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Baked Apple Cinnamon Donuts

Rebecca | Roses & Whiskers
Soft baked donuts full of apple cinnamon flavor and coated in a cinnamon sugar. A simple fall recipe that's perfect for breakfast or an after-school treat! Can be gluten free.
Prep Time 25 mins
Cook Time 10 mins
cooling and sugar coating time 40 mins
Total Time 1 hr 15 mins
Servings 12 donuts

Ingredients
  

  • 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

Instructions
 

  • 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!