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Homemade Baked Cinnamon Sugar Apple Cider Doughnut Holes. Made with boiled-down spiced cider, apple butter, maple, and a mix of warming cozy autumn spices. Toss each doughnut in brown butter and sweet cinnamon sugar. There’s really nothing not to love about these cinnamon sugar cider doughnuts. There are two secrets to this recipe. The first is to boil down the apple cider to really concentrate its flavor. The second is spiced apple butter, it provides even more delicious apple flavor! The coziest treats to enjoy with a steaming mug of hot chocolate or your favorite latte.
Happiest Friday from New York! What a special time to be here in the city, it’s just beautiful and so full of color right now. Very much what I am all about – so happy to be here!
And I have the most perfect recipe to celebrate the weekend, it screams, “Autumn in New York!”. As I walk around the city and take in all of the fall sights, I’m reminded of just how wonderful the season is. The other fun thing I’ve noticed is the major presence of pumpkin spice anything and apple anything. Pumpkin and apple are all throughout the city.
Every corner you turn there’s some kind of bakery serving up pumpkin spice lattes or sweet apple pastries. It really is the season!
I made these fun doughnut holes last week and we’ve been enjoying them throughout the day. They’re so simple to bake up and the flavor is just beyond delicious.
I’ve been so excited to share the recipe!
Here are the details
Start by boiling down the cider. I’ve been doing this for pretty much every sweet apple recipe I’ve shared. Boiling the cider gives you an even more concentrated flavor that really comes through in the end.
When the cider has boiled and reduced, I mix in the butter for the batter and let it melt.
Next, make the batter. It’s a simple muffin-style batter made with vanilla, eggs, apple butter, and, of course, apple cider. Then, I love to mix in whole wheat flour and a combination of warm autumn spices. The whole wheat flour gives these doughnut holes a nice bite and heartiness. But you can also use all-purpose flour. Either is a great option.
Now bake the batter into mini muffins or just make regular muffin “doughnuts”.
The final step is fun. Brown the butter and then dip each doughnut through the nutty, vanilla-infused butter. And then, just like a classic apple cider doughnut, dredge through sweet cinnamon sugar.
Is there anything more wonderful in the fall? Perfection.
Serve these with coffee or hot cocoa or even a steaming mug of cider for the quintessential fall treat!
Looking for apple recipes? Here are a few ideas:
Brown Butter Apple Blondies with Cinnamon Maple Glaze
Haunted Pumpkin Patch Margarita
Cinnamon Crunch Apple Butter Soft Pretzel Knots
Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds
Cinnamon Spiced Apple Fritters with Vanilla Coffee Glaze
Lastly, if you make these Baked Cinnamon Sugar Apple Cider Doughnut Holes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Cinnamon Sugar Apple Cider Doughnut Holes
Servings: 24 doughnut holes
Calories Per Serving: 148 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Spiced Doughnuts
- 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
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes, until reduce to 1/2 cup. Remove from the heat and and stir in the melted butter. Let cool. 3. In a large bowl, stir together the boiled cider, eggs, apple butter, maple, and vanilla until combined. Add the flour, whole wheat flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Mix until just combined. 4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 10-12 minutes for mini doughnuts or 18-20 for regular muffins, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release.5. Meanwhile, melt 6 tablespoons butter in a skillet. Allow the butter to brown until it smells toasted, 3-4 minutes. Remove from the heat and mix in the vanilla.6. Combine the sugar and cinnamon in a bowl. Brush each doughnut with butter, then roll through the cinnamon sugar. Enjoy warm or at room temperature.
They look delicious, my husband loves the small muffins. I will make them next week. Thanks for the recepie.
Thanks so much Christine! I hope you love the recipe!! xT
Could this be baked in a Bundt pan?
Hi Kelly,
I haven’t tested that with this recipe! I would give this one a try, you might like it:
https://www.halfbakedharvest.com/spiced-pecan-apple-cider-doughnut-cake/
Please let me know if you have any other questions! xx
Yum!! Absolutely easy and delicious!
Thanks so much Maggie!! So glad to hear that this recipe was enjoyed, thanks for making them! xx
Was super excited when I saw this recipe, because it seemed like a quick, fun fall treat that I could make for my husband and my son before they got home.
Unfortunately, the “Prep Time – 15 Minutes” doesn’t include “Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes” (which took almost 25 minutes anyway). It ended up being very frustrating, I had to reschedule an appointment, and it made me realize once again that everything online is just lies and clickbait.
The muffins were fine.
Wow, your level of butt-hurt over something so minor is astonishing. Sounds like poor planning and decision making on your part. You cancelled an appointment because you can’t manage your time properly, and you lash out and blame the internet for that? Who starts a baking project right before having to leave for an appointment? Nice one. Next time I’m late for work, I’ll just tell my boss that the internet lied to me about donuts. I’m sure that will go over well. 👍🏻
Sounds like you have deeper issues.
