These baked apple donuts are soft, full of warm fall spices, and topped with a simple glaze that drips just right.
You don’t need a deep fryer—just a donut pan and a few pantry basics.
I love how they come together quickly, and they make the whole house smell like a cozy bakery. Whether it’s a crisp morning or a weekend treat, these donuts never last long.
Why I Love This Recipe
I first made these donuts after a trip to an apple orchard. We brought back way too many apples, and I didn’t want to make another pie. So I shredded a few apples, stirred them into donut batter, and boom — these were born. Ever since, I make them every fall, but honestly, they hit any time of year.
- No frying, no mess — just bake and go
- Apples make the donuts super moist
- You can customize the glaze or go glaze-free
- Smells like you’re baking something fancy — but it’s easy
- Perfect for breakfast or dessert
Makes: 12 donuts
Cook Time: 22 minutes
Total Time: 35 minutes
What You’ll Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup finely shredded peeled apple (about 1 small apple)
- 1/4 cup whole milk
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
Pro Tips
- Shred the apple using the small holes on a box grater so it melts into the batter
- Use a piping bag or zip-top bag to easily fill the donut pan
- Don’t overmix the batter or your donuts might turn out dense
- Let the donuts cool fully before glazing or the glaze will soak in
- You can skip the glaze and roll warm donuts in cinnamon sugar instead
Tools Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Box grater
- Donut pan (nonstick)
- Cooling rack
- Piping bag or zip-top bag
Substitutions and Variations
- Swap applesauce for mashed banana or pumpkin
- Use a gluten-free 1:1 flour blend for GF version
- Try a maple or cream cheese glaze instead
- Coconut oil or melted butter can sub in for vegetable oil
Make Ahead Tips
You can bake the donuts a day ahead and keep them in an airtight container. Glaze just before serving for best texture. The batter is best used right away, but the dry mix can be pre-measured a few days ahead.
How to Make Baked Apple Donuts with Glaze
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until well combined.
Step 2: Mix Wet Ingredients
In another bowl, whisk together 1/3 cup brown sugar, 1/4 cup vegetable oil, 1 egg, 1/3 cup applesauce, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry and stir just until combined.
Step 4: Add Apples and Milk
Fold in 1/2 cup finely shredded apple and 1/4 cup whole milk. Stir gently until fully incorporated.
Step 5: Fill Donut Pan
Spoon or pipe the batter into a greased 12-count donut pan, filling each about 3/4 full.
Step 6: Bake
Bake at 350°F (175°C) for 12–14 minutes, or until donuts spring back when touched. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: Make the Glaze
In a small bowl, whisk together 1/2 cup powdered sugar, 1 tbsp milk, and 1/4 tsp vanilla extract until smooth and pourable.
Step 8: Glaze the Donuts
Dip each cooled donut into the glaze and place back on the wire rack to set.
Step 9: Final Glazed Donuts
Place glazed donuts on a serving plate or in a shallow donut tray. Let the glaze set for 10 minutes before serving.
Leftovers and Storage
Store leftover donuts in an airtight container at room temp for up to 2 days. If glazed, they’re best eaten the same day. You can freeze the unglazed donuts for up to 2 months and glaze later.
Why This Recipe Works (Quick Science)
The applesauce adds moisture and helps bind the batter, replacing some of the fat. Baking powder and baking soda give a fluffy rise. Brown sugar adds depth and keeps the texture soft, while shredded apple adds real fruit flavor and keeps it from drying out.
Common Mistakes
- Overmixing the batter can make the donuts tough
- Not greasing the donut pan enough can lead to sticking
- Using large chunks of apple instead of shredding can mess up the texture
- Glazing while hot can cause the glaze to melt too much
What to Serve With
- Hot coffee or chai
- A scoop of vanilla yogurt for breakfast vibes
- Warm apple cider
- A fall fruit salad
FAQ
Can I use a muffin pan instead?
Yes! Bake a few minutes longer and check doneness with a toothpick.
Do I need a donut pan?
It helps get the donut shape, but you can spoon batter into a muffin tin or mini bundt pan.
Can I use almond milk instead of whole milk?
Totally. Any milk will work in this recipe.
Can I make these vegan?
Use a flax egg and dairy-free milk. Swap in melted coconut oil.
Can I double the recipe?
Yes, just make sure not to overfill the donut pan.
Go Bake These!
I hope you try these cozy little apple donuts—they’re easy, satisfying, and smell amazing while baking. Drop a comment if you make them or have any questions!