Start by reducing the apple cider by simmering it in a small pan until the volume is reduced to 1/4 of a cup
While the cider is simmering preheat the oven to 350 F and prep your mini muffin pan by greasing the cavities with butter.
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in one bowl and the sugars, melted butter, egg white, milk and vinegar in a second bowl. Let the apple cider cool for a few minutes and then whisk it into the wet ingredients. Give both bowls a good whisk to combine the ingredients.
Pour all of the wet ingredients into the dry ones and whisk until just combined.
Spoon your batter into the donut pan, filling each cavity about 3/4 of the way full. Bake for 8-10 minutes or until the donuts are lightly browned. When they’re ready, if you press gently on the top they should spring back into shape.
While the donuts are cooking, combine the sugar and cinnamon for the topping in a medium bowl.
Let the donuts cool for a few minutes before popping them out of the pan, and then drop them into the cinnamon sugar. Toss the donuts to coat and then place them on a cooling rack
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