Nutrition per serving
Ingredients
- Donuts
- Cinnamon-Sugar Coating
Preparation
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1
Preheat the oven to 375°F (190°C). Lightly coat donut molds or a donut pan with nonstick spray or brush with melted butter.
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2
In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and 1 tablespoon ground cinnamon until well combined.
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3
In a separate medium bowl, whisk the granulated sugar, milk, and white vinegar together. Add the egg, 1/2 cup plus 1 tablespoon applesauce, and 2 tablespoons melted butter; whisk until smooth.
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4
Finely dice the apple into very small cubes so they bake evenly. Stir the diced apple into the wet ingredients.
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5
Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk or stir with a spatula just until no streaks of dry flour remain; do not overmix. The batter will be thick.
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6
Transfer the batter to a large plastic zip-top bag or piping bag. Snip off one corner and pipe the batter evenly into the prepared donut molds, filling each cavity about 3/4 full.
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7
Bake for about 12–15 minutes, or until the donuts are puffed, lightly golden on top, and a toothpick inserted into a donut comes out clean.
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8
Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then gently turn them out onto a wire rack to cool slightly until just warm to the touch.
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9
For the coating, place 3 tablespoons melted butter in a shallow bowl. In another shallow bowl, mix together 1/3 cup granulated sugar and 2 teaspoons ground cinnamon.
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10
Working with one warm donut at a time, lightly brush or dip it in melted butter, then roll or sprinkle generously with the cinnamon-sugar mixture until evenly coated. Serve warm or at room temperature.
Apple Cinnamon Baked Donuts
These apple cinnamon baked donuts are everything you want in a fall dessert: soft, lightly sweet, and scented with warm spice. They’re oven-baked instead of fried, so you get the fun of homemade donuts with a bit less fuss and oil.
Why you’ll love this recipe
- Baked, not fried – No messy deep-frying or huge pot of oil; just mix, pipe, and bake.
- Real apple flavor – Diced fresh apple and applesauce give moisture, texture, and natural sweetness.
- Big cinnamon payoff – A generous amount of ground cinnamon in both the batter and the sugar coating makes these taste like classic autumn fair donuts.
- Quick and easy – About 15 minutes of prep and a short bake time; perfect for weekend mornings or casual entertaining.
The role of spices
Cinnamon is the star here. It perfumes the batter and then finishes the donuts in the crunchy sugar coating. Using a high-quality cinnamon, like Organic Ceylon Cinnamon, gives a naturally sweet, fragrant flavor that pairs beautifully with apples without turning bitter.
Serving and pairing ideas
- Serve warm with a mug of coffee, hot apple cider, or chai.
- Add a drizzle of caramel sauce for a caramel apple donut vibe.
- Turn them into dessert by serving with a scoop of vanilla ice cream.
- Pack leftovers in lunchboxes or enjoy as an afternoon snack with tea.
Make-ahead & storage
- Storage: Keep completely cooled donuts in an airtight container at room temperature for up to 2 days. For best texture, add the cinnamon-sugar coating the day you plan to serve them.
- Freezing: Freeze uncoated donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, warm briefly in the oven, then brush with butter and coat in cinnamon sugar.
Enjoy these baked apple cinnamon donuts whenever you need a cozy, fall-inspired treat without the deep-fryer.
Tips for better taste
The spice behind this recipe.
The fine base of good cooking. Dissolves quickly and seasons evenly – ideal for cooking, baking, and seasoning to taste.
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