Fall is almost here and the balmy days are soon upon us! Sweater weather, leaves changing, and apple picking season are among my favorite things. However, the most amazing taste during these months are the fresh donuts from the apple orchard.
That is why I wanted to recreate much healthier version in my Guilt Free Baked Cinnamon donuts. They have way less calories and I doctored them up to taste just as amazing! A baked cinnamon donut dipped in a maple glazed and topped off with fresh chopped Granny smith apples. They are so delicious that I may give the Elegant farmer a run for its money this fall!
What makes these cinnamon baked donuts so healthy?
These guilt free baked cinnamon donuts are a great alternative to the no so healthy fried ones at the apple orchard. The ingredients in here are found in most local grocery stores and may already be in your pantry at home.
- Gold Medal whole wheat white flour: almond flour and GF flour may be substituted as well
- Wholesome Turbinado sugar: Swerve sugar is also a great alternative
- Vanilla extract
- Baking powder: Clabber girl is the one I use and it is GF
- Skim Milk: Almond milk or coconut milk can be used.
- Canola Oil
- Confectioner's sugar
- Pure maple syrup
- Unsalted butter: Vegan butter can be substituted
- Maple Syrup extract
- Apple Pie spice
Tips and Tricks for the cinnamon donuts
- When these donuts are baking they will not turn golden brown in color, be sure to use a toothpick to make sure the center comes out clean.
- Once the maple glaze is made, be sure to dip the donuts right away as the glaze will harden quickly. It can be reheated as needed.
- Any type of apple can be used as the topping, but granny smith is preferred since the tartness compliments the sweetness of the donut.
- The donuts with the maple glaze and apples are best served the day of, but the donuts without the glaze can be stored for 3-5 days in an airtight container at room temperature.
How to make the guilt free baked cinnamon donuts!
This recipe is certainly kid friendly and not hard to do. A great one for some beginner bakers out there!
My 2 year old loved helping me with the apple chopping portion. Hold on, he didn't chop the apples or was no where near any cutlery, so Karen back off! He ate and apple, then gave me one. We made it a game!
First, preheat the oven to 350 degrees. Be sure to spray the two standard donut pans with non stick spray. Set aside. In a medium mixing bowl, whisk the canola oil and egg. Mix in the flour, cinnamon, milk, baking powder and salt. With an electric mixer on medium, mix everything until just combined.
Second, spoon the batter into the donut cavities until they are ¾ full. Bake for 10-12 minutes (oven time varies) or until toothpick comes out clean. Cool completely and transfer to wire rack. Chop up apples and set aside.
Lastly, in a large saucepan melt the butter and maple syrup on low. Once melted, whisk in the confectioner's sugar, apple pie spice, and maple extract. Dip each donut in the maple glaze and then top with fresh apples! Serve and Enjoy!
Try these other fall recipes!
Guilt free baked cinnamon donut
- Electric mixer
- 2 standard donut pans
- Silicon Spatula
- Non-stick spray
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
Baked Cinnamon Donut
- 1 cup whole wheat white flour
- ⅓ cup turbinado sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup skim milk
- 1 large egg
- 2 tablespoon canola oil
- 1 tablespoon ground cinnamon
Maple apple glaze
- 1 cup confectioner's sugar
- ½ cup pure maple syrup
- 2 tablespoon unsalted butter
- ¼ teaspoon maple extract
- 1 cup granny smith apple chopped and diced
- 1 teaspoon apple pie spice
Baked Cinnamon Donut
- Preheat oven to 350°. Spray two standard donut pan with non stick spray and set aside.
- In a mixing bowl, whisk together the egg and oil. Mix in the milk and vanilla extract. Add in the flour, sugar, baking powder and salt. With the electric mixer, mix everything until just combined.
- Spoon the batter into the donut pans until they are about ¾ full.
- Bake for 10-12 minutes or until a toothpick or knife come out clean. Please note that these donuts will not turn a golden brown color so don't wait for that to happen. Allow to cool for 10 minutes after they are done.
Maple apple glaze
- In a large saucepan over low heat, melt the butter and maple syrup. Chop the apples into small chunks and set aside.
- Once the butter has melted, remove from the heat and whisk in the confectioner's sugar and maple extract. Cool for 2-3 minutes and then dip each donut into the glaze. Dip pretty quickly as the icing likes to harden fast (you can return icing to heat if needed). Add chopped apples to the tops of each donut and add extra icing if desired.
fun fact of the day!
Fall colors are caused by the amount of sugar in the leaves! Cool!