Cinnamon Cider Donuts
Prep time
Cook time
Total time
Okay, they are really mini-muffins but they are very much like donut holes. As usual, I use a half and half blend of whole wheat white and unbleached all-purpose flour for the all-purpose flour.
: dessert, breakfast
Serves: 24
  • Muffin Ingredients
  • 2 cups apple cider
  • 2¼ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter, melted
  • ¼ cup unsweetened applesauce
  • ¾ cup sugar
  • 2 eggs (1/2 cup egg substitute)
  • 2 teaspoons vanilla extract
  • Cinnamon Sugar Coating Ingredients
  • 3 tablespoons melted butter
  • ½ cup sugar
  • 2 tablespoons ground cinnamon
  1. In a small saucepan over medium-low heat, simmer the apple cider until reduced to one cup. Set aside and allow to cool.
  2. Grease a 24-cup mini-muffin pan. Preheat oven to 350ºF.
  3. In a large bowl whisk or sift the flour, cinnamon, nutmeg, cloves, baking powder and baking soda.
  4. In a small bowl whisk the butter, applesauce, sugar, eggs, vanilla extract and apple cider until smooth.
  5. Add the wet ingredients to the flour mixture and stir only until combined. Do not overmix the batter.
  6. Using a two-tablespoon ice cream scoop, spoon the batter into the muffin cups.
  7. Bake bake for 20 minutes, until toothpick inserted in the center comes out clean.
  8. In a small bowl mix the sugar and cinnamon.
  9. Remove each muffin, one at a time, while still warm and lightly brush with melted butter and roll in the cinnamon and sugar. Place on a cooling rack.
Recipe by phoebe's pure food at