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There’s something about the smell of apple cider donuts that just screams autumn, isn’t there? That warm, spiced aroma filling the kitchen, the cozy feeling of holding a warm, cakey bite in your hands… it’s pure comfort. But honestly, deep-frying at home can feel like a whole production. That’s why I’m completely obsessed with these baked apple cider donut holes. They give you all that nostalgic flavor and tender texture, but without the vat of hot oil. You get that beautiful golden-brown exterior and a soft, moist crumb that just melts in your mouth. They’re incredibly simple to whip up for a weekend breakfast, a cozy snack, or to impress your friends at a fall gathering. The secret is reducing the apple cider first—it concentrates that amazing apple flavor into a syrup that infuses every single bite. Trust me, once you try these, you might just forget the fried version ever existed.

Recipe Overview

Why You’ll Love This Baked Apple Cider Donut Holes

All the flavor, none of the fryer. You get that classic, spiced apple cider taste and a wonderfully tender crumb, but baking them is so much simpler and less messy than dealing with hot oil. It feels like a little kitchen win every time.
They’re dangerously easy to make. Honestly, the hardest part is reducing the cider, and even that just requires a bit of patience. The batter comes together in one bowl with a whisk—no fancy mixer needed. It’s the kind of recipe you can pull off on a lazy Sunday morning without any stress.
The aroma is pure autumn magic. As these bake, your kitchen will fill with the most incredible scent of cinnamon, nutmeg, and sweet apples. It’s an experience in itself, a little bit of cozy therapy that also results in delicious treats.
Endlessly customizable. Feel like a maple glaze? A simple cinnamon-sugar roll? Maybe a dusting of powdered sugar? These little guys are the perfect canvas for your favorite donut toppings, making them a new experience every time you bake them.

Ingredients & Tools

2 cups apple cider
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup buttermilk, at room temperature

Tools: A mini muffin pan, a medium saucepan, a large mixing bowl, a whisk, a small bowl for coating, and a cooling rack.

Using room temperature ingredients is a small detail that makes a big difference here—it helps everything emulsify into a smooth, cohesive batter that bakes up evenly. And that reduced apple cider? It’s the flavor powerhouse, so don’t be tempted to skip that step.

Nutrition (per serving)

Calories: 120 kcal
Protein: 2 g
Fat: 5 g
Carbohydrates: 18 g
Fiber: 0.5 g

Serves: 24 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 45 minutes (includes reducing cider)

Before You Start: Tips & Ingredient Notes

Don’t skip reducing the cider. This is the single most important step for flavor. Boiling it down concentrates the apple essence and removes excess water, which would otherwise make the batter too wet and prevent that beautiful rise.
Why room temperature matters. Cold ingredients don’t blend as smoothly, which can lead to a denser texture. Taking your eggs, buttermilk, and butter out about 30-60 minutes before you bake makes for a lighter, more tender crumb.
The magic of buttermilk. Its slight acidity reacts with the baking soda, giving these donut holes an incredible lift and a subtle tang that balances the sweetness perfectly. If you’re in a pinch, you can make a substitute by adding 1 ½ tsp of white vinegar or lemon juice to ½ cup of regular milk and letting it sit for 5 minutes.
Measuring your flour correctly. For the lightest texture, fluff your flour with a spoon, then spoon it into your measuring cup and level it off with a knife. Scooping directly with the cup can pack in too much flour, resulting in a dry, heavy donut hole.

How to Make Baked Apple Cider Donut Holes

Step 1: Reduce the Apple Cider. Pour the 2 cups of apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Let it cook, stirring occasionally, for about 15-20 minutes. You’re looking for it to reduce down to roughly ½ a cup. It will become syrupy and deeply fragrant. Pour this reduced cider into a heatproof bowl or measuring cup and let it cool completely. This is your flavor foundation!

Step 2: Prep the Oven and Pan. While the cider cools, preheat your oven to 350°F (175°C). This is a crucial step for an even bake. Generously grease every well of a 24-cup mini muffin pan with butter or non-stick spray. Don’t be shy here—a well-greased pan is your ticket to perfectly released donut holes.

