1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This helps donut holes bake evenly and prevents sticking.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This dry mix sets the base for your donut holes’ flavor and rise.
3. In a separate bowl, beat the egg lightly. Add the buttermilk, melted butter, and vanilla extract, stirring to combine.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Overmixing can make the donut holes tough, so resist the temptation to beat the batter vigorously. A few lumps are okay.
5. Fold in the finely chopped apples, distributing them evenly without breaking down the batter.
6. Using a small cookie scoop or spoon, drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 1 inch apart. You should get around 24 donut holes.
7. Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The kitchen will start smelling like a warm apple pie—your signal that they’re ready!
8. While the donut holes are baking, mix together the 1/4 cup sugar and 1 teaspoon cinnamon in a shallow bowl for coating.
9. When the donut holes come out of the oven, let them cool for 3-4 minutes until just warm but not hot. Then, gently toss them in the cinnamon sugar mixture until evenly coated.
10. Serve warm or at room temperature. I find that these are best enjoyed fresh but can be reheated nicely (more on that below).

From personal experience, I’ve found that the key to success here is patience—letting the donut holes cool just enough to handle but still warm enough for the cinnamon sugar to stick. I learned this the hard way one evening when Eli got impatient and tried to grab one too soon, resulting in a sticky, messy but still delicious situation.