These Baked Apple Donuts are bursting with the flavors of Fall and Autumn. Every bite will give you a taste of fresh apples, cinnamon, brown sugar and a hint of nutmeg. Why go to a bakery when you can bake these donuts at home with so much ease?
Until you try the Baked version of the Apple Cider Donuts, you won’t believe what I’m saying. They are so much better than their fried versions. This Baked Apple Cider Donut recipe will make your Fall and Autumn baking so much fun and so much yummier. Enjoy them on a autumn morning with a cup of coffee or tea or as a snack on a fall afternoon with a cup of latte. Life is good, no?
I am crazy about this time of year! The nip in the air and leaves changing colors make my heart jump with glee. Sweaters and coffee…, ah! feeling Autumn.
Apples, pears are at their prime and ready for picking. I’m lucky enough to live in California and that too very close to the Sierra foothills that’s abuzz with fall related excitements starting from apple picking to pumpkin patches and not to forget – wine tasting around this time of the year.
I finished a half marathon last Sunday and my neighbor friend send some freshly baked apple donuts. And I had those with a cup of black coffee, and I fell in love. Until now I have had only deep-fried donuts and these baked ones were so much better – Flakier and cakier. The way I like my baked treats.
If I like something that much, then I got to try them at home, right? She sent me the recipe that she followed and so did I And here are my rich, dense, and smelling amazing baked apple cider donuts.
Why you will love these Baked Apple Donuts?
- Healthier – A baked donut is way healthier than a fried donut. Definitely. Less calorie and less fat.
- Tastes Better – And the baked apple donuts taste better. They are soft inside and out without distinctive taste of deep frying.
- Great Texture – The outside is slightly crispy, not greasy or soggy, and the inside is soft, cakey, and light. If you like cakey, moist, and dense donuts with a crumbly cinnamon-nutmeg-sugar coating, then this is your recipe.
- Easy Recipe: Just mix the wet with the dry ingredients. No mixer, rolling pin, or donut cutter required! Simply add the batter to a donut pan.
So Fried vs. Baked Apple Donuts?
So, as always, I had to make it my mission to make these just a little bit lighter, so we can all enjoy them while maintaining a healthy lifestyle. So this recipe of apple donuts contain no eggs and no butter and most important part of all they are BAKED – making them a bit healthier and heart friendly than the regular ones.
Ingredients used in this Baked Apple Donuts?
- Apples – I have granny smith apple in this recipe.
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Olive oil
- Dark brown sugar
- Granulated sugar
- Milk, at room temperature
How to Make Baked Apple Donuts?
This is one of the easiest recipes. Need no fancy equipment, not even a mixer.
- Combine the dry ingredients together.
- Combine the wet ingredients together.
- Mix the wet and dry ingredients together. The batter needs to be thick for cakey and dense donuts.
- Fill the donut pan. Fill each donut cup about halfway. Use damp fingers to even out the top
- Bake. Only about 10 minutes of bake time. To test if they are done, gently poke your finger into the top of the donut. If the donut bounces back, they’re done.
- Coat the donuts. Combine the granulated sugar and cinnamon together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then coat generously in the topping.
- I used Honeycrisp Apples for these baked apple donut recipes. I’m sure Granny Smith works well too.
- You can use butter in place of Olive oil
- You can use 1 egg in place of 1/4 cup buttermilk
- If you don’t have butter milk at home, add 1 table spoon vinegar to 1/4 cup yogurt to make homemade buttermilk
- Do not dip donuts in butter/roll in cinnamon sugar until ready to serve, as the fresh coating helps provide a slightly crisp outer texture when eaten right away (though leftovers are still yummy.)
- Batter is not too sweet, since cinnamon sugar coating provides a lot of the sweetness.
- If using regular-sized donut pans, bake time will still be roughly the same (7-8 min) as you will only fill each mold partway up, rather than all the way to the top.
- I used a silicone donut pan for baking these donuts. If you don’t have a donut pan, you can use a muffin tin to make small muffin donuts.
Prep Ahead Tips:
- Make the cinnamon sugar topping ahead of time. just combine the two ingredients in a bowl, cover, and keep at room temp until ready to use.
- Wash, dry, and peel your apple ahead of time and submerge entire apple in a bowl of water to prevent it from oxidizing/browning.
- The dry flour mixture can be whisked together well ahead of time; cover and keep at room temp until ready to use.
How to Store Egg Free Apple Donuts?
- Room temperature: Wrap individual donuts in aluminum or plastic wrap and place them in an airtight container. Though these taste best fresh out of the oven
- Refrigerator: Wrap individual donuts in aluminum foil and place them in an airtight container
- Yes, you can also freeze the donuts! Keep in mind, when they thaw, the sugar coating will be absorbed by the donut. So thaw them at room temperature (or you can tempt fate and try to microwave them for 10 to 15 seconds!) and then toss them in new cinnamon sugar.
Other Fall Favorites:
Baked Apple Cider Donuts (Egg Free)
- donut pan
- 1 cup apple peeled, grated and squeezed I used granny smith variety
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp (30g) olive oil light
- 1/4 cup buttermilk
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
For Cinnamon-Sugar Coating:
- 4 tbsp olive oil light
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- Preheat oven to 400F and set rack on middle or lower middle position. Grease your donut pan and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, whisk together milk, buttermilk, olive oil, vanilla extract, and grated apple.
- Use rubber spatula to fold wet ingredients with dry ingredients, gently folding just until combined; do not over-mix or it won’t be as tender.
- Spoon or pipe batter into greased mini donut pans until batter is level with the top of pan.
- Bake about 7 minutes or until lightly golden. Cool in pan slightly, just until they are able to be easily removed.
- Set donuts on wire rack while you make the cinnamon-sugar coating.
- Whisk together the sugar with desired amount of cinnamon in a small bowl (this can be done days ahead of time.) Melt butter in another small bowl. When ready to eat, dip donuts in melted butter and roll generously in cinnamon sugar. Enjoy immediately.