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
Scale
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
