Baked Cinnamon Apple Doughnuts next to envy apples
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Baked Apple Cinnamon Doughnuts

These Baked Cinnamon Apple Doughnuts are a much healthier cousin to traditional doughnuts but are still a favorite with the kids and moms.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 6 doughnuts
Calories: 241kcal
Author: Jade Jones


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1 tsp apple pie spice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 Tbsp butter chilled
  • 1/3 cup butter milk
  • 1/4 cup plain yogurt I use fat free greek yogurt
  • 1 large egg lightly beaten
  • 1 Envy apple cored and finely chopped (about 3/4 cup)

Apple Glaze

  • 3/4 cup powdered sugar
  • 2 Tbsp apple cider


  • Preheat oven to 350 degrees.  In a large bowl combine the flour ground flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork cut in the butter until mixture resembles a fine meal.
  • In a small bowl whisk together the buttermilk, yogurt and egg until well combined.  Add mixture to dry ingredients and stir until just combined, being careful to not overmix.  Gently fold in apple.
  • Spoon batter into a ziploc bag and snip off the corner, the hole should be about 3/4 inch.  Pipe into a doughnut pan. 
  •  Bake for 13 to 15 minutes, or until lightly golden brown and doughnuts spring back when pressed gently with your finger. Cool doughnuts in pan on a wire rack for 5 minutes. Carefully invert pan to remove doughnuts.

To make apple glaze:

  • Combine ingredients in a small bowl.  Add additional apple cider if needed to reach a drizzling consistency.
  • Drizzle warm doughnuts with some of the apple glaze.  Serve warm.


Note: If you want to make these as muffins, spray a 6-cup muffin pan with nonstick cooking spray and bake as directed. I usually make a huge batch of these (like 6 batches!) and freeze the unfrosted doughnuts.  Microwave them for 30 seconds and drizzle the glaze over the top.  If doing a large batch I refrigerate the batter in a gallon ziploc bag and then pipe out what I need and bake immediately, returning the pastry bag to the refrigerator between batches.  Just place the bag into a bowl with the snipped off corner facing up


Calories: 241kcal | Carbohydrates: 45g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 311mg | Potassium: 208mg | Fiber: 2g | Sugar: 27g | Vitamin A: 205IU | Vitamin C: 1.4mg | Calcium: 75mg | Iron: 1.1mg