The tastes of apple pie and apple streusel come together to form the perfect Apple Cinnamon Donut for fall. Filled with apple chunks, applesauce, and tossed in cinnamon-sugar; we can’t think of a better way to welcome fall.
Fall is here which means we’ve got to soak up all the fall flavors we can ASAP.
These baked apple donuts with cinnamon and nutmeg are exactly what fall is supposed to taste and smell like. To us there is nothing better than a spiced apple donut and a glass of apple cider. It immediately takes us to time spent at an apple orchard…
Baked Apple donuts with cinnamon sugar makes for an easy breakfast to satisfy hungry bellies for a special treat on the weekend without having to deal with dutch ovens full of hot oil. We personally like to avoid frying things if we can.. So WE BAKE!
We could argue these are slightly better for you too, being baked in the oven and with applesauce. It’s a perfect balance to the cinnamon-sugar.
The Best Fall Donut Recipes
While we’re obviously partial to the apple and cinnamon flavor in these donuts, you’ll find a few others on our site that scream fall!
And who could forget pumpkin? If you’re all about the pumpkin spice lattes, these Pumpkin Muffins with Bacon Streusel are just what you need! And here’s a trick, nearly any muffin batter can be baked in a donut pan to create homemade donuts!
Is it Donuts or Doughnuts?
I’m sure you’ve noticed a couple times now the switch. And chances are you are not a 100% sure on the correct spelling. So here’s a fun piece of trivia for you! “Doughnuts” is considered the official spelling of the word, much like your given name.
However, the spelling “donuts” has been around since the late 19th century, mostly in America, and is considered a widely accepted nick-name. My theory is they don’t last long enough on the table to be given such a long name. Keep it short and sweet. Less talking, more eating!
How to make Apple Cinnamon Donuts
This quick and easy donut recipe will have you pumping out batches of donuts like you’re Krispy Kreme itself! The only thing that could possibly slow you down is the number of donut pans you have.
This recipe yields 18 donuts total. So having two pans on hand makes quick work and lends the possibility of doubling or tripling batches with ease! Try these non-stick donut pans or go green with the silicone version!
Apple Cinnamon Donuts Easy as 1 2 3….
- Start by creating the apple filling. One apple is all it takes. You’ll want to peel, core, and dice the apple as finely as you can. Granny Smith or Pink Lady apples are my go-to when it comes to baking. Add the butter, spices, and apple to a pot or pan and cook down until the apple pieces have started to soften and butter is melted.
- Combine the butter, sugars, eggs, and applesauce to make your wet ingredients. Then add your apples, until just incorporated.
- Combine the remaining spices, flour, baking powder and baking soda. Give a whisk to make sure all is combined.
- Add your dry ingredients half at a time to the bowl of wet ingredients. Stir until just combined. Be sure there are no pockets of dry ingredients but be careful not to overmix so the batter doesn’t deflate.
- Spray your pan with non-stick spray, or rub with lard, and spoon the batter into the wells until just about full. Bake for 15-minutes. They should be plumpy, soft, and squishy without being undercooked.
- Allow the donuts to rest in the pan for a few minutes until you can handle the pan. Then using a rubber spatula, frosting knife, or spoon – run along the circumference and bottom of the donut to loosen and pop them out. Place on a cookie sheet to fully cool or roll immediately in a mixture of cinnamon-sugar for added flare.
Chef Tip: if your cinnamon-sugar will not stick to the donut, brush the donuts with a little melted butter and try again.
How to store and reheat donuts
How to store donuts
If storing donuts in the refrigerator, allow them to cool completely. Then add them to a gallon sized Ziploc bag, removing as much air as possible without squishing them. These will last up to five days. Store on the counter in the same way.
To freeze donuts, allow to cool completely and wrap in plastic wrap, stacked with a layer of parchment paper between each donut. These will keep 2-3 months.
How to reheat donuts in the microwave
Have you ever tried reheat donuts in a microwave before? They can get dried out really easily. The trick, a simple piece of paper towel.
- Whether you’re grabbing day-old donuts from the counter or the refrigerator, you’ll want to wrap each single donut in a paper towel.
- Place on a plate in the microwave and heat on high for 15-30 seconds. Out pops soft, moist, seemingly fresh from the oven donuts. If they are feeling rather hard from being on the counter, try dampening your paper towel first.
Other breakfast dishes you’ll love!
- Cheesy Sausage Biscuits
- Everything Bagels without Yeast
- Breakfast Lasagna by That’s Low Carb
- Fresh Scones with Mixed Berry Compote from Simple Kitchen Cooking
Apple Cinnamon Donuts
- donut pan
- mixing bowls
- rubber spatula
- measuring cups
- measuring spoons
- apple peeler
- cutting board
For the apple filling
- 1 medium apple cored, peeled, and finely diced
- 1 Tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Make the apple filling
- Melt butter in a small saute pan over medium heat.
- Add the diced apples, cinnamon, and nutmeg.
- Saute for 3-5 minutes, until the apples have softened slightly but still have a little bite to them.
Make the doughnut batter
- Cream together the butter, brown sugar, and white sugar. Beat in eggs, one at a time. Add the applesauce and sauteed apples and stir to combine.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the butter mixture and blend well.
- Fill each donut reservoir of the donut pan with about 2 Tablespoons of batter, or until just the top of the pan.*
- Bake at 350F for 15 minutes. Remove from the pan and roll in cinnamon-sugar while warm. Place on a cookie sheet to cool completely.**