Baked Apple Cider Donut Holes

3 Tablespoons Sugar (for Pans)
1 cup Flour
1 cup Whole Wheat Flour
1-½ teaspoon Baking Soda
2 teaspoons Baking Powder
½ teaspoons Salt
2 teaspoons Cinnamon
½ teaspoons Nutmeg
1 whole Egg
⅔ cups Brown Sugar
½ cups Applesauce
⅓ cups Pure Maple Syrup
⅓ cups Apple Cider
⅓ cups Plain Greek Yogurt
2 tbs of low fat cream cheese
a squeeze of honey
3 Tablespoons Vegetable Oil

Top With:
¾ cups Sugar
2 teaspoons Cinnamon
½ cups Butter

For the donuts:

Preheat oven to 400 degrees.

Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.

In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, egg, honey, cream cheese, applesauce, maple syrup, cider, yogurt, and vegetable oil.

Add the dry ingredients to the wet, and stir gently just until evenly blended. Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 8-10 minutes

For the topping: (set this up while the donuts are baking)

Melt the butter. In a large Ziploc bag, combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated. Sprinkle it on, if you'd rather not have them completely covered. 


Happy Fall!