These Baked Apple Crumb Donuts have everything I want in a cozy homemade donut: a soft, cake-like center, little pieces of apple throughout, and plenty of buttery brown sugar crumbs on top. Cinnamon and nutmeg bring out the apple flavor without making the donuts overly spiced.
I especially like that there’s no frying involved. The batter starts with pancake mix, so it comes together quickly, while finely diced apple keeps each donut tender and gives you bits of fruit in every bite. The crumb topping is what really makes them for me—it adds a sweet, slightly crisp contrast to the soft donut underneath.
They’re an easy choice for a fall breakfast or weekend brunch, but you don’t need a special occasion to make a batch. Serve them slightly warm with a dusting of powdered sugar, or let them cool and add the optional maple glaze for a sweeter finish. Either way, you get that comforting apple-and-cinnamon flavor without dealing with hot oil or complicated dough.
What Makes These Baked Apple Crumb Donuts Special
- No frying needed. These donuts bake right in a donut pan, so there’s no hot oil or messy cleanup to deal with.
- Soft and tender inside. The pancake mix creates an easy cake-style base, while finely diced apple adds little pockets of fruit throughout each donut.
- Warmly spiced. Cinnamon and nutmeg give the donuts that familiar fall flavor while still letting the apple come through.
- That crumb topping. I love the contrast between the soft donut and the thick layer of buttery brown sugar crumbs on top. A little powdered sugar is all they need to finish them.
- Easy enough for a weekend breakfast. The batter doesn’t require yeast, kneading, or rising. If you enjoy simple breakfast bakes like these, my 4 ingredient banana bread is another easy one to keep handy.
Ingredient Notes
A couple of ingredients are worth a closer look because they have a noticeable effect on the flavor and texture of these donuts.
Choosing the Best Apples for Baking
I prefer a firm apple with enough tartness to stand out against the brown sugar. Granny Smith, Honeycrisp, or Pink Lady are all good choices. Sweeter apples work too, but the finished donuts will naturally taste a little sweeter.
Peel the apple if you want the softest texture, then dice it quite small. Small pieces spread more evenly through the batter and soften during the short baking time. They’re also much easier to work with if you pipe the batter into the donut pan instead of spooning it in.
For the pancake mix, spoon it lightly into the measuring cup and level it rather than packing it down. Too much mix can make the donuts dense.
What Makes the Crumb Topping Work
The topping is a simple combination of brown sugar, all-purpose flour, butter, cinnamon, and nutmeg. Brown sugar gives it a richer sweetness, while the flour provides enough structure for those little crumbs to hold together as they bake.
The butter is especially important. You want it incorporated enough to create small, distinct crumbs, but not worked so heavily that the mixture turns smooth and pasty. That loose, crumbly texture is what gives the baked donuts their contrasting streusel-like top.
How to Make Baked Apple Crumb Donuts
Make the Donut Batter
- Preheat the oven. Set your oven to 350°F and grease the donut pan thoroughly, including around the center posts. This helps the tender donuts release cleanly later.
- Combine the dry ingredients. Add the pancake mix, brown sugar, cinnamon, and nutmeg to a large mixing bowl and stir until the spices are evenly distributed.
- Mix in the wet ingredients. Add the milk, melted butter, and egg to the dry mixture. Stir gently until everything is just combined. The batter should be thick but still soft enough to spoon or pipe easily into the donut pan.
- Fold in the apple. Gently fold in the finely diced apple until the pieces are evenly distributed. I stop mixing as soon as everything looks combined rather than continuing to stir and risk a heavier texture.
Fill the Donut Pan
- Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. You can also spoon it directly into the pan.
- If you’re piping the batter, make the opening fairly generous so the little apple pieces don’t get stuck.
- Fill each donut cavity about ¾ full. Try to distribute the batter evenly so the donuts bake at roughly the same rate.
Make and Add the Crumb Topping
- In a separate bowl, combine the brown sugar, all-purpose flour, cinnamon, and nutmeg.
- Add the softened butter and work it into the dry ingredients until you have small, irregular crumbs. I like to stop while the mixture still looks loose and crumbly rather than pressing it into a smooth paste.
- Scatter a generous layer over each filled donut cavity. Don’t press the crumbs firmly into the batter; leaving them loose helps preserve that streusel-like texture as they bake.
Bake and Cool
- Bake the donuts at 350°F for 10–12 minutes. Because ovens and donut pans vary, begin checking at the 10-minute mark. The tops should look set rather than wet, and the donut should spring back gently when lightly touched.
- Leave the baked donuts in the pan for 5 minutes. This short rest gives the soft crumb time to set and makes them easier to remove without breaking.
- Carefully loosen the edges as needed, then transfer the donuts to a wire rack.
- Once they’re no longer hot, dust the tops lightly with powdered sugar if you like. If you’re using the optional maple glaze instead, let the donuts cool completely before drizzling it over the crumb topping.
