Baked Apple Cider Donut Holes
These Apple Cider Donuts will be all you need to be prepped and ready for Fall!
Is there anything more “Fall” than these Apple Cider Donuts?
Maybe if you paired them up with some pumpkin flavored coffee and pumpkin flavored creamer, you’d be entirely set to get you through the season.
But in my mind, these donuts simply rock all on their own.
First and foremost, I love their flavor.
One bite and I’m already dreaming of hoodies and campfires and corn mazes galore.
I’ve often heard people say that certain foods and flavors can take them back to a special place in time and for me, these donuts do just that.
Somehow, they remind me of warmth, campfire talks and a giant mug full of hot apple cider, all wrapped up into one.
I’d be lying if I said that these delicious treats are only supposed to be eaten at breakfast because I can’t think of any other time that I’d rather be eating them than literally all the time.
Plus, I love that they are the perfect grab and go snack.
As I’m running out the door, grabbing one (or two) is absolutely an option to enjoy a treat on the run or a snack a little bit later down the road.
Welcome Fall into your kitchen and your home with these amazing Apple Cider Donuts!
APPLE CIDER DONUTS INGREDIENTS
To make these donuts, you will need:
● APPLE CIDER: of course, they wouldn’t be apple cider donuts without it!
● ALL-PURPOSE FLOUR: just two cups, you could also use whole wheat flour for a healthier option.
● BAKING POWDER: 1 1/2 teaspoons. Just a tip: make sure you baking powder is less than 3 months old.
● BAKING SODA: another 1 1/2 teaspoons.
● GROUND CINNAMON: ground cinnamon makes these donuts so flavorful.
● SALT: just 1/4 teaspoon.
● EGG: all you need is one egg.
● MELTED BUTTER: 2 Tablespoons of unsalted butter.
● BROWN SUGAR: light or dark brown sugar will work.
● BUTTERMILK: this is the secret ingredient to make these donuts OUT OF THIS WORLD. If you don’t have buttermilk, no worries, you can make it at home. Check out my post about How To Make Buttermilk.
● VANILLA EXTRACT: because it makes everything better.
● APPLESAUCE: this is what really brings out the apple cider flavor.
HOW TO MAKE APPLE CIDER DONUTS
To make Apple Cider Donuts in the oven:
STEP 1: In a small saucepan, simmer apple cider for 10-15 minutes. You want to reduce the apple cider to 1/2 cup. Place apple cider in the refrigerator to cool while you prepare the donut batter.
STEP 2: Preheat oven to 350F degrees. Spray mini muffin pan or donut pan with non-stick cooking spray. Set aside.
STEP 3: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
STEP 4: In a medium bowl, whisk together egg, melted butter, and brown sugar together.
STEP 5: Add buttermilk, vanilla extract, applesauce, and apple cider.
STEP 6: Add wet ingredients to dry ingredients. Mix until JUST COMBINED.
STEP 7: Pour batter into prepared mini muffin pan or donut pan, filling 3/4 of the way full. Bake for 9-10 minutes for donut holes or 9-12 minutes for regular sized donuts or until a toothpick inserted into the center comes out clean.
STEP 8: In a small bowl, mix sugar and cinnamon together. Dip donut holes into melted butter and then roll into the cinnamon-sugar mixture. Repeat for all donut holes. You may need more butter/cinnamon-sugar.
ADDITIONAL BAKING TIPS
APPLE CIDER: I know sometimes it’s hard to find apple cider at the store unless it’s around halloween/thanksgiving time, so if you can’t find apple cider you can use apple juice, I like to use Simply Apple Juice (it’s the closet thing I found to apple cider that you can buy all year-round).
MINI MUFFIN PAN OR DONUT PAN: For this recipe, you can make either donut holes using a mini muffin pan or you can make regular sized donuts using a donut pan. The only difference is the bake time. Donut Holes: 9-10 minutes Regular Sized Donuts: 9-12 minutes.
STORING: These donuts taste best on the same day you bake them but you can store them in an air tight container for 2-3 days at room temperature. But trust me, you will not be able to wait 2-3 days to eat them and I guarantee that won’t last for 2 days either.
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- 1 cup apple cider
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 2 Tablespoons butter, melted
- 2/3 cup brown sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons applesauce
- 4 Tablespoons butter, melted
- 1 cup granulated sugar
- 2 Tablespoons ground cinnamon
- In a small saucepan, simmer apple cider for 10-15 minutes. You want to reduce the apple cider to 1/2 cup. Place apple cider in the refrigerator to cool while you prepare the donut batter.
- Preheat oven to 350F degrees. Spray mini muffin pan or donut pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together egg, melted butter, and brown sugar together.
- Add buttermilk, vanilla extract, applesauce, and apple cider.
- Add wet ingredients to dry ingredients. Mix until JUST COMBINED.
- Pour batter into prepared mini muffin pan or donut pan, filling 3/4 of the way full. Bake for 9-10 minutes for donut holes or 9-12 minutes for regular sized donuts or until toothpick inserted into center comes out clean.
MAKE CINNAMON-SUGAR TOPPING:
- In a small bowl, mix sugar and cinnamon together. Dip donut holes into melted butter and then roll into cinnamon-sugar mixture. Repeat for all donut holes. You may need more butter/cinnamon-sugar.
* STORE: Donuts taste the best the same day but can be stored in an air tight container for up to 2-3 days at room temperature.
*DON'T HAVE BUTTERMILK? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!
Amount Per Serving:Calories: 77 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 101mg Carbohydrates: 14g Fiber: 0g Sugar: 9g Protein: 1g
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