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:
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.
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- 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
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- 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.