These Apple Pie Donuts are my new favorite way to enjoy fall flavors. They're baked, not fried, so they're lighter and easier to make. The best part? They taste just like apple pie, but in a cute, portable donut form.
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I love how the house smells when these are in the oven – cinnamon and apples baking together is pure comfort. They're perfect for a cozy weekend breakfast or a fun after-school snack. Plus, they come together in one bowl, so cleanup is a breeze.
If you're looking for a treat that's both satisfying and simple, these donuts are it. They're soft, moist, and full of real apple chunks. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Use a kitchen scale for accuracy. You can substitute whole wheat pastry flour for a nuttier flavor.
1 teaspoon baking powder
Make sure it's fresh for a good rise. You can test by adding a bit to water – it should bubble.
1/2 teaspoon baking soda
Helps the donuts brown and rise. No substitution.
1 teaspoon ground cinnamon
Use Ceylon cinnamon for a milder, sweeter flavor. Regular cinnamon works too.
1/4 teaspoon ground nutmeg
Freshly grated nutmeg is amazing, but ground is fine. Omit if you don't have it.
1/2 teaspoon salt
Balances the sweetness. Use fine sea salt.
1/2 cup (120ml) buttermilk
No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice and let sit for 5 minutes.
1/2 cup (100g) brown sugar, packed
Light or dark brown sugar both work. Dark gives a deeper molasses flavor.
1/4 cup (60ml) maple syrup
Pure maple syrup is best. You can use honey or agave instead.
1 large egg
Room temperature helps the batter mix evenly. Let it sit out for 15 minutes.
3 tablespoons (45g) unsalted butter, melted
You can use coconut oil or vegetable oil for a dairy-free version.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. Imitation works too.
1 cup (150g) peeled and finely chopped apple (about 1 medium apple)
Use a firm, sweet-tart apple like Honeycrisp or Granny Smith. No need to peel if you like texture.
Tips & Tricks
- Don't overmix the batter. Mix until just combined – a few lumps are okay. Overmixing makes tough donuts.
- Use a piping bag or a zip-top bag with the corner cut off to fill the donut pan. It's mess-free and quick.
- Let the donuts cool in the pan for 5 minutes before turning out. This helps them release easily without breaking.
Pro Tips
Step-by-Step Instructions
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan with nonstick spray or butter. This ensures your donuts come out cleanly.
2. Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This distributes the leaveners and spices evenly.
3. Combine wet ingredients
In a large bowl, whisk the buttermilk, brown sugar, maple syrup, egg, melted butter, and vanilla until smooth. Make sure the brown sugar is dissolved.
4. Fold in dry ingredients
Add the dry ingredients to the wet mixture. Stir with a spatula until just combined – a few lumps are fine. Overmixing develops gluten and makes donuts tough.
5. Add the apples
Gently fold in the chopped apples. Don't overmix; you want the apples evenly distributed but not broken down.
6. Fill the donut pan
Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the prepared pan, filling each cavity about 2/3 full. This helps them rise evenly.
7. Bake until golden
Bake for 15-18 minutes, until the donuts are golden brown and a toothpick inserted in the thickest part comes out clean. The edges should be slightly pulling away from the pan.
8. Cool and serve
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. They're delicious plain or dusted with powdered sugar.
Delicious Variations
Maple Glaze
Whisk 1/2 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk. Dip the cooled donuts.
Caramel Apple
After baking, brush with melted butter and sprinkle with cinnamon sugar. Drizzle with caramel sauce.
Nutty Crunch
Add 1/2 cup chopped pecans or walnuts to the batter for extra texture.
How to Store Apple Pie Donut
Refrigerator
Store in an airtight container in the fridge for up to 4 days. They stay moist.
Freezer
Freeze unglazed donuts in a single layer in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to refresh.
Frequently Asked Questions
Q: Can I make these without a donut pan?
Yes, you can use a muffin tin instead. Fill the muffin cups 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. The texture will be slightly different but still delicious.
Q: Can I use a different type of apple?
Absolutely. Any firm, sweet-tart apple works well, like Fuji, Pink Lady, or Braeburn. Softer apples like McIntosh may break down more, but they'll still taste great.
Q: How do I know when the donuts are done?
The donuts are done when they are golden brown on top and a toothpick inserted into the thickest part comes out clean. The edges will also start to pull away from the pan.
Q: Can I make these vegan?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes), use plant-based milk with a little lemon juice for buttermilk, and use coconut oil or vegan butter. The texture may be slightly denser but still delicious.
I hope you give these Apple Pie Donuts a try. They're a simple way to bring fall into your kitchen. Let me know how they turn out in the comments below! Happy simplifying!
Apple Pie Donut
Apple Pie Donuts are baked, not fried, and filled with tender apples and warm cinnamon. A healthier fall treat that tastes like pie.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) maple syrup
- 1 large egg
- 3 tablespoons (45g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (150g) peeled and finely chopped apple (about 1 medium apple)
📋 Instructions
- 1Preheat and prepare — Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan with nonstick spray or butter. This ensures your donuts come out cleanly.
- 2Mix dry ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This distributes the leaveners and spices evenly.
- 3Combine wet ingredients — In a large bowl, whisk the buttermilk, brown sugar, maple syrup, egg, melted butter, and vanilla until smooth. Make sure the brown sugar is dissolved.
- 4Fold in dry ingredients — Add the dry ingredients to the wet mixture. Stir with a spatula until just combined – a few lumps are fine. Overmixing develops gluten and makes donuts tough.
- 5Add the apples — Gently fold in the chopped apples. Don't overmix; you want the apples evenly distributed but not broken down.
- 6Fill the donut pan — Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the prepared pan, filling each cavity about 2/3 full. This helps them rise evenly.
- 7Bake until golden — Bake for 15-18 minutes, until the donuts are golden brown and a toothpick inserted in the thickest part comes out clean. The edges should be slightly pulling away from the pan.
- 8Cool and serve — Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. They're delicious plain or dusted with powdered sugar.
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.
