If there's a recipe with all the cozy fall vibes, it's this!

These apple cider donut holes conjure up memories of bobbing for apples, hay rides, and the sweet smell of a bustling orchard at peak season. Reduced apple cider and the same spices you'd find in a classic apple pie give each donut hole its signature fall flavor, while free range eggs and grass-fed butter work overtime to guarantee a moist, tender crumb underneath all that cinnamon sugar goodness.

Directions

1. In a small saucepan over medium high heat, bring apple cider to a boil. Lower the heat and simmer until reduced to 1 cup, about 20 minutes. Set aside to cool.
2. In a small bowl, combine sugar and 1 tablespoon of the cinnamon. Set aside.
3. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg, and the remaining 1 1/2 teaspoons cinnamon.
4. In a medium bowl, whisk together eggs, reduced and cooled apple cider, and butter.
5. Pour mixture over dry ingredients and combine by hand or with an electric hand mixer on low speed. Cover and place mixture into refrigerator for about 1 hour.
6. Using about 1/2 to 1 tablespoon of dough per ball, form donut holes by hand or with a small cookie scooper.
7. Heat oil in a deep pot over medium high heat until a thermometer registers 350F.
8. Working in small batches to avoid overcrowding the pot, add donut holes to the oil and fry until golden and crispy, about 1 minute per side. Transfer to a plate lined with paper towels and allow the excess oil to drain for about 15 seconds, then toss in the cinnamon sugar mixture while still warm.