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Apple Pie Baked Donuts

Apple pie baked donuts with a tender spiced crumb and a cinnamon-sugar glaze, made in a greased donut pan. Each ring is baked until the tops spring back, then finished with a caramel drizzle for a classic apple pie feel.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
  • 0.67 cup granulated sugar
  • 2 eggs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup apple cider or apple juice
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup apples, peeled and very finely diced
  • 1.5 cup powdered sugar For glaze.
  • 3 tbsp apple cider For glaze.
  • 0.5 tsp cinnamon For glaze.
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the donut batter
  1. Preheat the oven to 375F and grease a donut pan so the rings release easily.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined.
  3. Whisk granulated sugar, eggs, melted unsalted butter, apple cider or apple juice, sour cream, and vanilla extract until smooth.
  4. Fold the dry mixture into the wet mixture until just combined, then fold in the very finely diced apples.
  5. Spoon or pipe batter into the donut cavities, filling each about 3/4 full.
  6. Bake for 10-12 minutes at 375F until a toothpick comes out clean and the tops spring back.
Glaze and finish
  1. Cool the donuts for 5 minutes before releasing them from the pan.
  2. Dip the warm-but-set donuts in the cinnamon glaze, then drizzle with caramel sauce right before serving.

Notes

Use very finely diced apples so they bake through and don’t create pockets. Store glazed donuts airtight in the fridge for up to 2 days; re-warm briefly in the oven if desired. Freezing is best for unfrosted donuts—freeze up to 2 months, thaw, then glaze. For a lighter option, swap half the butter with unsweetened applesauce while keeping the rest of the recipe the same.