Cinnamon Sugar Apple Donuts – Soft, Cozy, and Perfectly Spiced

These Cinnamon Sugar Apple Donuts taste like a warm fall afternoon, no matter the time of year. They’re soft, cakey, and loaded with fresh apple flavor, then finished with a sparkly cinnamon-sugar coating. You don’t need a deep fryer, and the batter comes together in one bowl.

If you’ve got a donut pan and a couple of apples, you’re set. Make them for a weekend breakfast, a bake sale, or a cozy afternoon treat with coffee.

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Cinnamon Sugar Apple Donuts - Soft, Cozy, and Perfectly Spiced

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 1/2 teaspoon fine salt
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (55 g) brown sugar (light or dark)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
• 1/2 cup (120 ml) apple cider or apple juice (cider gives richer flavor)
• 1 teaspoon vanilla extract
• 1 cup (about 120 g) peeled, grated apple (use a firm, flavorful variety like Honeycrisp, Fuji, or Pink Lady; squeeze lightly to remove excess juice)
• 4 tablespoons (56 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt (optional, enhances flavor)

Method

 

1. Prep the oven and pans. Heat your oven to 350°F (175°C). Lightly grease the donut pan with nonstick spray or a thin coat of butter to prevent sticking.
2. Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. Whisk the wet ingredients. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, apple cider, and vanilla until smooth and slightly frothy.
4. Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Avoid overmixing.
5. Fold in the apple. Add the grated apple (lightly squeezed) and fold until evenly distributed. The batter will be thick but scoopable.
6. Fill the pan. Spoon the batter into the donut cavities, filling each about 3/4 full. A piping bag or zip-top bag with the corner snipped makes this clean and easy.
7. Bake. Bake for 10–12 minutes, or until the donuts spring back when gently pressed and a toothpick comes out clean. Don’t overbake.
8. Cool briefly. Let the donuts rest in the pan for 5 minutes, then turn them out onto a wire rack. They should release easily if the pan was greased well.
9. Make the coating. In a shallow bowl, mix the sugar, cinnamon, and pinch of salt. Melt the butter in a small bowl.
10. Coat the donuts. While the donuts are still warm, brush or dip them lightly in melted butter, then roll in the cinnamon-sugar. For a lighter touch, coat only the tops.
11. Serve. Enjoy warm, or let them cool completely for a slightly firmer crumb. They’re great with coffee, tea, or a cold glass of milk.

Why This Recipe Works

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• Fresh apple gives moisture and flavor. Grated apple melts into the batter, keeping the donuts tender and naturally sweet.
• Baked instead of fried. You get that classic donut shape and soft crumb without the fuss or oil from deep-frying.
• Balanced spice blend. Cinnamon anchors the flavor, while a touch of nutmeg and vanilla rounds it out.
• Quick cinnamon-sugar finish. A light brush of melted butter helps the coating stick and delivers that nostalgic donut shop touch.
• Simple pantry ingredients. No specialty items needed. If you bake at all, you probably have everything on hand.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 1/2 teaspoon fine salt
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (55 g) brown sugar (light or dark)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
• 1/2 cup (120 ml) apple cider or apple juice (cider gives richer flavor)
• 1 teaspoon vanilla extract
• 1 cup (about 120 g) peeled, grated apple (use a firm, flavorful variety like Honeycrisp, Fuji, or Pink Lady; squeeze lightly to remove excess juice)

For the cinnamon-sugar coating:

• 4 tablespoons (56 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt (optional, enhances flavor)

Equipment: Donut pan (standard size, 12-cavity works best), mixing bowls, whisk, box grater, pastry brush or paper towel for buttering.

Step-by-Step Instructions

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1. Prep the oven and pans. Heat your oven to 350°F (175°C).

   Lightly grease the donut pan with nonstick spray or a thin coat of butter to prevent sticking.

2. Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. Whisk the wet ingredients. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, apple cider, and vanilla until smooth and slightly frothy.
4. Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Avoid overmixing.
5. Fold in the apple. Add the grated apple (lightly squeezed) and fold until evenly distributed.

   The batter will be thick but scoopable.

6. Fill the pan. Spoon the batter into the donut cavities, filling each about 3/4 full. A piping bag or zip-top bag with the corner snipped makes this clean and easy.
7. Bake. Bake for 10–12 minutes, or until the donuts spring back when gently pressed and a toothpick comes out clean. Don’t overbake.
8. Cool briefly. Let the donuts rest in the pan for 5 minutes, then turn them out onto a wire rack.

   They should release easily if the pan was greased well.

9. Make the coating. In a shallow bowl, mix the sugar, cinnamon, and pinch of salt. Melt the butter in a small bowl.
10. Coat the donuts. While the donuts are still warm, brush or dip them lightly in melted butter, then roll in the cinnamon-sugar. For a lighter touch, coat only the tops.
11. Serve. Enjoy warm, or let them cool completely for a slightly firmer crumb.

    They’re great with coffee, tea, or a cold glass of milk.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Add a small piece of bread or a sugar cube to maintain softness.
• Refrigerator: Store up to 5 days. Rewarm for 10–15 seconds in the microwave to refresh the texture.
• Freezer: Freeze uncoated donuts for up to 2 months.

  Thaw at room temperature, then brush with butter and coat in cinnamon-sugar right before serving.

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Health Benefits

• Apples add fiber and antioxidants. Grated apple brings pectin and polyphenols, which support digestion and heart health.
• Baked, not fried. You skip the extra oil from deep-frying, keeping these lighter than traditional donuts.
• Controlled sweetness. The fruit and spice let you use a modest amount of sugar without sacrificing flavor.
• Customizable fats. Using a neutral oil helps manage saturated fat, and you can swap in avocado oil if you prefer.

Pitfalls to Watch Out For

• Too much moisture from the apples. If your apples are very juicy, squeeze out excess liquid. Overly wet batter can lead to gummy donuts.
• Overmixing the batter. This can create tough donuts. Stir until the flour disappears, then stop.
• Overbaking. Even 1–2 extra minutes can dry them out.

  Check at the 10-minute mark.

• Skipping the warm coating step. The cinnamon-sugar sticks best when donuts are warm. If they cool, rewarm them briefly first.
• Uneven pan filling. If some cavities are fuller than others, baking may be uneven. Aim for consistent 3/4-full portions.

Recipe Variations

• Apple Cider Reduction: Simmer 1 cup apple cider down to 1/2 cup for a richer apple punch.

  Cool before using.

• Glazed Instead of Sugared: Whisk 1 cup powdered sugar with 2–3 tablespoons apple cider and a pinch of cinnamon. Dip cooled donuts.
• Whole Wheat Twist: Swap 1/2 cup of the all-purpose flour for whole wheat pastry flour for a heartier crumb.
• Dairy-Free: Use plant-based butter for the coating, or skip butter and press the donuts gently into the cinnamon-sugar while slightly steamy.
• Nutty Crunch: Fold in 1/2 cup finely chopped toasted pecans or walnuts.
• Spice it Up: Add 1/4 teaspoon ground cardamom or allspice for a bolder spice blend.
• Mini Donuts or Muffins: Use a mini donut pan (bake 7–9 minutes) or a mini muffin tin (bake 10–12 minutes) for bite-size treats.