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Side view of baked apple cider donut holes in bowl.

Baked Apple Cider Donut Holes

Indulge in these delightful 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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 45

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 1/2 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 3/4 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

Baked donut holes are best served the day they are prepared. However, they will keep for up to 2 days covered tightly on the counter.