Baked apple doughnuts with cinnamon sugar is an oldie but a goodie so I’m replaying it! This recipe was originally published in October of 2015. I made them the other day and thought it’s a perfect recipe to replay for apple season and the holidays. Enjoy the rewind!

You guessed it… Another apple recipe! That basket on my kitchen counter is getting smaller by the day! This time it’s baked apple doughnuts with cinnamon sugar. Why baked doughnuts you ask? Because they are delicious – that’s why! When my family was at Lynd Fruit Farm a couple of weeks ago, their snack stand was open where they sell a variety of goodies. They make fresh kettle corn, roasted candied nuts, hot cider, funnel cakes, fresh doughnuts and apple fritters among other things. Usually we will buy one doughnut and one apple fritter and split it among the family, then go back for 2 more!

On this visit, it was Pumpkinpalooza day at the farm and to say it was extremely busy is an understatement! I guess the word palooza should give you an idea to the fun activities they had going on! In the urban dictionary palooza is defined as an all-out crazy party; partying at one place with a ton of people like there’s no tomorrow! It wasn’t quite that crazy, but the line was pretty long and we were tired from the couple of hours we just spent apple picking and shopping in the farm stand, so we went home. However, the sweet smell of the candied nuts, doughnuts and cider never left me and have been on my mind for the past couple of weeks.

I love doughnuts, but I don’t like eating fried foods. I save that for times I want a really special treat. My search for a healthier doughnut lead me to this baked doughnut. I found it on the King Arthur Flour website and promise you won’t miss the extra calories frying would add! It tastes like an old-fashioned cake doughnut, which was my father’s favorite! This recipe uses 100% whole wheat flour, and apple sauce which makes a very tender and delicious cake style doughnut. I changed it up quite a bit due to the ingredients I had on hand (or didn’t have on hand in this case), and added more spices to it. Their recipe calls for orange juice and apple cider reduction which I didn’t have and they gave substitutions for. I always have small cans of pineapple juice in the house and it’s a wonderful sub for orange juice. I’m anxious to try the cider reduction one day, I think it will add great flavor to this already yummy treat!

I did try the maple glaze and while it was very good, it was too sweet for me. Instead, I went with a dusting of cinnamon sugar and my family agreed it was a winner. It is very close to the cinnamon sugar doughnuts they had at the farm-stand. This is an adapted version of the King Arthur Flour recipe. They came out fantastic, are quick to put together, and are a healthier doughnut, using white whole wheat pastry flour, very little oil and baking instead of frying. The only problem… they don’t last long – I can promise you that! Enjoy!

2 cups King Arthur white whole wheat flour*
2 teaspoons cinnamon
1  1/2 teaspoons kosher salt
1  1/2 teaspoons baking powder
1 teaspoon apple pie spice
1/4 teaspoon ground ginger
1  1/4 cups granulated sugar
1  1/8  cups plus applesauce
1/3 cup vegetable oil
3 large eggs
2 tablespoons pineapple juice (or orange juice)
2 teaspoons pure vanilla extract
cinnamon sugar (1/2 cup sugar plus 2 teaspoons cinnamon**)

Glaze recipe (if you’re a glaze lover!)
1  1/2 cups confectioners’ sugar
3 tablespoons pure maple syrup***
3/4 teaspoon maple extract
pinch of salt
2 teaspoons milk or heavy cream (enough to make a spreadable glaze)
Mix all the glaze ingredients together until smooth

Preheat the oven to 350 degrees. Lightly grease or spray two standard doughnut pans.

In a large bowl, sift together the flour, baking powder, salt, cinnamon, apple pie spice, and ginger then set aside. In a smaller bowl, whisk together the eggs, sugar, oil, applesauce, pineapple juice, and vanilla. Stir the wet mixture into the dry ingredients just until combined.

Spoon the batter in the doughnut pans, filling each one a little more than three quarters full. Some people use a pastry bag for this step. I was fine spooning the batter in the wells of the doughnut pan. Bake for 15 to 18 minutes or until a toothpick comes out clean.

Allow to cool for 5 minutes in the pan, then take them out. Combine the sugar and cinnamon in a small bowl. While still warm, dip each doughnut into the cinnamon sugar to coat on both sides. Set on a wire rack to cool. If you’re glazing, allow the doughnuts to cool completely before spreading on the glaze.

This recipe yields 12 to 18 regular size doughnuts or 48 mini doughnuts

*White whole wheat flour is lighter in color and milder in flavor than 100% whole wheat flour with all of the same benefits. If you want to substitute all-purpose flour use 1  3/4 cups plus 2 tablespoons.

**I use Vietnamese Cinnamon in all my baking. It’s strong, rich and has a sweet flavor I really like. It can be found in most groceries or specialty spice shops.