These simple baked apple donuts are filled with sweet apples and cinnamon, and topped with a maple glaze and chopped pecans! These homemade donuts taste like warm apple pie with a sweet maple glaze!
I live for fall baking magazines.
Seriously. This isn’t the first time we’ve discussed my obsession with food magazines.
So, you can imagine my outrage and disappointment when this year, two of the fall baking magazines that are all over the magazine racks this season are re-prints from last year.
The exact same.
I’m contemplating writing a letter about my disappointment with the print industry and how I would like to schedule a meeting with the editing teams that thought recirculating last year’s issues was a good idea, because from the standpoint of an avid baker and magazine hoarder, this is unacceptable. #firstworldproblems
It’s fine. Really. I’ll just be eating my weight in these Baked Apple Pecan Donuts, Maple Candied Pecans, Cream Cheese Glazed Pumpkin Bundt Cake, and Maple Glazed Apple Blondies and rolling my eyes.
I opted to channel my frustration with the print industry into baking, which ended up being extremely therapeutic, and out came these apple donuts that did not disappoint in the slightest.
Cake donuts filled with an abundance (an abundance, I tell you) of sweet cinnamon apples and topped with the sweetest maple glaze = the best fall breakfast, in my humble opinion. 😉
In life, sometimes you learn things about yourself that are a complete and total surprise. For instance, for years I was under the impression that nuts belonged in coffee table candy dishes and in a select few candy bars, and absolutely nowhere else.
Ohh, but recently (recently meaning it could’ve been last year or 5 years ago–I don’t keep track of time well) I discovered that I actually like nuts. I mean, not necessarily to the extent of eating them on their own (unless they’re candied), but I’m a fan of them in and on baked goods.
It’s pretty much a major break through.
Maple. Apples. Nuts. Could this be any more fall?
- 1 1/4 cups all purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 1/3 cup buttermilk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 1 Tbsp butter
- 1 large apple chopped finely
- 1 Tbsp brown sugar
- 1 Tbsp butter
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/2 cup chopped pecans
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On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool.
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Preheat oven to 400 degrees and grease a 6-count donut pan liberally with baking spray.
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In a large bowl, sift flour, sugar, brown sugar, baking powder, nutmeg, and salt together.
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In a second bowl, whisk egg, buttermilk, sour cream, and vanilla extract together.
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Make a well in the center of the dry ingredients and add in the wet ingredients. Gently mix the batter until combined.
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Add in melted butter and apples and mix until combined.
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Spoon the batter into the donut pan, evenly distributing the batter between the 6 donut cavities (you may have enough batter to make 7-8 donuts).
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Bake for 10-12 minutes, or until the donuts are lightly golden and 'spring' back when touched.
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Allow to cool for 10-15 minutes.
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Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.
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Dip each donut into the glaze and immediately sprinkle with chopped pecans. Allow to cool on a wire baking rack.
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Enjoy!
My favorite products used in this recipe:
Here are some of my other favorite donut recipes:
Medha @ Whisk & Shout says
Brandy | Nutmeg Nanny says
Amy Stafford says
Meg @ With Salt and Wit says
Cathy @ Noble Pig says
Erin @ The Speckled Palate says
Patricia @ Grab a Plate says
Gayle @ Pumpkin 'N Spice says
Cathy | Lemon Tree Dwelling says
Stacey @ Bake.Eat.Repeat. says