Learn how to make doughnut holes at home. These Apple Butter Baked Doughnut Holes are filled with apple butter, tossed in cinnamon sugar, and come together quickly—perfect for brunch, snacks, or a cozy morning treat.
Tomorrow is Mardi Gras, and I almost missed it. I don’t always make elaborate holiday desserts, but I do love the classic treats associated with the day: doughnuts, beignets, jambalaya, and King cake. This year I skipped the King cake and opted for a smaller, easier project—baked doughnut holes filled with apple butter.
Baked doughnut holes are an excellent alternative to fried doughnuts when you want the flavor and texture of a doughnut without the fuss of frying. These apple butter versions are bite-sized, slightly cake-like in texture, and filled with a concentrated apple spread for an extra burst of autumn flavor. After baking, they are rolled in cinnamon sugar for a warm, familiar finish.
If apple butter is new to you, it’s worth trying. Apple butter is a highly concentrated form of applesauce cooked down until the sugars caramelize and the color deepens. It has a smooth, thick texture and is typically spiced with cinnamon and sometimes clove or nutmeg. It spreads beautifully on toast, pairs well with cheese, and in this recipe it becomes a gooey filling that complements the cinnamon-scented doughnut holes.
You can use store-bought apple butter or make a small batch at home. Either option works well for the filling; opt for a smooth, thick apple butter for easy piping and consistent flavor.
Notes on equipment and technique: a mini muffin pan works well for these doughnut holes and yields the familiar small, rounded shape. If you own a cake pop or doughnut hole pan, those will work too. To fill the baked doughnut holes, a long piping tip designed for filling (sometimes called a Bismarck tip or a round decorating tip such as a 230) makes the job tidy and easy. If you don’t have a specialized tip, a small squeeze bottle or a cut corner on a disposable piping bag will do the trick. Fill each doughnut hole gently until the top begins to rise slightly—this indicates a satisfying amount of apple butter inside.
Apple Butter Baked Doughnut Holes
3 dozen
30 minutes
10 minutes
40 minutes
These baked doughnut holes are easy to prepare and filled with apple butter for a warm, spiced bite. They work well for brunch or as a quick dessert or snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 1/4 cup apple butter, divided
- 1/4 cup packed brown sugar
- 1 egg
- 1/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two mini muffin pans with cooking spray or butter.
- In a large bowl, whisk together the flour, baking soda, 1 teaspoon of the cinnamon, nutmeg, clove, and salt until evenly combined.
- In a separate bowl, beat the melted butter, 3/4 cup of the apple butter, and brown sugar until smooth, about 1–2 minutes. Add the egg, buttermilk, and vanilla, and beat until just combined. Gradually stir in the dry ingredients until just incorporated—avoid overmixing to keep the doughnut holes tender.
- Spoon approximately 2 teaspoons of batter into each mini muffin cup (or use a small cookie scoop). The cups should be no more than halfway full. Bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean. Allow the doughnut holes to cool in the pan for 1–2 minutes, then transfer to a cooling rack.
- In a small bowl, combine the remaining 1 teaspoon cinnamon with the granulated sugar. While the doughnut holes are still warm but cool enough to handle, toss each one in the cinnamon sugar until coated. Place on a rack to cool completely.
- Once cooled, transfer the remaining 1/2 cup of apple butter to a pastry bag fitted with a round filling tip (or use a small squeeze bottle or a bag with a snipped corner). Insert the tip into the side or top of a doughnut hole and squeeze in apple butter until the doughnut hole expands slightly. Repeat with the remaining doughnut holes. Serve the same day for best texture; store in an airtight container for up to 2 days.
Did you make this recipe?
Share your thoughts, rate the recipe, or post a photo of your doughnut holes. Homemade versions often look slightly different from shop-bought ones but taste wonderfully fresh.
More Apple Butter Recipes
Apple Butter French Toast Roll Ups
Snickerdoodle Bars with Apple Butter Frosting
No Bake Apple Butter Cheesecake
Apple Butter Cheesecake Ice Cream
Caramel Apple Cheesecake Dip
Apple Butter BBQ Potato Salad