Soft, fluffy, and rolled in cinnamon sugar — these little bites taste like the apple orchard came to your kitchen. No frying, no special equipment, just one pan and about 30 minutes.

Fall baking season is in full swing over here, and nothing says cozy autumn morning like warm donuts fresh from the oven. These apple cider donut holes are one of my absolute favorite fall treats to make — they're soft and cakey inside, kissed with real apple cider flavor, and rolled in a blanket of cinnamon sugar while they're still warm. They taste like the apple orchard farm stand, minus the trip!

Best part? They're baked, not fried. So there's no hot oil splatter, no special donut pan needed — just a mini muffin pan, which does the job perfectly. Mix, scoop, bake, roll, done. Your kitchen will smell incredible, I promise.

INGREDIENTS

Donut Holes

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp apple pie spice (or nutmeg)
• ½ tsp salt
•  ⅓ cup granulated sugar
• 2 Tbsp brown sugar, packed
• 1 large egg
• ½ cup apple cider
• ¼ cup milk
• ¼ cup butter, melted and slightly cooled
• 1 tsp vanilla extract

 

**Cinnamon Sugar Coating**

- ¼ cup butter, melted

- ½ cup granulated sugar

- 1 Tbsp ground cinnamon

 

**Instructions**

 

1. **Prep.** Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan really well with butter or nonstick spray.

2. **Whisk the dry ingredients.** In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, apple pie spice, salt, granulated sugar, and brown sugar.

3. **Mix the wet ingredients.** In a separate bowl or large measuring cup, whisk the egg, apple cider, milk, melted butter, and vanilla until smooth.

4. **Combine.** Pour the wet mixture into the dry and stir gently until *just* combined — a few small lumps are fine. Overmixing will make the donut holes tough.

5. **Fill the pan.** Scoop about 1 tablespoon of batter into each mini muffin cup, filling them about ¾ full. A small cookie scoop makes this so easy.

6. **Bake.** Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

7. **Cool briefly.** Let the donut holes cool in the pan for about 5 minutes — just enough to handle, not fully cool.

8. **Coat.** While the donut holes are still warm, dip each one in the melted butter, then roll it generously in the cinnamon sugar mixture. Place on a wire rack or plate.

9. **Serve warm!** These are at their absolute best warm from the oven. Leftovers keep in an airtight container for 2–3 days (a quick 10 seconds in the microwave brings them back to life).

 

Makes about 24 donut holes. Prep time: 10 minutes · Bake time: 10–12 minutes.

 

**Tips**

 

- **Reduce the cider for stronger flavor:** Want a bolder apple punch? Simmer 1 cup of apple cider down to ½ cup first and let it cool — it concentrates the flavor beautifully.

- **No apple pie spice?** Use ¼ tsp nutmeg + a pinch of allspice or cloves instead. Works perfectly.

- **Coat them warm.** The cinnamon sugar only sticks if the donut holes are still warm and the butter is melty — don't let them cool all the way first.

- **Make them ahead for a party.** Bake the morning of, keep them covered, and give them a quick re-roll in cinnamon sugar right before serving.

- **Freezer friendly!** Coat them, cool completely, then freeze in a zip-top bag. Thaw at room temp or warm in the oven — they taste freshly baked.

 

Happy fall baking, friends! 🍂🍎 Tag me if you make these — I *love* seeing your kitchen creations.