Baked Apple Cider Donut Holes (Oven Method)

Introduction

There’s just something magical about fall mornings — crisp air, cozy sweaters, and the scent of spiced apples wafting from the kitchen. These Baked Apple Cider Donut Holes are the kind of treat that wraps you in a warm hug with every bite. Made with reduced fresh apple cider and tossed in a sweet cinnamon-sugar coating, these mini delights are oven-baked, not fried, making them the perfect homemade version of a beloved orchard favorite. Whether you’re snuggled up with a cup of coffee or heading to a potluck brunch, these little guys are guaranteed to steal the show.

Why You’ll Love This Recipe

Key Benefits

• Quick & easy: Only 30 minutes from start to finish
• Baked, not fried: Healthier with less mess
• Kid-approved and great for sharing
• Cozy fall flavors in every bite

Taste & Texture

Soft, tender, and lightly spiced with cinnamon, these donut holes are moist on the inside with a golden, buttery sugar-crusted outside. The reduced apple cider gives each bite a subtle tang and autumnal sweetness that pairs perfectly with a hot drink. They’re bite-sized, slightly crisp on the outside, and melt-in-your-mouth soft inside.

Dietary Attributes

• Vegetarian-friendly
• Can be made dairy-free with a few simple swaps
• Gluten-free options available (keep reading for substitutions)

Ingredients & Substitutions

Ingredient List

For the Donut Holes:

• ½ cup salted butter, softened
• ¼ cup white sugar
• ¼ cup light brown sugar
• 2 eggs
• 1½ cups apple cider (to be reduced)
• ½ cup milk
• 2 cups all-purpose flour
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 2 tsp baking powder

For the Cinnamon Sugar Coating:

• ½ cup salted butter, melted
• ⅔ cup white sugar
• 4 tsp cinnamon

Notes on Quality

Use fresh apple cider (not apple juice) for the best flavor — local orchard cider or high-quality bottled options work well. For the butter, a high-fat European-style brand will give these an extra rich taste, though any salted butter will do the job.

If you’re baking these in the heart of fall, try pairing them with seasonal apple cider directly from a farm stand. It has a deeper, more authentic flavor and makes a noticeable difference.

Possible Substitutions

• Milk: Use almond or oat milk for a dairy-free version
• Butter: Swap with vegan butter if needed
• Flour: A gluten-free all-purpose blend (with xanthan gum) can be substituted cup-for-cup
• Eggs: Replace with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to make this recipe egg-free

Step-by-Step Instructions

• Preheat oven to 350°F and lightly grease a donut hole pan (or mini muffin tin).
• Reduce the apple cider: In a small saucepan over medium heat, simmer 1½ cups of apple cider until reduced to ½ cup. This takes about 20 minutes. Let cool.
• In a large bowl, beat the softened butter with white and brown sugars until light and fluffy.

• Add the eggs one at a time, mixing just until combined.
• In a separate bowl, combine flour, cinnamon, and baking powder.
• Alternately add the dry mixture, milk, and reduced cider to the batter, beginning and ending with the dry ingredients. Mix between each addition.
• Stir in the vanilla extract.
• Spoon the batter into your prepared pan, filling each cavity about ¾ full.
• Bake for 10 minutes, or until golden and springy to the touch.
• While baking, melt butter and mix the sugar and cinnamon for the coating.
• Once slightly cooled, dip each donut hole into the melted butter, then roll in the cinnamon-sugar mixture to coat completely.

These are best served warm, but honestly, they’re just as dreamy at room temp.

Expert Tips & Tricks

Best Practices

• Don’t skip reducing the cider — this concentrates the flavor and adds depth
• For uniform donut holes, use a small cookie scoop
• Let the cider cool before adding to the batter to avoid scrambling the eggs

Common Mistakes

• Reducing the cider too much — keep an eye on it and measure frequently
• Overbaking — 10 minutes is usually just right; check early to avoid dry donuts
• Not coating them while warm — that’s how the sugar sticks best

Time-Saving Tips

• Reduce the cider in advance and store in the fridge for up to 3 days
• Use a piping bag to quickly fill the pan with less mess
• Make the cinnamon sugar mixture ahead of time and store it in a jar — it’s great for toast too

Serving Suggestions

Pairings

• Serve these with warm apple cider or a cup of chai latte for cozy fall vibes
• Pair with scrambled eggs and sausage links for a sweet and savory brunch
• Add them to a breakfast spread with fruit, yogurt, and granola

Presentation Ideas

• Stack them in a mini cake tower on a rustic wooden tray
• Dust with extra cinnamon sugar just before serving
• Add a few cinnamon sticks and small apples to the platter for that Pinterest-perfect touch

Beverage Pairings

• Hot apple cider with a cinnamon stick
• Pumpkin spice latte or cold brew
• A glass of chilled Prosecco for a festive brunch
• For kids, a warm mug of spiced milk with a dash of honey

Storage & Reheating

Leftover Storage

These donut holes store beautifully. Place them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze them (after coating) in a single layer and then transfer to a ziplock bag. They’ll keep for up to 2 months.

Reheating Methods

• Oven: Reheat at 300°F for 5-7 minutes for best texture
• Microwave: 10-15 seconds for a single donut hole
• Air fryer: 300°F for 3-4 minutes to revive that crispy coating

Frequently Asked Questions

Substitutions & Adjustments

Can I make these without a donut hole pan?
Yes! A mini muffin pan works perfectly. Just don’t fill all the way to the top.

Can I double the recipe?
Absolutely. This recipe doubles beautifully — just keep an eye on your cider reduction time.

Can I make the batter ahead?
For best rise, bake right away, but the cider reduction and sugar coating can be prepped in advance.

Troubleshooting

Why are my donut holes dry?
This usually means they were overbaked. Stick to the 10-minute mark and check for doneness earlier if your oven runs hot.

Why didn’t they rise well?
Make sure your baking powder is fresh and active. Also, mixing the batter just until combined is key.

My sugar coating didn’t stick — help!
Make sure you’re dipping them while they’re still warm and using melted (not hot) butter.

Variations & Customizations

Dietary Adaptations

• Dairy-free: Use plant-based milk and vegan butter
• Egg-free: Try flax eggs
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum

Flavor Twists

• Add a pinch of nutmeg or cardamom for extra spice
• Mix a bit of apple pie spice into the coating for a deeper fall flavor
• Use maple syrup instead of sugar in the batter for a richer sweetness

Seasonal/Holiday Versions

• Thanksgiving: Serve with spiced whipped cream or caramel sauce
• Christmas: Add a dash of cloves and serve alongside mulled wine
• Valentine’s Day: Roll in pink sanding sugar for a festive touch (pair with these Cupid Cupcakes)

Conclusion

There you have it — the ultimate cozy treat for fall and beyond. These Baked Apple Cider Donut Holes bring all the warmth of a trip to the apple orchard, without ever leaving your kitchen. They’re soft, sweet, and perfectly poppable, ideal for sharing (or keeping all to yourself). If you try them, let me know how they turn out in the comments. I’d love to see your creations over on Pinterest too.

Craving more sweet seasonal treats? You’ll definitely want to check out these other favorites:
Valentine’s Cupid Cupcakes
Vegan Cherry Almond Brownies
Red Velvet Sugar Cookies

Happy baking and don’t forget to save this recipe to your fall favorites board!

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