Step 1

Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.

Step 2

Add the apple cider to a saucepan and heat over medium heat. Bring to a boil and allow to boil for 7-10 minutes or until the apple cider has reduced to 1/2 cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow to cool for at least 15 minutes.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

Step 4

In a separate bowl, mix together the cooled reduced apple cider, Greek yogurt, brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Step 5

Evenly distribute the batter between all 24 cavities of the mini muffin pan. I prefer to use a piping bag to make this step easier, but a ziplock bag with the corner cut off works well too.

Step 6

Bake at 350°F for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes. Carefully remove from the pan and transfer to a wire rack to cool.

Step 7

Add the melted butter to a small heatproof bowl and set aside. Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all of the donut holes.

Step 8

In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!