Saturday mornings in our house used to mean a drive to the bakery for donuts.
Then I realized I could make better ones at home in half the time, with a jar of applesauce and a donut pan.
No deep fryer. No yeast. No waiting for dough to rise.
These baked applesauce donuts come out of the oven tender, moist, and perfectly cakey, then you brush them with melted butter and roll them in cinnamon sugar while they're still warm.
My kids line up at the counter like it's a donut shop.
The applesauce keeps them incredibly soft, and the warm spices make the whole kitchen smell like a fall orchard.
Ten simple ingredients, 30 minutes start to finish.
You don't even need a mixer.
They're also great for freezing. I'll make a double batch and stash half for busy school mornings.
Once you make a batch, the bakery run becomes a thing of the past.
I promise.
Why You'll Love These Baked Applesauce Donuts
These are everything you want in a homemade donut without the mess of frying.
- Baked, not fried. No hot oil splattering on your stove. No greasy paper towels. Just pop them in the oven and you're done.
- Applesauce keeps them ridiculously moist. The applesauce does all the work for moisture and adds a subtle apple flavor to every bite.
- Warm cinnamon sugar coating on every surface. Brush with melted butter while warm, then roll in cinnamon sugar. That crunch is unreal!
- Ready in 30 minutes. From mixing bowl to your mouth in half an hour. Super easy for a weekend breakfast or after-school snack.
- Kid-friendly and perfect for fall mornings. My kids love helping with the cinnamon sugar rolling part. It's their favorite kitchen job.
- Simple pantry ingredients. Flour, sugar, applesauce, an egg, milk, and spices. Nothing exotic, nothing you need to run to the store for.
Ingredients You'll Need
Everything in this recipe is a basic baking staple.
- All-purpose flour (2 cups). The base of the donut. Measure by spooning into the cup and leveling off for the best results.
- Granulated sugar (½ cup). Just enough sweetness in the batter. The cinnamon sugar topping adds the rest.
- Baking powder (2 teaspoons) and baking soda (½ teaspoon). This combo gives the donuts a fluffy, tender crumb without any yeast.
- Ground cinnamon (1 ½ teaspoons) and ground nutmeg (¼ teaspoon). Warm spices in the batter AND in the topping for a double hit of fall flavor.
- Salt (½ teaspoon). Balances all the sweetness.
- Unsweetened applesauce (½ cup). The moisture secret. It replaces a lot of the fat you'd normally need, keeping the donuts light and soft.
- Milk (¾ cup). Adds tenderness. Any milk works, including almond or oat.
- Large egg (1). Structure and binding.
- Vegetable oil (¼ cup). Or melted butter if you want a richer flavor. Either works great.
- Vanilla extract (1 teaspoon). Rounds out the spice and apple flavors.
For the Cinnamon Sugar Topping
- Unsalted butter (4 tablespoons), melted. For brushing the warm donuts. The butter acts as glue for the sugar coating.
- Granulated sugar (½ cup). Mixed with cinnamon for the coating.
- Ground cinnamon (1 teaspoon). The classic donut finish.
The Best Topping for Applesauce Donuts
Butter first, then cinnamon sugar. That order matters.
You brush each warm donut with melted butter, then roll it in the cinnamon sugar mixture until every surface is coated.
The butter creates a sticky layer that grabs the sugar and holds it in place.
It's the same technique you'd see at an apple orchard donut stand.
Want to switch it up? You've got options:
- Maple glaze. Whisk together 1 cup powdered sugar and 2 tablespoons maple syrup until smooth. Drizzle over cooled donuts for a fall twist.
- Cinnamon glaze. Mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon cinnamon. Dip the tops and let set.
- Simple powdered sugar. Just dust them with powdered sugar for a lighter, less sweet option.
I always come back to the butter and cinnamon sugar though. You can't beat the classic.
How to Make Baked Applesauce Donuts
This is about as simple as baking gets.
Step 1: Preheat and Prep
Preheat your oven to 350°F.
Grease a 6-cavity donut pan with cooking spray or butter. You'll bake in two batches for 12 donuts.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together 2 cups flour, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk ½ cup applesauce, ¾ cup milk, 1 egg, ¼ cup oil, and 1 teaspoon vanilla until smooth.
