These delicious morsels are perfect for any time of day, but will taste especially great Thanksgiving morning!
Place apple cider in a small saucepan with the cloves and bring to a boil. Reduce and let simmer for about 20 minutes, or until apple cider is reduced to ½ cup. Remove cloves and let the liquid cool. (You can do this a day ahead and refrigerate until ready to use.)
Preheat oven to 350°F. Mix the dry ingredients together and set aside. Mix the wet ingredients together and add in the ½ cup reduced apple cider. Beat well. Add the dry ingredients to the wet ingredients and beat well with a wooden spoon.
Grease a mini muffin tin with coconut oil or butter. Drop the batter by teaspoonful until each muffin section is about ¾ full. Do not fill up all the way. Bake for 8-9 minutes (or longer if you make them bigger.)
Remove from the oven and let sit a couple minutes. Run a knife around the edges of the donut holes and remove from the tin while still hot. Top with the Cinnamon Butter topping (below).
Stir the cinnamon and the sugar together in a small bowl. Dip warm donut hole into melted butter and then into the cinnamon mixture. Place on platter.
Makes about 48 small donut holes. These freeze well for lunches.