Applesauce Donuts

I remember the first time I baked these applesauce donuts: the kitchen smelled like warm cinnamon and baked apples, and the kids declared them “better than store-bought.” These are soft, cake-style baked donuts coated in a buttery cinnamon-sugar — quick to mix, gentle on the wallet, and perfect for weekend brunch, an after-school treat, or a cozy afternoon with coffee.

Why you’ll love this dish

These applesauce donuts are an easy way to get the comfort of a classic snickerdoodle-style donut without frying. They’re:

• Fast to make: batter comes together in one bowl and bakes in under 25 minutes.
• Kid-approved: sweet, soft, and easy to hold.
• Lighter than fried donuts: baked texture with the same satisfying sugar-cinnamon coating.
• Pantry-friendly: no specialty flours — simple staples make these reliably accessible.

“A warm, pillowy donut that tastes like fall — cinnamon and apples in every bite. Perfect for busy mornings.” — home baker review

They’re ideal for family breakfasts, a coffee-and-donut brunch, or when you want a nostalgic treat without the extra oil and cleanup.

How this recipe comes together

Quick overview so you know what to expect:

1. Preheat and prep a 6-cavity donut pan.
2. Whisk dry ingredients (flour, baking powder, cinnamon, salt).
3. Cream softened butter with brown and granulated sugars, then add egg, vanilla, applesauce, and milk.
4. Fold in dry ingredients to make a smooth batter.
5. Pipe or spoon batter into the donut pan and bake ~18–22 minutes.
6. Brush warm donuts with melted butter, toss in a cinnamon-sugar coating.

This flow keeps the batter tender (applesauce adds moisture) and gives a crisp, sweet exterior after the butter-and-sugar finish.

What you’ll need

• 1 cup all-purpose flour (for a slightly denser donut, swap half for whole wheat; for gluten-free, use a 1:1 GF blend)
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 4 tbsp unsalted butter, room temperature (or use dairy-free spread at same amount)
• 1/4 cup brown sugar (light or dark both work)
• 2 tbsp granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/3 cup unsweetened applesauce (replaces some fat and adds moisture; canned or homemade is fine)
• 3 tbsp milk (dairy or plant-based)
• For coating: 1/3 cup granulated sugar + 1/2 tsp cinnamon
• 1 tbsp unsalted butter, melted (for brushing before coating)

Notes: If you prefer sweeter donuts, increase the brown sugar by 1–2 tbsp. Using room-temperature ingredients helps the batter emulsify evenly.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 6-hole donut pan with extra butter; set aside.
2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the room-temperature butter with the brown sugar and 2 tablespoons granulated sugar until creamy, about 1–2 minutes.
4. Add the egg and vanilla. Beat until combined.
5. Mix in the applesauce and milk; beat just until combined.
6. Add the flour mixture and beat briefly until the batter is smooth and homogeneous. Scrape the bowl once to ensure even mixing — do not overmix.
7. Spoon the batter into a large piping bag (or a resealable plastic bag with the corner snipped) and pipe the batter into the donut cavities about 3/4 full. Alternatively, use two spoons to fill each cavity.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the donuts are set and lightly golden.
9. Remove the pan from the oven and cool for 5 minutes. Gently remove the donuts from the pan and transfer to a wire rack.
10. In a small bowl, combine 1/3 cup granulated sugar with 1/2 tsp cinnamon.
11. Brush each warm donut lightly with the melted butter, then roll or dip in the cinnamon-sugar mixture to coat.

Best ways to enjoy it

• Serve warm with a mug of coffee, chai, or hot apple cider for a cozy pairing.
• Make a brunch platter: stack donuts alongside scrambled eggs, fruit salad, and yogurt.
• For a dessert twist, top with a scoop of vanilla ice cream and a drizzle of caramel.
• Wrap one in parchment for a portable snack on the go.

Storage and reheating tips

• Room temperature: Store in an airtight container for up to 2 days. The coating may soften slightly but will still taste great.
• Refrigerate: Keep in the fridge up to 5 days in an airtight container, but bring to room temperature or warm briefly before serving to soften.
• Freeze: Freeze donuts (uncoated or coated) on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature and refresh gently in a 300°F oven for 5–7 minutes.
  Food safety: Donuts with no perishable fillings are safe at room temperature for a couple of days, but if you add cream cheese glaze or dairy-based toppings, refrigerate promptly.

Pro chef tips

• Don’t overmix: once the flour is incorporated, stop. Overworking creates tough, dry donuts.
• Room-temp ingredients: using a room-temperature egg and butter gives a smoother batter and better rise.
• Piping bag trick: fill it halfway so batter is easy to control; a large round tip helps make tidy rings.
• Even baking: tap the filled pan lightly on the counter to settle batter and remove air pockets.
• Applesauce texture: if your applesauce is very chunky, give it a quick whisk for a smoother batter.

Creative twists

• Glazed applesauce donuts: make a simple powdered sugar glaze (powdered sugar + milk + vanilla) and dip for a glossy finish.
• Spiced-up: add 1/4 tsp ground nutmeg and 1/8 tsp ground cloves for autumnal warmth.
• Mix-ins: fold in 2 tbsp finely chopped toasted pecans or 2 tbsp mini chocolate chips.
• Vegan: use vegan butter, a flax egg (1 tbsp flax + 3 tbsp water), and plant milk.
• Apple-stuffed: place a thin slice of baked apple or a dot of apple butter in the center before baking for a gooey surprise.

Your questions answered

Q: How long does the recipe take from start to finish?
A: About 30–40 minutes total — 10–15 minutes to mix and fill, 18–22 minutes to bake, plus a few minutes to cool and coat.

Q: Can I make these in a standard muffin tin?
A: Yes. Reduce bake time slightly and check at 14–16 minutes; they’ll be thicker than donut shapes but the flavor and crumb are similar.

Q: What if I don’t have a piping bag?
A: Use two spoons to fill the cavities or spoon batter into a sturdy resealable bag and snip a corner.

Q: Can I use sweetened applesauce?
A: You can, but reduce the added sugars slightly (omit the 2 tbsp granulated sugar or reduce the brown sugar by 1 tbsp) to avoid overly sweet donuts.

Q: Are these safe to make ahead for a party?
A: Yes. Bake the night before, store airtight at room temperature, and refresh briefly in a low oven before serving.

Conclusion

If you want inspiration for similar baked apple doughnut ideas, this Homemade Baked Apple Donuts with Cinnamon Sugar (with Video) is a lovely variation with a video walkthrough. For another applesauce-forward version and a glossy glaze option, see the Glazed Applesauce Donut Recipe. Both are great references when you want to play with glazes, fillings, and spices.

Baked Applesauce Donuts

Soft, cake-style baked donuts infused with cinnamon and apples, coated in buttery cinnamon-sugar, perfect for brunch or an afternoon treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 6 donuts

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Donut Batter

• 1 cup all-purpose flour For a slightly denser donut, swap half for whole wheat; for gluten-free, use a 1:1 GF blend
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 4 tbsp unsalted butter, room temperature Or use dairy-free spread at same amount
• 1/4 cup brown sugar Light or dark both work
• 2 tbsp granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/3 cup unsweetened applesauce Canned or homemade is fine
• 3 tbsp milk Dairy or plant-based

Cinnamon-Sugar Coating

• 1/3 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, melted For brushing before coating

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and lightly grease a 6-hole donut pan with extra butter; set aside.
2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the room-temperature butter with the brown sugar and 2 tablespoons granulated sugar until creamy, about 1–2 minutes.
4. Add the egg and vanilla. Beat until combined.
5. Mix in the applesauce and milk; beat just until combined.
6. Add the flour mixture and beat briefly until the batter is smooth and homogeneous. Scrape the bowl once to ensure even mixing — do not overmix.

Baking

1. Spoon the batter into a large piping bag (or a resealable plastic bag with the corner snipped) and pipe the batter into the donut cavities about 3/4 full. Alternatively, use two spoons to fill each cavity.
2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the donuts are set and lightly golden.
3. Remove the pan from the oven and cool for 5 minutes. Gently remove the donuts from the pan and transfer to a wire rack.
4. In a small bowl, combine 1/3 cup granulated sugar with 1/2 tsp cinnamon.
5. Brush each warm donut lightly with the melted butter, then roll or dip in the cinnamon-sugar mixture to coat.

Notes

If you prefer sweeter donuts, increase the brown sugar by 1–2 tbsp. Using room-temperature ingredients helps the batter emulsify evenly.