Caramel Apple Cider Donut Holes

I’ve been perfecting these caramel apple cider donut holes for weeks, and I’m convinced they’re the ultimate fall indulgence. The tender, spiced interior paired with that glossy caramel coating creates something magical – but there’s a specific technique I use that transforms them from ordinary to bakery-quality. Most people make one pivotal mistake that ruins the texture, and I’ll show you exactly how to avoid it.

Recipe

I can tell you with absolute certainty that these caramel apple cider donut holes will become your new fall obsession—they’re basically autumn in bite-sized form, and I’ve made them so many times I could whip them up with my eyes closed!

What makes these little golden gems absolutely irresistible is the perfect storm of apple cider that gets reduced down to concentrate all those cozy flavors, warm cinnamon and nutmeg that smell like a hug from your favorite sweater, and a luscious caramel glaze that’s glossy enough to make you weak in the knees.

I’m a firm believer that the best treats are the ones that capture a season in every bite, and trust me when I say these deliver on that promise in spades.

Envision this: tender, cake-like donut holes with a subtle tang from real apple cider, a crumb so perfectly moist it practically melts on your tongue, all wrapped up in a silky caramel coating that hits that sweet spot between rich and not-too-sweet.

The beauty of donut holes is that they’re so much more forgiving than full-sized donuts—no shaping, no fancy equipment needed—just drop spoonfuls of batter into hot oil and watch them transform into these irresistible little spheres of pure comfort food magic that’ll have your kitchen smelling like the best fall festival you’ve ever wandered through.

Ingredients

These caramel apple cider donut holes are all about balancing warm spices, tangy apple cider, and that irresistible caramel finish. The secret? Reducing apple cider concentrates those fall flavors into liquid gold, while cake flour creates the tender, melt-in-your-mouth texture that separates homemade from store-bought. Don’t worry if you’re missing an ingredient—I’ve got swaps that’ll save the day without sacrificing flavor.

For the Donut Holes:

• 2 cups cake flour – This is non-negotiable for ultra-tender donut holes. All-purpose flour works in a pinch, but cake flour gives you that bakery-perfect crumb
• 1 cup apple cider, reduced to ½ cup – Simmer it down until syrupy for concentrated apple flavor that won’t make your batter too wet
• ¾ cup granulated sugar – Sweet enough without competing with the caramel coating
• 2 large eggs, room temperature – Cold eggs won’t incorporate properly, so pull them out 30 minutes ahead
• 4 tablespoons unsalted butter, melted – Adds richness without overwhelming the apple cider
• ⅓ cup whole milk – No whole milk? Mix ⅓ cup 2% milk with 1 tablespoon heavy cream
• 2 teaspoons baking powder – Fresh baking powder is essential for proper lift
• 1 teaspoon ground cinnamon – Use Ceylon cinnamon if you have it for a sweeter, more complex flavor
• ½ teaspoon ground nutmeg – Freshly grated nutmeg is worth the extra effort
• ¼ teaspoon ground ginger – Adds warmth without being overpowering
• ½ teaspoon salt – Enhances all the other flavors

For the Caramel Coating:

• 1 cup granulated sugar – Essential for making caramel from scratch
• 6 tablespoons heavy cream, warmed – Cold cream will seize the caramel
• 3 tablespoons unsalted butter – Creates that glossy, rich finish
• ½ teaspoon vanilla extract – Pure vanilla only—imitation tastes artificial in caramel
• Pinch of sea salt – Flaky sea salt elevates the caramel to gourmet status

How to Make the Best Fall-Spiced Bite-Sized Treats

Preheat your oven to 350°F and generously grease your donut hole pan with butter or cooking spray.

Get this step done first so your oven is ready when your batter is mixed. Don’t skip the generous greasing—these little treats can stick stubbornly if your pan isn’t well-prepared. If you don’t have a donut hole pan, a mini muffin tin works perfectly as a substitute.

In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until completely combined.

This dry ingredient mixing is vital for even distribution of your fall spices throughout every bite. The brown sugar adds that deep, caramel-like sweetness that pairs beautifully with apple cider, so make sure there are no lumps hiding in the mixture. Choose a non-stick surfaces mixing bowl to ensure easy cleanup later.

In a separate bowl, whisk together the apple cider, melted butter, egg, and vanilla extract until smooth.

Room temperature ingredients blend much easier, so if your egg is cold from the fridge, let it sit out for 15 minutes first. The apple cider is your star flavor here—using a high-quality cider with real apple taste will make all the difference in your final donut holes.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined—don’t overmix.

This is where many bakers go wrong! Stop mixing the moment you don’t see any dry flour streaks. Overmixing develops the gluten and creates tough, dense donut holes instead of the tender, cake-like texture you want. A few small lumps are perfectly fine.

Fill each donut hole cavity about 3/4 full using a small cookie scoop or spoon.

A small cookie scoop makes this job incredibly easy and guarantees uniform sizing for even baking. Don’t overfill—these will puff up as they bake, and you don’t want them overflowing into neighboring cavities.

Bake for 10-12 minutes, or until the tops spring back lightly when touched and a toothpick inserted comes out clean.

