Mini Apple Cider Donut Holes

Why You’ll Love This Recipe

These Mini Apple Cider Donut Holes are everything you love about fall wrapped up in a soft, sweet bite. They’re baked (not fried), easy to make, and filled with apple cider flavor thanks to the reduced cider in the batter. The cinnamon-sugar coating adds a perfect crunch, and their mini size makes them ideal for sharing, gifting, or popping in your mouth one after another.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Apple cider
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Unsalted butter, melted
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Milk
• Optional: apple pie spice

For the coating:

• Granulated sugar
• Ground cinnamon
• Melted butter

Directions

1. In a saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. Let cool completely.
2. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, mix the melted butter, granulated sugar, brown sugar, egg, vanilla extract, milk, and cooled reduced apple cider.
5. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
6. Spoon the batter into the mini muffin tin, filling each about ¾ full.
7. Bake for 10–12 minutes, or until the tops spring back when touched and a toothpick comes out clean.
8. While they bake, mix the coating sugar and cinnamon in a small bowl.
9. Once slightly cooled, brush each donut hole with melted butter and roll in the cinnamon-sugar mixture.
10. Serve warm or let cool completely before storing.

Servings and timing

This recipe makes approximately 24 mini donut holes.
Prep time: 15 minutes
Bake time: 12 minutes
Cooling and coating time: 10 minutes
Total time: 37 minutes

Variations

• Apple Pie Spice Blend: Swap cinnamon and nutmeg with apple pie spice for a deeper flavor.
• Stuffed Donut Holes: Fill the center with apple butter or caramel using a piping bag after baking.
• Maple Glazed: Skip the cinnamon sugar and dip in a simple maple glaze instead.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Vegan Version: Substitute the egg with applesauce and use plant-based milk and butter.
• Fried Option: You can deep-fry spoonfuls of batter in hot oil for a more traditional texture.

Storage/Reheating

Store leftover donut holes in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days.
To freeze, place cooled donut holes in a sealed container and freeze for up to 2 months. Thaw at room temperature.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.

FAQs

What kind of apple cider should I use?

Use regular, non-spiced apple cider. Avoid apple juice—it doesn’t deliver the same depth of flavor.

Why do I need to reduce the cider?

Reducing concentrates the apple flavor, making the donuts more flavorful.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing to ensure a light texture.

Can I fry these instead of baking?

Yes, drop spoonfuls into hot oil and fry until golden, then coat in cinnamon sugar.

How do I keep them soft after baking?

Store in an airtight container and avoid overbaking, which can dry them out.

Can I use a donut hole pan?

Yes, a donut hole or cake pop pan will work great—just adjust the baking time slightly if needed.

Are these good for kids?

Yes, they’re sweet, soft, and fun to eat—perfect for little hands.

Can I use whole wheat flour?

Yes, substitute up to half the flour with whole wheat for a denser, heartier texture.

What’s the best way to coat them evenly?

Brush with melted butter and roll in cinnamon sugar while still slightly warm.

Do they need to be served warm?

They’re best warm but still delicious at room temperature.

Conclusion

Mini Apple Cider Donut Holes bring the cozy flavors of fall into every soft, cinnamon-sugary bite. Baked to perfection and bursting with reduced apple cider flavor, these little treats are as easy to love as they are to make. Perfect for any autumn celebration—or just because—they’ll become a go-to seasonal favorite you’ll want to bake again and again.

Mini Apple Cider Donut Holes

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Mini Apple Cider Donut Holes are soft, baked treats infused with concentrated apple cider and warm spices, then rolled in cinnamon sugar for a perfect fall-flavored bite. A cozy and easy alternative to fried donuts.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 24 mini donut holes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups apple cider (reduced to 1/2 cup)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup milk

For the coating:

• 1/4 cup melted butter
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Simmer the apple cider over medium heat until reduced to 1/2 cup. Let cool completely.
2. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, mix melted butter, granulated sugar, brown sugar, egg, vanilla, milk, and cooled reduced apple cider until well combined.
5. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
6. Spoon batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 10–12 minutes, until tops spring back when touched or a toothpick comes out clean.
8. While baking, mix cinnamon and sugar for coating in a small bowl.
9. Let donut holes cool slightly, then brush with melted butter and roll in cinnamon sugar.
10. Serve warm or let cool completely before storing.

Notes

• Reducing the apple cider is key for strong apple flavor—don’t skip this step.
• Best enjoyed warm, but they stay soft for days when stored properly.
• Can be frozen for up to 2 months—thaw and reheat before serving.
• Use a piping bag to fill the tin neatly if the batter is thick.

Nutrition

• Serving Size: 1 donut hole
• Calories: 110
• Sugar: 10g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg