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 Healthy 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
- Wholesome Turbinado sugar
- Skim Milk
- Canola Oil
- Confectioner's sugar
- Pure maple syrup
- Unsalted butter
- Maple Syrup extract
- Apple Pie spice
Step by step instructions
First, preheat oven and prepare two standard donut trays with non-stick spray. Peel, core and chop apples up. Set aside.
Second, in a large mixing bowl, whisk the oil and eggs. Add in the flour, cinnamon, milk, baking powder and salt and mix with electric mixer until well combined.
Third, spoon batter into donut cavities until ¾ full. Bake for 10-12 minutes or until toothpick inserted comes out clean. Cool completely and transfer to wire rack.
Lastly, add the ingredients to a large saucepan for the maple glaze. Dip each cooled donut into the glaze and top with apples. Serve and enjoy!
Tips and Tricks
- 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.
Substitutions and variations
- Substitute with almond flour or gluten free flour
- Substitute with almond milk
- Swerve is a great alternative for sugar
- Add a different glaze on top such as vanilla or cinnamon
Frequently asked questions
Yes, my recipe is for sure. They are fried in oil which adds extra calories and fat.
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!