Baked apple donuts are the kind of breakfast treat that make the whole kitchen smell like fall before anyone takes a bite. I love how grated apple keeps the crumb soft while cinnamon and nutmeg give each donut that familiar bakery warmth. 
A coating of cinnamon sugar adds just enough sweetness without hiding the fruit. They are easy to bake, easy to share, and perfect with coffee, tea, or milk.
Why This Recipe Works
Baked apple donuts get their soft texture from fresh grated apple, which adds moisture without making the batter heavy. Cinnamon and nutmeg give the donuts a warm spiced flavor, while brown sugar brings a deeper sweetness that pairs naturally with the fruit. Baking instead of frying also keeps the process simple and avoids dealing with hot oil.
The batter comes together quickly and only needs a short time in the oven. Once baked, brushing the donuts lightly with butter helps the cinnamon sugar cling to the outside and adds a little richness. Using finely grated apple makes sure the fruit is distributed evenly through every bite instead of leaving large wet pockets. The finished donuts are tender, fragrant, and sweet enough for breakfast or dessert without needing frosting or glaze.
Ingredients
Apples: Fresh grated apple keeps the donuts moist and adds natural sweetness throughout the batter. Honeycrisp, Gala, or Granny Smith all work well depending on how sweet or tart you prefer them.
All-Purpose Flour: Flour gives the donuts enough structure while keeping the crumb soft. Whole wheat pastry flour can replace part of it for a slightly heartier texture.
Brown Sugar: Brown sugar adds moisture and a warm caramel-like sweetness that complements the apples. Light or dark brown sugar can both be used.
Buttermilk: Buttermilk keeps the batter tender and adds mild tang that balances the sweetness. Regular milk mixed with a little lemon juice makes an easy substitute.
Ground Cinnamon: Cinnamon provides the familiar warm spice flavor in both the batter and coating. Apple pie spice can substitute if you want a more complex blend.
Tips
- Grate the apple finely so it distributes evenly and does not create large wet pockets inside the donuts.
- Do not squeeze all the moisture from the apple, since some of that juice helps keep the crumb tender.
- Mix the batter only until combined to prevent the donuts from becoming dense or chewy.
- Fill each donut cavity about three-quarters full so the batter has room to rise without overflowing.
- Coat the donuts while slightly warm so the butter and cinnamon sugar stick more evenly.
How to Serve
Baked apple donuts are especially good while still slightly warm, when the centers are soft and the cinnamon sugar coating smells fresh. They make an easy breakfast, afternoon snack, or casual dessert and do not need any additional topping. If making them ahead, warm them briefly before serving to restore some of that fresh-baked texture.
- Serve them with hot coffee, chai, or apple cider for a cozy fall breakfast.
- Add sliced apples, yogurt, and granola on the side for a fuller brunch plate.
- Turn them into dessert with vanilla ice cream and a small drizzle of caramel sauce.
Similar Recipes
Baked Apple Donuts
Ingredients
- 1½ cups all-purpose flour
- 1 cup peeled finely grated apple
- ½ cup packed light brown sugar
- ½ cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
For the Cinnamon Sugar Coating
- 3 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a 6-cavity donut pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
- In another bowl, whisk the brown sugar, buttermilk, egg, melted butter, and vanilla until smooth. Stir in the grated apple.
- Add the dry ingredients to the wet ingredients and stir gently just until no dry flour remains.
- Spoon or pipe the batter into the donut cavities, filling each about three-quarters full.
- Bake for 12 to 15 minutes, until the tops spring back lightly when touched. Let the donuts cool in the pan for 5 minutes before transferring them to a rack.
- Mix the granulated sugar and cinnamon in a shallow bowl. Brush each warm donut lightly with melted butter, then dip or roll it in the cinnamon sugar.
- Serve warm or allow the donuts to cool completely before storing.
Nutrition
Notes
• Do not squeeze all the moisture from the apple, since some of that juice helps keep the crumb tender.
• Mix the batter only until combined to prevent the donuts from becoming dense or chewy.
• Fill each donut cavity about three-quarters full so the batter has room to rise without overflowing.
• Coat the donuts while slightly warm so the butter and cinnamon sugar stick more evenly.
These baked up tender and cozy, with enough apple flavor to feel homemade.