The tail end of summer means crisp weather, cooler nights and apple picking season. The classic pairing of apples and cinnamon are highlighted in this sweet autumn treat. You will not miss the frying with these baked doughnuts because they have a soft and fluffy texture thanks to the addition of buttermilk and applesauce.

Looking for more apple recipes? Check out my Nonna Maria’s Apple Cake and Apple Streusel Muffins.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp vegetable oil
• 1 egg, at room temperature
• 1/3 cup brown sugar
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 1 1/4 cups apple sauce

For the cinnamon sugar topping:

• 1/4 cup salted butter, melted
• 1 cup sugar
• 1 tbsp cinnamon

Method:

1. Preheat oven to 375F and lightly spray a doughnut pan with nonstick cooking spray.
2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. In a separate bowl, whisk together the vegetable oil, egg, brown sugar, buttermilk, vanilla and apple sauce.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fill the doughnut pan cavities with the batter. The easiest way to do this is to use a piping bag (or you can just use a ziploc bag and snip one of the corners so you can squeeze the batter out.)
6. Bake for 12-14 minutes.
7. Cool doughnuts on a wire rack for about 10 minutes. While they are cooling, make the cinnamon sugar topping: in a small bowl, stir together the sugar and cinnamon.
8. Brush cooled doughnuts with melted butter and dip them into the cinnamon sugar. These doughnuts taste best the day they are made.

*Yield: 12 doughnuts