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Apple Cider Baked Donut Holes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24


For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoons ground cloves
  • 1 cup applesauce
  • 1/4 cup milk
  • 1/4 cup apple cider
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

For the cinnamon-sugar mixture:

  • 1 cup granulated sugar
  • 2 tablespoons cinnamon
  • 1/2 cup unsalted butter melted


  • 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!