Preheat your oven to 350 degrees F and spray a mini muffin pan with non-stick spray. Set aside.

In a large bowl, whisk together the flours, baking powder, cinnamon, ground nutmeg, allspice, salt and ground cloves until thoroughly combined. Set aside.

In a separate bowl, whisk together the applesauce, milk, apple cider, brown sugar, vegetable oil, egg and vanilla extract until smooth.

Add the wet ingredients to the dry and fold the ingredients together until just moistened. Do not over-mix.

Fill the mini muffin molds up 3/4 of the way with the batter. Bake at 350 degrees F for 13-15 minutes or until a toothpick comes out clean. Set aside to cool for 2-3 minutes in the pan.

While the muffins are cooling, mix the granulated sugar and cinnamon in a shallow bowl. In another shallow bowl, add the melted butter. Coat each donut hole with melted butter and transfer to the cinnamon-sugar. Roll each one to evenly coat. Transfer to a wire rack to cool the rest of the way.

The donut holes will store in an air-tight container for 2-3 days. Enjoy!