Baked Apple Cider Donut Holes
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Indulge in these delightful baked apple cider donut holes bursting with the warm flavors of apple cider and dusted in cinnamon sugar! Whether you choose to make donut holes or traditional donuts, these treats are irresistibly soft and moist, like little pillows of joy. Plus, they’re baked, not fried, making them a guilt-free indulgence!
Baked Apple Cider Donut Holes alert! Earlier this year, a lovely reader inspired me to create these, and I couldn’t wait to bring this idea to life once fall arrived. I’m so excited to share this recipe with you because it’s quickly become one of my all-time favorites!
These delightful little donut holes are bursting with rich apple cider flavor, thanks to a special trick I use that really elevates the taste. But that’s not all! I couldn’t resist giving you even more ways to indulge, so I’ve included easy instructions to whip up scrumptious baked apple cider donuts and a delicious apple cider glaze, too! If you adore apple cider like I do, these treats are a must-try before the season wraps up.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Apple cider: You want to buy plain apple cider, not the kind that’s already spiced.
- All-purpose flour
- Leavening: This recipe uses both baking powder and baking soda.
- Spices: For ultimate Fall flavors, I chose to include cinnamon, cloves, and salt.
- Egg
- Brown sugar: This adds a caramelized depth of flavor to the donut holes.
- Applesauce: I chose to use applesauce instead of butter, making these kid-friendly.
- Buttermilk: Keeps the donut holes extra moist.
- Vanilla extract
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Simmer the apple cider until it’s reduced to half a cup.
- Whisk the dry ingredients together in a large bowl.
- Whisk all the wet ingredients together in a large liquid measuring cup.
- Pour the wet ingredients into the dry ingredients and whisk just until no dry streaks of flour are visible. A few lumps are perfectly okay!
- Fill a greased donut hole pan ¾ full with batter and bake for 9-11 minutes.
- Cool donut holes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Roll donut holes in cinnamon sugar.
Tips For Success
- Make sure to reduce the apple cider before making the recipe. The concentrated flavor really elevates the donuts.
- Avoid overmixing the batter. A few lumps are okay!
- You don’t need to coat the donut holes in butter for the cinnamon-sugar to stick! These donut holes are moist, so the cinnamon-sugar mixture will adhere without soaking the donuts in butter.
Why This Recipe Works
Baked Apple Cider Donut Holes
Ingredients
For the donut holes
- 2 cups (480 ml) apple cider
- 2 cups (260 g) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ⅔ cup (133 g) light brown sugar
- ¼ cup (68 g) unsweetened applesauce
- ½ cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the cinnamon sugar coating
- ½ cup (100 g) granulated sugar
- 1 tablespoon cinnamon
Instructions
Make the donut holes
- Simmer the apple cider in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to ½ cup. Refrigerate the reduction while you prepare the donut batter.
- Preheat the oven to 350°F. Spray a mini muffin pan or a donut hole pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt; set aside.
- In a medium bowl, combine the egg, brown sugar, and applesauce whisk until smooth. Add in the buttermilk, apple cider reduction, and vanilla and whisk until well combined.
- Add the apple mixture to the flour mixture and whisk just until no streaks of dry flour are visible. A few lumps is perfectly okay.
- Fill the cavities of the prepared pan ¾ of the way full and bake for 9-11 minutes.
- Cool donut holes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the cinnamon sugar coating
- In a medium bowl, combine the sugar and cinnamon together. Dip each donut hole in the cinnamon-sugar mixture, rolling to coat.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.