4-Ingredient Apple Pie Donuts: No Eggs, Refined Sugar, Dairy, or Butter
4-Ingredient Apple Pie Donuts: No Eggs, Refined Sugar, Dairy or Butter
Craving something warm, cozy and sweet, but don’t want a sugar-loaded treat? These apple pie donuts are the answer. They’re soft, fluffy and full of cinnamon-spiced apple flavour, yet they’re made with just four simple ingredients. There are no eggs, no butter, no dairy and no refined sugar, so they’re a lighter way to enjoy a bakery-style treat at home. Best of all, they bake in about 15 minutes.
Why You’ll Love These Donuts
These donuts get their moisture and natural sweetness from applesauce and pure maple syrup, so you don’t need eggs, oil or butter to hold them together. Self-rising flour does the hard work of making them light and fluffy, while apple pie spice gives them that warm, familiar flavour. They’re naturally dairy-free and egg-free, making them a great option for many households, and they’re simple enough for kids to help make.
Ingredients
Makes: 6 donuts
Prep time: 5 minutes
Bake time: 12 to 15 minutes
- 1 cup (125 g) self-rising flour
- ½ cup (120 g) unsweetened applesauce
- ¼ cup (60 ml) pure maple syrup
- 1½ tsp apple pie spice
Optional coating (not counted in the 4 ingredients):
- 2 tbsp coconut sugar
- ½ tsp ground cinnamon
- 1 tbsp maple syrup, for brushing
How to Make Them
- Preheat and prepare. Heat the oven to 180°C (350°F). Lightly grease a 6-cavity donut pan with a little cooking spray or a light brush of coconut oil.
- Mix the wet ingredients. In a medium bowl, whisk together the applesauce and maple syrup until smooth.
- Add the dry ingredients. Add the self-rising flour and apple pie spice. Stir gently until just combined and no dry flour remains. The batter will be thick. Don’t overmix, or the donuts may turn dense.
- Fill the pan. Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full. A zip-top bag with one corner snipped off works perfectly as a piping bag.
- Bake. Bake for 12 to 15 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool and coat. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. For a cinnamon-sugar finish, brush them lightly with maple syrup and dip them in a mix of coconut sugar and cinnamon.
Tips for the Best Results
- Use unsweetened applesauce to keep the donuts free from added refined sugar.
- Measure flour by spooning it into the cup and levelling it off, rather than scooping, to avoid dry donuts.
- If you don’t have apple pie spice, use 1 tsp cinnamon, ¼ tsp nutmeg and a pinch of allspice or ginger.
- No donut pan? Bake the batter in a lined muffin tin for 15 to 18 minutes to make apple pie muffins.
- Check the self-rising flour label, as some brands contain added ingredients. If you can’t find it, mix 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
Easy Variations
- Apple chunks: Fold in ¼ cup of finely diced apple for extra texture.
- Nutty crunch: Sprinkle chopped walnuts or pecans on top before baking.
- Glazed: Drizzle with a simple glaze of maple syrup thickened with a little coconut yogurt or nut butter.
- Gluten-free: Use a gluten-free self-rising flour blend.
How to Store Them
Store the donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw at room temperature or warm them briefly in the microwave for that fresh-from-the-oven taste. If you’ve added the cinnamon-sugar coating, it’s best to coat them just before serving so it stays crisp.
With just four simple ingredients and no eggs, butter, dairy or refined sugar, these apple pie donuts prove that healthier treats can still feel indulgent. They’re quick to make, full of cozy autumn flavour and perfect for breakfast, an afternoon snack or a fall gathering.
