100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze

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Hands-on time:
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Yield: 12 doughnuts

Recipe photo

Boiled cider — apple cider boiled until it's thick as molasses — lends its wonderful flavor to these tender, moist cake doughnuts. Better still, the doughnuts are made with 100% whole wheat flour; and they're baked, not fried, so no need to stand over a pot of spattering oil. A thick maple (or cider) glaze is the perfect final touch, but feel free to simply dust with cinnamon-sugar instead, if desired.

100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts
Published: 07/02/2013



  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup applesauce, unsweetened preferred
  • 2 tablespoons orange juice*
  • 2 tablespoons boiled cider; or substitute additional applesauce (see "tips," below)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 cups King Arthur White Whole Wheat Flour
  • *See "tips," below



  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons maple syrup*
  • 3/4 teaspoon maple flavor, optional; for enhanced flavor
  • pinch of salt
  • 2 teaspoons milk or 1 tablespoon heavy cream; enough to make a spreadable glaze
  • *See "tips," below.

Tips from our bakers

  • We find orange juice helps temper the sometimes assertive flavor of whole wheat. Substitute an additional 3 tablespoons applesauce or 2 tablespoons boiled cider, if desired.
  • Don't have any boiled cider? Substitute 3 tablespoons applesauce.
  • Want to substitute all-purpose flour for whole wheat? Use 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour.
  • To make cider glaze: Follow the maple glaze instructions, increasing the sugar by 1/4 cup.
  • The maple glaze formula is written for real maple syrup; if you use imitation syrup, start with 2 tablespoons instead of 3; artificial syrup is thinner than real syrup.


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1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.

7) While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.

8) To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.

9) Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.

Yield: 12 doughnuts.


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  • star rating 01/25/2015
  • bernvan from KAF Community
  • This is the first recipe I tried in my new baked donut pan, and both my husband and I really liked them. I used homemade chunky applesauce, and I used 1/2 teaspoon of cinnamon and 1/2 teaspoon of ground nutmeg. While still warm, I rolled the donuts in cinnamon sugar. Very good!!!
  • star rating 01/18/2015
  • Monica from Mission Viejo, CA
  • These came out wonderful. I used chunky Applesauce so that there were nice bits of apple in there, and made the cider glaze instead of the maple. Tender, and full of apple goodness, I will definitely be making these again!
  • star rating 10/29/2014
  • TerriSue from Mid-Cities, TX
  • I made muffins instead of doughnuts per your suggestion. I did not feel they tasted appley at all. I always have Boiled Cider on hand so I followed the ingredients exactly. I won't buy a doughnut pan as I have never seen one that didn't have non-stick coating. I have quite a number of birds and the fumes from heated up non-stick coating have been responsible for the death of so many birds. It is well known in bird society that if you have birds you don't have non-stick. Also if it can kill a bird after exposure once, what are those fumes doing to children and bigger pets as they breathe it in day after day? Back to muffins...I doubt I will make this recipe again. They were too mediocre to waste Boiled Cider on
    We appreciate you trying this recipe. Next time use the boiled cider in place of the maple syrup in the glaze for a more apple flavor. Elisabeth@KAF
  • star rating 10/23/2014
  • thealewife from KAF Community
  • I bought the boiled cider specifically for this recipe and I have to say I found the doughnuts lacking in apple flavor, hence my rating. They were easy to make and I did add the maple syrup glaze. I'll make again but next time I'll try adding some diced fresh apple.
  • star rating 10/17/2014
  • LArcher from London, Ontario
  • I decided to make this recipe today since I had a gallon of fresh apple cider from the farmers market. I read that you can make boiled cider by boiling apple cider on the stove for about 4 hours. So that is what I did. The boiled cider was super! I made some donuts and some muffins. I forgot to shake the donuts in cinnamon-sugar before glazing. They still turned out great! I will definitely make this recipe again. In fact, now that I have some boiled cider in my fridge I think I will make these a couple of times this fall.
  • star rating 08/06/2014
  • Faith from Texas
  • Great recipe! I halved it and added 1 Granny Smith apple to the batter and counted the juice from the apple as one tablespoon; no longer needing a tablespoon from the orange juice. I omitted the glaze and baked some in mini muffin pans to look like donut holes. After adding cinnamon sugar the donuts looked amazing and they tasted amazing also! Thanks :)
  • star rating 03/30/2014
  • longhornmama from KAF Community
  • Excellent doughnuts. Tender and flavorful, no one would know they use white whole wheat flour and are pretty healthy. This recipe is why I ordered the boiled cider and it really is a great addition. Don't skip the cinnamon sugar step, it doesn't take very long and adds to the flavor. I use a bowl with a few tablespoons of cinnamon sugar, dipping and shaking a little over the doughnuts before adding the icing. Have made these several times and the kids really enjoy them. Thanks for the recipe!
  • star rating 12/30/2013
  • lnoblebrown from KAF Community
  • LOVED IT! I use coconut oil instead of vegetable oil and halved the recipe, and it was phenomenal. It had that familiar crisp and tender crumb of a freshly fried cake doughnut - but without the fried fat. Everyone raved about the best Christmas breakfast ever!
  • star rating 10/25/2013
  • Elissa from Rockaway, NJ
  • My kids loved this recipe!!!! My 9 year old son took his first bite and did the whole" eyes closed and sigh in taste heaven" thing. My 15 year old daughter kept "stealing" them to give her friends. Making another batch today. The doughnuts are really tender and the maple glaze is the perfect topping.
  • star rating 10/05/2013
  • pattycakebaker from KAF Community
  • Very easy to make. I want to buy the maple flavor for a yummiest glaze next time. This was a lot of fun, if you had kids they would love to shake the donuts in the cinnamon sugar. I just bought USA pans nonstick donut pans for my birthday, they're amazing. KAF should stock them ;-)
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