I just made an Apple Pie Donuts Recipe that folds apple pie filling into cake-like baked doughnuts with a crunchy cinnamon-sugar finish you won’t be able to ignore.

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I’m obsessed with these Apple Pie Donuts Recipe and Apple Doughnuts Baked because they’re like apple pie shoved into a donut. I love how the apple dough peeks out, sticky and sweet, while the crisp cinnamon bite keeps me coming back.

And yes, the smell makes me irrational. I crave the contrast: tender cake, pockets of apple pie filling, and that dusting of ground cinnamon that won’t quit.

Not fancy. Not trying to impress anyone.

Just real, messy, insanely good donuts I eat for breakfast and lie about sharing every single time, seriously. I never share, ask my friends, really.

Ingredients

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All purpose flour: the donut’s structure, soft but still holds the apple bits.
Granulated sugar: sweetness and tiny crisp edges when baked.
Light brown sugar: adds molassesy warmth and keeps everything tender.
Baking powder: makes them rise and stay fluffy, you’ll get light donuts.
Baking soda: helps browning and balances the tang from apples.
Ground cinnamon: classic apple spice, cozy and familiar.
Ground nutmeg: tiny nutty warmth, don’t overdo it.
Fine salt: brings out the sweet and balances the batter.
Eggs: protein and lift, they bind everything together.
Whole milk: adds richness and a bit of creaminess.
Sour cream or Greek yogurt: gives tang and keeps crumb moist.
Melted butter or neutral oil: fat for tenderness and flavor.
Vanilla extract: smooth background flavor that smells amazing.
Apple pie filling: juicy fruit pockets, bursts of apple in every bite.
Melted butter for brushing: helps the cinnamon sugar stick.
Granulated sugar plus cinnamon: crunchy, fragrant coating you’ll love.

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon plus extra for topping

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

2 large eggs, room temperature

1/2 cup whole milk

1/3 cup sour cream or plain Greek yogurt

1/4 cup unsalted butter, melted (or 1/3 cup neutral oil)

1 teaspoon vanilla extract

1 to 1 1/4 cups apple pie filling, roughly chopped or mashed a bit

3 tablespoons unsalted butter, melted for brushing

1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon for coating

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 6 or 12-cavity donut pan with nonstick spray or a little butter so donuts release easily.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup 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 until evenly blended.

3. In a medium bowl beat 2 large room temperature eggs, then whisk in 1/2 cup whole milk, 1/3 cup sour cream or plain Greek yogurt, 1/4 cup melted unsalted butter (or 1/3 cup neutral oil), and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mix into the dry ingredients and stir just until combined; batter should be thick but spreadable. Don’t overmix or the donuts will be dense.

5. Fold in 1 to 1 1/4 cups apple pie filling that’s been roughly chopped or lightly mashed so chunks are distributed but not giant; a few bigger pieces are fine.

6. Spoon or pipe the batter into the donut cavities, filling about 3/4 full. Tap the pan gently on the counter to settle batter and remove air bubbles.

7. Bake 10 to 12 minutes, or until the tops spring back and a toothpick inserted into the cake part (not a big apple chunk) comes out mostly clean. Donuts will puff a bit while baking.

8. While donuts bake, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and melt 3 tablespoons unsalted butter for brushing.

9. When donuts are done, let them cool in the pan 2 to 3 minutes, then transfer to a cooling rack. While still warm brush each donut with melted butter, then immediately toss or press gently into the cinnamon sugar to coat. If you like more cinnamon, double-coat them.

10. Let donuts cool a few minutes more so filling sets up a bit, then enjoy warm or at room temp. Store leftovers in an airtight container for 1 to 2 days and rewarm briefly to freshen.

Equipment Needed

1. Oven (preheated to 350°F)
2. 6- or 12-cavity donut pan, lightly greased
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber spatula (for folding and scraping)
5. Measuring cups and spoons
6. Spoon or piping bag (to fill the donut cavities)
7. Cooling rack and a small baking sheet or tray to catch drips
8. Pastry brush (for brushing melted butter)
9. Knife or small cutting board (to rough chop apple pie filling)
10. Toothpick or cake tester (to check doneness)

FAQ

Q: Can I use oil instead of melted butter in the batter?

A: Yes. The recipe already says you can swap 1/4 cup melted butter for 1/3 cup neutral oil. Oil will make the donuts a little more tender and keep them moist longer, but butter adds flavor. Either one works fine.

Q: How do I stop the apples from making the donuts soggy?

A: Use apple pie filling that is drained a bit or roughly mash it so chunks are smaller. Keep the amount to 1 to 1 1/4 cups like the recipe says. If the filling is very juicy, pat it with a paper towel first. Don't overmix the batter once you add the apples.

Q: Can I make these gluten free or dairy free?

A: For gluten free use a 1 to 1 cup for cup all purpose gluten free flour blend with xanthan gum. For dairy free swap the milk and sour cream for plant based versions and use oil instead of butter. Texture might change a bit but they still come out tasty.

Q: How do I know when baked donuts are done?

A: They should be lightly golden and spring back when you press the top gently. A toothpick in the thickest part should come out with a few moist crumbs but not raw batter. Donuts bake fast so check at the short end of the time given.

