Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 24-cup mini muffin pan or a standard 12-cup muffin pan with a little butter to prevent sticking. Make sure to cover each cavity well!

Pour your apple cider into a saucepan. Place it over high heat and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. You want the cider to reduce down to about 1/2 cup. This helps concentrate its flavor. Once that’s done, remove it from the heat and stir in the melted butter. Let the mixture cool slightly while you get everything else ready.

In a large mixing bowl, combine the reduced cider with the eggs, apple butter, maple syrup, and vanilla extract. Give it a good whisk until everything is well combined. Try not to rush; enjoying the blending process is part of the fun!

Now, in another bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and kosher salt. Add the dry mixture to the large bowl with your wet ingredients. Stir gently until just combined—careful not to overmix, or the donuts could end up tough.

Using a spoon or a piping bag, divide the batter evenly among the greased muffin pan cups, filling them about halfway. This is the moment when your kitchen starts to smell AMAZING!

Bake your donut holes in the preheated oven. Mini ones will take about 10-12 minutes, while the regular-sized might take 18-20 minutes. You will know they’re done when a toothpick comes out clean and they are slightly firm to the touch. Once baked, allow them to cool in the pan for about 5 minutes, then carefully run a knife around the edges to release them.

While your donut holes are cooling, it’s time to brown the butter! Melt 6 tablespoons of butter in a skillet over medium heat for about three to four minutes until it gets a nice nutty aroma. Remove it from heat and stir in the vanilla extract.

In a separate bowl, mix together the granulated sugar and cinnamon. Brush the warm donut holes with the browned butter, then roll them in the cinnamon-sugar mix. Serve them warm or at room temperature. Enjoy every delicious bite!