Like Doughnut Holes, But Better – Baked Apple Cider Doughnut Holes: Whole-Wheat, Oven-Crisp, and Bursting with Real Cider Flavor

Forget waiting in line for fried dough bombs. You can get the same cozy fall bakery vibes at home—without the grease hangover. These whole-wheat, baked apple cider doughnut holes hit the sweet spot: soft inside, lightly crisp outside, and coated in cinnamon sugar that actually sticks.

Real apple cider reduction brings that orchard-level flavor. You’ll make a batch “for tomorrow,” and then mysteriously need another tonight.

Why This Recipe Works

This recipe leverages a reduced apple cider to concentrate natural apple flavor without adding a ton of sugar. Whole-wheat pastry flour brings tender texture instead of the dense chew people fear with whole grains.

Baking at high heat sets the exterior quickly for a golden, doughnut-like crust—no fryer required. A quick post-bake butter brush ensures the cinnamon-sugar coating clings instead of shedding like glitter. And using buttermilk plus a baking powder/soda combo gives that quick rise you want in proper doughnut holes.

What Goes Into This Recipe – Ingredients

• Apple cider: 2 cups, reduced to 1/2 cup (for bold flavor)
• Whole-wheat pastry flour: 1 1/2 cups (light, tender crumb)
• All-purpose flour: 1/2 cup (balances structure)
• Granulated sugar: 1/2 cup (in the batter)
• Brown sugar: 2 tablespoons (moisture and warmth)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Kosher salt: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon (plus extra for coating)
• Freshly grated nutmeg: 1/4 teaspoon
• Unsalted butter, melted: 4 tablespoons (2 tbsp for batter, 2 tbsp for brushing)
• Buttermilk: 1/2 cup, at room temperature
• Large egg: 1, at room temperature
• Vanilla extract: 1 teaspoon
• Neutral oil or nonstick spray: for the pan
• Coating: 1/2 cup granulated sugar + 1 teaspoon cinnamon + pinch of salt

Instructions

1. Reduce the cider: In a small saucepan, simmer 2 cups apple cider over medium heat until reduced to 1/2 cup, about 15–20 minutes.

   Cool to lukewarm. This is your flavor bomb.

2. Preheat and prep: Heat oven to 400°F (205°C). Lightly grease a mini muffin tin or doughnut hole pan with oil or spray.

   Mix the coating sugar, cinnamon, and a pinch of salt in a shallow bowl; set aside.

3. Dry ingredients: In a large bowl, whisk whole-wheat pastry flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
4. Wet ingredients: In a separate bowl, whisk reduced cider, buttermilk, egg, vanilla, and 2 tablespoons melted butter until smooth.
5. Combine: Pour wet into dry and stir gently until just combined. The batter should be thick and scoopable. Don’t overmix—lumpy is okay.
6. Fill the pan: Spoon or pipe batter into mini muffin cups, filling each about 3/4 full for rounded tops.
7. Bake: Bake 9–11 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.

   Don’t overbake, unless you prefer hockey pucks.

8. Coat: Immediately brush warm tops with remaining 2 tablespoons melted butter. Roll in the cinnamon-sugar mixture while still warm so it sticks like a dream.
9. Cool slightly: Let them rest on a rack for 10 minutes. They set up and the coating locks in.
10. Optional glaze flex: Whisk 1/2 cup powdered sugar with 1–2 tablespoons cider to drizzle over the coated holes for extra gloss and flavor.

    Not mandatory, just dangerously good.

Storage Instructions

• Room temperature: Store cooled doughnut holes in an airtight container for up to 2 days. Add a paper towel to absorb moisture and preserve the sugar crunch.
• Refrigerator: Up to 5 days, though the coating may soften. A quick 300°F reheat for 4–5 minutes revives the exterior.
• Freezer: Freeze uncoated holes up to 2 months.

  Thaw at room temp, warm briefly, then brush with butter and coat in cinnamon sugar.

Why This is Good for You

Whole-wheat pastry flour brings fiber, B vitamins, and minerals to the party, supporting digestion and steadier energy. Baking instead of frying slashes excess oil and calories while keeping that indulgent mouthfeel. Real apple cider supplies polyphenols—the plant compounds linked to heart and brain health—without relying solely on artificial flavoring.

Plus, built-in portion control with mini sizes lets you enjoy a treat without going full “festival funnel cake” mode.

Pitfalls to Watch Out For

• Skipping the cider reduction: No reduction = weak flavor. Don’t do that to yourself.
• Overmixing the batter: Stir until just combined. Overmixing develops gluten and makes tough doughnut rocks.

  Hard pass.

• Overbaking: These bake fast. Start checking at 9 minutes. Dry centers won’t fix themselves later.
• Coating too late: The butter and sugar need warm surfaces to adhere.

  If they cool, the sugar slides off like a bad decision.

• Using regular whole-wheat flour: It can be heavier. If you swap, use 1 cup whole-wheat + 1 cup AP for balance.

Different Ways to Make This

• Baked cake-pop maker: Use a cake-pop appliance for perfectly round spheres. Reduce bake time; they cook fast.
• Air fryer version: Pipe batter into silicone mini molds, air-fry at 350°F for 7–9 minutes.

  Brush and coat immediately.

• Gluten-free: Use a 1:1 gluten-free baking blend and add 1 tablespoon extra buttermilk if batter is too thick. Results vary by brand, FYI.
• Dairy-free: Swap buttermilk for oat milk + 1 teaspoon lemon juice (curdle for 5 minutes). Use vegan butter.
• Spice switch-up: Add cardamom, allspice, or ginger.

  Or fold in 1/2 cup finely diced apple for juicy bites—just keep pieces tiny.

• Maple moment: Replace 2 tablespoons granulated sugar with pure maple syrup in the batter and whisk a maple-cider glaze to finish.

FAQ

Can I make these without whole-wheat flour?

Yes. Use 2 cups all-purpose flour total. Texture will be slightly lighter, and you’ll lose a bit of nuttiness, but they’ll still be amazing.

Do I have to reduce the cider?

For maximum flavor, yes.

If you skip it, the apple note will be faint. Reducing concentrates natural sugars and aromatics—worth 20 minutes, IMO.

What if I don’t have buttermilk?

Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and rest for 5 minutes. It won’t be identical, but it creates the acidity needed for lift and tenderness.

How do I keep the cinnamon sugar from melting off?

Brush with melted butter and roll while warm, not hot or cold.

Also add a pinch of salt to the sugar mix—it boosts adhesion and flavor.

Can I add a crumb topping?

Sure. Sprinkle a light streusel on top before baking: 2 tablespoons flour, 1 tablespoon brown sugar, 1 tablespoon cold butter rubbed together. It’s extra, but worth it.

Can I make the batter ahead?

Better to bake fresh.

Leaveners activate once mixed. If you must, mix dry and wet separately, then combine right before baking.

Why are mine dense?

Likely overmixed, under-leavened, or overbaked. Also check that your baking powder/soda is fresh.

Old leaveners = sad snacks.

Could I use apple juice instead of cider?

You can, but flavor will be milder. Choose unfiltered juice and reduce it the same way to intensify the apple profile.

In Conclusion

These baked apple cider doughnut holes deliver peak fall flavor with less effort and less oil, no fryer drama required. You get a tender, cinnamon-sugar–coated bite that actually tastes like apples thanks to the cider reduction and smart leavening.

Whole-wheat pastry flour keeps things wholesome without sacrificing texture—sneaky, right? Bake a batch now, stash a few for later, and enjoy the rare win where better-for-you also tastes like the best thing at the orchard stand.