Before you dive into the recipe, let me tell you the secret to these apple cinnamon donuts. Warm your donut up in the microwave for about 10 seconds, and then eat immediately. You’ll thank me later! 🙂
Okay, now let’s get started! The donuts get their apple flavor from applesauce, apple cider and chopped apples. You can use any type of apples that you want, but I recommend something with a strong flavor like Gala or Pink Lady.
This is a simple recipe that doesn’t require much equipment. You don’t even need a mixer! But I do recommend using an apple corer. That will make your life much easier. And of course you’ll need donut pans!
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Here are a few other tips to keep in mind:
- When piping the batter into the donut pans, make sure the bag opening is larger than the size of the chopped apples. Otherwise the apples will get stuck in the bag.
- Bake the donuts for no more than 8 to 10 minutes. The donuts are done when the top springs back lightly and a toothpick comes out mostly clean. Just be wary of sticking it into an apple chunk!
- Don’t add the cinnamon sugar coating until the donuts are cool. This will only take about 20 minutes.
- And it bears repeating, because this is the most important step: I highly recommend warming up your donut in the microwave for 10 seconds before eating. These are the most delicious when warm!
I’d love to see your apple cinnamon donuts! Tag me @rosesandwhiskers on Instagram if you try this recipe and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Baked Apple Cinnamon Donuts
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full donuts
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 2 tbsp vegetable oil
- 1 cup unsweetened applesauce room temperature
- 1/4 cup apple cider room temperature
- 1 tsp vanilla extract
- 1 cup peeled, cored and chopped apples 1 to 2 medium apples
Cinnamon Sugar Coating
- 2 tbsp unsalted butter melted and slightly cooled
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- Preheat the oven to 375°F (190°C), and spray two standard-sized donut pans with cooking spray. Use a paper towel to evenly distribute the grease and dab off any excess.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a large bowl, whisk together the brown sugar, egg, vegetable oil, applesauce, cider and vanilla until smooth.
- Whisk the dry ingredients into the wet ingredients until combined. Be careful not to overmix (The batter won't be completely smooth.) Fold in the chopped apples.
- Spoon the batter into a ziplock bag and cut off the tip, about 1 inch. Pipe the batter into the prepared donut pans, so that each donut well is almost full. (Make sure your chopped apples are smaller than the bag opening!)
- Smooth the top of each donut with the back of a spoon and bake for 8 to 10 minutes, or until the top springs backs when lightly touched.
- Let the donuts cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Coating the Donuts
- Prepare the cinnamon sugar coating while the donuts are cooling. Melt the butter and set aside. Then, mix together the cinnamon and sugar in a soup-sized bowl.
- Once the donuts are cool, spread out a sheet of wax paper to work on. Use a pastry brush to spread melted butter on the top and sides of a donut.
- Immediately dip the buttered donut in the cinnamon sugar. Use a spoon to help you, if needed.
- Place the coated donut on the wax paper and continue with the remaining donuts. These are best served day-of, but they will keep for a few days in an airtight container. For an even better donut-eating experience, warm it up in the microwave for about 10 seconds. Enjoy!