Reduce the Apple Cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Reduce it down to about ¼ cup (this intensifies the flavor). Set aside to cool.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan to form the donut holes.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients: In a large bowl, whisk the egg, granulated sugar, and brown sugar until smooth. Add the applesauce, milk, vanilla extract, melted butter, and cooled apple cider reduction. Mix until combined.
Combine: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
Fill and Bake: Fill each mini muffin cup about ¾ full. Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean.
Coat the Donut Holes: In a small bowl, combine the granulated sugar and cinnamon for the coating. Once the donut holes are slightly cooled but still warm, dip each in melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Serving: Serve warm and enjoy these fluffy, flavorful donut holes with a cup of cider or coffee!
Tips: Make sure to reduce the apple cider for a more concentrated flavor. You can store the donut holes in an airtight container at room temperature for up to 3 days.