I can’t get over how these baked apple donuts turn out so soft, sweet, and packed with real apple flavor. One bite of that cinnamon sugar coating, and I promise you’ll wonder why you ever waited for fall.

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I’m fully obsessed with these Baked Apple Donuts because they taste like the best part of fall without being fussy or too sweet. The fresh apple keeps every bite soft and a little fruity, while the cinnamon sugar coating gives that crunchy, sparkly finish I can never resist.

I love that they feel like a bakery treat, but still have that casual “grab two with coffee” energy. And yes, I absolutely go back for a second before the first one has even settled.

But that’s the whole point. Tender, sweet, apple-packed donuts that disappear way too fast.

Every single time.

Ingredients

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All purpose flour gives these donuts their soft, cakey base without getting too fancy.
Cinnamon brings that cozy apple-pie vibe you’ll smell before they’re even done.
Nutmeg adds a warm little kick, but it doesn’t take over.
Baking powder and baking soda help them puff up instead of turning dense.
Salt keeps the sweetness in check, because flat donuts are just sad.
Granulated sugar makes them sweet and lightly tender inside.
Brown sugar adds a deeper, almost caramel-like flavor that works so well with apple.
Melted butter keeps the crumb rich, soft, and a little bakery-style.
The egg helps hold everything together, so they don’t crumble apart.
Vanilla makes the whole batch taste warmer and more homemade.
Milk loosens the batter and keeps the donuts nice and moist.
Fresh grated apple adds real fruit flavor, moisture, and tiny sweet bites.
Plus, the butter coating helps the cinnamon sugar stick like it should.
Basically, the cinnamon sugar coating gives that classic donut-shop finish.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup granulated sugar

1/3 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1 1/2 cups peeled and finely grated fresh apple (about 2 medium apples)

2 tablespoons melted butter for coating

1/2 cup granulated sugar plus 1 teaspoon ground cinnamon for the cinnamon sugar coating

How to Make this

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1. Preheat the oven to 350 F and lightly grease a donut pan or spray with nonstick spray.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate bowl combine 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, and 6 tablespoons melted unsalted butter; whisk until smooth.

4. Add 1 large egg and 1 teaspoon vanilla extract to the sugar mixture and whisk until combined.

5. Stir 1/2 cup milk into the wet mixture, then fold the wet ingredients into the dry ingredients just until combined.

6. Fold in 1 1/2 cups peeled and finely grated fresh apple, taking care not to overmix.

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

8. Bake for 10 to 12 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.

9. Brush each warm donut with 2 tablespoons melted butter, then toss or dip in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon to coat. Serve warm or at room temperature.

Equipment Needed

1. Oven
2. Donut pan (or silicone donut mold)
3. Large mixing bowl and a separate medium bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Box grater or fine grater for apples
8. Pastry brush and small bowl for melted butter
9. Wire cooling rack and toothpick for checking doneness

FAQ

Can I use a different type of apple? Yes. Choose a crisp, tart-sweet apple like Granny Smith, Honeycrisp, or Fuji for best texture and flavor; sweeter apples may make the batter a bit sweeter and more moist.

How do I prevent the donuts from sticking to the pan? Lightly grease the donut pan with butter or nonstick spray and dust with a little flour, or use a silicone donut pan; allow donuts to cool 2 to 3 minutes in the pan before inverting to finish cooling on a rack.

Can I make the batter or donuts ahead of time? Yes. You can grate the apples and store them in the refrigerator for up to 24 hours. Baked donuts keep in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Rewarm briefly in a low oven before coating if desired.

How do I get the cinnamon sugar to stick evenly? Brush or toss warm donuts in the 2 tablespoons melted butter, then immediately dip or toss in the cinnamon sugar mixture so it adheres evenly.

Can I make these gluten free or dairy free? For gluten free, substitute a 1-to-1 gluten free flour blend and check for added xanthan gum per the blend guidelines. For dairy free, use melted coconut oil or a vegan butter substitute in place of butter and a non-dairy milk in place of milk.

What if my batter seems too dry or too wet? Batter should be scoopable but moist because of the grated apples. If too dry, stir in 1 to 2 tablespoons more milk. If too wet, add 1 to 2 tablespoons more flour. Fold gently to avoid overmixing so donuts stay tender.

Baked Apple Donuts Recipe Substitutions and Variations

All purpose flour (2 cups): use whole wheat pastry flour 1:1 for a nuttier flavor and slightly denser crumb, or use a gluten free cup for cup blend 1:1 and omit any additional resting time.
Unsalted butter (6 tablespoons melted): swap with melted coconut oil or neutral vegetable oil 1:1; coconut oil will add a mild coconut note, vegetable oil keeps a neutral flavor.
Large egg (1): replace with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes; texture is slightly denser but holds the batter.
Milk (1/2 cup): use buttermilk 1:1 for tang and tender crumb, or use unsweetened almond or oat milk 1:1 for a dairy free option.

Pro Tips

1) Grate apples by hand and squeeze out excess moisture only if batter seems very runny: you want moisture for tender donuts, but too much will make them dense. Pat the grated apple with a paper towel or press in a fine mesh sieve until just a little damp.

2) Use room temperature egg and milk so the melted butter does not seize up the batter. If your butter has solidified, warm the wet mixture slightly and whisk vigorously until smooth before combining with the dry ingredients.

3) Fill the pan consistently and avoid overmixing: use a small cookie scoop or a piping bag for even portions, and fold the batter just until streaks of flour disappear to keep the texture light.

4) Brush and coat while donuts are still warm for best adhesion: the butter helps the cinnamon sugar stick and brings out aroma, but wait about 2 to 5 minutes so the surface is warm not piping hot, or the sugar will melt into a glaze instead of giving a crunch.

Baked Apple Donuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

261

kcal

Equipment: 1. Oven
2. Donut pan (or silicone donut mold)
3. Large mixing bowl and a separate medium bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Box grater or fine grater for apples
8. Pastry brush and small bowl for melted butter
9. Wire cooling rack and toothpick for checking doneness

Ingredients

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups peeled and finely grated fresh apple (about 2 medium apples)
2 tablespoons melted butter for coating
1/2 cup granulated sugar plus 1 teaspoon ground cinnamon for the cinnamon sugar coating

Directions

Preheat the oven to 350 F and lightly grease a donut pan or spray with nonstick spray.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate bowl combine 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, and 6 tablespoons melted unsalted butter; whisk until smooth.
Add 1 large egg and 1 teaspoon vanilla extract to the sugar mixture and whisk until combined.
Stir 1/2 cup milk into the wet mixture, then fold the wet ingredients into the dry ingredients just until combined.
Fold in 1 1/2 cups peeled and finely grated fresh apple, taking care not to 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 the donuts spring back when lightly pressed and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
Brush each warm donut with 2 tablespoons melted butter, then toss or dip in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon to coat. 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.