I really wanted to make some autumnally appropriate baked goods, but it’s still a million degrees here and the last few weeks the internet has been overloaded by pumpkin. Pumpkin is not my thing. It looks gross and even though I can’t remember what it tastes like (I’ve only had it twice), I’m pretty sure it tastes gross too. Apple seemed to be a seasonal flavor that was more my speed.
I had two problems with these when they were done. They were extremely dense. Super dense baked goods can just be the outcome of gluten free baking. It happens. I’ve also never made donuts before, let alone baked, gluten free donuts, so I’m not quite sure why these were so dense, but they were. The donuts were also insanely sweet. I know donuts are meant to be sweet, but I think the combination of sugar and applesauce (even though it was unsweetened) was just too much. If I made these again, I would probably scale down the sugar even more to maybe just 2 tablespoons. Because they were so sweet, I decided not to make a glaze for them and warm from the oven, they did not need one either.
Baked Applesauce Donuts
Inspired by this recipe.
This recipe will make 6 round donuts or 4 cruller/bar donuts.
- 1 cup all purpose flour (I used Better Batter)
- 6 Tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 Tablespoons unsweetened applesauce
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon butter, melted
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a donut pan.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in applesauce, eggs, vanilla and butter. Beat together until well blended.
- Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes for a round donut pan or 15 to 20 minutes for a cruller/bar pan in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.