Baked Apple Cinnamon Donuts

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A white plate with several apple cinnamon donuts coated in cinnamon sugar, one of which is broken in half to reveal its moist, cake-like interior. The plate rests on a wooden surface.

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5 from 1 vote

Baked Apple Cinnamon Donuts combine real apple juice, dried apple pieces, and aromatic cinnamon in every perfectly spiced bite. These baked apple donuts are healthier than traditional fried donuts and incredibly satisfying!

Prep Time35

Cook Time15

Total Time50

Servings: donuts

Calories: 209kcal

Author: Melissa Griffiths

Ingredients

For the Donuts:

1 cup apple juice or apple cider
¾ cup dried apples cut in to bite size pieces (2 ounces)
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅔ cup brown sugar
1 large egg
⅓ cup vegetable oil
1 cup unsweetened applesauce
1 tsp vanilla extract

For the Topping:

¼ cup sugar
2 teaspoons cinnamon

Instructions

In a small saucepan, simmer the apple juice and dried apples over medium heat until all of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and cool to room temperature.
Preheat oven to 325ºF. Lightly grease two 6-count donut pans with cooking spray or vegetable oil.
In a small bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat together sugar and egg until well combined. Whisk in vegetable oil, applesauce and vanilla extract. Stir in cooled apple mixture. Add dry ingredients and stir just until combined.
Divide batter evenly into 12 donut cups, filling each about ¾ full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier.)
Bake for 10-15 minutes, until a tester inserted into the center comes out clean.
While donuts are baking, in a small bowl combine remaining sugar and cinnamon for topping.
When donuts are done, cool for a few minutes in the pan. Remove from pan and dip donut top in cinnamon sugar mixture. Finish cooling on a wire rack.

Notes

Gluten-Free Option: You can substitute the all-purpose and whole wheat flour with a 1:1 gluten-free flour blend, though the texture will be slightly different. Make sure your blend contains xanthan gum for proper structure.

Oil Alternatives: Instead of vegetable oil, you can use melted coconut oil (cooled slightly), canola oil, or even melted butter for richer flavor. Each will give slightly different results, with butter providing the richest taste but potentially making the donuts a bit denser.

Seasonal Additions: During fall, try adding a tablespoon of pumpkin puree to the batter for extra moisture and flavor. You could also fold in chopped toasted pecans or walnuts for added texture.

Storage

Store the donuts at room temperature for up to 3 days.
Or freeze for up to 3 months.

Nutrition