Baked Apple Donuts Recipe – Easy Homemade Fall Treat with Glaze

The scent of cinnamon-spiced apples swirling through my kitchen is pure autumn magic. Honestly, these baked apple donuts were born out of a craving one chilly October morning when I just couldn’t face another bowl of oatmeal. You know the feeling—when you want something cozy, but you don’t want to spend hours fussing with yeast or frying? That’s where this irresistible baked apple donuts recipe comes in. It’s all the best parts of apple pie, donut shop nostalgia, and homemade comfort rolled into one delicious bite.

I’ve made these baked apple donuts more times than I can count—sometimes for lazy weekend brunches, sometimes as a treat after school for my kids, and even as a last-minute dessert for friends who show up unannounced. They never disappoint! The best part? You only need basic pantry ingredients (plus a fresh apple or two) and about half an hour from start to finish. No fancy equipment, no deep frying—just pure, glazed goodness.

What really sets these donuts apart is the texture: pillowy, moist, and packed with apple flavor. The sweet glaze hugs every curve, catching in the nooks. It’s the kind of recipe that feels special but doesn’t demand perfection. Even the “imperfect” donuts disappear faster than I can cool them! If you’re looking for a baked apple donuts recipe that checks every box—easy, homemade, adorable, and totally delicious—this is the one I keep coming back to. Let’s get started!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, including baking and glazing. No deep frying, no fancy tricks!
• Simple Ingredients: Everything is probably already in your kitchen—think flour, apples, cinnamon, eggs, and a few staples.
• Perfect for Autumn: These baked apple donuts are my go-to for crisp mornings, cozy gatherings, and even Halloween parties.
• Crowd-Pleaser: Kids love them (mine usually sneak one before breakfast), adults can’t stop at one, and they’re allergy-friendly with easy swaps.
• Next-Level Delicious: The combo of real apple chunks, warm spices, and sweet glaze is classic comfort food—without the heaviness of fried donuts.

What truly makes this baked apple donuts recipe stand out is the little things I’ve learned from baking dozens of batches: using grated apple instead of just chopped for more moisture, blending a touch of brown sugar for deeper flavor, and baking instead of frying for less mess. The donuts come out fluffy and tender every time, with that just-right hint of cinnamon and nutmeg. Plus, the glaze is super simple—just whisk and dip!

This isn’t just another donut recipe. It’s the one that makes people pause after the first bite, maybe close their eyes for a second, and then ask for the recipe. It’s wholesome enough for breakfast, decadent enough for dessert, and flexible enough for any dietary need. Whether you’re baking for picky eaters, health-focused friends, or just yourself, you’ll love how easily these donuts win everyone over. Trust me, they’re the autumn treat you’ll crave all year long.

Ingredients Needed

This baked apple donuts recipe relies on everyday ingredients to create that irresistible fall flavor and texture. Most are pantry basics, and you can easily swap a few based on your preferences or dietary needs.

• For the Donut Batter:
  • All-purpose flour – 2 cups (240g) (or use a 1:1 gluten-free blend if needed)
  • Baking powder – 2 tsp (7g)
  • Baking soda – 1/2 tsp (2g)
  • Salt – 1/2 tsp (3g)
  • Ground cinnamon – 1 1/2 tsp (4g)
  • Ground nutmeg – 1/4 tsp (1g)
  • Brown sugar – 1/2 cup (100g) (adds depth and a caramel note)
  • Granulated sugar – 1/4 cup (50g)
  • Large eggs – 2, room temperature
  • Unsalted butter – 1/4 cup (60g), melted (or use coconut oil for a dairy-free option)
  • Whole milk – 1/2 cup (120ml) (can sub almond milk or oat milk)
  • Vanilla extract – 2 tsp (10ml)
  • Fresh apple – 1 cup (about 1 medium apple, peeled and grated; Granny Smith or Honeycrisp work well)
  • Lemon juice – 1 tsp (to keep apples bright, optional)
• For the Glaze:
  • Powdered sugar – 1 cup (120g)
  • Milk – 2–3 tbsp (30–45ml) (adjust for desired consistency)
  • Vanilla extract – 1/2 tsp (2.5ml)
  • Pinch of salt (balances the sweetness, optional)

