Description
These Baked Apple Cider Donut Holes are the perfect bite-sized treat to capture the cozy flavors of fall. Made with reduced apple cider and warm spices like cinnamon, nutmeg, and ginger, each donut hole is packed with autumnal goodness. A quick toss in a cinnamon sugar coating adds the final touch of sweetness and warmth.
Ingredients
DONUT HOLES
1 cup apple cider (reduced to ½ cup and cooled)
1 1/3 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
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
In a separate bowl, stir together the reduced apple cider, brown sugar, egg, vegetable oil, vanilla extract, and sour cream until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Cover the bowl with a towel and let the batter rest for 10 minutes.
Spray mini muffin pans with non-stick cooking spray. Fill each cup ¾ full with batter.
Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean. Allow the donut holes to cool in the pan for a few minutes until they’re easy to handle.
CINNAMON SUGAR COATING:
In a small bowl, whisk together the sugar and cinnamon.
Once the donut holes are slightly cooled, remove them from the pan and toss them in the cinnamon sugar mixture until fully coated.
Serve immediately or store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140