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Autumnal Apple Donuts

Deliciously fluffy donuts made with diced apples and warm spices, perfect for fall!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup melted butter (ensure it's halal)
  • 1 large egg
  • 1 teaspoon vanilla extract
Main Ingredient
  • 1 cup diced apples
For Dusting
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a donut pan with cooking spray or lightly grease it with some oil.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
  3. Combine Sugars and Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, applesauce, milk, melted butter, egg, and vanilla extract until smooth.
  4. Combine Wet and Dry Mixes: Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix—lumps are okay!
  5. Add the Apples: Fold in the diced apples until evenly distributed throughout the batter.
  6. Fill the Donut Pan: Use a piping bag or a spoon to fill each cavity of your donut pan about 2/3 full.
  7. Bake: Place in the preheated oven and bake for 10-12 minutes, or until golden brown. A toothpick should come out clean when inserted.
  8. Cool and Dust: Allow the donuts to cool for a few minutes in the pan, then transfer them to a wire rack. Just before serving, dust with powdered sugar.

Notes

For substitutions, unsweetened mashed bananas can replace applesauce. Avoid overbaking and overmixing for best texture. Can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for a week.