Substitutions and Variations
- Adjust the warm spices. For a slightly different flavor, add a small pinch of allspice or ground ginger alongside the cinnamon and nutmeg. You don’t need much—the apple should still be the main flavor.
- Add nuts to the crumb. Finely chopped pecans or walnuts can give the topping extra crunch. Keep the pieces small so the crumb remains easy to distribute over the donuts.
- Add the optional maple glaze. For a sweeter finish, let the donuts cool completely, then drizzle them lightly with maple glaze. I like to use this instead of the powdered sugar so the buttery crumb topping still stands out.
If warm cinnamon bakes are your thing, these 3 ingredient oatmeal cookies are another simple option when you want something quick from the oven.
How to Store and Freeze Apple Crumb Donuts
Storing at Room Temperature
Let the donuts cool completely before storing them. If they’re still warm when covered, trapped steam can make that crumb topping softer and slightly sticky.
Store the cooled donuts in an airtight container at room temperature for up to 3 days. Keep them in a single layer when possible to protect the crumb topping. If you need to stack them, place a sheet of parchment or wax paper between each layer.
Freezing and Thawing
For longer storage, let the donuts cool completely, then wrap them individually or separate them with parchment paper before placing them in a freezer-safe container or bag. This helps protect the crumb topping and makes it easy to take out only what you need.
Thaw the donuts at room temperature before serving. If you prefer them warm, give them a brief, gentle reheat after thawing. Avoid overheating them—the goal is to soften the cake-like center without drying it out or melting the crumb topping.
Frequently Asked Questions
Do I Need a Donut Pan for This Recipe?
A donut pan gives you the classic ring shape, but you can use a muffin pan as an alternative. Because deeper muffin cups change how quickly the batter bakes, don’t rely on the donut baking time; check for a set center and adjust the baking time as needed.
Why did my apple donuts turn out dense?
Too much pancake mix or excessive mixing are two likely causes. Measure the mix lightly rather than packing it into the cup, and stop stirring once the batter comes together. Apple pieces that are too large can also create heavy, uneven areas inside the donuts.
Can I make the donut batter ahead of time?
I prefer to bake this batter soon after mixing it. Pancake mix contains leavening ingredients that begin working once they’re combined with liquid, so letting the finished batter sit for an extended period can affect how well the donuts rise.
For a head start, you can dice the apple and measure your ingredients before you’re ready to bake. Then the batter takes only a few minutes to put together.
Why is my crumb topping falling off?
A little loose crumb is normal, but if most of the topping falls away, the mixture may have been too dry or you may have added more than the donut could hold. The butter should moisten the flour and brown sugar enough to form small crumbs that hold together when gently pinched.
Also avoid piling the topping excessively high. Sprinkle on a generous, even layer and let the crumbs settle naturally against the unbaked batter rather than packing them down.
Baked Apple Crumb Donuts
Ingredients
Equipment
Method
- Preheat the oven. Preheat your oven to 350°F. Thoroughly grease the cavities and center posts of a donut pan.
- Combine the dry ingredients. In a large mixing bowl, stir together the pancake mix, brown sugar, cinnamon, and nutmeg until evenly combined.
- Make the batter. Add the milk, egg, and melted butter. Stir just until the batter comes together. Gently fold in the finely diced apple until evenly distributed.
- Fill the donut pan. Spoon the batter into the prepared donut cavities or transfer it to a piping bag or large zip-top bag. If piping, make the opening wide enough for the apple pieces to pass through. Fill each cavity about ¾ full.
- Make the crumb topping. In a separate bowl, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg. Work the ingredients together until small, irregular crumbs form. Avoid mixing until smooth or pasty.
- Add the topping. Sprinkle a generous, even layer of crumb topping over each donut without packing it down.
- Bake. Bake at 350°F for 10–12 minutes. Begin checking around 10 minutes. The tops should look set, and the donuts should gently spring back when lightly touched.
- Cool. Let the donuts rest in the pan for 5 minutes, then carefully remove them and transfer them to a wire cooling rack.
- Finish with powdered sugar. Once the donuts are no longer hot, lightly dust them with powdered sugar, if desired.
- Or make the optional maple glaze. Whisk together the powdered sugar and maple syrup. Add milk a little at a time until the glaze reaches a thin, drizzleable consistency. Once the donuts are completely cool, drizzle the glaze lightly over the crumb topping.
Notes
- Use a firm apple such as Granny Smith, Honeycrisp, or Pink Lady, and dice it finely.
- Spoon the pancake mix lightly into the measuring cup and level it rather than packing it down.
- For the crumb topping, mix just until small crumbs form; don’t work it into a paste.
- If using the optional maple glaze, let the donuts cool completely before drizzling.
- Store completely cooled donuts in an airtight container at room temperature for up to 3 days.
