Baked Apple Cider Doughnut "Holes"

Try this recipe using our Mulling Spice blend.


1 1/2 cups All Purpose Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon salt

1 1/2 ground Mulling Spice

1 Egg, room temp., beaten

1/2 cup Light Brown Sugar, packed

1 teaspoon Vanilla Extract

1/2 cup Reduced Apple Cider (Click Link for Instructions)

1/4 cup Sour Cream

4 tablespoons Unsalted Butter, melted and cooled

Sugar Topping:

4 tablespoons Butter

1/2 cup Granulated Sugar

2 teaspoons ground Mulling Spice

Glaze Topping:

3/4 cup Powered Sugar

2 tablespoons Maple Syrup

2 teaspoons Mulling Spice

Reduced Apple Cider


> Preheat oven to 350°

> In a medium bowl whisk together Flour, Baking Powder, Salt & Mulling Spice, set aside

> In a large bowl whisk the Beaten Egg, Brown Sugar, Vanilla, Cider and Sour Cream until fully combined then whisk in the Melted Butter.

> Add dry mix to the wet and stir until almost all the lumps are gone.

> Grease a 24 cup mini cupcake pan and fill evenly with the batter using a pastry bag or spoon

> Bake in oven for 12 minutes. Let the pan cool for 5 minutes then remove the holes from the pan and place on a cooling rack that is placed on top a sheet pan.

> For Sugar Topping: Brush warm holes with melted butter and and toss them in the sugar mix and let cool on wire rack.

> For Glaze Topping: While holes are warm, dip the top in glaze, place on wire rack so the glaze can drip over sides and cool.


Sugar Topping- Melt butter set aside, in a medium bowl combine sugar & spice

> Brush

Glaze- In a medium bowl combine the Powder Sugar, Maple Syrup and Mulling Spice with a fork, mix will be thick. Add in Reduced Cider until the glaze drizzles off the fork.