Step 3: Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. You’ll notice how the spices create little ribbons of color in the flour. Whisking them now ensures they’re evenly distributed, so you don’t get a bite with a clump of baking soda.

Step 4: Cream the Butter and Sugars. In a separate bowl, use a whisk or an electric mixer to beat the softened butter with the granulated and brown sugars. You want to beat it for a good 2-3 minutes until it becomes light, pale, and fluffy. This step incorporates air, which is part of what gives the donut holes their lift.

Step 5: Add the Wet Ingredients. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and the completely cooled reduced apple cider. The mixture might look a little curdled at this point—that’s totally normal, so don’t worry!

Step 6: Bring the Batter Together. Now, add about a third of the dry ingredients to the wet mixture and stir with a spatula until just combined. Follow with half of the buttermilk, then another third of the dry ingredients, the rest of the buttermilk, and finally the remaining dry ingredients. Mix until you no longer see streaks of flour, but be careful not to overmix. A few small lumps are perfectly fine.

Step 7: Fill and Bake. Using a small cookie scoop or two spoons, divide the batter evenly among the prepared mini muffin cups, filling each about ¾ full. You’ll get a perfect, domed top this way. Bake for 9-11 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean.

Step 8: Cool and Coat. Let the donut holes cool in the pan for exactly 2 minutes—this allows them to set. Then, carefully run a small offset spatula or knife around the edges and transfer them to a wire cooling rack. If you’re coating them in cinnamon sugar, do it while they’re still warm so the topping sticks beautifully.

Serving Suggestions

Complementary Dishes

A warm bowl of spiced pear oatmeal — The soft, creamy texture of the oatmeal creates a lovely contrast with the cakey donut holes, and the spiced flavors are a natural pairing.
Sharp cheddar cheese slices — This might sound unusual, but the classic “apple pie with cheese” combo works wonders here. The salty, sharp cheese beautifully cuts through the sweetness.
Thick-cut bacon or breakfast sausage — For a hearty breakfast spread, the savory, salty meat is the perfect counterpoint to the sweet, spiced donut holes.

Drinks

Hot mulled apple cider — Double down on the cozy apple flavor! The warm, spiced drink echoes the notes in the donut holes for the ultimate autumnal experience.
A cold glass of whole milk — Sometimes, the classic is the best. The cold, creamy milk is the perfect partner to a warm, cakey donut hole.
A rich, dark roast coffee — The bitterness of the coffee balances the sweetness of the treat, making each bite and sip feel perfectly harmonized.

Something Sweet

A simple scoop of vanilla bean ice cream — Serve the donut holes slightly warm with a scoop of cold ice cream for a fantastic, easy dessert. The hot-and-cold contrast is divine.
Homemade cinnamon applesauce — It’s like an inside-out apple cider donut! Dunking a donut hole into the chunky, spiced applesauce feels both rustic and indulgent.
A dollop of salted caramel whipped cream — Whip some cream with a touch of caramel and a pinch of sea salt. It adds a fluffy, decadent, and sophisticated finish.

Top Mistakes to Avoid

Mistake: Using hot reduced cider. If you add the warm cider syrup to the batter, it can melt the butter and prematurely activate the leavening agents, leading to dense, flat donut holes. Patience is key—let it cool completely.
Mistake: Overmixing the batter. Once you add the flour, mix just until the ingredients are combined. Overworking the batter develops the gluten in the flour, which can make your donut holes tough and chewy instead of tender and light.
Mistake: Overfilling the muffin cups. Filling them more than ¾ full will cause the batter to spill over the sides as it rises, creating a messy “muffin top” instead of a neat, round donut hole shape.
Mistake: Skipping the pan greasing. Even if you’re using a non-stick pan, a little extra butter or spray ensures your beautiful donut holes pop out perfectly intact, without any frustrating sticking.

