1-Diving into this recipe feels like a fun adventure in your kitchen, and it’s simpler than you might think. Start by simmering 2 cups of apple cider with 2 whole cloves over medium heat for 15-20 minutes until it reduces to about 1/2 cup; then remove the cloves and let it chill. Once that’s ready, preheat your oven to 350°F (175°C) and grease a mini muffin pan to get things set up smoothly.

2-In a large bowl, mix together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt for the dry base. In another bowl, whisk 1 large egg with 2 tablespoons melted salted butter and 2/3 cup light brown sugar until it’s nice and smooth. Then, stir in 1/2 cup buttermilk, 2 tablespoons naturally sweetened apple sauce, 1 teaspoon vanilla extract, and that cooled apple cider concentrate.

3-Combine the wet and dry mixtures just until they’re blended no over-mixing here to keep things tender. Pour the batter into your prepared pan, filling each spot about three-quarters full, and pop them in the oven to bake for 9-11 minutes. For the finishing touch, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon, then dip the warm donut holes in 3 tablespoons melted butter before rolling them in that cinnamon sugar mix.