Ehhh…”boiling cider for 10-15 minutes” doesn’t take 25 minutes. It takes 10-15 minutes.
You didn’t follow the recipe instructions, and you blame someone else for your choices?
Mind-boggling. 🤦♀️
Hi Cody,
Thanks for giving this recipe a try and sharing your feedback, so sorry about the timing and to hear you did not enjoy the recipe! Please let me know if there is anything that I can help with!! xT
These are easy to make in bowls- as much as I love my stand mixer! I threw these together for an unexpected guest in minutes. I usually follow recipes the first time, but I only had pumpkin butter (from the AMAZING pumpkin chocolate chip cookies) so I used it. Thank u!
Hi
This looks amazing! Do you think I can use a 1:1 gluten free flour for this recipe? Do you think I would have to add anything else so that it doesn’t dry out?
Thank you.
Love all your recipes!!
Hi Andrea,
I think using an equal amount of gluten free flour will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Hey Dawn,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
thanks for your comment, i also don’t have apple butter, but still have pumpkin butter from the brown sugar maple pumpkin butter bars (they were excellent by the way). I did use her recipe for the pumpkin butter.
Can you make these in donut pans? If so, how long would you bake?
Hi Linda,
Sure! It depends on the size of your doughnut pan, but would start checking for doneness at 15 minutes. Let me know if you give the recipe a try, I hope you love it! xx
Would these be good as just muffins and not dipped in butter and rolled in sugar? Or is that pretty crucial for the recipe? Maybe just sprinkle the tops with cinnamon sugar before baking? They look amazing
Hey Cassie,
Sure, that would be just fine:) Let me know if you give this recipe a try, I hope it turns out amazing for you! xx
I’m confused about the flour. IN TOTAL are we using 1 cup of FLOUR OR 2 cups of FLOUR. I understand we can use wheat or all purpose, but what is the actual total amount of flour to be used in the recipe? Just need clarification. Thank you in advance!
Hi Vicki,
You need to use 2 cups of flour for this recipe, whether that be 1 cup of all purpose and 1 cup of whole wheat or just 2 cups of all purpose flour. I hope this recipe is delish, let me know if you give it a try! xx
Can you make the batter ahead? Sub wheat flour?
Could I substitute almond flour for whole wheat? I am gluten free and have many different flours in my pantry. Maybe ground flaxseed? Thanks.
I’m waiting for Tieghan’s reply to your question, too, as my daughter is gluten-intolerant. . . and this recipe sounds wonderful if I can make it GF.
Hi Lynn,
I think this recipe would work best with a gluten free flour blend rather than almond flour. Please let me know if you have any other questions! xx
Not Tieghan but I probably wouldn’t use almond flour in this as almond flour and wheat flour typically can’t be subbed 1:1 as it doesn’t behave the same way. You could try a gf flour blend and see if it works? There are many recipes out there for making your own Gf flour blends too!
Hi Judy,
I would use an equal amount of a gluten free flour blend like Bob’s Red Mill. Please let me know if you give the recipe a try, I hope it’s delish! xx
Hi Lisa,
How far in advance are you wanting to make the batter? I would just bake sure it is room temp before baking. You can use all purpose flour:) I hope you love the recipe! xx
I want to make these. How much maple syrup? 1/4 maple syrup: is that 1/4 cup?
Thanks.
Hi Marla,
Yes, you will want to use 1/4 cup of maple syrup. I hope you love this recipe, please let me know if you give it a try! xx
I see 1/4 maple listed… 1/4 what? Thank you!
Hi Ry,
You will want to use 1/4 cup of maple syrup. Please let me know if you have any other questions!! xT
Unfortunately, none of the links in the ingredients list work. Thanks though for trying.
Hi Jill,
Thanks for your comment! I just tested them myself and they are all working:) Give them another try and let me know if you are still having issues!! xx
This recipe looks amazing! They are the perfect addition to a full dessert platter of mini pick-ups that I am preparing.
Question: If I want to make them a week in advance, would you freeze them before the last step (butter-cinnamon/sugar) and do that last step right before serving them? Or would you complete the whole recipe and freeze them that way? Or do you think I should prepare them closer to my party and not freeze them at all?
Thanks advance for your answer and for your absolutely incredible recipes and interesting posts every day!
Hi Karen,
Happy Friday and thanks so much for your kind message! I probably wouldn’t recommend freezing this recipe:) You could make them a day before the party and serve the next day, I think that would work best for you! I hope this recipe is delish! xT
Recipe calls for 1/4 maple syrup. 1/4 what?
Hi Dana,
You will want to use 1/4 cup of maple syrup. Please let me know if you have any other questions, I hope you love the recipe! xx
Looks amazing! Can I omit the whole wheat flour and just double regular flour?
If you read through the notes it specifically says you can use either.
Where were these notes?
I was looking for notes following the recipe as I tend not to read the article but found what you mentioned. Thanks!
The notes are what she wrote above the recipe.
Hi May,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! Happy Friday!! 🍎