Description
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!
Ingredients
Apple Cider Donuts
- 1 1/2 Cups Apple Cider , reduced to 1/3 Cup (82 g)
- 2 Cups (240 g) All-Purpose Flour
- 1 Tsp Baking Soda
- 3/4 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Allspice
- 1/2 Tsp Ginger
- 1/2 Tsp Cardamom
- 1/4 Tsp Nutmeg
- 1/2 Tsp Salt
- 3/4 Cup (150 g) Brown Sugar
- 1/3 Cup (67 g) Neutral Oil
- 1 Large Egg, room temp
- 2 Tsp Vanilla Paste or Extract
- 1/2 Cup (115 g) Full-Fat Greek Yogurt, room temp
- 3 Tbsp (45 g) Unsweetened Applesauce, room temp
Topping
- 3 Tbsp Unsalted Butter, melted
- 3/4 Cup (150 g) White Sugar
- 2 1/2 to 3 Tsp Ground Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cardamom
Instructions
- Add 1 1/2 Cups of apple cider into a small saucepan and on medium/high heat, reduce down to 1/3 cup. Will take about 15 minutes. Transfer to a glass bowl and allow to cool down in the fridge.
- Place a rack in the center of your oven and preheat to 350ºF (176ºC).
- Grease your mini muffin pan and set aside.
- Sift together your flour, baking soda, baking powder, spices and salt into a medium sized bowl and set aside.
- In a large bowl, 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.
- Whisk in the Greek yogurt and applesauce until combined. About a minute.
- Whisk in the reduced apple cider until combined.
- Add the sifted dry ingredients and gently mix until there are no flour streaks left.
- 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 2/3rds full. There is enough batter for 48 donut holes. Bake 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.
- 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.
- Lightly dip the tops of your mini muffins into your melted butter and then roll into your cinnamon sugar mixture. Serve immediately and enjoy!
Notes
- Store in an airtight container at room temperature and enjoy for up to 3 days.
- If you do not have a mini muffin pan or a donut "holes" pan, you can use a regular donut pan. Will make 12 large donuts.
- Prep Time: 35 Minutes
- Cook Time: 7 to 8 minutes