Ingredient Tips: I usually use King Arthur or Bob’s Red Mill flour (great consistency). For apples, go tart and crisp—they hold up better and add a lovely brightness. If you want to cut back on sugar, you can swap half the brown sugar for coconut sugar. To make these donuts gluten-free, I’ve used Cup4Cup and had great results. If you’re dairy-free, sub in plant-based milk and coconut oil. Honestly, this recipe’s forgiving—almost every swap I’ve tried has worked out!

Substitutions: Out of eggs? Try a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min). Don’t have nutmeg? Just use extra cinnamon. Want to add a little crunch? Toss in some finely chopped walnuts or pecans. These baked apple donuts are all about keeping things simple and delicious, no matter what’s in your pantry.

Equipment Needed

• Donut pan (standard 6-cavity or 12-cavity; silicone or nonstick both work—mine’s Wilton and never sticks)
• Mixing bowls (medium and large; glass or stainless steel)
• Whisk (for batter and glaze)
• Wooden spoon or spatula (for folding in apples)
• Box grater (for shredding apple)
• Measuring cups and spoons (accuracy matters for baking!)
• Wire cooling rack (for glazing and cooling)
• Piping bag or zip-top bag (optional, for neater filling)

If you don’t have a donut pan, you can use a muffin tin—just fill halfway and shape a small hole with a spoon before baking. I’ve also tried silicone pans and honestly, they make cleanup a breeze. After using my nonstick pan for years, I recommend hand-washing with gentle soap to preserve the coating. For budget-friendly options, Target and Amazon carry donut pans for under $10. If you’re short on space, mini muffin tins work too—just call them “apple donut bites” and everyone’s happy!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or butter. If using silicone, you can skip the grease—just rinse and dry.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Make sure there are no lumps; I’ve found sifting makes for lighter donuts, but it’s not a dealbreaker.
3. Combine Wet Ingredients: In a separate bowl, whisk 2 large eggs, 1/4 cup (60g) melted butter, 1/2 cup (120ml) milk, and 2 tsp vanilla. Add 1/2 cup (100g) brown sugar and 1/4 cup (50g) granulated sugar, mixing until smooth and slightly frothy.
4. Add Apples: Peel and grate 1 medium apple (about 1 cup/120g). Toss with 1 tsp lemon juice to keep it from browning. Fold the grated apple into the wet mixture. (Your batter should smell amazing at this point!)
5. Combine Batter: Slowly add the dry ingredients to the wet, stirring gently until just combined. Don’t overmix—some lumps are okay and actually keep the donuts tender. Batter will be thick but scoopable.
6. Fill the Pan: Spoon or pipe the batter into your donut pan, filling each cavity about 2/3 full. If you’re using a piping bag, snip the tip for easy filling. Tap the pan on the counter to level out.
7. Bake: Bake at 350°F (175°C) for 15–18 minutes, or until donuts are golden brown and spring back when lightly pressed. If you’re unsure, a toothpick inserted should come out clean. My oven runs cool, so I usually go 18 minutes.
8. Cool: Let donuts cool in the pan for 5 minutes, then gently turn out onto a wire rack. If they stick, run a small spatula around the edges. (Don’t worry if a donut cracks—they’ll be glazed soon!)
9. Make the Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar, 2–3 tbsp (30–45ml) milk, and 1/2 tsp vanilla. Add a pinch of salt if you like. The glaze should be thick but pourable; add milk a little at a time.
10. Glaze the Donuts: Once donuts are mostly cool, dip the tops into the glaze or drizzle with a spoon. Place back on the rack to let the glaze set—about 10 minutes. (If you want extra shine, glaze twice!)

