Description
These Baked Cinnamon Sugar Apple Cider Doughnut Holes are a cozy, delicious treat perfect for fall or any time you crave a warm, spiced dessert. Made with a blend of apple cider reduction, warm spices, and coated in browned butter cinnamon sugar, these bite-sized doughnuts are baked to perfection for a lighter, homemade twist on a classic favorite.
Ingredients
Scale
Doughnut Batter
- 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 Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter (for browning)
- 1 teaspoon vanilla extract (for browned butter coating)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and generously butter either a 24-cup mini muffin pan or a 12-cup regular muffin pan to prevent sticking.
- Reduce apple cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Then reduce the heat and let it simmer for 10-15 minutes until it has reduced to about 1/2 cup. Remove from the heat and stir in the melted butter. Set aside and allow to cool.
- Mix wet ingredients: In a large mixing bowl, combine the cooled apple cider reduction with eggs, apple butter, maple syrup, and vanilla extract. Stir until the mixture is well combined.
- Add dry ingredients: Add the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, cardamom, ginger, nutmeg, and kosher salt to the wet mixture. Gently mix until just combined, being careful not to overmix.
- Fill pans and bake: Divide the batter evenly among the prepared muffin cups, filling each about halfway to two-thirds full. Bake for 10-12 minutes if using mini doughnut pans or 18-20 minutes for regular muffin pans, until the doughnuts are just set and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes before running a knife around the edges to loosen and remove them from the pan.
- Prepare browned butter cinnamon coating: While the doughnuts bake, melt 6 tablespoons of butter in a skillet over medium heat. Allow the butter to cook for 3-4 minutes, stirring occasionally, until it turns golden brown and has a toasted aroma. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Coat doughnut holes: In a bowl, mix together the granulated sugar and 1 tablespoon cinnamon. Brush each warm doughnut hole with the browned butter and then roll them in the cinnamon sugar mixture until fully coated.
- Serve and enjoy: Serve these warm or at room temperature alongside your favorite hot beverage for a cozy treat.
Notes
- These doughnut holes are especially delightful paired with hot chocolate or a latte.
- Be careful not to overbake; doughnut holes should be just set to stay tender.
- You can use either mini muffin pans for bite-size doughnuts or regular muffin pans for larger treats.
- Let the browned butter cool slightly before adding vanilla to avoid cooking out the flavor.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; reheat briefly before serving.
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 148 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg
