“Pumpkin Spice and everything nice.”
As “basic” as this sounds, Fall is most definitely my favorite time of year. Considering I am a Michigander, there are so many fun festivities that you can participate in during this time of year. It just gives you that warm feeling on the inside – even though you’re actually freezing. From hayrides, to pumpkin carving, to looking at the beauty of Michigan-landscape during the Fall, there is something for everyone to do in spirit of this cozy time of year. One of my favorite things to do is…. EAT!!!!
As many of you know, I love to cook and bake. Not only am I notorious for re-posting (WAY TOO MANY) Facebook and Pinterest recipes, but I actually attempt to make them as well.. or at least some of them. And the last recipe I tried actually worked (pictures included to show how awesome they actually turned out)!! And boy, was this a hit!!
Below is the recipe to some tasty Baked Apple Cider Donut-holes. Everyone loves a good Fall-flavored donut, and this one made me feel a little less guilty for eating so many considering I baked them instead of deep frying. Not only was the calorie content cut in ½ because I baked them, but they also only took 40-minutes to be completely done (including prepping and baking)! I highly recommend that you try these donut-holes this Fall and overdose on how many you eat, you will NOT be disappointed.
For the apple cider donut holes:
- 1 cup apple cider
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup plain Greek yogurt or sour cream (I liked sour cream better… but the greek yogurt is healthier)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
For the cinnamon sugar coating:
- 4-6 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 cup granulated sugar
- 3 teaspoons ground cinnamon (the more or less you add, the stronger the cinnamon taste is)
To make the donut holes:
- Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
- Add the apple cider to a saucepan and heat over medium heat. Bring to a boil and allow to boil for 7-10 minutes or until the apple cider has reduced to ½ cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow to cool for at least 15 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl, mix together the cooled reduced apple cider, Greek yogurt, brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Evenly distribute the batter between all 24 cavities of the mini muffin pan. I prefer to use a piping bag to make this step easier, but a ziplock bag with the corner cut off works well too.
- Bake at 350°F for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
To make the cinnamon sugar coating:
- Add the melted butter to a small heatproof bowl and set aside. Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all of the donut holes.
- In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!
Have fun making these everyone! And have a blessed Sunday!
With all that I am,