apple cider donut holes (grain and dairy free)

There’s nothing that says fall quite like a trip to the cider mill — the warm apple cider, crisp autumn air, and of course, those sugar-dusted donut holes. These Apple Cider Donut Holes bring all of that cozy nostalgia straight into your kitchen, no fryer required.

Made in a mini muffin pan, they bake up soft and fluffy, then get rolled in cinnamon sugar for that signature cider donut finish. They’re gluten-free, dairy-free, and full of cozy apple spice flavor. Perfect for snacking, sharing, or pairing with a hot mug of cider.

Why You’ll Love This Recipe

• Classic cider mill flavor → made with reduced apple cider for maximum apple taste.
• Bite-size and cozy → baked in a mini muffin pan for the perfect donut hole shape.
• Gluten- & dairy-free friendly → wholesome flours and simple swaps.
• No frying needed → all the donut vibes, none of the mess.
• Perfect for fall gatherings → easy to batch and super shareable.

Apple Cider Donut Holes

Apple cider donut holes — soft, spiced, and rolled in cinnamon sugar. The perfect fall bite that pairs with your morning coffee or an afternoon treat.

Made with simple ingredients and baked instead of fried, they’re easy enough for a weekday but cozy enough to share all season long.

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Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

  

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Ingredients (makes ~18–20 donut holes)

• 1 cup almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup coconut sugar, or raw cane sugar
• 2 large eggs, room temp
• 1 cup apple cider, reduce to ⅓ cup
• 2 tbsp coconut oil or avocado oil, melted
• 2 tbsp dairy-free milk
• 1 tsp vanilla extract

For Rolling/Finishing:

• 2 tbsp melted coconut oil or butter
• ⅓ cup coconut sugar mixed with 1 tsp cinnamon

Instructions

 

Instructions

• Reduce the cider: In a small saucepan, simmer 1 cup apple cider over medium heat for 15–20 minutes, stirring occasionally, until it reduces to about ⅓ cup. Cool slightly.
• Preheat oven to 350°F (175°C). Grease a mini muffin pan.
• In a medium bowl, whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
• In another bowl, whisk eggs, reduced cider, melted coconut oil, milk, and vanilla until smooth.
• Stir wet ingredients into dry until just combined. Batter will be thick.
• Scoop about 1 tbsp batter into each mini muffin well (fills ~18–20).
• Bake 11–13 minutes, until lightly golden and a toothpick comes out clean.
• Cool for 5 minutes, then brush or dip each donut hole in melted coconut oil/butter and roll in the cinnamon sugar mix.

Author: Ali Jenkins

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