Baked Apple Cider Donut Holes

Reduce Apple Cider - Add 1 ½ Cups of apple cider into a small saucepan and on medium/high heat, reduce down to ⅓ cup. It will take about 15 minutes. Transfer to a glass bowl and allow to cool down completely in the fridge.
1 ½ Cups Apple Cider
Preheat Oven & Prep - Place a rack in the center of your oven and preheat to 350ºF (176ºC). Grease your mini muffin pan and set aside.
Combine Dry Ingredients - Sift together your flour, baking soda, baking powder, spices and salt into a medium sized bowl and set aside.
2 Cups (240g) All-Purpose Flour, 1 Teaspoon Baking Soda, ¾ Teaspoon Baking Powder, 1 Teaspoon Cinnamon, ½ Teaspoon Allspice, ½ Teaspoon Ginger, ½ Teaspoon Cardamom, ¼ Teaspoon Nutmeg, ½ Teaspoon Salt
Combine Wet Ingredients - In a large bowl, whisk together brown sugar, oil, egg and vanilla until well combined. About 2 minutes on medium/high. You can use a stand mixer fitted with a paddle attachment, a hand-held mixer or by hand.
¾ Cup (150g) Brown Sugar
⅓ Cup (67g) Neutral Oil
1 Large Egg
2 Teaspoons Vanilla Paste or Extract
Whisk in the Greek yogurt and applesauce until combined. About a minute.
½ Cup (115g) Full-Fat Greek Yogurt
3 tablespoon (45g) Unsweetened Applesauce
Whisk in the cooled reduced apple cider until combined.
Combine Wet & Dry Ingredients - Add the sifted dry ingredients and gently mix until there are no flour streaks left.
Bake - Transfer the batter to a piping bag or large ziploc bag (snip the corner of the bag) and pipe into a greased mini muffin pan, filling ⅔rds full. There is enough batter for 48 donut holes. Bake for 7 to 8 minutes or until an inserted toothpick comes out clean. Do not overbake. Mine took 7 minutes.
Please note that each pan is different and depending on the size of the cavity, you may need to cook it a little longer.
Cool - Allow to cool in the pan for 1 to 2 minutes. Carefully remove each donut hole and let cool on a wire rack lined with a rimmed baking sheet underneath. Regrease your pan and pipe the remaining batter into each cavity and bake the final batch.
Prep the Coating - While donuts are cooling, melt butter in a small heat proof bowl or pot.
3 Tablespoons (42g) Unsalted Butter
The combine sugar and spices in a separate bowl.
¾ Cup (150g) White Sugar
2 ½ Teaspoons Ground Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Coat & Serve - Lightly dip the tops of your mini muffins into your melted butter and then roll into your cinnamon sugar mixture. Serve immediately and enjoy!

INGREDIENTS

Apple Cider Donuts

Topping

Instructions

Notes