Soft, flavorful baked doughnuts that come with a whole lot of fall happiness in every bite. These delicious cake-like doughnuts are made with apple pie filling throughout and topped with some cinnamon sugar mixture.
APPLE PIE DOUGHNUTS
Happy fall, everyone!
I know that “officially” it’s not a fall season until September 22nd, but I am one of those annoying people who starts to think pumpkins and fall leaves on September 1st. It’s surprising that I wait that long because I wish fall would start in August.
I am so ready to head over to a pumpkin patch, I don’t even care. I say, “Bring on the pumpkin, apple, and cinnamon recipes, the weather, and the colors of the fall!”
Fall is my absolute favorite season of the year and I can’t wait to watch some Nightmare Before Christmas, Hocus Pocus, and Beetlejuice while making a bunch of pumpkin and apple caramel treats.
I couldn’t wait to celebrate the beginning of September, so I whipped up some delightful Apple Pie Doughnuts for my boy. They are just as thrilled for the fall season to be here because they love pumpkin and apple treats I always make for them. My little guy especially couldn’t wait for the start of the pumpkin season.
These doughnuts are really easy to make too. Baked doughnuts are always so quick and easy, you will be feasting on cakey, apple cinnamon deliciousness in about 40 minutes. Although, you may want to let the first batch cool and not burn your mouth like we always do. When it comes to cookies and doughnuts, we can never seem have any self-control to wait for them to cool down.
Some More Doughnut Recipes To Try:
Easy Apple Pie Filled Doughnuts
Amish Glazed Doughnuts
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Apple Pie Baked Doughnuts
- Apple pie filling:
- 2 gala apples should make about 1 ¼ cups diced
- 1 ½ tbsp. salted butter
- 3 tbsp. brown sugar
- 1 tsp apple pie spice
- 1 tbsp. flour
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp. baking soda
- ¾ cup brown sugar
- 2 eggs
- ¾ cup buttermilk
- 3 tbsp. salted butter melted
- 1 tsp vanilla
- 1 tsp apple pie spice
- ¼ cup white granulated sugar
- 1 tbsp. cinnamon
- 1 tbsp. salted butter melted
- Apple pie filling:
- Peel, core and dice apples.
- Heat up a sauce pot over medium heat. Add butter and sugar, mix well. Add diced apples and apple pie spice. Mix well, cover and cook until apples are softened.
- Take off the lid and stir in flour. The mixture will thicken. Mix and cook for about a minute. Take off heat.
- Preheat oven to 350 and grease a doughnut pan.
- In a large mixing bowl, whisk eggs, sugar, buttermilk, melted butter and vanilla together until smooth.
- Sift in all dry ingredients and whisk until all incorporated.
- Add apple pie filling mixture and mix well using a spatula. (The mixture should not get much thinner.)
- Pour the batter into a piping bag. (You may have to use a large piping bag or do it in two batches.)
- Cut the tip off both piping bags, leaving only about 3/4 inch opening.
- Squeeze batter into the doughnut cups of the pan, in the half-circle motion. Make sure there is an even amount of batter all around.
- Bake for 11-12 minutes and let doughnuts cool on the wire rack, just until the doughnuts cooled enough to be handled.
- Melt butter in one little cup and mix sugar and cinnamon in a shallow bowl.
- Brush the top of the doughnut with a little butter and then dip it into the cinnamon sugar mixture, cover it evenly. Place back on the wire rack and repeat with all doughnuts.
Pamela Burak says
I used apples from our trees (called State Fair) and this recipe to delicious. My husband and I ate all 12 within 24 hours. I can only make these once in a while because of that. We have no self control when it comes to these donuts.
I am so glad you liked the donuts, Pamela! Thanks for stopping by to let me know!
Made according to recipe except had closer to 2 cups of apples. These donuts were da bom!
Glad you liked them, Patty!
have you ever tried an alternate flour with these? wondering about whole wheat or cassava…trying to limit my white flour intake.
Wheat will work just fine using the same amount as you would regular flour, the texture and flavor will be different though. As for the cassava flour, I have never used it but read that it is a little thicker it tends to absorb more liquid so the batter might be a different consestency you would have to experiment with it.