure these are healthy, but they're very bland and with poor texture. I don't even think a glaze/frosting/10X sugar could save these babies. Sorry.


I was so hopeful--but they don't resemble anything close to doughnuts. Perhaps they should be under a whole wheat muffin category?