Mini Apple Cider Donut Bundt Bites
Mini Apple Cider Donut Bundt Bites are soft, tender little cakes packed with warm apple cider flavor and rolled in sweet cinnamon sugar. A cozy fall treat that tastes just like orchard-fresh donuts, but in a bite-sized bundt form!
Equipment
- Mini bundt pan (12-cavity)
- Mixing Bowls
- Whisk
- Saucepan
- Hand Mixer or Stand Mixer
- Cooling rack
Ingredients
- 1 cup apple cider reduced to 1/3 cup
- 1 1/4 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp allspice
- 0.25 cup unsalted butter softened
- 0.25 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
For the Coating
- 3 tbsp unsalted butter melted
- 0.5 cup granulated sugar
- 1.5 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a mini bundt pan.
- In a small saucepan, simmer the apple cider until reduced to about 1/3 cup. Set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and allspice.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, then mix in the cooled cider reduction.
- Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Spoon batter into the mini bundt pan, filling each cavity about 2/3 full.
- Bake for 12–15 minutes, or until a toothpick comes out clean. Let rest for 5 minutes before removing from pan.
- In a shallow bowl, mix cinnamon and sugar. Dip each bite in melted butter, then roll in the cinnamon sugar until coated.
- Serve warm or let cool completely before storing.
Notes
For extra apple flavor, add finely diced apples to the batter.
Store in an airtight container at room temperature for 2 days or freeze for up to 2 months.
If you don’t have a mini bundt pan, use a mini muffin pan for donut hole-style bites.