Troubleshooting: Donuts stuck? Let them cool a bit longer, then try again. Too dry? Check your oven temp—overbaking is the main culprit. Glaze too thin? Add more sugar. Too thick? A splash of milk fixes it. Trust me, the first batch is always a learning curve, but after that, you’ll fly through it.

Personal Tips: I prep the apples while the oven preheats, and make the glaze while donuts bake. If you’re short on time, skip the glaze and dust with cinnamon sugar instead. And don’t stress if the donuts aren’t “perfect”—they taste amazing either way!

Cooking Tips & Techniques

Here’s what I’ve learned after countless baked apple donut experiments:

• Use room temperature eggs and milk: Donuts rise better and the batter blends smoothly.
• Grate, don’t chop: Grated apple melts into the batter and keeps donuts moist—chopped apple can make them dense or uneven.
• Don’t overmix: Stir just until combined; overmixing leads to tough donuts. A few streaks of flour are okay.
• Fill evenly: Piping batter is fast and mess-free, but a spoon works too. Uneven filling = uneven baking.
• Watch the bake time: Every oven is different. Start checking at 15 minutes. Press the top lightly—if it springs back, they’re ready.
• Cool before glazing: Warm donuts melt the glaze and make a sticky mess. I’ve rushed before and ended up with puddles instead of pretty tops.
• Double glaze for extra sweetness: Dip once, let set, then dip again for bakery-style donuts.

Common mistakes? Overbaking—donuts turn dry and crumbly. Skipping the apple peel—peel adds texture but can get chewy. Too much apple—batter gets soggy. I’ve burned a batch or two by leaving them in too long while wrangling kids, so set a timer and stay close! For multitasking, prep the glaze while donuts bake, and use parchment under your rack for easy cleanup. Consistency comes with practice, but honestly, these donuts are pretty forgiving. Even the “ugly” ones taste amazing.

Variations & Adaptations

• Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend (like Bob’s Red Mill). I’ve tested this and the texture stays soft and moist.
• Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water, per egg) and coconut oil instead of butter. Sub plant-based milk for dairy.
• Maple Glaze: Replace some milk in the glaze with pure maple syrup for a richer, autumn flavor.
• Spiced Donuts: Add a pinch of ground ginger or cardamom for extra warmth.
• Nutty Crunch: Fold in 1/4 cup finely chopped walnuts or pecans for texture (my kids love this version best).
• Baked Apple Donut Holes: Use a mini muffin tin and skip the donut shape. Bake for 10–12 minutes, then glaze.

Allergen swaps are easy: nut-free, just skip the add-ins; dairy-free, use coconut oil and non-dairy milk. For a personal twist, I sometimes stir in a handful of dried cranberries for a tart pop (especially around Thanksgiving). These baked apple donuts are endlessly adaptable—mix and match flavors to suit your cravings or the season!

Serving & Storage Suggestions

I love serving these baked apple donuts slightly warm—the glaze melts just a bit and the apple aroma is at its peak. Stack them on a pretty plate, dust lightly with extra cinnamon, and watch them disappear! For brunch, pair with hot apple cider, coffee, or chai. These donuts also make a sweet addition to a fall dessert board (try with caramel dip or whipped cream).

To store, keep donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (the texture stays soft), or freeze (unglazed) for up to 2 months. Just thaw overnight, then reheat in the microwave for 10–15 seconds or in a warm oven for 5 minutes. Glazed donuts can get sticky after freezing, so I glaze fresh if making ahead.

Flavor tip: The apple and spice flavors deepen after a day or two—so leftover donuts are somehow even tastier! Perfect for grab-and-go breakfasts or cozy afternoon snacks.

Nutritional Information & Benefits

Each baked apple donut (with glaze) is about 180–200 calories, with 4g protein, 6g fat, and around 28g carbs. Using whole wheat flour or reducing sugar can lower the carb count. Apples are packed with fiber, vitamin C, and antioxidants—making these donuts a little healthier than typical fried ones.

