1-Simmer 2 cups apple cider with 2 whole cloves over medium heat for 15-20 minutes until reduced to 1/2 cup. Remove the cloves and refrigerate the concentrate to cool it down.

2-Preheat the oven to 350 degrees F and spray a mini muffin pan or donut pan with non-stick spray to keep things from sticking.

3-In a large bowl, combine 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt until everything is mixed well.

4-In another bowl, whisk 1 large egg, 2 tablespoons salted butter (melted), and 2/3 cup light brown sugar until smooth. Then add 1/2 cup buttermilk, 2 tablespoons naturally sweetened apple sauce (no sugar added), 1 teaspoon vanilla extract, and the apple cider concentrate.

5-Add the wet ingredients to the dry ingredients and whisk until just combined; it’s okay if small lumps remain to keep them fluffy.

6-Spoon the batter into the muffin pan, filling each about 3/4 full so they puff up nicely without overflowing.

7-Bake the donut holes for 9-11 minutes (or 8-11 minutes for super mini); for donuts, bake 9-12 minutes, until a toothpick inserted comes out clean.

8-For the coating, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon. Dip the tops of the baked pieces in 3 tablespoons melted butter, then coat with the cinnamon sugar mixture. Repeat for all pieces and enjoy the crispy finish!