There is something magical about the smell of cinnamon on a crisp autumn morning. Your kitchen will feel so warm and inviting while these bake. These Apple Pie Donuts bring all that cozy flavor to your table fast.
You do not need a deep fryer for these treats. They are baked until soft and golden. Your family will love the sweet glaze and fresh apple bits. They are the perfect fall breakfast for busy weekends.
Why You’ll Love This Recipe
These donuts are a total winner for busy families. You can have them ready in under 40 minutes. There is no messy oil to clean up afterward. This makes your morning much more relaxing.
They taste just like a classic apple pie. The buttermilk makes them tender and very moist. Kids love helping with the sweet vanilla glaze. It is a wonderful way to use harvest apples.
Simple Method
Making these is as easy as mixing muffin batter. You simply whisk your dry and wet ingredients separately. Then you fold them together gently. Even beginner bakers can master this recipe quickly.
Using a piping bag makes filling the pans easy. If you do not have one, use a plastic bag. Just snip off the corner and squeeze. It keeps your donut shapes perfect every time.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh apples add a bright seasonal touch.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup peeled and finely diced Granny Smith apples
- 1/2 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step
- Preheat oven to 350°F (175°C) and grease two 6-cavity donut pans.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the finely diced apples.
- Pipe the batter into the prepared donut pans, filling each cavity approximately 3/4 full.
- Bake for 12 to 15 minutes or until the tops spring back when lightly touched.
- Cool donuts in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract to create the glaze.
- Dip the tops of the cooled donuts into the glaze and place on a wire rack until set.
Best Ways to Enjoy It
Serve these warm for the best experience. The glaze melts slightly into the spice cake. Pair them with a hot cup of coffee. For the kids, a glass of cold milk is perfect.
These are great for a lazy Sunday morning. You can also pack them for a fall picnic. They travel well in a simple container. Your friends will surely ask for the recipe!
Keep It Fresh
Store any leftover donuts in an airtight container. They stay fresh at room temperature for two days. For longer storage, keep them in the fridge. Reheat for 10 seconds in the microwave to soften.
You can freeze the unglazed donuts easily. Wrap them tightly in plastic wrap first. When you are ready, thaw and add fresh glaze. This is a great make-ahead tip for holiday guests.
Tips for Best Results
- Don’t overmix the batter or the donuts will be tough.
- Dice your apples very small so they cook through.
- Use Granny Smith apples for a nice tart balance.
- Grease your donut pans well to prevent sticking.
- Dip the donuts while they are still slightly warm.
- Add extra cinnamon to the glaze for more spice.
- Double the batch if you are hosting a brunch.
Make It Your Own
- Try a maple glaze instead of vanilla for extra depth.
- Swap the diced apples for pears in the late fall.
- Use a gluten-free flour blend for sensitive tummies.
- Add a pinch of cardamom for a sophisticated twist.
Common Questions
Can I use a different type of apple?
Yes, any firm baking apple works well. Honeycrisp or Fuji are great sweet options. Avoid soft apples like McIntosh as they get mushy.
What if I don’t have buttermilk?
You can make a quick substitute easily. Mix 1/2 cup milk with 1/2 tablespoon lemon juice. Let it sit for five minutes before using.
How do I know when they are done?
The tops should feel springy to the touch. You can also use a toothpick to check. It should come out clean or with dry crumbs.
I hope these Apple Pie Donuts bring a little extra joy to your fall mornings. There is nothing like a homemade treat to make your family feel special. Happy baking!
— Lidia
Apple Pie Donuts
Ingredients
- 2 cups all -purpose flour
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sal t
- 1 cup peeled and finely diced Granny Smith apples
- 1/2 cup buttermil k
- 2 large egg s
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons mil k
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 6-cavity donut pans.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the finely diced apples.
- Pipe the batter into the prepared donut pans, filling each cavity approximately 3/4 full.
- Bake for 12 to 15 minutes or until the tops spring back when lightly touched.
- Cool donuts in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract to create the glaze.
- Dip the tops of the cooled donuts into the glaze and place on a wire rack until set.
