Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

If you’re craving a cozy treat that’s bursting with fall flavors but without the guilt of deep-frying, you’re going to love this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe. I absolutely love how these little bites soak up the warm spices and apple cider, turning out tender, perfectly sweet, and subtly spiced — a fan-freaking-tastic snack or dessert to enjoy any time of day. Trust me, once you try this recipe, your whole kitchen will smell heavenly, and you’ll want to make them again and again.

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Ingredients You’ll Need

The combination of apple cider and warming spices is what really makes these doughnut holes pop with flavor. I always recommend using fresh spices and pure maple syrup if you can get it, as it elevates the taste. The apple butter adds a subtle fruitiness and moisture that makes these baked treats so tender and delicious.

• Apple cider: Use the freshest quality you can find for a natural sweetness and rich apple flavor.
• Salted butter: Melting it adds richness, plus a bit of salt makes flavors pop beautifully.
• Vanilla extract: Just a splash gives depth and enhances the warm spices.
• Eggs: They bind everything together and create that soft, cakey texture.
• Apple butter: Adds natural sweetness and a subtle apple taste that’s different from cider’s tartness.
• Maple syrup: The perfect natural sweetener that pairs wonderfully with cinnamon.
• All-purpose and whole wheat flour: The mix adds both structure and a hint of wholesome nuttiness.
• Baking powder and baking soda: These leaveners help give your doughnut holes a light rise.
• Cinnamon, cardamom, ginger, nutmeg: A blend of warm spices that bring that classic fall vibe.
• Kosher salt: Just a pinch to balance the sweetness.
• Granulated sugar and cinnamon (for coating): The classic cinnamon sugar that makes every bite irresistible.
• Additional salted butter: For browning and brushing before rolling in cinnamon sugar to get that perfect crust.

Variations

I love mixing things up based on what I have or my mood. These baked cinnamon sugar apple cider doughnut holes are super forgiving, so feel free to play with flavors and ingredients to make them your own cozy treat.

• Gluten-free variation: I’ve swapped the flours for a 1:1 gluten-free baking blend and had great results — they stay soft and super tasty!
• Spiced up: Add a pinch of cayenne or ground cloves to the spice mix for a little warmth and surprise kick I stumbled upon one chilly evening.
• Drizzled delight: Try drizzling a bit of caramel sauce or maple glaze on top instead of cinnamon sugar for a decadent twist.
• Vegan modification: Use flax eggs and vegan butter substitutes, and replace the maple syrup with agave—takes some tweaking, but possible!

How to Make Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

Step 1: Reduce your apple cider

Bring your apple cider to a boil and let it simmer down until it’s reduced to about half a cup. This concentrates the flavors and keeps your doughnut holes from getting soggy. I learned this trick the hard way — without reducing the cider, the batter ends up runny and the texture isn’t quite right. Stir in the melted butter while it’s still warm, then set it aside to cool a bit.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the reduced apple cider, eggs, apple butter, maple syrup, and vanilla extract until smooth. Using apple butter gives the batter amazing moisture and that subtle fruitiness I adore in every bite. Make sure your eggs are room temperature—it helps the batter come together more evenly.

Step 3: Combine the dry ingredients

In another bowl, whisk together the flours, baking powder, baking soda, ground cinnamon, cardamom, ginger, nutmeg, and salt. Freshly ground spices always deliver the best punch, so if you have whole spices, grind them up just before mixing. This makes a huge difference in the aroma and flavor!

Step 4: Bring the batter together and bake

Fold the dry ingredients into the wet just until combined — don’t overmix or you’ll lose the tender texture. Scoop or spoon the batter into your prepared muffin pan, filling each cup about halfway to two-thirds full. Bake mini doughnut holes for 10-12 minutes, or larger muffin-sized doughnuts for 18-20 minutes, until they’re just set and spring back lightly when touched. Let them cool for about 5 minutes before the final step.

Step 5: Brown the butter and coat your doughnut holes

While the doughnuts are cooling slightly, melt your butter in a skillet over medium heat. Let it brown gently—it should smell like toasted nuts in just 3-4 minutes. Remove from heat and stir in the vanilla extract. This browned butter brushed on the doughnut holes before rolling them in cinnamon sugar is what gives them that deep, toasty flavor — a true game changer I discovered after many attempts!

Brush each warm doughnut hole with the browned butter, then roll it in the cinnamon sugar mixture until well coated. Serve them warm, or at room temperature if you’re saving some for later. They’re utterly addictive!

How to Serve Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe

Garnishes

I like to keep things simple with these doughnut holes — just that buttery cinnamon sugar coating is perfect. But sometimes I sprinkle a little powdered sugar on top for a pretty, snowy look. You could also add a light drizzle of caramel or cream cheese glaze if you want to impress guests (or spoil yourself!).

Side Dishes

These doughnut holes pair beautifully with a steaming mug of hot apple cider, a rich latte, or even a cup of hot chocolate—my favorite go-to cozy combo. For brunch, I like serving them alongside spiced pumpkin muffins or a fruit salad for a well-rounded fall spread.

Creative Ways to Present

For a special occasion, I’ve arranged these mini doughnut holes in a stacked pyramid on a pretty cake stand, sprinkled with edible flowers or a cinnamon stick bouquet for garnish. It’s a fun and festive way to serve at holiday parties or weekend brunches. You can also skew them on wooden sticks for a quick and easy “doughnut hole pops” display that kids and adults love!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to 2 days. When stored like this, the doughnut holes stay tender but might lose a bit of that fresh-baked warmth, which is easily fixed by reheating (see below!). If you need them longer, the fridge works, but be sure to bring them back to room temp before serving for best flavor.

Freezing

These doughnut holes freeze beautifully! I like to freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. When I want a treat, I just pull out a few and thaw at room temperature. They thaw quickly and taste nearly as good as fresh—my secret for cozy snacks all season long.

Reheating

To reheat, pop your doughnut holes in a 300°F oven for 5-7 minutes or microwave briefly for 15-20 seconds. For that fresh-baked feel, I like the oven method best—it revives the soft texture and melts the cinnamon sugar coating just right. Just be careful not to overheat to keep them from getting dry.

FAQs

Final Thoughts

Honestly, this Baked Cinnamon Sugar Apple Cider Doughnut Holes Recipe holds a special place in my heart—it’s the ultimate cozy, fall-inspired treat that’s simple enough to whip up anytime you’re craving something sweet but comforting. I’ve made these for family gatherings, weekend snacks, and surprise guests, and everyone always asks for the recipe. You’ll enjoy the ease, the fragrance, and the delicate balance of flavors that keep you coming back for more. So grab your cider, preheat that oven, and treat yourself—you deserve it!

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