This recipe is naturally nut-free (unless you add nuts) and easy to make gluten-free or dairy-free. If you’re watching sugar, swap in monk fruit sweetener or cut the glaze in half. Keep in mind: contains eggs, wheat, and dairy (unless swapped). Honestly, I love knowing I can treat my family to something sweet without going totally off the rails health-wise—baked apple donuts are the perfect balance!

Conclusion

There’s just something about baked apple donuts that feels like a warm hug from autumn itself. They’re easy enough for a beginner, tasty enough to impress your friends, and flexible for nearly any diet. If you’re craving a homemade fall treat that’s lighter than traditional donuts but loaded with comfort, this recipe is the one to try.

Don’t be afraid to make it yours—change up the glaze, blend in new spices, or sneak in a handful of nuts. I keep coming back to this baked apple donuts recipe because it’s fast, forgiving, and always makes people smile. If you bake a batch, let me know in the comments: What’s your favorite twist? Share a photo, pin it for later, or send it to a friend who needs a sweet pick-me-up. Happy baking!

Seriously, you’ll want to make these again and again. Dig in, enjoy, and let the flavors of fall fill your kitchen!

Frequently Asked Questions

Can I make baked apple donuts without a donut pan?

Yes! You can use a muffin tin and shape a small hole in the center before baking. They’ll taste the same—just call them “apple donut muffins.”

What type of apple is best for this recipe?

Granny Smith or Honeycrisp work great—they’re tart, crisp, and hold their shape. Avoid mushy apples like Red Delicious.

Can I freeze baked apple donuts?

Absolutely! Freeze unglazed donuts in a zip-top bag for up to 2 months. Thaw overnight and glaze fresh for best texture.

How do I make these donuts gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve tested Bob’s Red Mill and Cup4Cup—both work well.

Why are my donuts dry?

Usually, it’s from overbaking or not enough apple moisture. Try baking for less time and using a juicy, grated apple for best results.

Baked Apple Donuts Recipe – Easy Homemade Fall Treat with Glaze

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• Author: Rachel Summers
• Total Time: 33 minutes
• Yield: 12 donuts 1x

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Description

These baked apple donuts are a cozy, autumn-inspired treat featuring real apple, warm spices, and a sweet vanilla glaze. Quick to make and endlessly adaptable, they’re perfect for breakfast, dessert, or snacking all season long.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (or 1:1 gluten-free blend)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1/2 cup whole milk (or almond/oat milk)
• 2 tsp vanilla extract
• 1 cup fresh apple, peeled and grated (about 1 medium apple, Granny Smith or Honeycrisp)
• 1 tsp lemon juice (optional, to keep apples bright)
• For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease donut pan with nonstick spray or butter.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, melted butter, milk, and vanilla. Add brown sugar and granulated sugar, mixing until smooth.
4. Peel and grate apple. Toss with lemon juice. Fold grated apple into wet mixture.
5. Slowly add dry ingredients to wet, stirring gently until just combined. Do not overmix.
6. Spoon or pipe batter into donut pan, filling each cavity about 2/3 full. Tap pan to level.
7. Bake for 15–18 minutes, until golden brown and springy. Toothpick should come out clean.
8. Cool donuts in pan for 5 minutes, then turn out onto wire rack.
9. For glaze: Whisk powdered sugar, milk, vanilla, and salt until thick but pourable.
10. Dip cooled donuts into glaze or drizzle with spoon. Let glaze set for about 10 minutes.

Notes

Use tart, crisp apples like Granny Smith or Honeycrisp for best flavor and texture. For gluten-free or dairy-free, swap flour and milk as needed. Don’t overmix batter for tender donuts. Double glaze for extra sweetness. Store in airtight container for up to 2 days at room temp, or freeze unglazed for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 190
• Sugar: 16
• Sodium: 180
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 28
• Fiber: 2
• Protein: 4

Keywords: baked apple donuts, fall dessert, easy donut recipe, apple cinnamon, glazed donuts, autumn baking, kid-friendly, nut-free, gluten-free option, dairy-free option