Baked Apple Cider Donut Holes

Baked Apple Cider Donut Holes

As the weather cools and autumn begins to settle in, there’s no better way to celebrate the season than with these delightful Baked Apple Cider Donut Holes. Infused with the rich flavor of reduced apple cider and coated in a cozy cinnamon sugar mixture, these bite-sized treats bring all the warmth of fall into your kitchen. They’re quick, easy to make, and perfect for a snack or dessert!

Ingredients

Donut Holes

• 1 cup apple cider (reduced to ½ cup and cooled)
• 1 ⅓ cups all-purpose flour
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup sour cream

Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Prepare the Apple Cider Reduction

• Reduce the apple cider: Start by simmering 1 cup of apple cider over medium heat until it reduces to ½ cup. This step concentrates the flavor, making these donut holes extra flavorful. Once reduced, let it cool before using.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder. Set aside.

3. Mix Wet Ingredients

• In a separate bowl, stir together the reduced apple cider, brown sugar, egg, vegetable oil, vanilla extract, and sour cream until smooth and well-combined.

4. Combine and Let Rest

• Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
• Cover the bowl with a towel and let the batter rest for 10 minutes. This will help the batter relax and create a softer texture in the donut holes.

5. Bake the Donut Holes

• Preheat your oven to 350°F (175°C) and spray mini muffin pans with non-stick cooking spray.
• Fill each mini muffin cup ¾ full with batter.
• Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
• Let the donut holes cool in the pan for a few minutes until they’re easy to handle.

6. Cinnamon Sugar Coating

• In a small bowl, whisk together the granulated sugar and ground cinnamon.
• Once the donut holes are slightly cooled, remove them from the pan and toss them in the cinnamon sugar mixture until fully coated.

Storage Tips

• These donut holes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months—just thaw at room temperature and recoat in cinnamon sugar if needed.

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Nutritional Information

• Calories: 140 kcal per serving
• Servings: 24 mini donut holes

Tips for Success

• Reduce the apple cider: Don’t rush this step! Reducing the apple cider intensifies the flavor, giving your donut holes that signature fall taste.
• Don’t overmix the batter: Gently folding the wet ingredients into the dry will keep your donut holes light and tender.
• Coat while warm: Toss the donut holes in the cinnamon sugar mixture while they’re still warm to ensure the coating sticks well.

These Baked Apple Cider Donut Holes are the ultimate autumn treat—soft, fluffy, and bursting with the flavors of cinnamon and apple cider. Perfect for cozy mornings with a cup of coffee or as a fun dessert at your fall gatherings, this recipe will have you savoring the best of the season with every bite!

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