If you’re looking for a cozy, fall-inspired treat that’s easy to make and absolutely irresistible, you’re going to want to try this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe. I absolutely love how these doughnut holes come out soft, fluffy, and perfectly spiced with warm cinnamon and apple cider flavors. They’re baked, not fried, which makes them a bit lighter but all the more delicious. Plus, the browned butter cinnamon sugar coating? Mind-blowing. Stick with me—I promise you’ll want to whip these up for your next coffee break or brunch.
Why You’ll Love This Recipe
- Perfectly Spiced and Fluffy: The combination of warm spices and apple cider flavor makes each bite taste like fall in a doughnut hole.
- Baked, Not Fried: You get that classic cinnamon sugar doughnut flavor without the hassle and extra grease of frying.
- Browned Butter Magic: That butter browned to nutty perfection takes the cinnamon sugar coating to the next level.
- Great for Any Occasion: Whether it’s a quick breakfast, snack, or party treat, these doughnut holes fit right in.
Ingredients You’ll Need
The ingredients here come together beautifully to create a moist, tender doughnut hole with those cozy fall flavors. When shopping, I like to pick up a good quality apple cider and fresh spices for the best aroma and taste.
- Apple Cider: Reducing it concentrates the sweet-tart apple flavor that makes these doughnuts unique.
- Salted Butter: Adds richness and the perfect buttery note; using salted butter helps balance sweetness.
- Vanilla Extract: Brings depth and a lovely warm fragrance.
- Large Eggs: Help bind the dough and add lightness.
- Apple Butter: Intense apple flavor and adds moisture to the batter.
- Maple Syrup: A natural sweetener that pairs wonderfully with apple and cinnamon.
- All-Purpose Flour: The base of the dough with the right amount of gluten for structure.
- Whole Wheat Flour: Adds a touch of nuttiness and a hearty texture.
- Baking Powder & Baking Soda: Leavening agents to make sure these doughnuts rise beautifully.
- Ground Cinnamon, Cardamom, Ginger, Nutmeg: Classic warm spices that create that perfect fall flavor harmony.
- Kosher Salt: Balances sweetness and enhances all the flavors.
- Granulated Sugar & Extra Cinnamon: For that irresistible cinnamon sugar coating.
Variations
I love making this recipe my own depending on the season or what I have on hand. Feel free to mix things up—these doughnut holes are forgiving and welcoming to customization!
- Spice It Up: I sometimes add a pinch of cloves or allspice when I want a deeper fall spice profile, and it really works!
- Gluten-Free Version: Swap the flours for a 1:1 gluten-free baking blend and bake a little extra time; the texture is still wonderful.
- Sweetener Swap: If you don’t have maple syrup, honey or brown sugar makes a nice substitute.
- Apple Variations: Use apple jam instead of apple butter for a slightly chunkier texture and fruitier bite.
How to Make Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe
Step 1: Reduce That Apple Cider to Concentrate Flavor
Start by bringing your apple cider to a boil over high heat, then reduce it to a simmer for 10-15 minutes until it’s reduced down to about 1/2 cup. I discovered this trick early on—it’s the secret to packing intense apple flavor without making your dough wet. Stir in the melted butter while it’s warm, then let it cool completely before mixing with the other wet ingredients. This step really elevates the final taste!
Step 2: Mix the Wet Ingredients Until Smooth
In a large bowl, combine the cooled apple cider mixture, eggs, apple butter, maple syrup, and vanilla extract. Stir gently until everything is fully incorporated. You’ll notice how fragrant it gets—trust me, your kitchen will smell amazing right now!
Step 3: Combine the Dry Ingredients and Carefully Fold
In another bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Slowly add the dry ingredients to the wet mixture, folding it just until everything is combined—overmixing here can cause the doughnuts to turn out tough, so be gentle! The batter should be thick but spoonable.
Step 4: Fill Your Pan and Bake to Perfection
Butter your mini muffin pan (or regular muffin pan if you prefer larger doughnuts). Spoon the batter into the pan, filling each cavity about halfway to two-thirds full. Bake at 350° F for 10-12 minutes if using mini pans, or 18-20 minutes for regular muffin pans. You want the doughnuts to be set but still soft inside. When done, let them cool for 5 minutes before carefully running a knife around the edges to release.
Step 5: Brown Your Butter and Coat Those Doughnut Holes
While the doughnuts are baking, melt 6 tablespoons of butter in a skillet over medium heat. Let it cook for 3-4 minutes until it turns a nutty brown and you can smell that toasted aroma—this browned butter is the real game-changer here! Remove it from the heat and mix in a teaspoon of vanilla extract. Then, in a separate bowl, combine sugar and cinnamon for the coating.
Brush each warm doughnut hole with the browned butter, then roll it through the cinnamon sugar mixture until fully coated. These bites are best enjoyed warm or at room temperature with a cup of coffee or hot chocolate.
Pro Tips for Making Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe
- Don’t Rush the Apple Cider Reduction: Letting it reduce properly really intensifies the flavor and keeps the batter from getting watery.
- Use Fresh Spices: I’ve found that freshly ground cinnamon and nutmeg make a noticeable difference in aroma and taste.
