Baked Cinnamon Sugar Apple Cider Doughnut Holes

The pressure builds and you start counting down minutes until you eat. You spot the steam starting to puff out just a little from the sealing ring. That little hiss from the valve tells you it's almost time, and you can barely sit still. Your mind starts wanderin' to that first bite, all warm and sugary.

You notice the smell drifts through the kitchen when you sneak a peek. Sweet apple cider mingled with cinnamon, a hint of nutmeg teasing your nose. You recall yesterday’s apple picking, which makes these doughnut holes feel kinda like a fall hug wrapped in a bite.

You sense the excitement building more than the pressure cooker’s actual steam. It's almost done, just a few quick release seconds away from sweet, sugary heaven. You crack a grin, knowing these little treats are gonna be worth every second of waiting.

The Truth About Fast Tender Results

• You gotta trust the quick release to keep the doughnut holes soft and moist.
• The sealing ring does a great job holding all that flavor inside without messin' up the texture.
• Broth depth is key if you're using any liquid for steaming, but here, you reduced apple cider to concentrate that apple punch.
• The pressure cooker’s even heat makes sure baking powder and soda react just right for fluffy doughnut holes.
• No rough edges when you slow release; but for this recipe quick release is your best friend.
• The valve hiss lets you know the cooking's wrapping up, so stay close to hit that quick release on time.
• You avoid drying out your doughnuts by brushing melted butter right after they come out—keeping them soft and delicious.

What Goes Into the Pot Today

• 1 ½ cups apple cider to soak in all that sweet apple flavor.
• 4 tablespoons salted butter, melted, giving you richness and that cozy buttery taste.
• 2 teaspoons vanilla extract for that warm, sweet background note.
• 2 large eggs, gotta bind everything together nice and fluffy.
• ⅓ cup apple butter for that deep apple sweetness and moist texture.
• ¼ cup maple syrup, adding natural sweetness and a hint of caramel taste you’ll love.
• 1 cup all-purpose flour plus 1 cup whole wheat flour so these doughnut holes have a little nuttiness and heartiness.
• 1 ½ teaspoons baking powder with 1 teaspoon baking soda for that perfect rise.
• Spices: 1 teaspoon cinnamon, ½ teaspoon cardamom, ½ teaspoon ginger, and ¼ teaspoon freshly grated nutmeg—spices that make these treat smell like autumn in a bite.
• ½ teaspoon kosher salt, just enough to balance all that sweetness.
• And the tasty coating trio: ½ cup sugar mixed with 1 tablespoon cinnamon, plus 6 tablespoons melted salted butter and another teaspoon vanilla extract to brush on before rolling.

The Exact Process From Start to Finish

Step one, preheat your oven to 350°F (175°C). Yeah, you start with the baking part since you'll finish the doughnut holes in the oven, not pressure cooker itself. Kinda funny but it works real good.

Next, simmer your apple cider in a small saucepan over medium heat. You wanna reduce it down to about ¼ cup to pack all that apple flavor into a smaller space. Let it cool while you move on.

In a big bowl, whisk together melted butter, vanilla extract, eggs, apple butter, maple syrup, and your reduced apple cider. This wet mix smells great already, you can almost taste it.

In another bowl, combine all your dry ingredients: both flours, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Give it a good mix so the spices spread evenly.

Gradually add dry to wet, stirring until just combined. Don’t overdo it or your doughnut holes get tough. Spoon the batter into a greased mini muffin pan, filling each cup about three-quarters full.

Bake those babies for 12-15 minutes until a toothpick poked in comes out clean. While they bake, mix the cinnamon and sugar in a shallow bowl so it’s ready for blast-off. Pull the doughnut holes from oven, cool for about 5, then brush with melted butter and vanilla before rolling in cinnamon sugar.

Valve Hacks You Need to Know

• Gotta watch for that valve hiss when your cooking time's up — that’s your cue to do a quick release right away.
• Use the sealing ring properly, it’s your best buddy to keep pressure steady, which helps bake these doughnuts evenly.
• If steam escapes too fast, check the ring is clean and seated just right—that keeps the broth depth where it's supposed to be.
• Quick release works best here so your doughnuts stay tender, but remember to wear mitts and keep face clear of the valve blast.

What It Tastes Like Fresh From the Pot

First bite hits you with the warmth of cinnamon and nutmeg, spiced just right to feel cozy without overwhelm. It’s like autumn wrapped in a fluffy doughnut hole.

Then you get the rich buttery flavor mingled with sticky sweet maple and apple cider reduction, kinda like an apple pie but way easier to eat.

The sugar crystal coating adds a slight crunch that melts quick and makes you wanna reach right back for another.

Soft inside, lightly golden outside—these doughnut holes hit that perfect spot between cakey and tender, no dryness or heaviness at all.

Smart Storage That Actually Works

If you’ve got some left (ha) store them in an airtight container once cooled so they don’t get all tough. They’ll keep good at room temp for 2 days.

Wanna save bits longer? Pop them in the fridge. Just bring them back to room temp or zap 'em a few seconds in the microwave before serving.

For longer storage, freeze spaced out on a baking sheet first, then toss ‘em in a freezer bag. They thaw quick and still taste fresh when you warm them up.

The FAQ Section You Actually Need

• Can I make these doughnut holes entirely in the pressure cooker?
  You actually bake these in the oven, but the pressure cooker helps with reducing that apple cider fast. It’s kinda the best of both worlds. Check out our pressure cooker recipes for more ideas that mix oven with pressure cooker magic.
• What’s the best way to get quick release done safely?
  Wear oven mitts, keep your face away from the valve, and turn the valve open quickly. That hiss is your cue to hold tight until the pressure drops. Learn from pressure cooker safety tips.
• Can I swap out whole wheat flour for regular flour?
  Sure, you can do all all-purpose if you prefer, but whole wheat adds nuttiness and a bit more texture you might like. See our tips on baking with whole wheat flour.
• Do I need to use apple butter?
  Apple butter is great for flavor and moisture but you could try swapping it with extra maple syrup or applesauce for a similar feel.
• Why do I brush doughnut holes with butter before cinnamon sugar?
  That butter helps the sugar stick real good and adds a rich layer makin’ the outside feel extra tasty.
• What if my doughnut holes come out dry?
  That usually means you overbaked or did a slow release. Stick to the baking times and do a quick release so they stay moist.