Cinnamon Apple Cider Donut Holes

Apple Cider Donut Holes are a delightful, bite-sized fall treat. They bake up tender and moist on the inside with a light, slightly flaky crumb and a warm cinnamon-sugar coating on the outside. These little donuts are quick to make, fill the kitchen with the scent of baked apples and cinnamon, and pair perfectly with coffee or tea for an autumn breakfast or snack.

Apple Cider Donut Holes

Donuts, muffins and coffee cakes are classic morning companions—especially when flavored with warm spices. These apple cider donut holes bring together apple cider, cinnamon, and a sweet buttery coating to create a little fall-flavored bite that’s easy to prepare and even easier to enjoy. They’re an ideal choice when you want something homemade without a lot of fuss.

The recipe relies on pantry basics and a small amount of apple cider to add bright apple flavor and extra moisture. The exterior gets dipped in melted butter and rolled in cinnamon sugar so every bite has a satisfying sweet crust. Make a batch for a weekend breakfast or to bring to a seasonal gathering—these disappear fast.

How to Make Apple Cider Donut Holes

Ingredients

For the donut holes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 cup granulated sugar
• ½ cup apple cider
• ½ cup milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract

For the coating:

• 4 tablespoons melted butter
• 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C). Grease a mini muffin pan with butter or nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon and 1 cup sugar until evenly combined.
3. Add the apple cider, milk, beaten egg and vanilla extract. Stir until the batter is smooth and no dry streaks remain.
4. Use a small cookie scoop or spoon to fill each mini muffin cup about ¾ full.
5. Bake 8–10 minutes, or until the tops spring back and a toothpick inserted into a center comes out clean. Allow the donut holes to cool for a few minutes in the pan, then transfer to a wire rack to cool just enough to handle.
6. Dip each warm donut hole briefly in the melted butter, then roll in the cinnamon-sugar mixture to coat evenly.
7. Serve warm for the best texture and flavor.

These donut holes are best eaten the day they are made, while still warm. If you need to store leftovers, keep them in an airtight container at room temperature for 1–2 days. To refresh slightly stale donut holes, warm them for a few seconds in the microwave or briefly in a low oven, then re-roll in the cinnamon sugar if needed.

Recipe Details

• Servings: 24 donut holes
• Prep time: 10 minutes
• Cook time: 8 minutes
• Total time: 18 minutes

Tips and Variations

• For a stronger apple flavor, reduce the milk slightly and substitute a little extra apple cider, but be careful not to make the batter too thin.
• Try adding a pinch of nutmeg or allspice for a more complex fall spice profile.
• If you prefer a glaze instead of cinnamon sugar, mix powdered sugar with a tablespoon or two of apple cider until pourable and dip the warm donut holes.
• To make larger donuts, bake in a standard muffin tin, increasing bake time and watching until a toothpick comes out clean.

These apple cider donut holes are a simple, crowd-pleasing recipe that brings seasonal flavors to your table with minimal effort. Enjoy warm with a mug of coffee, cider, or tea.