Description
These Baked Cinnamon Sugar Apple Cider Doughnut Holes are a delightful autumn treat, combining the warm spices of cinnamon, cardamom, ginger, and nutmeg with the natural sweetness of apple cider and maple syrup. Baked to perfection in a mini muffin pan and tossed in browned butter and cinnamon sugar, they offer a light, flavorful snack that’s perfect with hot chocolate or a latte.
Ingredients
Scale
Batter Ingredients
- 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 Topping
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or a 12-cup regular muffin pan to prevent sticking.
- Reduce Apple Cider: Bring the apple cider to a boil over high heat. Once boiling, reduce to a simmer and let it reduce for 10-15 minutes until you have about 1/2 cup remaining. Remove from heat and stir in the melted butter. Let this mixture cool.
- Mix Batter: In a large bowl, combine the cooled reduced cider mixture, eggs, apple butter, maple syrup, and vanilla extract. Stir until fully incorporated. In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, spices (cinnamon, cardamom, ginger, nutmeg), and kosher salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined, careful not to overmix.
- Fill and Bake: Divide the batter evenly among the prepared muffin pan cups, filling each about halfway to two-thirds full. Bake for 10-12 minutes if using the mini muffin pan (for doughnut holes) or 18-20 minutes if using the regular-sized muffin pan. The doughnuts are done when they are just set. Remove from the oven and let cool for 5 minutes before running a knife around the edges to release.
- Prepare Cinnamon Butter: While the doughnuts bake, melt the 6 tablespoons of butter in a skillet over medium heat. Allow it to brown slightly until it releases a toasted, nutty aroma (about 3-4 minutes). Remove from heat and stir in 1 teaspoon vanilla extract.
- Coat Doughnut Holes: Combine the granulated sugar and cinnamon in a bowl. Brush each warm doughnut hole with the browned cinnamon butter, then roll it in the cinnamon sugar mixture until evenly coated.
- Serve: Enjoy these doughnut holes warm or at room temperature, perfect with a hot beverage.
Notes
- These doughnut holes are perfect comfort treats paired with hot chocolate or your favorite latte.
- You can use a mini or regular muffin pan depending on your size preference for doughnut holes or muffins.
- Be careful not to overmix the batter to ensure a tender crumb.
- Browning the butter adds a rich, nutty flavor that enhances the coating.
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 148 kcal
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
