This recipe is great because it involves minimal ingredients, is effortless, and you can make donut holes in bulk – plus they're delicious. These apple cider donut holes are the perfect sweet treat because they don't have too much sugar and they look impressive. These tasty bite-sized morsels also make great gifts.
Apple Cider Donut Holes [Vegan]
For the Donut Holes:
- 1/3 cup applesauce
- 1/3 cup coconut sugar
- 1 tablespoon vegan egg replacer
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup apple cider reduction
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons apple cider
- Place 2 cups of apple cider in a small saucepan. Bring it to a simmer over a medium-low heat and simmer it gently for 20-30 minutes until it's reduced to 1/2 cup. Set it aside to cool to room temperature.
- Preheat the oven to 400°F and thoroughly grease a 24-count mini muffin tin or.
- Using a hand mixer or stand mixer, beat the applesauce, coconut sugar, and vegan egg until they're combined.
- Add the baking powder, baking soda, cinnamon, salt, and vanilla, beat the dough to combine the ingredients.
- Add half the flour, beat until the mixture is combined.
- Add the cider reduction and beat the mixture until it is combined.
- Add the remaining flour and beat the mixture until it combined, being careful not to overmix.
- Divide the batter between 22 mini muffins.
- Use a cookie scoop and placed a heaping 2 teaspoons of batter into each cup. Bake for 8-10 minutes or until the top springs back when you press it. Place the pan on a rack to cool.
- To make the glaze, whisk the powdered sugar with apple cider until it's smooth. Dip or spoon the glaze over the donut holes until they are covered. Allow them to sit at room temperature for an hour or two so the glaze can firm up.