Step 4: Combine
Pour the wet ingredients into the dry and stir until just combined.
The batter will be thick. Don't overmix it.
Step 5: Fill the Pan
Fill each donut cavity about ⅔ full.
Pro tip: Cut the corner off a zip-top bag and pipe the batter in. Way cleaner than spooning it.
Step 6: Bake
Bake for 12-15 minutes until the donuts spring back when you gently press the top.
Let them cool in the pan for 5 minutes, then carefully pop them out.
Step 7: Coat in Cinnamon Sugar
While the donuts are still warm, brush each one generously with melted butter.
Then roll it in the cinnamon sugar mixture until coated on all sides.
The more sugar that sticks, the better!
Step 8: Repeat
Grease the pan again and bake the second batch.
Coat them the same way.
Step 9: Serve
Serve warm or at room temperature. These are best the day they're made, but they'll keep in an airtight container for a day or two.
Baked vs. Fried vs. Air Fried
All three methods work, but they give you different results.
- Baked (our method). The lightest and easiest option. No messy oil, minimal cleanup. The texture is tender and cake-like, similar to a moist muffin. The cinnamon sugar coating gives you that crispy-sweet exterior anyway.
- Fried. You'll get a crispier exterior and a more traditional donut texture. Use 350°F oil and fry for about 2 minutes per side. Delicious, but a lot more work and cleanup.
- Air fried. A middle ground. Crispier than baked, less oil than fried. Cook at 350°F for 8-10 minutes. Good option if you want a slightly firmer exterior.
I prefer baked for everyday breakfast. The cleanup alone makes it worth it.
Equipment Notes
You will need a donut pan for this recipe.
- Standard 6-cavity donut pan. These are inexpensive and last forever. You'll bake in two batches for a dozen donuts.
- No donut pan? Use a mini muffin tin instead. Fill each cavity ⅔ full and bake at 350°F for 8-10 minutes. You'll end up with applesauce donut holes. Same batter, same cinnamon sugar coating, same delicious flavor.
- Piping bag or zip-top bag. Makes filling the donut pan so much cleaner. Just snip a corner and pipe the batter right in.
- Wire rack. For cooling, but you'll want to coat them while still warm, so don't wait too long.
Frequently Asked Questions
Do you need a donut pan for baked donuts?
A donut pan gives you the classic ring shape, but it's not the only option. You can use a mini muffin tin to make donut holes instead. Bake at 350°F for 8-10 minutes. Same great taste, just a different shape.
Can you fry these instead of baking?
Yes. Shape the dough into rings or small balls and fry in 350°F oil for about 2 minutes per side until golden brown. The texture will be crispier and more like a traditional donut.
How do you store baked applesauce donuts?
Store in an airtight container at room temperature for 1-2 days. These are best eaten the day they're made, but they reheat nicely in the microwave for about 10 seconds.
Can I make these without eggs?
You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The donuts may be slightly denser but still tasty.
Can I use apple cider instead of applesauce?
They're different ingredients that serve different purposes. Applesauce provides moisture and body to the batter. Apple cider is liquid and would change the consistency completely. Stick with applesauce for this recipe.
Recipe
Baked Applesauce Donuts with Cinnamon Sugar
Ingredients
Donuts
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ¾ cup milk
- 1 large egg
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the Donuts
- Preheat oven to 350°F. Grease a 6-cavity donut pan with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together applesauce, milk, egg, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Pipe or spoon batter into the donut pan, filling each cavity about ⅔ full.
- Bake for 12-15 minutes until donuts spring back when lightly pressed. Let cool in pan for 5 minutes, then remove.
Coat in Cinnamon Sugar
- Mix sugar and cinnamon in a shallow bowl. Place melted butter in another shallow bowl.
- While donuts are still warm, brush each one with melted butter, then roll in the cinnamon sugar mixture until fully coated.
- Repeat with remaining batter for a second batch. Serve warm.
Notes
- No donut pan? Use a mini muffin tin to make donut holes. Bake at 350°F for 8-10 minutes.
- Piping tip: Cut the corner off a zip-top bag to pipe batter cleanly into the pan.
- Storage: Best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for 1-2 days.
- Dairy-free option: Use plant-based milk and vegan butter for a dairy-free version.
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