Baked Apple Cider Donuts with Figs

Baked apple cider donuts with dried figs are the kind of breakfast treat to sweeten fall mornings. There’s no need to fry with this baked donut recipe.

When the fall approaches, with it come car trips to go apple-picking and perhaps sip on freshly mulled apple cider or indulge in apple cider donuts. We are all for fun traditions, but wondered if there’s a way to bring that orchard experience home for a cozy breakfast and perhaps even make those donuts healthier. A healthy baked donut recipe? That was our goal! These baked apple cider donuts are full of goodness.

So Much to Love about Baked Apple Cider Donuts with Figs

Made with 100% whole wheat, Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, and cinnamon, we add in two kinds of apples—applesauce and apple cider to give them double the apple flavor. The white whole wheat flour, a lighter, milder tasting variety of wheat that delivers all the dietary fiber, nutrients, phytochemicals and antioxidants you expect from whole grains and provides a more delicate crumb than whole wheat flour made of grinding hard red winter wheat berries.

California Dried Figs are an excellent source of fiber, too, and offer key nutrients such as potassium, magnesium, iron and calcium. Applesauce and heart healthy vegetable oil keeps these donuts tender. (Try canola, avocado or even a light-flavored olive oil.) A buttery cider-flavored icing is just enough to hold a sprinkle of diced figs and pecans.

Baked apple cider donuts with dried figs are the kind of breakfast treat to sweeten fall mornings. There’s no need to fry with this baked donut recipe.

Baked Donut Recipe Cooking Tips

  • We prefer California Calimyrna or Golden Figs in this baked apple cider donuts recipe but Mission Figs work great, too.
  • To measure flour, spoon it into a measuring cup and level the top with a straight edge. Or weigh the flour.
  • To make this baked donut recipe, you can find donut pans in many cookware stores and online for $7 to $10. Or, bake the donuts as muffins, filling each muffin cup 3/4-full.

Baked Apple Cider Donuts with Figs



Baked Apple Cider Donuts

  • 1 cup apple cider
  • 1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, divided finely chopped and stemmed
  • 1 cup white whole wheat flour 4 7/8 ounces
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup packed golden brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Glaze and Topping

  • 2 tablespoons reduced apple cider from Step 1
  • 1/4 cup California Dried Figs finely chopped, reserved from Step 2
  • 2 tablespoons unsalted butter melted
  • 1 Pinch of salt
  • 1 cup confectioners’ sugar 4 ounces
  • 1/4 cup toasted pecans or walnuts, finely chopped


Make the Baked Apple Cider Donuts

  • Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup. Cool.
  • Set aside ¼ cup chopped Figs for Topping. Preheat oven to 350°F. Coat 2 standard donuts pans (6 doughnuts each) with nonstick spray.
  • Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.
  • In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly.
  • Bake donuts for 12 minutes or until pick inserted in center comes out clean.
  • Cool donuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release donuts).

Make the Glaze

  • In a small bowl, combine melted butter with 2 tablespoons cooled cider and salt. Whisk in confectioners’ sugar to make a thick glaze. Spoon glaze over donuts and top with reserved finely chopped figs and pecans.


Recipe and photos by Lorelle del Matto

Recipe and photos by Lorelle del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Leave a Reply

Your email address will not be published. Required fields are marked *