I finally perfected an Apple Cinnamon Donut Recipe that yields pillowy, spiced rings every time and makes bakery runs obsolete.

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I’m low-key obsessed with these Apple Cinnamon Donuts. I crave the way apple chunks meet sticky glaze and the not-too-sweet hit from granulated sugar that keeps them from tasting like dessert only.

This Apple Cinnamon Donut Recipe is simple but feels wild when you bite in. I love that they’re Apple Donuts Baked so they’re light where you expect dense.

But mostly it’s the cinnamon scent, like real ground cinnamon, sneaking into every nook. Hot, glazed, slightly chewy edges.

You want one now. You do.

Trust me. No guilt, just grab one and wipe glaze on your fingers right now.

Ingredients

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All-purpose flour: the body of the donut, gives structure and that fluffy bite you’ll love.
Granulated sugar: simple sweet crunch and browning, makes edges slightly crisp.
Light brown sugar: adds warmth and a tiny molasses note, kinda cozy.
Baking powder: lifts the dough, so the donut isn’t dense or leaden.
Baking soda: reacts with acids, makes texture tender and slightly airy.
Ground cinnamon: warm spice that makes every bite feel like fall.
Ground nutmeg: subtle background spice, a little cozy and nutty.
Fine salt: cuts sweetness and brings all the flavors into balance.
Eggs: protein and richness, helps bind and give some spring.
Milk/Buttermilk: adds moisture and tang if you use buttermilk.
Neutral oil/melted butter: keeps donuts moist; butter gives a richer mouthfeel.
Vanilla extract: smooth aroma that makes everything taste more complete.
Grated apple: juicy pockets and texture, fresh fruity bites in each donut.
Powdered sugar: silky glaze base that gives that dreamy sweet coating.
Milk or cream for glaze: thins glaze so it drips and coats nicely.
Cinnamon for glaze: sprinkles extra warmth and a pretty speckled look.
Melted butter optional: brush for glossy tops and extra buttery flavor.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1/2 cup (100 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

2 large eggs, room temp

3/4 cup (180 ml) milk (or 1/2 cup buttermilk + 1/4 cup milk if you like tang)

1/4 cup (60 ml) neutral oil like vegetable or canola, or melted butter

1 teaspoon vanilla extract

1 cup (about 1 medium) peeled and finely grated or very small diced apple, packed

1 cup (120 g) powdered sugar for glaze

1 to 2 tablespoons milk or cream to thin glaze

1/4 teaspoon ground cinnamon for glaze or coating

Optional 1 tablespoon melted butter to brush tops before cinnamon sugar

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray and set aside.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt. Make sure there are no clumps.

3. In another bowl beat 2 large eggs until combined, then add 3/4 cup (180 ml) milk (or use 1/2 cup buttermilk plus 1/4 cup milk if you like tang), 1/4 cup (60 ml) neutral oil or melted butter, and 1 teaspoon vanilla extract. Whisk until smooth.

4. Pour the wet mix into the dry ingredients and stir just until almost combined. Fold in 1 cup (about 1 medium) peeled and finely grated or very small diced apple, packed. Do not overmix; a few lumps are fine.

5. Transfer batter to a piping bag or a zip-top bag with a corner snipped off, or spoon into cavities. Fill each donut well about 3/4 full; they rise a bit.

6. Bake 8 to 12 minutes until donuts spring back when lightly touched and a toothpick comes out clean. Baking time varies by pan and size so start checking at 8 minutes.

7. Let donuts cool in pan 5 minutes, then transfer to a wire rack to cool completely. If you want ultra soft edges, brush tops with 1 tablespoon melted butter while still warm before coating.

8. For a simple glaze whisk together 1 cup (120 g) powdered sugar, 1 to 2 tablespoons milk or cream until smooth and pourable, then stir in 1/4 teaspoon ground cinnamon. Thin with more milk a drop at a time if too thick.

9. Dip cooled donuts into glaze or spoon glaze over them. For a cinnamon sugar finish instead, toss warm donuts in a mixture of powdered sugar plus the 1/4 teaspoon cinnamon or brush with melted butter then roll in cinnamon sugar for better adhesion.

10. Let glaze set a few minutes, then serve. Store airtight at room temp up to 2 days or freeze unglazed for up to a month. Rewarm briefly before glazing for best results.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 6- or 12-cavity donut pan (or silicone donut mold)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons and a kitchen scale for grams
6. Box grater or fine grater (for the apple)
7. Piping bag or zip-top bag + spoon for filling cavities
8. Toothpick for doneness checks and a pastry brush (for melted butter)
9. Wire cooling rack and a baking sheet to catch drips

FAQ

Q: Can I make these donuts in a muffin tin instead of a donut pan?

A: Yes, you can. Fill a greased muffin tin about 2/3 full and bake for 14 to 18 minutes, until a toothpick comes out clean. They'll be more cake-like and won't have the donut hole shape, but still tasty.

Q: My batter seems too thick or too thin. How do I fix it?

A: If it's too thick add a tablespoon or two of milk until it drops off a spoon easily. If it's too thin, fold in a bit more flour, a tablespoon at a time, until it holds shape but is still soft. Don't overmix though, or they'll get tough.

Q: Can I use frozen or grated apples with more moisture?

A: If using frozen, thaw and drain well, press out extra liquid with a paper towel. For very juicy apples, squeeze out some moisture so batter doesn't get watery. Finely grated apples release less water than big chunks, so they're often easier to use.