Start checking at 10 minutes since these small treats can go from perfectly done to overbaked quickly. They should have a lovely golden-brown color and feel set but still tender when gently pressed.

Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before glazing.

This brief cooling time prevents them from falling apart when you remove them, but don’t let them sit too long or they might stick. The complete cooling is necessary—warm donut holes will make your caramel glaze slide right off instead of creating that perfect coating.

For the caramel glaze, whisk together powdered sugar, caramel sauce, and milk until smooth and dippable.

Start with less milk than you think you need—you can always add more to reach the perfect consistency. The glaze should coat the back of a spoon but still drip easily. If it’s too thick, add milk one teaspoon at a time.

Dip each cooled donut hole into the caramel glaze, letting excess drip off, then place on a wire rack to set.

A gentle twisting motion as you lift helps create that perfect glaze coating without making a mess. The glaze will set within 10-15 minutes, creating a beautiful glossy finish that won’t smudge when you bite into these fall-perfect treats.

Chef Tips

Since apple cider can vary dramatically in flavor intensity, I always taste mine before adding it to the batter—if it’s particularly mild, I’ll reduce it by half in a small saucepan to concentrate those apple notes.

For superior flavor pairings, I combine warm spices like cardamom with traditional cinnamon.

My preferred cooking techniques include maintaining oil temperature at exactly 350°F for consistent results. For precise slicing, I recommend using a high-carbon German steel knife to ensure clean cuts.

Nutrition

These caramel apple cider donut holes are a delightful treat, but it’s helpful to understand their nutritional content. The following breakdown is based on one serving (approximately 3 donut holes).

What You’ll Love About This Recipe

These caramel apple cider donut holes bring together everything you love about fall in one perfect, poppable treat. The warm spices and tangy apple cider create an irresistible flavor combination that will have your kitchen smelling like a cozy autumn day.

Perfect bite-sized portions make these donut holes ideal for sharing at parties, packing in lunch boxes, or enjoying as a quick breakfast on busy mornings.

Simple ingredients you probably already have mean you can whip up a batch whenever the craving strikes, without making a special trip to the store.

Ready in under 30 minutes from start to finish, so you can satisfy your sweet tooth fast and still have time to enjoy the beautiful fall weather outside.

Recipe Card

These delightful caramel apple cider donut holes combine the warm spices of fall with rich caramel flavor in perfectly bite-sized treats. Made with apple cider and a blend of cinnamon and nutmeg, these tender donut holes are finished with a luscious caramel glaze that makes them absolutely irresistible.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup apple cider
• 2 tablespoons melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying

For the Caramel Glaze:

• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions:

1. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine apple cider, melted butter, egg, and vanilla extract.
3. Add wet ingredients to dry ingredients and stir until just combined. Don’t overmix.
4. Heat oil to 375°F in a heavy-bottomed pot or deep fryer.
5. Using a small cookie scoop or spoon, carefully drop rounded tablespoons of batter into hot oil.
6. Fry for 2-3 minutes, turning once, until golden brown on all sides.
7. Remove with a slotted spoon and drain on paper towels.
8. For the glaze, combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat.
9. Bring to a boil and cook for 2 minutes, stirring constantly.
10. Remove from heat, stir in vanilla, then gradually whisk in powdered sugar until smooth.
11. Dip warm donut holes in caramel glaze and place on a wire rack to set.

Notes:

• Oil temperature is essential for proper cooking; use a candy thermometer for accuracy
• Don’t overcrowd the pot when frying to maintain oil temperature
• Donut holes are best served warm and fresh
• Glaze can be rewarmed if it becomes too thick

Equipment:

• Heavy-bottomed pot or deep fryer
• Candy thermometer
• Small cookie scoop or spoon
• Slotted spoon
• Wire cooling rack
• Saucepan for glaze

Prep Time: 15 minutes

Cooking Time: 20 minutes

Cuisine: American

Serving: Makes approximately 24 donut holes

Frequently Asked Questions

Can I Make These Donut Holes Ahead of Time and Freeze Them?

Yes, you can freeze them! I recommend proper freeze preparation by cooling completely first. For storage methods, use airtight containers or freezer bags. They’ll keep for up to three months frozen.

What’s the Best Oil Temperature for Frying Donut Holes?

I recommend 350°F for perfectly golden donut holes. You’ll want neutral oil types like vegetable or canola for best results. For frying safety, I always use a thermometer and never leave hot oil unattended while cooking.

How Long Do Caramel Apple Cider Donut Holes Stay Fresh?

I’d say they stay fresh for 2-3 days at room temperature when stored properly. For best shelf life, keep them in an airtight container. My storage tips include avoiding refrigeration since it’ll make them stale faster.

Can I Bake These Instead of Frying Them?

Yes, you can definitely bake them! I recommend making oven adjustments to 375°F and using a donut hole pan. These baking alternatives create lighter treats, though they won’t have the same crispy exterior as fried versions.

What Dipping Sauces Pair Well With Caramel Apple Cider Donut Holes?

I’d recommend vanilla glaze, cream cheese frosting, or cinnamon sugar for sauce options. These flavor combinations complement the apple-cider taste perfectly. Maple syrup and caramel sauce also work beautifully with the autumn spices.