Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

If you’re anything like me, the cozy feeling of fall means one thing: indulging in warm, comforting treats. That’s why I absolutely love sharing this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe with you today. These little bites are tender, bursting with autumn spices, and perfectly dusted with cinnamon sugar—making them an irresistible snack or breakfast companion. Whether you’re sipping your morning coffee or craving a sweet pick-me-up, these doughnut holes won’t disappoint!

this …

Ingredients You’ll Need

All the magic in this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe comes from a blend of pantry staples and fall flavors. Using both all-purpose and whole wheat flour gives these doughnuts a wholesome texture, while the apple cider reduction really intensifies that fruity depth.

• Apple cider: Reduce it down to concentrate the flavor—it’s what makes these doughnuts uniquely delicious.
• Salted butter: Two types here—melted for the batter and browned for coating, adding richness and nuttiness.
• Vanilla extract: Brings warmth and rounds out the flavors beautifully.
• Large eggs: They provide structure and tenderness.
• Apple butter: Adds moisture and a subtle apple-y sweetness that complements the cider perfectly.
• Maple syrup: For natural sweetness with a hint of complexity.
• All-purpose flour: The main structure-builder in the batter.
• Whole wheat flour: Adds a touch of nuttiness and fiber.
• Baking powder & baking soda: Crucial for that light, fluffy rise.
• Spices (cinnamon, cardamom, ginger, nutmeg): Your autumn flavor dream team.
• Kosher salt: Balances sweetness and enhances flavors.
• Granulated sugar & cinnamon (for coating): The classic doughnut finish—crisp and sweet.

Variations

I love how flexible this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe is—you can easily tweak it to suit your taste or dietary needs. Here are a few ways I’ve experimented with these doughnut holes that you might enjoy trying too.

• Gluten-Free Version: Swap in a gluten-free all-purpose flour blend—just keep an eye on the texture and adjust liquids slightly if needed.
• Spice It Up: If you prefer more heat, add a pinch of cayenne or extra ginger. My family loves this slight kick, especially alongside the sweetness.
• Apple Cider Swap: Use pear cider or even a spiced non-alcoholic mulled juice for a different twist.
• Maple Glaze Finish: Instead of cinnamon sugar, drizzle a quick maple glaze for an elegant touch that brings out the syrup flavor.

How to Make Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

Step 1: Reduce Your Apple Cider

Start by bringing your apple cider to a boil in a small saucepan. Then, lower the heat and simmer it down until it’s reduced to about ½ cup. This step is a game changer—I discovered this trick to concentrate the apple flavor without adding extra sugar. After removing it from heat, stir in the melted butter and let it cool before mixing into the batter. Make sure it’s not too hot to avoid scrambling the eggs in the next step!

Step 2: Mix Your Wet Ingredients

In a large bowl, whisk together the reduced cider mixture with eggs, apple butter, maple syrup, and vanilla. I like to use a whisk here to make sure everything is nicely combined and smooth, which helps keep the doughnut holes tender and moist.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and all those wonderful spices along with the salt. Mixing these separately ensures even distribution of everything aromatic and helps your doughnuts rise just right.

Step 4: Bring It All Together & Bake

Gently fold the dry ingredients into your wet ingredients until just combined—don’t overmix or your doughnuts can turn dense. Then, spoon the batter evenly into a greased mini muffin tin. I fill mine about halfway to two-thirds full, which works perfectly. Pop them in a 350°F oven and bake for 10-12 minutes (or a bit longer if using a regular muffin pan). They’re done when a toothpick inserted comes out clean and the tops spring back when touched.

Step 5: Brown Butter & Coat with Cinnamon Sugar

While the doughnut holes cool for a few minutes, melt your butter in a skillet over medium heat until it browns and smells nutty—this adds such a luscious, toasted flavor. Stir in vanilla, then brush each warm doughnut generously before rolling in the cinnamon sugar mixture for that irresistible crunch. This last step always feels like the cherry on top!

How to Serve Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

Garnishes

I usually keep garnishes simple because the cinnamon sugar coating is already so flavorful. A light dusting of powdered sugar adds a pretty touch if you’re serving guests. For a bit of extra indulgence, a drizzle of warm maple glaze or a sprinkle of finely chopped toasted pecans works wonders, especially if you’re serving these at brunch.

Side Dishes

These doughnut holes pair beautifully with a steamy mug of hot apple cider or your favorite coffee drink—lattes and chai teas are personal favorites. If you’re serving breakfast or brunch, a simple yogurt parfait or fresh fruit salad adds freshness that balances the baked treats’ sweetness.

Creative Ways to Present

For a fun twist, I’ve served these doughnut holes in little paper cones or mini picnic baskets at gatherings—it’s such a hit! You can also thread them on small skewers alternating with apple slices and finish with a drizzle of caramel sauce for a festive autumn dessert display that’s both cute and practical.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked cinnamon sugar apple cider doughnut holes in an airtight container at room temperature for up to two days. They stay soft and flavorful, but if your kitchen is warm, the cinnamon sugar coating might get a little sticky, so I recommend keeping them chilled in hotter climates.

Freezing

These doughnut holes freeze beautifully! After cooling completely, I wrap them individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. When I’m ready to enjoy, I thaw them at room temperature or pop them in a warm oven for a few minutes to freshen them up.

Reheating

To enjoy leftovers as if fresh-baked, I heat doughnut holes in a 300°F oven for about 5-7 minutes until warm but not dried out. You can also microwave them briefly—about 15 seconds—but the oven method keeps their baked texture intact.

FAQs

Final Thoughts

I hope you enjoy making this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe as much as I do. They’re the kind of treat that feels special yet effortless—perfect for sharing with family or enjoying a quiet moment to yourself. Once you try them, I have a feeling these cozy doughnut holes will become a seasonal favorite in your kitchen too. Trust me, the way the sweet spices mingle with that tender apple cider flavor? Just plain irresistible.

Print