Q: How do I get the glaze to stick and not run off?

A: Let the donuts cool for 5 minutes so they're warm but not hot. If you want extra stick, brush tops with a little melted butter before glazing. Also don't make the glaze too thin; add milk slowly until it's pourable but not watery.

Q: Can I make these ahead or freeze them?

A: Yes. For short term, keep in an airtight container at room temp for 1 to 2 days. For longer storage, freeze unglazed donuts in a single layer on a tray, then transfer to a bag for up to 2 months. Thaw, warm slightly, then glaze. Glazed donuts don't freeze as well cause the glaze can weep.

Q: Any tips for spices, sugar, or healthier swaps?

A: You can boost spice by adding a pinch more cinnamon or a touch of ginger. Swap half the granulated sugar for coconut sugar for a deeper flavor, or use applesauce to replace half the oil for fewer calories, but texture will change a bit. If you like tang, use half buttermilk + half milk like the recipe suggests.

Apple Cinnamon Donuts Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for nuttier taste and a bit denser crumb, or use a 1:1 gluten free all purpose blend if you need it gluten free — expect slightly crumblier donuts. (If using whole wheat pastry, you might want to reduce baking time by a minute or add an extra tablespoon of milk.)
Granulated or light brown sugar: use coconut sugar 1:1 for a less refined flavor, or make your own light brown sugar by mixing 1 cup granulated sugar with 1 tablespoon molasses. Coconut sugar can make the donuts a touch darker and more caramel-y.
Eggs: for egg-free, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg. Flax gives better structure, applesauce adds moisture and a bit more apple flavor.
Milk / oil: use 3/4 cup plain yogurt or 3/4 cup plant milk (oat or almond) and swap the 1/4 cup oil for 3 tablespoons melted butter for richer flavor; or use 1/4 cup unsweetened applesauce to cut fat. Yogurt adds tang like buttermilk, applesauce lowers fat and sweetens slightly.

Pro Tips

– Grate the apple very fine and squeeze out a little of the excess moisture in a clean towel or paper towel before folding it into the batter. Too much wetness will make the doughnut holes dense and soggy.

– Use room temperature eggs and milk. Cold ingredients make the batter take longer to come together and can give you tougher results. If you forgot to warm them, pop eggs in warm water for 5 minutes.

– Mix just until the dry streaks mostly disappear. Overmixing develops gluten and makes the donuts chewier instead of tender. It is okay if the batter looks a little lumpy.

– Start checking for doneness at the earlier time given and rotate the pan once halfway through baking. Donuts can go from perfect to overbaked fast. If you plan to freeze, freeze them unglazed and rewarm briefly before glazing so the glaze sticks better.

Apple Cinnamon Donuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally perfected an Apple Cinnamon Donut Recipe that yields pillowy, spiced rings every time and makes bakery runs obsolete.

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 6- or 12-cavity donut pan (or silicone donut mold)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons and a kitchen scale for grams
6. Box grater or fine grater (for the apple)
7. Piping bag or zip-top bag + spoon for filling cavities
8. Toothpick for doneness checks and a pastry brush (for melted butter)
9. Wire cooling rack and a baking sheet to catch drips

Ingredients

1 3/4 cups (220 g) all purpose flour
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
2 large eggs, room temp
3/4 cup (180 ml) milk (or 1/2 cup buttermilk + 1/4 cup milk if you like tang)
1/4 cup (60 ml) neutral oil like vegetable or canola, or melted butter
1 teaspoon vanilla extract
1 cup (about 1 medium) peeled and finely grated or very small diced apple, packed
1 cup (120 g) powdered sugar for glaze
1 to 2 tablespoons milk or cream to thin glaze
1/4 teaspoon ground cinnamon for glaze or coating
Optional 1 tablespoon melted butter to brush tops before cinnamon sugar

Directions

Preheat oven to 350°F (175°C). Lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray and set aside.
In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt. Make sure there are no clumps.
In another bowl beat 2 large eggs until combined, then add 3/4 cup (180 ml) milk (or use 1/2 cup buttermilk plus 1/4 cup milk if you like tang), 1/4 cup (60 ml) neutral oil or melted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
Pour the wet mix into the dry ingredients and stir just until almost combined. Fold in 1 cup (about 1 medium) peeled and finely grated or very small diced apple, packed. Do not overmix; a few lumps are fine.
Transfer batter to a piping bag or a zip-top bag with a corner snipped off, or spoon into cavities. Fill each donut well about 3/4 full; they rise a bit.
Bake 8 to 12 minutes until donuts spring back when lightly touched and a toothpick comes out clean. Baking time varies by pan and size so start checking at 8 minutes.
Let donuts cool in pan 5 minutes, then transfer to a wire rack to cool completely. If you want ultra soft edges, brush tops with 1 tablespoon melted butter while still warm before coating.
For a simple glaze whisk together 1 cup (120 g) powdered sugar, 1 to 2 tablespoons milk or cream until smooth and pourable, then stir in 1/4 teaspoon ground cinnamon. Thin with more milk a drop at a time if too thick.
Dip cooled donuts into glaze or spoon glaze over them. For a cinnamon sugar finish instead, toss warm donuts in a mixture of powdered sugar plus the 1/4 teaspoon cinnamon or brush with melted butter then roll in cinnamon sugar for better adhesion.
Let glaze set a few minutes, then serve. Store airtight at room temp up to 2 days or freeze unglazed for up to a month. Rewarm briefly before glazing for best results.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.