- Watch Your Baking Time Closely: Mini doughnuts can go from perfectly soft to dry quickly; start checking at 10 minutes.
- Brown Your Butter Just Right: Keep a close eye on it—once it smells toasted and turns golden brown, remove it immediately to avoid burning.
How to Serve Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe
Garnishes
I love adding a sprinkle of flaky sea salt over the cinnamon sugar coating sometimes—it adds a little unexpected contrast that makes each bite even more memorable. A dusting of powdered sugar works too if you want more sweetness and a prettier presentation.
Side Dishes
Pair your baked doughnut holes with a hot cup of pumpkin spice latte, chai tea, or simple black coffee. For brunch, these go amazingly well alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For holiday gatherings, I like to serve these doughnut holes stacked in a glass cloche or in a festive bowl with some fall leaves or mini pumpkins around. You can even thread them onto skewers for a fun doughnut hole kabob that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
I keep any leftovers in an airtight container at room temperature for up to two days. They’re still surprisingly soft after a day or so, but if you prefer them fresh, quick reheating works wonders.
Freezing
To freeze, I lay the doughnut holes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They keep well for up to 3 months, and freezing doesn’t impact the flavor or texture much.
Reheating
Reheat frozen or stored doughnut holes in a 325°F oven for about 5-7 minutes or until warm. I avoid microwaving because it can make them a bit chewy, but it’s a quick fix if you’re in a rush.
FAQs
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Can I make this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe without whole wheat flour?
Absolutely! You can substitute the whole wheat flour with an equal amount of all-purpose flour. The doughnuts will be a bit lighter and less nutty in flavor but still delicious.
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Why do I need to reduce the apple cider before adding it to the batter?
Reducing the cider concentrates its natural sweetness and apple flavor while removing excess water. This keeps your doughnut holes moist but not soggy and ensures a rich taste.
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Can I make these doughnut holes vegan?
With some modifications, yes! Replace the eggs with flax eggs or a commercial egg replacer, use dairy-free butter alternatives, and swap maple syrup with another vegan-friendly sweetener if desired.
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Is it ok to bake these in a regular muffin pan instead of a mini muffin pan?
Definitely. Just adjust the baking time—regular muffins take around 18-20 minutes, while mini doughnut holes bake for about 10-12 minutes.
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How should I store leftover doughnut holes to keep them fresh?
Store leftovers in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat gently in the oven to maintain their soft texture.
Final Thoughts
When I first tried this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe, I was blown away by how simple ingredients and a little patience could create such a comforting treat. It’s become a favorite in my house, especially on crisp mornings or whenever we’re craving something sweet but not over the top. I hope you enjoy making them as much as I do—and that they become your go-to cozy snack. Go ahead, grab your apple cider and get baking—you’re in for a real treat!
PrintBaked Cinnamon Sugar Apple Cider Doughnut Holes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 doughnut holes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these baked cinnamon sugar apple cider doughnut holes, a cozy and flavorful treat perfect for autumn or any time you crave a sweet, spiced snack. Made with reduced apple cider, warm spices, and a cinnamon sugar coating, these mini doughnuts are baked instead of fried for a lighter, yet indulgent bite-sized dessert.
Ingredients
Doughnut Batter
- 1 1/2 cups apple cider
- 4 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup apple butter
- 1/4 cup maple syrup
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Butter a 24-cup mini muffin pan or a 12-cup regular muffin pan to prevent sticking.
- Reduce apple cider: Bring apple cider to a boil over high heat, then reduce heat and simmer for 10-15 minutes until the liquid is reduced to about 1/2 cup. Remove from heat and stir in melted butter. Allow this mixture to cool before proceeding.
- Mix wet and dry ingredients: In a large bowl, whisk together the cooled reduced apple cider mixture, eggs, apple butter, maple syrup, and vanilla extract until well combined. In a separate bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, cardamom, ginger, nutmeg, and kosher salt. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined, taking care not to overmix.
- Fill the pan and bake: Divide the batter evenly among the prepared pans, filling each cup about halfway to two-thirds full. Bake mini doughnut holes for 10-12 minutes, or 18-20 minutes if using a regular muffin pan, until the doughnuts are set and a toothpick inserted comes out clean. Remove from oven and cool for 5 minutes, then carefully run a knife around the edges to loosen and remove them from the pan.
- Prepare cinnamon butter coating: While doughnuts are baking, melt 6 tablespoons of salted butter in a skillet over medium heat. Allow the butter to brown gently, stirring occasionally, until it has a toasted aroma and nutty color, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
- Coat the doughnut holes: In a small bowl, mix together granulated sugar and cinnamon. Brush each warm doughnut with the browned vanilla butter, then roll them individually in the cinnamon sugar mixture until well coated. Serve warm or at room temperature for best enjoyment.
Notes
- These doughnut holes pair perfectly with a hot chocolate or your favorite coffee or latte for a comforting treat.
- Use a mini muffin pan for bite-sized doughnuts or a regular muffin pan for larger, muffin-style baked doughnuts.
- Be careful not to overbake to keep the doughnuts tender and moist.
- Let the browned butter cool slightly before adding vanilla to prevent it from evaporating.
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 148 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg