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Apple Pie Baked Donuts

Apple pie baked donuts are tender, spiced, and ring-shaped—baked until springy and finished with a cinnamon-sugar glaze. Fold in finely diced apples for a moist crumb, then drizzle with caramel for a classic bakery look.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients and fillings
  • 0.67 cup granulated sugar
  • 2 eggs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup apple cider or apple juice
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup apples, peeled and very finely diced
Cinnamon glaze and caramel drizzle
  • 1.5 cup powdered sugar
  • 3 tbsp apple cider
  • 0.5 tsp cinnamon
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a donut pan so the rings release cleanly.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until the spice blend is evenly speckled.
Mix the batter
  1. Whisk granulated sugar, eggs, melted unsalted butter, apple cider or apple juice, sour cream, and vanilla extract until smooth and glossy.
  2. Fold the flour mixture into the wet ingredients until just combined, then fold in the finely diced apples.
Bake
  1. Spoon or pipe batter into the donut pan, filling each cavity 3/4 full and spreading to level tops.
  2. Bake for 10-12 minutes at 375F, until a toothpick comes out clean and the tops spring back when lightly touched.
  3. Cool for 5 minutes, then release the donuts from the pan.
Glaze and finish
  1. Whisk powdered sugar, apple cider, and cinnamon into a smooth cinnamon glaze, then dip each donut to coat.
  2. Drizzle with caramel sauce right after glazing so it sets lightly on top.

Notes

For the best texture, dice the apples very finely so they bake into the crumb without pockets. Store baked donuts in an airtight container in the refrigerator up to 3 days; rewarm 10-15 seconds for a softer bite. Freeze plain donuts (no glaze) up to 2 months, thaw overnight in the fridge, then glaze and drizzle. For a lighter option, substitute full-fat sour cream with low-fat sour cream for similar moisture with slightly less fat.