Warm, cozy apple cider donut holes come together with a blend of McCormick® Ground Cinnamon, Nutmeg, Allspice, Cardamom, and Ginger for deep autumn spice in every bite. Baked in a mini muffin pan and brushed with butter before rolling in cinnamon sugar, these donut holes deliver nostalgic fall flavor without frying. A simple baked donut holes recipe perfect for weekend treats or serving with warm cider.
Warm, cozy apple cider donut holes come together with a blend of McCormick® Ground Cinnamon, Nutmeg, Allspice, Cardamom, and Ginger for deep autumn spice in every bite. Baked in a mini muffin pan and brushed with butter before rolling in cinnamon sugar, these donut holes deliver nostalgic fall flavor without frying. A simple baked donut holes recipe perfect for weekend treats or serving with warm cider.
Key products
Instructions
Instructions
- For the Donuts, preheat oven to 375°F. Spray 24-cup mini muffin pan with no stick cooking spray.
- Whisk flour, sugar, cornstarch, baking powder, salt and spices in large bowl. Whisk buttermilk, apple cider, butter, eggs and vanilla in separate bowl. Add buttermilk mixture to flour mixture, mixing just until combined.
- Spoon batter into prepared muffin pan, filling each cup about two-thirds full. (Reserve remaining batter and bake in batches, if needed.)
- Bake 10 to 12 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool in pan 3 minutes.
- For the Coating, mix sugar and cinnamon in medium bowl. Remove muffins from pan and brush generously all over with butter. Roll in sugar mixture, pressing lightly to coat (and shape into a donut hole-like ball). Allow to cool about 5 minutes before serving. Serve warm with warm apple cider for a cozy treat!
Test Kitchen Tip: Swap in your favorite Finishing Sugar in place of the Cinnamon Sugar Coating! Great with Apple Pie, Pumpkin Pie Spice, Maple Brown Sugar, Cinnamon Roll, Salted Caramel or English Toffee Finishing Sugars!
