These moist and flavorful apple donuts are topped with a sweet cinnamon-nutmeg crumb and dusted with powdered sugar. Perfect for a cozy breakfast or snack!
Author:Sarah
Prep Time:10 minutes
Cook Time:10-12 minutes
Total Time:20-22 minutes
Yield:12 donuts (approximate)
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Apple Donut:
2 cups pancake mix
3 Tablespoons brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup milk (I used 1%)
1 large egg
2 Tablespoons butter, melted
1 cup apple, finely diced
Crumb Topping:
¼ cup butter, softened
½ cup brown sugar, packed
½ cup all-purpose flour
½ teaspoon cinnamon
1 teaspoon nutmeg
2 Tablespoons powdered sugar, for sprinkling
Instructions
Preheat and prep: Preheat oven to 350°F (175°C). Generously spray donut pans with nonstick cooking spray.
Prepare the donut batter: In a medium bowl, whisk together the pancake mix, brown sugar, cinnamon, and nutmeg until well combined and lump-free. Add the milk, egg, and melted butter, then stir until smooth. Fold in the finely diced apples until evenly distributed.
Fill the donut pans: Transfer the batter to a zipper or piping bag and cut a triangle from the end large enough to allow the apples through. Pipe the batter into each donut mold about ¾ full to allow room for rising. Alternatively, spoon the batter into each mold.
Make the crumb topping: In a small bowl, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg. Use a fork to work the mixture into small crumbs; avoid overmixing to prevent forming a paste.
Add topping and bake: Sprinkle the crumb topping evenly and generously over each donut. Bake for 10–12 minutes until donuts are cooked through and topping is set.
Cool and serve: Let the donuts cool in the pan for 5 minutes before carefully removing with an offset spatula. Sprinkle with powdered sugar if desired. Serve warm or store in an airtight container for up to 3 days.