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Air Fryer Apple Cider Donuts Recipe
Ash Tyrrell

Air Fryer Apple Cider Donuts Recipe

I just tried making these air fryer apple cider donuts, and wow—they’re everything I hoped for! The aroma of warm apple cider and pumpkin spice filled my kitchen, making it feel instantly cozy. I loved how quick and easy the recipe was, yet it tasted like something straight from a fall farmer’s market
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Total Time 17 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free flour – Using measure-for-measure gluten-free flour keeps the donuts soft and fluffy. Avoid almond or oat flour here; they won’t give the same texture.
  • 2 teaspoons baking powder – Helps the donuts rise perfectly.
  • ½ teaspoon baking soda – Adds a light texture and works with the cider for extra fluffiness.
  • ½ teaspoon sea salt – Balances the sweetness and enhances the flavors.
  • 2 ½ teaspoons pumpkin spice divided – Gives that classic fall flavor; you can also use cinnamon sugar for a simpler twist.
  • ½ cup unsalted butter melted – Adds richness. I always melt it slowly to avoid burning.
  • 1 large egg – Provides structure; for egg-free replace with ¼ cup applesauce.
  • ½ cup maple syrup – Naturally sweet and pairs beautifully with apple cider. Honey or coconut sugar works too.
  • ½ cup apple cider – Concentrated flavor for a light fruity base. Reduce slightly if using very sweet cider.
  • ½ cup unsweetened applesauce – Keeps the donuts moist without extra fat.

Method
 

  1. I whisked together the gluten-free flour, baking powder, baking soda, sea salt, and half of the pumpkin spice. This ensures the rising agents and spices are evenly distributed for uniform donuts.
  2. In a separate bowl, I mixed melted butter, egg, maple syrup, apple cider, and applesauce. This wet mixture creates a flavorful, moist base for the donuts.
  3. I slowly added the dry ingredients into the wet, stirring just until combined. Over-mixing can make the donuts dense, so I stopped when everything looked incorporated.
  4. I poured the batter into a plastic bag, snipped a corner, and filled my egg bites pan about ¾ full. The air fryer cooked them at 375°F for 10-12 minutes. They were done when a toothpick came out clean.
  5. I melted a bit of butter and mixed sugar with the remaining pumpkin spice in a shallow dish. After brushing the donuts with butter, I rolled them in the sugar mixture for that classic fall sweetness.

Notes

  • I always preheat my air fryer for a more consistent cook.
  • Don’t overfill the molds; the donuts need space to puff up.
  • Let them cool slightly before coating in sugar to avoid sogginess.
  • For extra flavor, I sometimes brush with a thin apple cider glaze instead of butter.
  • Using fresh apple cider intensifies the autumn aroma and taste.