Description
These Baked Apple Donuts are a delightful autumn treat, combining the natural sweetness of diced Granny Smith apples with warm spices like cinnamon and nutmeg. Lightly sweetened and moist thanks to applesauce and buttermilk, these donuts offer a tender crumb without deep frying. Perfect for breakfast or a snack, they are made healthier by baking instead of frying, while still delivering a comforting, flavorful bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, at room temperature
- 1/4 cup apple sauce
- 1/4 cup buttermilk, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup diced, peeled apples (Granny Smith recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a donut pan thoroughly using non-stick spray or butter to ensure easy removal of the donuts after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Set this mixture aside for later.
- Beat Sugars and Egg: In a separate bowl, beat the granulated sugar, brown sugar, and egg together until the mixture is smooth and well-combined, which will help incorporate air for a light texture.
- Add Wet Ingredients: To the sugar and egg mixture, add the apple sauce, buttermilk, melted butter, and vanilla extract. Mix thoroughly to incorporate all wet ingredients evenly.
- Combine Dry and Wet Mixes: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense donuts.
- Fold in Apples: Gently fold in the diced Granny Smith apples, ensuring they are evenly distributed throughout the batter without breaking them up too much.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about two-thirds full to allow space for rising during baking.
- Bake: Place the pan in the preheated oven and bake the donuts for 12-14 minutes. Check for doneness by pressing lightly on the surface: the donuts should spring back. Also, a toothpick inserted in the center should come out clean.
- Cool: Let the donuts cool in the pan for about 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely, preventing sogginess.
- Optional Finish: Once cooled, dust the donuts with powdered sugar or drizzle a simple glaze made from confectioners’ sugar mixed with a bit of milk or apple cider to add extra sweetness and shine.
Notes
- Using Granny Smith apples provides a nice tart contrast that balances the sweetness of the donuts.
- Do not overmix the batter to keep the donuts light and fluffy.
- Make sure all wet ingredients except the butter are at room temperature to ensure even mixing.
- You can substitute apple sauce with mashed bananas for a different flavor.
- Leftover donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat donuts briefly in a microwave or oven for a warm treat.
- For a vegan version, substitute egg with flax egg and use plant-based milk and butter alternatives.
