I swapped apple cider for apple butter in these baked donuts, and I may never go back. These donuts have a more concentrated apple flavor, cozy fall spices, and no cider reduction is required. Just mix, bake, and let your kitchen smell like October!
More apple flavor, less fuss
I can't tell you how many times I've tested these apple donuts. The recipe started with apple cider. Then I moved to pure, concentrated, boiled cider (one of my favorite secret ingredients), and I still couldn't nail the apple flavor and texture.
Then, I bought apple butter for my apple croissants and was reminded just how good it is. I found myself eating it straight out of the jar, and immediately wanted to find more ways to use it. Finally, something that tasted like apples without that fake flavor and didn't require peeling apples or reducing cider on the stove for hours.
If you've been paying attention, I'm talking about store-bought apple butter (although you can totally make your own). This recipe skips boiling down the cider on the stove, and did I mention these are baked, not fried? That means apple donuts on the table in less than an hour (and no oil splatters)!
Jump to:
Key ingredients
To make these apple donuts as easy as apple pie, we are turning to my fall friend, apple butter. The rest of the ingredients are similar to all my baked breads and muffins, with the addition of warm, cozy spices and a cinnamon-sugar topping.
- Apple butter. Apple butter is basically applesauce cooked WAY down until it resembles a thick spread. It has a more concentrated apple flavor, but despite its name, it contains no butter. Apple butter will have a deeper, more caramelized color than applesauce. You can easily make it yourself, but it does require a decent amount of time on the stove or in a slow cooker. For this recipe, I use store-bought apple butter, and boy, have I found a good one (not sponsored; I just love it)! Look for apple butter without added sugar, or else the donuts will be too sweet.
- Buttermilk. I love adding buttermilk to baked goods for a little tang and to keep them light and fluffy.
- Spices. My apple butter is made with spices, but adding a little more never hurts. Plus, it will really drive home the fall flavor.
Step-by-step instructions
The only catch is you will need a donut pan. Whether silicone or metal, these pans have circular wells to form the donuts. If you don't have a donut pan, you can turn these into muffins or donut "holes". More on that below.
Step 1. Mix the dry ingredients. Step 2. Mix the wet ingredients. Step 3. Combine the wet and dry ingredients. Step 4. Pipe or spoon the batter into donut pans. Step 5. Bake for 10-12 minutes. Step 6. Cool completely, then butter lightly and dip in sugar.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert Donut making tips
- Use a piping bag or make your own. Transfer the batter to a large Ziploc bag, snip off one corner, and pipe it directly into your greased donut pan. It's easier, neater, and saves you from trying to spoon sticky batter into those little donut wells.
- Let them cool before decorating. Give the donuts a few minutes in the pan, then transfer them to a wire rack to cool completely. This helps prevent the cinnamon sugar from melting.
Variations
Here are 3 variations, using the same technique that will give you similar, tasty results:
- Pumpkin Butter Donuts. Just as thick and just as tasty, pumpkin butter will give these donuts an orange glow and taste like fall once you add the spices.
- Pear Butter Donuts. The underrated pear butter doesn't get as much love, but it's another fall spread that tastes like happiness in a jar.
- Peach Butter Donuts. Not quite a fall flavor, but you can still sometimes find a jar of peach butter on grocery shelves or at farmers' markets.
More than just breakfast
Sure, donuts make a delicious morning pick-me-up, along with a good ol' cup of joe, hot chocolate, or a seasonal latte, but it's fall, and we all deserve a little treat. Did you just do a load of laundry? Great, have a donut. Did you make it through the day without having a crash out? I applaud you- have a donut!
But seriously, these apple donuts make a great treat for fall brunch, a Thanksgiving breakfast, or a Tuesday night dessert. Lastly, put a few donuts in a decorative box, and you've made the cutest hostess gift.
Storage and prep
These apple butter donuts are best the day they are baked, especially because the sugar topping maintains the perfect sand-like texture. They can, however, be stored in an airtight container for up to 3 days. Just note the sugar coating will become a bit mushy.
To freeze, allow the donuts to cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw at room temperature and, if you'd like, warm them briefly in the microwave before serving. For the best texture, add any glaze or cinnamon sugar after thawing.
No donut pan? no Problem!
Don't have a standard donut pan? You can make these as donut holes using a mini muffin pan. Just fill the cups about ⅔ full and bake until puffed and lightly golden. Plus, you can eat a few without the added guilt.
Frequently asked questions
Absolutely! Homemade or store-bought apple butter works beautifully in this recipe. Just make sure it's thick and spreadable rather than runny, so you get that concentrated apple flavor and the right texture.
Yes! You can bake the batter in a muffin pan instead. They won't have the classic donut shape, but they'll still be soft, spiced, and delicious. Keep an eye on the baking time, as muffins may need a few extra minutes.
More cozy apple recipes
Love apple flavor? So do we!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Baked Apple Butter Donuts
Equipment
- 2 6-well shallow donut pans
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 large egg, room temperature
- ¼ cup dark brown sugar, lightly packed
- ¼ cup white granulated sugar
- ½ cup buttermilk, room temperature
- ½ cup apple butter (store-bought or homemade) unsweetened (no added sugar)
- 3 tablespoon unsalted butter, melted, and slightly cooled
- 1 teaspoon pure vanilla extract or vanilla bean paste
For Coating the Donuts (Cinnamon Sugar Topping)
- ¼ cup white granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350℉. Grease 2 (6-well) donut pans (I use baking spray) and set aside.
- In a large bowl, whisk the flour, baking powder, soda, salt, and spices.1½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp kosher or fine sea salt, 1½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg
- In another bowl, whisk the egg and the sugars. Add the buttermilk, apple butter, butter, and vanilla.1 large egg, room temperature, ¼ cup dark brown sugar, lightly packed, ¼ cup white granulated sugar, ½ cup buttermilk, room temperature, ½ cup apple butter (store-bought or homemade), 3 tbsp unsalted butter, melted, and slightly cooled, 1 tsp pure vanilla extract or vanilla bean paste
- Add the wet ingredients to the bowl with the dry ingredients. Mix gently until just combined, or until no flour streaks are visible.
- Spoon the batter into each well of the donut pan, or transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter into the pans. Fill each well about ¾ full, being careful not to overfill.
- Bake at 350°F for 10-12 minutes, or until the donuts are lightly golden and spring back when gently pressed. Watch them carefully, as they can dry out quickly if overbaked.
- Let the donuts cool in the pans for a few minutes, then carefully transfer them to a wire rack to cool completely.
- Coat the donuts: Combine the sugar and cinnamon in a shallow bowl. Lightly brush each cooled donut with melted butter, then roll in the cinnamon sugar until evenly coated (I usually just coat the tops, but you can coat the whole donut in the sugar if you prefer).¼ cup white granulated sugar, 1 tsp ground cinnamon, 2 tbsp unsalted butter, melted
Notes
- Use a piping bag or make your own. Transfer the batter to a large Ziploc bag, snip off one corner, and pipe it directly into your greased donut pan. It's easier, neater, and saves you from trying to spoon sticky batter into those little donut wells.
- Let them cool before decorating. Give the donuts a few minutes in the pan, then transfer them to a wire rack to cool completely. This helps prevent your cinnamon sugar from melting.
- Store at room temperature for up to 3 days.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Brunch success? Share a ⭐ rating and comment below.