Baked Apple Cider Donut Holes are the ultimate fall treat! Spiced apple cider donut "holes" are baked in a mini muffin pan and coated in butter and cinnamon sugar. Ultra moist, full of flavor and so easy to make!

So light and airy, these little cuties are like biting into pillows of goodness! This recipe will surely be a favorite in your kitchen this fall.

Ingredients For Baked Apple Cider Donut Holes

APPLE CIDER DONUTS

Apple Cider - We will be reducing it down to concentrate the apple flavor. Make sure to buy apple cider and not apple juice. Apple cider is unfiltered and raw and has more apple flavor than apple juice.
All Purpose Flour - King Arthur is my go-to flour.
Baking Soda & Baking Powder - A combination of these 2 leveners will help the donuts rise and make them tender.
Spices - We are using a combination of cinnamon, allspice, ginger, cardamom and nutmeg. Feel free to use apple pie spice if you do not have all of the spices listed above.
Salt - Just a bit to round out the sweetness.
Neutral Oil - Any neutral oil such as avocado oil, canola or grapeseed oil. A light oil olive and coconut oil will work as well. We are using oil instead of butter to make these light and moist.
Brown Sugar - I like to use dark brown sugar as it adds more flavor, but light brown sugar works as well.
Egg - Adds structure and richness.
Vanilla Paste or Extract - Adds Flavor
Greek Yogurt - Adds moisture and provided structure.
Unsweetened Applesauce - Applesauce will add moisture.

TOPPING

Unsalted Butter - The melted butter adds richness and will help the cinnamon sugar adhere to the donut holes.
White Sugar - Adds sweetness and texture.
Spices - I like doing a combination of cinnamon, nutmeg and cardamom for extra flavor.

Instructions For Baked Apple Cider Donut Holes

Detailed instructions are in the recipe card below!

Step 1 - Whisk together brown sugar, oil, egg and vanilla until well combined. About 2 minutes on medium/high. You can use a stand mixer fitted with a paddle attachment, a hand-held mixer or by hand.

Step 2 - Whisk in the Greek yogurt and applesauce until combined. About a minute.

Step 3 - Whisk in reduced apple cider until combined.

Step 4 - Sift in flour, baking soda, baking powder, spices and salt. Gently mix until there are no more flour streaks.

Step 5 - Transfer the batter to a piping bag or large ziploc bag (snip the corner of the bag) and pipe into a greased mini muffin pan, filling ⅔rds full. There is enough batter for 48 donut holes. Bake at 350ºF (176ºC) for 7 to 8 minutes or until an inserted toothpick comes out clean. Do not overbake. Mine took 7 minutes. Please note that each pan is different and depending on the size of the cavity, you may need to cook it a little longer.

Step 6 -Allow to cool in the pan for about 1 minute. Carefully remove each donut hole and transfer to a wire rack to cool. Regrease your pan and pipe the remaining batter into each cavity and bake the final batch.

Step 7 - Lightly dip the tops of your mini muffins into your melted butter and then roll into your cinnamon sugar mixture. Serve completely cooled and Enjoy!

Expert Tips

Make sure your ingredients are at room temperature, which includes your Greek yogurt, egg and applesauce. Room temperature ingredients ensure a smooth batter.
When measuring your flour, fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Sift your dry ingredients. This will help keep the batter smooth and prevents overmixing.
Do not overmix your batter. We want to keep these donuts light and airy.
Do not forget to reduce your apple cider. It concentrates the apple flavor.
Do not overfill your mini muffin pan or donut holes pan. Just fill it ⅔ rds full.

📖 Recipe