Expert Tips

Tip: Make the reduced cider ahead of time. You can reduce the apple cider a day or two in advance and keep it sealed in the fridge. This cuts your prep time significantly on the day you want to bake, making the process feel even quicker.
Tip: For an extra flavor boost, brown your butter. Melt the butter in a saucepan and cook it until it turns a nutty golden-brown color. Let it cool and solidify again before creaming it with the sugars. It adds a deep, toasty note that is absolutely incredible.
Tip: Create a “donut hole” shape. If you want them to be more spherical like classic donut holes, immediately after taking them out of the oven, gently roll each warm donut hole between your (clean!) hands to form a more perfect ball before coating.
Tip: Re-crisp the coating. If you’ve rolled them in cinnamon sugar and they’ve been stored, a quick 30-second warm-up in a toaster oven or air fryer will make the exterior crisp and sugary again, just like they’re fresh from the oven.

FAQs

Can I make these donut holes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include xanthan gum. The texture will be slightly more delicate, but still wonderfully soft and cakey. Just be extra careful not to overmix the batter once you add the GF flour.

How should I store leftover donut holes?
The best way to keep them fresh is in an airtight container at room temperature for up to 2 days. If you’ve glazed them, place a piece of parchment paper between layers to prevent sticking. For longer storage, I recommend freezing them uncoated; then you can thaw and roll in cinnamon sugar or add a glaze right before serving.

My reduced cider turned into a hard candy. What happened?
Oh no, you boiled it a little too long and hard! It should be a thick, pourable syrup, not a solid. If this happens, simply add a tablespoon or two of fresh cider back to the pan and warm it gently, stirring until it dissolves back into a syrup. Consider it a lesson in attentive simmering!

Can I use apple juice instead of apple cider?
You can, but the flavor won’t be as robust. Apple cider is typically unfiltered and has a more complex, spiced apple flavor, while juice is often clearer and sweeter. If you use juice, the reduction step is even more critical to concentrate that milder flavor. I’d stick with cider if you can find it.

Why did my donut holes turn out dense and gummy?
This is usually a sign of overmixing or underbaking. Overmixing develops gluten, and underbaking means the structure hasn’t set properly. Next time, mix just until the flour disappears and use a toothpick to test for doneness—it should come out with just a crumb or two, not wet batter.

Baked Apple Cider Donut Holes

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 24

Total Time 45 minutes

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Make the best Baked Apple Cider Donut Holes with this easy recipe! All the flavor of fall, baked to perfection. Get the simple recipe and bake a batch today!

Ingredients

For the donut holes:

2 cups apple cider
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
2 large eggs (at room temperature)
1 tsp vanilla extract
½ cup buttermilk (at room temperature)

Instructions

01
Pour the 2 cups of apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Let it cook, stirring occasionally, for about 15-20 minutes. You're looking for it to reduce down to roughly ½ a cup. It will become syrupy and deeply fragrant. Pour this reduced cider into a heatproof bowl or measuring cup and let it cool completely.
02
While the cider cools, preheat your oven to 350°F (175°C). Generously grease every well of a 24-cup mini muffin pan with butter or non-stick spray.
03
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
04
In a separate bowl, use a whisk or an electric mixer to beat the softened butter with the granulated and brown sugars. You want to beat it for a good 2-3 minutes until it becomes light, pale, and fluffy.
05
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and the completely cooled reduced apple cider.
06
Add about a third of the dry ingredients to the wet mixture and stir with a spatula until just combined. Follow with half of the buttermilk, then another third of the dry ingredients, the rest of the buttermilk, and finally the remaining dry ingredients. Mix until you no longer see streaks of flour, but be careful not to overmix.
07
Using a small cookie scoop or two spoons, divide the batter evenly among the prepared mini muffin cups, filling each about ¾ full. Bake for 9-11 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean.
08
Let the donut holes cool in the pan for exactly 2 minutes. Then, carefully run a small offset spatula or knife around the edges and transfer them to a wire cooling rack. If you're coating them in cinnamon sugar, do it while they're still warm so the topping sticks beautifully.