Baked Apple Fritters with apple pie filling in the batter and topped with a vanilla glaze are a fantastic fall treat or anytime of year! Great for breakfast, brunch, or dessert.
Easy Apple Fritters
Donuts are one of my all-time weaknesses. Even more so, when they’re glazed like these Baked Apple Fritters. While baked never quite compares to deep fried, these are absolutely delicious in their own right. I make them all the time, varying the dough and icing.
This baked apple fritter donut recipe is as easy as making muffins, really. There’s no yeast involved in the dough, no deep frying, and you don’t need any special skills – just pantry staples, a couple bowls, and a whisk. You do need a special donut pan, but it’s not expensive and totally worth the purchase.
Baked Apple Fritters Recipe
These are homemade donuts without yeast and also baked, so no oil required for deep frying. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Cake flour: Cake flour makes these donuts lighter and more tender than all-purpose flour. Make sure it’s spooned and leveled.
- Baking powder: The leavening agent that helps the donuts rise.
- Apple pie spice: A combination of warm fall spices. We use our homemade apple pie spice.
- Buttermilk: Full-fat buttermilk will produce the most tender baked good.
- Granulated sugar: For sweetness.
- Egg: Acts as a binder and holds everything together.
- Salt: For flavor.
- Butter: Unsalted or salted both work depending how salty you want the overall flavor. We prefer unsalted. If you use salted, omit the added salt.
- Apple pie filling: This gets diced up and mixed into the batter. We use our homemade apple pie filling, but canned is fine.
- For the glaze: Powdered sugar, vanilla extract, and milk.
How to Make Baked Apple Fritters
Making these baked apple fritter donuts is easy and only requires a couple bowls, a whisk, and a donut pan. Here’s a brief summary:
(Scroll down to the complete printable recipe card for details.)
- Prep the apple pie filling. Make the apple pie filling or store-bought canned is fine. Then dice it up into tiny pieces.
- Make the donuts. Whisk together the dry ingredients, then the wet ingredients in a separate bowl. Add the liquid mixture to the dry ingredients and stir until just combined. Fold in the diced apple pie filling. Pour the batter into a ziploc bag, snip off a corner, and pipe the batter into the pan, so each one is 2/3 full.
- Bake. Bake until donuts are cooked through, then place on a cooling rack.
- Add glaze. Combine powdered sugar, vanilla, and milk. Dunk the tops of the donuts into the glaze. Then turn the donuts right side up to allow glaze to set.
Tips for Success
- Spoon and level the flour: Scooping the flour could result in using too much, which leads to a dry donut. Make sure to spoon and level when measuring.
- Don’t overfill the donut slots: You might be tempted to place more batter into some of the slots, but don’t do it!
- Where do I get a donut pan? They are pretty common at most big box stores now, but you can also get one from Amazon.
Storage and Freezing
How to store baked donuts. Freshly baked donuts will last for up to 2 days at room temperature. Keep them in a plastic bag or airtight container.
Can I freeze baked donuts? Yes, allow to cool completely, then transfer to an airtight, freezer-safe bag. These donuts will keep in the freezer for up to 2 months. Thaw overnight in the fridge and then warm briefly in the microwave. (We recommend freezing them without the glaze, and applying that fresh right before serving.)
More Apple Recipes:
Baked Apple Fritters
For the Donuts
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons milk or cream , melted
- Preheat your oven to 425 degrees F. Lightly coat a donut pan with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, apple pie spice, and salt. Beat in the buttermilk, eggs and melted butter until fully incorporated. Fold in diced apple pie filling until evenly distributed.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off), pipe the batter into the donut slots, 2/3 full. (You might be tempted to place more batter into some of the slots, but don’t do it!)
- Bake for 8 minutes or until lightly golden brown. Allow to cool on a cooling rack for 20 minutes.
- Make the glaze: In a small bowl, whisk together powdered sugar, vanilla, and milk until sugar is dissolved. (Add more or less milk to give you the desired consistency of a glaze.) Dunk the tops of the donuts into the glaze. Then turn the donuts right side up to allow glaze to set.
- Serve while still slightly warm and enjoy!