Baked Apple Cider Donut Holes

4.83 from 23 votes

Baked Apple Cider Donut Holes are pillowy soft and packed with the flavors of apple cider, cinnamon and nutmeg for the ultimate fall treat.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: donut holes

Author: Kristin Maxwell

Ingredients

1 cup apple cider * reduced to ½ cup and cooled (see notes below)
1 1/3 cup 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
1 ¾ teaspoons baking powder

Cinnamon Sugar Dust:

½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, whisk the flour, cinnamon, nutmeg, ginger, salt and baking powder together.
In a separate bowl, stir apple cider, brown sugar, egg, vegetable oil, vanilla extract and sour cream together until smooth in a separate bowl.
Stir the wet and dry mixture together, just until combined. Place a towel over the bowl and let it rest for 10 minutes.
Spray 2 mini muffin pans with nonstick cooking spray and fill each cup ¾ of the way. Bake for 8-10 minutes, or until a toothpick comes out clean when inserted into the middle of the donuts. Let them cool in the pan until you can easily handle them.
Whisk the cinnamon sugar dust together in the bowl. Remove the donuts from the muffin pan and toss them in the cinnamon sugar.
Serve immediately or store them for up to 5 days in an airtight container.

Notes

To reduce the apple cider, heat it in a saucepan over medium heat and simmer. Let it simmer for 10 minutes, or until it reduces down to ½ cup. Cool completely before using.

Nutritional information is approximate and per donut hole.

Nutrition

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