These baked apple donuts are tender, warmly spiced little cakes with fresh apple folded into the batter and a simple cinnamon glaze on top. I make them when I want doughnut comfort without frying, and after several tests I’ve learned how to keep the centers moist but not soggy; if you like a denser apple treat, try my baked apple fritters for a caramelized alternative.
Why Make This Recipe
- They taste like fall in every bite—soft crumb, warm cinnamon, and bright apple flavor that feels both nostalgic and fresh.
- Baked (not fried) means less oil, fewer calories, and easier cleanup while still delivering a tender doughnut.
- Quick to make: you can go from bowl to oven in about 15 minutes of hands-on time.
- Great for breakfast, brunch, or a casual dessert—easy to scale for a small crowd.
- Personal insight: I love this recipe because grating the apple keeps the texture light while giving a real, juicy apple note without large chunks. For an oatmeal side that complements these donuts, I often make my baked apple oatmeal.
Recipe Overview
Prep time: 15 minutes.
Cook time: 10–12 minutes at 350°F (175°C).
Total time: about 27 minutes.
Servings: makes 12 donuts.
Difficulty: Easy.
Method: Mix dry and wet ingredients separately, fold in grated apple gently, pipe or spoon batter into a 12-cavity donut pan, then bake at 350°F until springy and lightly golden. If you enjoy citrus contrasts, my baked lemon donuts use a similar method with a brighter glaze.
My Experience Making This Recipe
I tested this recipe across several apple varieties and pan types to find a consistently moist crumb. I learned that grating the apple and wringing out a little excess juice prevents a gummy center while keeping flavor. Using a piping bag made the donuts uniform and cut baking time variability.
How to Make Baked Apple Donuts
Combine flour, baking powder, salt, and spices in one bowl, and whisk eggs, sugar, melted butter (or oil), and milk in another, then fold the dry into the wet. Grate one medium apple, squeeze lightly through a towel to remove excess liquid, and fold it into the batter; pipe into a greased 12-cavity donut pan about three-quarters full. Bake at 350°F for 10–12 minutes until a toothpick comes out with a few moist crumbs, cool 5 minutes in the pan, then transfer to a rack before glazing.
Expert Tips for Success
- Grate the apple and press out 1–2 tablespoons of liquid with a clean towel; excess moisture can make donuts gummy.
- Use room-temperature eggs and dairy so the batter emulsifies smoothly and you don’t overmix trying to combine cold ingredients.
- For the lightest crumb, sift the flour and fold gently—stop mixing when the streaks of flour disappear. A few small lumps are fine.
- Use a piping bag or a quart-sized zip-top bag with the corner snipped for fast, even filling of the donut cavities. If you want a spiced twist, my easy baked churro donuts show a great way to build extra cinnamon sugar texture.
- If you bake on convection, reduce the oven temperature by 25°F and check a minute or two earlier to avoid overbaking.
How to Serve Baked Apple Donuts
- Serve warm with coffee or hot apple cider for an easy autumn brunch.
- Top with a simple cinnamon-maple glaze or finish with a dusting of cinnamon sugar and chopped toasted pecans.
- Make a brunch platter with fresh fruit and a savory egg dish; for a cozy seasonal spread try pairing with cozy cranberry apple twice-baked sweet potatoes.
- For dessert, warm a donut slightly and serve with a scoop of vanilla ice cream and a drizzle of caramel.
Storage and Reheating Guide
Store glazed donuts at room temperature in a single layer in an airtight container for up to 48 hours; line the container with parchment or paper towels to absorb moisture. Unglazed donuts freeze best—wrap individually in plastic wrap and place in a freezer bag for up to 3 months. To reheat from frozen, thaw at room temperature, then warm in a 325°F oven for 5–7 minutes or microwave for 15–25 seconds (watch to avoid rubbery texture). For crisp edges, reheat in a toaster oven at 325°F for 4–6 minutes.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum and reduce liquid slightly if the batter looks thin.
- Dairy-free / Vegan: Replace milk with almond or oat milk and use melted coconut oil or vegetable oil; swap one flax “egg” (1 tbsp ground flax + 3 tbsp water) per egg.
- Maple-glazed: Replace powdered sugar glaze liquid with warm maple syrup and a touch of milk for a deeper fall flavor.
- Streusel-topped: Add a small oat-walnut streusel (1/4 cup oats, 2 tbsp brown sugar, 2 tbsp melted butter) on top before baking for crunch.
Nutritional Highlights
- Apples add fiber and vitamin C and contribute natural sweetness so you can reduce added sugar slightly.
- Because these are baked, they contain less fat than fried doughnuts—use oil or butter to control saturated fat content.
- Allergen info: contains wheat and eggs; recipe can be adapted to be gluten-free and/or vegan as noted in variations. Eat one donut as a reasonable portion for breakfast or snack.
Troubleshooting Common Issues
- Donuts are dense: You probably overmixed the batter or added too much apple liquid. Fold gently and squeeze out excess apple juice next time.
- Soggy centers: Reduce the grated apple quantity by 1–2 tablespoons or toss grated apple in a teaspoon of flour before folding to absorb moisture.
- Tops crack or dry out: Oven may be too hot or donuts baked too long—start checking at 9 minutes and remove when they spring back lightly.
Frequently Asked Questions
Q: Can I use chopped apple instead of grated?
A: You can, but chopped apple adds more moisture and pockets of fruit that shift texture. If you prefer pieces, chop very small (1/8–1/4 inch) and toss with 1 teaspoon flour to minimize excess liquid; expect slightly denser donuts and slightly longer bake time.
Q: Do I have to use a donut pan?
A: A donut pan gives the classic shape and cooks evenly. If you don’t have one, you can bake batter in a muffin tin for mini cakes—reduce fill to two-thirds and bake 10–14 minutes, checking doneness with a toothpick.
Q: Can I make the batter ahead and bake later?
A: You can refrigerate the batter for up to 24 hours; let it sit at room temperature about 20 minutes and stir gently (don’t overmix) before piping into the pan. Chilled batter may require an extra minute or two of baking.
Q: How do I get a smooth glaze?
A: Use sifted powdered sugar and add liquid a teaspoon at a time until you reach a pourable but not runny consistency. Dip cooled donuts immediately and place on a rack; the glaze will set as it cools. If glaze is too thin, add more powdered sugar; if too thick, add a little warm milk.
Baked Apple Donuts
- Total Time: 27 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Tender, warmly spiced baked apple donuts topped with a simple cinnamon glaze, offering a delicious alternative to fried treats.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup melted butter (or oil)
- 1/2 cup milk
- 1 medium apple, grated
- 1 cup powdered sugar for glaze
- 1–2 tbsp milk for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cavity donut pan.
- In a bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, sugar, melted butter, and milk until smooth.
- Fold the dry ingredients into the wet ingredients.
- Grate the apple and press out 1-2 tablespoons of liquid; fold into the batter.
- Pipe or spoon batter into the prepared donut pan three-quarters full.
- Bake for 10-12 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack.
- To make the glaze, mix powdered sugar with milk until smooth, then dip cooled donuts to coat.
Notes
Grate the apple finely and squeeze out excess juice for the best texture. Serve warm with coffee or apple cider.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg