Oops! I Did it Again. And I’ll Do It Again…and Again. A Baked Apple Cinnamon Doughnuts Recipe!

The past few days have been on the blustery, rainy side. And by rainy, I mean that monsoon like winds are blowing small rivers of water down our street. It’s cold and wet, Friends.  Cold and wet days are great days to cocoon indoors and get a lot of organizational tasks done. Which I should have done yesterday, as I have a mountain of organizational tasks on the ever-growing To-Do list. We are expecting our relatives from Florida tomorrow, and we are very excited. But, as I’m sure most of you can relate, that means a whole lot of cooking and cleaning should be happening right about now. You know, in effort to be a good hostess, and all that. That’s what Responsible Me should have been doing yesterday…cleaning. Should’ve. Would’ve. Could’ve.

Didn’t.

Irresponsible Me decided to bake doughnuts, instead. Hooray for Irresponsible Me!

Of course since Responsible Me was chastising the decision to shirk responsibility, again, I failed to action a cast shot or any step-by-step photos, for I had no intention of sharing these here Apple Cinnamon Doughnuts on the blog.  However, after tasting them, it became clear that I had a duty to share.

So trust me when I tell you that they are super easy and very, very delicious.

Wilton Nonstick 6-Cavity Donut Pan

Although I try not to share recipes that require any weird kitchen equipment or pans, these do require a doughnut pan.  Mine is a Wilton brand. They aren’t terribly expensive, and widely available wherever Wilton pans are sold. I used a 40% off coupon from Michael’s to get mine. Twice. I recommend buying two pans, so that you don’t have to wait to bake the doughnuts in batches–because when the urge strikes, I’m all about getting doughnuts into my mouth as quickly as possible.

Baked Apple Cinnamon Doughnuts | ComfortablyDomestic.com are soft, delicious doughnuts with fresh apples inside and a sweet cinnamon sugar coating. Recipe includes directions to make as muffins, too!

 

These Apple Cinnamon Doughnuts are everything a fall doughnut should be: soft and buttery, with a cinnamon crunch. Trust me when I tell you that you need these doughnuts in your life!  Besides, you can feel good about eating them because they are baked and not fried!

They are dipped in melted butter and rolled in cinnamon sugar, so there’s that. But no grease splatters or burns from frying!

Baked Apple Cinnamon Doughnuts are better than their fried cousins from the cider mill!

♥♥♥

Baked Apple Cinnamon Doughnuts

(or Muffins)

http://comfortablydomestic.com

Makes 12 Doughnuts (or Muffins)

For the Doughnuts:

2 C. all-purpose Flour

½ C. granulated sugar

2 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

½ C. unsweetened applesauce

¼ C 2% milk

¼ C. buttermilk

2 eggs

1 tsp. vanilla extract

1 Tbs. canola Oil

For the Topping:

½ C. unsalted butter

1 C. granulated sugar

1 tsp. ground cinnamon

  1. Preheat the oven to 325 degrees F. Lightly grease 2 doughnut pans with shortening, or spray with baking spray.
  2. In a large bowl, whisk the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground  nutmeg until combined.
  3. In a small bowl, whisk together the unsweetened applesauce, 2% milk, buttermilk, eggs, vanilla extract, and canola oil until well blended.
  4. Transfer the batter into a gallon sized zippered storage bag. Squeeze the batter to the bottom of the bag, and cut ¼-inch off of one of the bottom corners of the bag. Gently squeeze the batter to fill the doughnut pan cavities 2/3 of the way full. Be careful not to overfill or the doughnuts will puff up over the top of the molds while baking, and become muffins.
  5. Bake for about 10 minutes or until the doughnuts are set. Doughnuts will be very light in color.
  6. Allow the doughnuts to cool in the pans for 3 minutes before removing them from the pans and cooling on a wire rack.
  7. Once doughnuts have completely cooled, melt the butter in a small bowl.  In another small bowl, stir together granulated sugar and ground cinnamon until well combined.
  8. Dip a cooled doughnut in butter, quickly flipping it to coat on both sides. Lift doughnut out of butter and shake off excess. Take the butter dipped doughnut and dip it in the cinnamon sugar, flipping the doughnut over to coat completely. Shake off any loose cinnamon sugar, and set the coated doughnut on a serving platter. Repeat with the remaining doughnuts. Serve immediately.

Recipe Notes–No muffin pan? No problem! Prepare the batter as directed, and then portion the dough into muffin pans that have been sprayed with baking spray, filling each well half full. Bake the muffins at 400 degrees F for 15 to 18 minutes, or until done. Dip the muffins in butter and roll them in cinnamon sugar as directed in the recipe. Additional butter and cinnamon sugar may be required. 

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Comments

  1. Sandy says

    You are officially now my favorite awesome up north girl. I am deep fat frying challenged it just never works out……….so this doughnut post MADE MY DAY. Sandy

  2. says

    I have to say that donuts were the furthest thing from my mind. And then I read this post. And now, they are at the forefront. And if they are baked, it’s all okay, right? :)

  3. says

    I hoped you saved some of these for your company arriving from Florida. Then again…maybe not…they may never leave once getting a taste of these beauties!

  4. says

    Those look delicious. I’ve been trying to talk myself into getting donut pans, especially since I prefer cake donuts to yeast ones. Maybe they will be my next kitchen treat, though I can use my mini bundt pan in a pinch and get ones with bundt pan bumps on the tops. Donuts…

  5. says

    Yet another reason I Am Completely Positive That We Are On The Same Page – I was wandering through Sur la Table tonight and was marveling at the number of one-use/weird kitchen utensils they had and how I could never bring myself to take them home.

    But the donut pan? Has called my name on more than one occasion. Is it bad that I kind of want the mini pans instead of the full-sized pans?

  6. says

    I would give up housekeeping in a second to make doughnuts. Or to do any kind of baking. Or to do just about anything else that called my name.
    Your doughnuts look amazing!

  7. says

    These look amazing! I love doughnuts but have pretty much given up eating them since I need to watch my sugar intake. But the thought of these being baked and not fried — a huge plus! — is almost enough to send me back to doughnut land! :)

  8. says

    I just bought a donut pan from Michael’s with my 40% off coupon, but I was thinking I need another one too! Now you’ve convinced me…these donuts look delicious!

  9. Sharry M. says

    These sound really good and was wondering….do you think it could also work as a muffin? It seems similar to the Donut Muffin recipe so maybe just adjust the baking time? I too do not have the donut pans.

    • says

      Sharry, you could definitely make these as a muffin! Just adjust the baking time. Since muffin tins will likely hold twice what a doughnut pan does, I’d say maybe 8-10 more minutes in the oven? Watch carefully the first time. 😉

  10. says

    Ooh yum! I’m not a big fan of fried donuts but these baked donuts are a great alternative. How do you measure your flour? Do you use 5 oz per cup of flour?

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