Q: Can I freeze the donuts or the batter?

A: You can freeze baked donuts in an airtight container for up to 2 months. Thaw at room temp then warm slightly before coating. I don't recommend freezing prepared batter in the donut pan. You can freeze raw batter scooped into a tray, then bake from mostly frozen adding a couple minutes to bake time.

Q: Any tips for the cinnamon sugar coating so it sticks well?

A: Brush each warm donut with the melted butter, then immediately toss or roll in the cinnamon sugar mix. Work quickly while it's still warm. If the coating seems patchy, reheat the donuts 10 to 15 seconds and brush again then coat a second time.

Apple Pie Baked Donuts Recipe Substitutions and Variations

All purpose flour: substitute with 2 cups whole wheat pastry flour for a nuttier flavor and softer crumb, or use 1 3/4 cups gluten free 1:1 flour blend plus 1/4 teaspoon xanthan gum if your blend doesn’t include it. Results will be a bit denser, but still tasty.
Whole milk: swap with equal parts buttermilk for tang and extra rise, or use almond or oat milk if dairy free. If using plant milk, add 1 teaspoon lemon juice to mimic buttermilk’s acidity.
Unsalted butter (melted): replace with equal amount neutral oil like canola or melted coconut oil (mild flavor) for moistness, or use melted ghee for richer taste. If using salted butter, reduce added salt slightly.
Apple pie filling: use 1 to 1 1/4 cups chopped fresh apples tossed with 1 tablespoon sugar and 1/2 teaspoon cinnamon, or swap with 1 cup cooked pear or peach compote for a different fruit twist. Make sure chunks are small so donuts bake evenly.

Pro Tips

1. Let the eggs and dairy sit out for 20 to 30 minutes so they warm up a bit. Cold ingredients make the batter seize and you end up overmixing to fix it, which makes the cakes dense.

2. Chop the apple filling into small, uneven chunks and pat any excess syrup off with a paper towel. Too-big wet chunks sink and cause underbaked spots. A little extra texture is good, but not huge globs.

3. Fill the donut cups about 3 4 full, not to the very top, and tap the pan firmly on the counter a few times to pop most air bubbles. If you overfill they puff and crack; underfill and they’re small and dry.

4. Brush with butter while the donuts are still warm but not piping hot, then press into the cinnamon sugar. If you want an extra cinnamon hit, brush again and give them a quick second roll. Store in an airtight container and rewarm gently in a 300 F oven for 5 minutes to freshen.

Apple Pie Baked Donuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made an Apple Pie Donuts Recipe that folds apple pie filling into cake-like baked doughnuts with a crunchy cinnamon-sugar finish you won't be able to ignore.

Servings

servings

Calories

380

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 6- or 12-cavity donut pan, lightly greased
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber spatula (for folding and scraping)
5. Measuring cups and spoons
6. Spoon or piping bag (to fill the donut cavities)
7. Cooling rack and a small baking sheet or tray to catch drips
8. Pastry brush (for brushing melted butter)
9. Knife or small cutting board (to rough chop apple pie filling)
10. Toothpick or cake tester (to check doneness)

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon plus extra for topping
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
2 large eggs, room temperature
1/2 cup whole milk
1/3 cup sour cream or plain Greek yogurt
1/4 cup unsalted butter, melted (or 1/3 cup neutral oil)
1 teaspoon vanilla extract
1 to 1 1/4 cups apple pie filling, roughly chopped or mashed a bit
3 tablespoons unsalted butter, melted for brushing
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon for coating

Directions

Preheat oven to 350°F (175°C) and lightly grease a 6 or 12-cavity donut pan with nonstick spray or a little butter so donuts release easily.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup 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 until evenly blended.
In a medium bowl beat 2 large room temperature eggs, then whisk in 1/2 cup whole milk, 1/3 cup sour cream or plain Greek yogurt, 1/4 cup melted unsalted butter (or 1/3 cup neutral oil), and 1 teaspoon vanilla extract until smooth.
Pour the wet mix into the dry ingredients and stir just until combined; batter should be thick but spreadable. Don’t overmix or the donuts will be dense.
Fold in 1 to 1 1/4 cups apple pie filling that’s been roughly chopped or lightly mashed so chunks are distributed but not giant; a few bigger pieces are fine.
Spoon or pipe the batter into the donut cavities, filling about 3/4 full. Tap the pan gently on the counter to settle batter and remove air bubbles.
Bake 10 to 12 minutes, or until the tops spring back and a toothpick inserted into the cake part (not a big apple chunk) comes out mostly clean. Donuts will puff a bit while baking.
While donuts bake, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and melt 3 tablespoons unsalted butter for brushing.
When donuts are done, let them cool in the pan 2 to 3 minutes, then transfer to a cooling rack. While still warm brush each donut with melted butter, then immediately toss or press gently into the cinnamon sugar to coat. If you like more cinnamon, double-coat them.
Let donuts cool a few minutes more so filling sets up a bit, then enjoy warm or at room temp. Store leftovers in an airtight container for 1 to 2 days and rewarm briefly to freshen.

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.