I can’t get over how soft, fluffy, and cinnamon-sugary these baked applesauce donuts turn out with just 7 ingredients. They’re the kind of fall treat that disappears from the plate before brunch even begins.

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I’m obsessed with these applesauce donuts because they taste like the best part of an apple orchard stop, minus the greasy fryer situation. I get soft, fluffy cake donut centers, a crisp cinnamon sugar coating, and that little tangy apple bite from unsweetened applesauce in every round.

And the texture? Tender, bouncy, never dry.

I love that they feel special enough for Thanksgiving brunch but low-key enough for a random Tuesday craving. But honestly, I mostly make them because my kitchen smells ridiculous and I can’t stop reaching for “just one more.” The cinnamon hits hard.

In the best way.

Ingredients

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All purpose flour gives these donuts their soft, cakey bite without getting too heavy.
Granulated sugar adds sweetness and helps the edges taste a little bakery-style.
Baking powder keeps them fluffy, so you’re not eating tiny apple bricks.
Ground cinnamon brings that cozy fall vibe, even if it’s not fall.
Salt makes the sweet stuff pop.
Basically, don’t skip it.
Unsweetened applesauce adds moisture, apple flavor, and keeps things feeling lighter.
The egg helps hold everything together, so you’ll get a tender donut.

Ingredient Quantities

1 1/2 cups all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup unsweetened applesauce

1 large egg

How to Make this

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1. Preheat oven to 350 F and lightly grease a 6 or 12 cavity donut pan or spray with baking spray.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined.

3. In a separate bowl whisk 1 cup unsweetened applesauce with 1 large egg until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.

5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about three quarters full.

6. Bake for 10 to 12 minutes or until a toothpick inserted into the donut center comes out clean and the tops spring back.

7. Allow donuts to cool in the pan for 3 to 4 minutes, then transfer to a wire rack to cool briefly until they are warm but not hot.

8. While donuts are warm, mix a coating of cinnamon sugar using about 2 tablespoons of the granulated sugar and 1/2 teaspoon ground cinnamon in a shallow bowl.

9. Lightly brush each warm donut with a thin layer of applesauce to help the coating adhere, then toss or roll the donut in the cinnamon sugar until evenly coated. Serve warm or at room temperature.

Equipment Needed

1. Oven
2. 6 or 12 cavity donut pan
3. Large mixing bowl and a small mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon
7. Piping bag or large spoon for filling cavities
8. Wire cooling rack
9. Pastry brush and a shallow bowl for the cinnamon sugar

FAQ

Can I bake these as cake-style donuts or fry them? Yes. This recipe is written for baked donuts using a donut pan; you can fry spoonfuls as drop donuts but fry at 350 F until golden, about 2 to 3 minutes per side, and expect a slightly different texture.

What temperature and time should I use for baking? Preheat to 350 F and bake in a well-greased donut pan for 10 to 12 minutes, or until a toothpick comes out clean. Larger molds may need a couple more minutes.

Can I use sweetened applesauce instead of unsweetened? Yes. If you use sweetened applesauce, reduce added sugar slightly to taste to avoid overly sweet donuts.

Is there an egg substitute for a vegan or egg-free version? Use a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or a commercial egg replacer; texture will be a bit denser.

How should I store leftovers and how long will they stay fresh? Store cooled donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in a warm oven or microwave to refresh texture.

What toppings or mix-ins work well? Roll warm donuts in cinnamon sugar, dust with powdered sugar, glaze with a simple vanilla or maple glaze, or fold in 1/4 cup chopped nuts or raisins to the batter for variety.

Applesauce Donuts Recipe Substitutions and Variations

All purpose flour: substitute whole wheat pastry flour 1:1 for a nuttier, slightly denser texture; or use a 1:1 gluten free all purpose blend if gluten free is needed.
Granulated sugar: substitute light brown sugar 1:1 for added moisture and caramel notes; or coconut sugar 1:1 for a more caramelized, less sweet profile.
Unsweetened applesauce: substitute mashed ripe banana 1:1 for extra sweetness and moisture; or canned pumpkin puree 1:1 for autumnal flavor.
Large egg: substitute a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for a vegan option; or 1/4 cup plain yogurt for extra tenderness.

Pro Tips

– Let the batter rest for 5 minutes before filling the pan. That tiny wait lets the flour hydrate and gives you slightly more tender, evenly risen donuts.

– Use a piping bag or a zip-top bag with the corner snipped for neater filling. It cuts down on spills and helps you get uniform sizes so they bake at the same rate.

– Cool just until warm before coating. If they are too hot the applesauce wash will run and the sugar will slide off; if they are cold the coating will not stick well.

– For extra lift and flavor, sift the flour and baking powder together. It breaks up any lumps and distributes the leavening so you get a lighter crumb and more consistent cinnamon notes.

Applesauce Donuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

179

kcal

Equipment: 1. Oven
2. 6 or 12 cavity donut pan
3. Large mixing bowl and a small mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon
7. Piping bag or large spoon for filling cavities
8. Wire cooling rack
9. Pastry brush and a shallow bowl for the cinnamon sugar

Ingredients

1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup unsweetened applesauce
1 large egg

Directions

Preheat oven to 350 F and lightly grease a 6 or 12 cavity donut pan or spray with baking spray.
In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined.
In a separate bowl whisk 1 cup unsweetened applesauce with 1 large egg until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three quarters full.
Bake for 10 to 12 minutes or until a toothpick inserted into the donut center comes out clean and the tops spring back.
Allow donuts to cool in the pan for 3 to 4 minutes, then transfer to a wire rack to cool briefly until they are warm but not hot.
While donuts are warm, mix a coating of cinnamon sugar using about 2 tablespoons of the granulated sugar and 1/2 teaspoon ground cinnamon in a shallow bowl.
Lightly brush each warm donut with a thin layer of applesauce to help the coating adhere, then toss or roll the donut in the cinnamon sugar until evenly coated. Serve warm or at room temperature.

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.