Apple Cider Doughnut Holes

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Apple cider doughnut holes are the perfect fall treat! These apple cider doughnuts are made with light, fluffy dough and filled with apple cider. They’re then dipped in cinnamon sugar for that extra touch of sweetness. You’ll love these autumnal treats!

The donuts on a standing platter.

Apple Cider Doughnut Holes

Doughnut Holes are a great way to start your morning. They are fluffy, sweet, and dipped in a sweet glaze. And, this is a treat that is perfect to eat the entire fall season. Wake up to crunchy leaves, a brisk breeze, and a delicious treat to eat. Apple Cider has great flavor and recipes like this Apple Cider Donut Cake or this Caramel Apple Cider Bourbon Cocktail are other ways to enjoy its great flavor this Autumn.

Ingredients

  • Flour– Use all-purpose flour for the best results.
  • Baking Powder- This will allow the doughnut holes to rise.
  • Cinnamon– This will add an additional flavor.
  • Sugar– Every great dessert-style recipe uses sugar.
  • Apple Cider– This will add the main flavoring of the holes.
  • Milk– You can use whole or 2% milk.
  • Eggs– Use these at room temperature.
  • Vanilla– Use pure extract for the best flavoring.
  • Butter– Use unsalted butter to control the amount of salt in the recipe.

How to Make Apple Cider Doughnut Holes

To start, set the oven to 350 degrees, and use butter or a cooking spray, such as Pam to grease a mini muffin pan.

First, add the flour, baking powder, cinnamon, and sugar into a large bowl and combine using a whisk.

Combining the ingredeints.

Secondly, pour in the apple cider, milk, egg, and vanilla and combine until fully incorporated.

Combining the ingredients.

Thirdly, so each section of the mini muffin pan using a small cookie scoop is about 3/4 of the way full.

All of the batter in the pan.

Next, place the pan into the oven to bake for eight to 10 minutes, or until fully cooked.

Allow your doughnut holes to slightly cool.

The donuts cooling in the pan.

Finally, take out each of the donut holes and roll.

Glaze:

To finish, dip each of the doughnut holes in the cinnamon-sugar and butter mixture.

Dipping the donut into the butter glaze.

Serve warm and Enjoy!

A donut with a bite taken out of it.

Can Apple Cider Donut Holes Be Frozen?

Storing in the freezer will improve its shelf life up to 3 months, but you can also make a bunch and be set to have tasty doughnut holes for a while. For the best storage method, you will want to place them in an airtight container, like a freezer bag.

Can I Make Baked Apple Cinnamon Donuts in Advance?

Yes, you can make apple cinnamon donuts in advance if you would like. You can prepare all of your ingredients and batter and store them in the fridge in an airtight container. When you are ready to make the doughnuts, just pull the batter out of the fridge and you are ready to go. The baked donuts will last for about 3 days.

The donuts in front of a glass of apple cider.

More Apple Recipes:

The donuts on a standing platter.

Apple Cider Doughnut Holes

Apple cider doughnut holes are the perfect fall treat! These apple cider doughnuts are made with light, fluffy dough and filled with apple cider. They're then dipped in cinnamon sugar for that extra touch of sweetness. You'll love these autumnal treats!
Servings: 12 holes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup white granulated sugar
  • ½ cup apple cider
  • ½ cup milk
  • 1 egg lightly beaten lightly beaten
  • 1 teaspoon vanilla extract
  • COATING
  • 4 Tablespoons melted butter
  • 1 cup white granulated sugar mixed with 2 teaspoons cinnamon

Instructions

  • Preheat the oven to 350 degrees and prepare a mini muffin pan by coating with butter or cooking spray.
  • In a large bowl, combine the flour, baking powder, cinnamon, and sugar and whisk until combined.
  • Add the apple cider, milk, egg, and vanilla and stir until fully incorporated.
  • Use a small cookie scoop to fill each section of the mini muffin pan ¾ full.
  • Bake for 8-10 minutes or until cooked through. Allow cooling slightly.
  • Remove each doughnut hole and roll before dipping into the butter and cinnamon-sugar mixture. Serve warm

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