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I don’t care if you’re five or 52, doughnuts are the best pastry. They’re acceptable for breakfast, and delicious for dessert. They come in so many different shapes and sizes: doughnut holes, crullers, long johns, cake doughnuts, and so much more. And when you want a guilt-free breakfast with the flavors of autumn, these baked apple cinnamon doughnuts are sure to have the family clamoring around the oven.

They are soft, sweet, and lightly spiced, with a tantalizing hint of apple. And a touch of whole wheat flour makes them a slightly hardier option to start your day. They freeze well (minus the topping) for a few months, making them perfect for a quick breakfast or snack.

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BABY STEPS:
The hardest part about this Baked Apple Cinnamon Doughnut recipe is getting your kid to wait for them to be finished. So keep them busy helping you! They will learn a valuable life skill, and you’ll have to answer fewer questions. Win win.
● Have them mix together the dry ingredients (and wet!). Just remind them to go slow–my kid always manages to spill a fair bit.
● Let them help you pipe the batter into the pans. It’s good practice in patience (for both of you, ha) and an exercise in dexterity.
● Once you’ve ensured the doughnuts are cool enough to handle, let your kiddo dip them in the butter and cinnamon-sugar mixture.

INGREDIENTS

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1¼ cups sugar
• 2 tsp. baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• 1 large egg
• 1 cup whole or plant-based milk (I used homemade oat milk for ours)
• 1/4 cup applesauce (plain or cinnamon-flavored)
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extract

Cinnamon-Sugar Topping

• 8 tbsp unsalted butter, melted
• ½ cup sugar
• ½ tsp ground cinnamon
  
  SUGGESTED EQUIPMENT:
• Measuring cups
• Oven mitts
• Doughnut pans
• Mixing bowls

INSTRUCTIONS

1. Preheat your oven to 350℉ and spray two doughnut pans with non-stick spray (for a total of 12 doughnuts).
   
2. In a large bowl whisk together the flours, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, applesauce, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
   
3. Spoon or pipe the batter into the baking pans (I used a gallon Ziplock bag and snipped the corner), filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
   
4. For the topping, melt the 8 tablespoons of butter in a medium microwave-safe bowl. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar.

SERVE WITH: A homemade smoothie / Fresh fruit / Coffee or apple cider

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether