Baked Apple Bacon Donuts

If you love the combination of sweet apples and salty bacon, these Baked Apple Bacon Donuts are about to become your new favorite breakfast treat. They’re soft, fluffy, and filled with applesauce, fresh diced apples, warm cinnamon, and brown sugar before being topped with a simple vanilla glaze and crispy bacon. Best of all, they’re baked instead of fried, so you can enjoy homemade donuts without heating up a pot of oil.

Whether you’re making a cozy weekend breakfast, serving brunch with friends, or looking for a fun fall baking recipe, these donuts come together in about 30 minutes and disappear just as quickly.

• Soft, bakery-style texture without frying.
• Filled with fresh apples and applesauce.
• Sweet vanilla glaze with crispy bacon on top.
• Ready in about 30 minutes.
• Perfect for breakfast, brunch, or dessert.
• Easy enough for beginner bakers.
• Works with all-purpose flour or a 1:1 gluten-free flour blend.
• Great for fall baking and holiday mornings.

These aren’t your typical baked donuts. Fresh apples and applesauce keep every bite moist while brown sugar and cinnamon add warm, cozy flavor. Baking them instead of frying gives you a lighter donut that’s still incredibly soft.

The vanilla glaze adds just the right amount of sweetness without overpowering the apples, while crispy bacon finishes each donut with the perfect salty crunch. It’s a combination that sounds a little unexpected until you take your first bite.

My favorite varieties include:

• Honeycrisp for a sweet, crisp bite.
• Pink Lady for a balance of sweetness and tartness.
• Granny Smith if you like a little extra tartness.
• Fuji for naturally sweet flavor.

Dice the apples into small pieces so they bake evenly and distribute throughout the donuts.

• Applesauce – Keeps the donuts moist and adds apple flavor.
• Fresh Apple – Adds texture and little bursts of sweetness throughout every bite.
• Egg – Gives the donuts structure.
• Vanilla Extract – Enhances all of the warm flavors.
• Milk – Helps create a smooth batter. Dairy or nondairy both work well.
• Butter – Adds richness and a tender crumb.
• All-Purpose Flour – Creates a soft bakery-style donut. A 1:1 gluten-free flour blend also works well.
• Baking Powder – Gives the donuts their light texture.
• Kosher Salt – Balances the sweetness.
• Ground Cinnamon – Adds warm spice that pairs perfectly with apples.
• Granulated Sugar – Sweetens the donuts.
• Brown Sugar – Adds moisture and a subtle caramel flavor.
• Powdered Sugar – Creates a smooth, sweet glaze.
• Vanilla Extract – Adds classic vanilla flavor.
• Bourbon or Whiskey (Optional) – A small splash adds warmth and depth.
• Milk – Adjusts the glaze to the perfect consistency.
• Crispy Bacon – Adds the perfect salty crunch that makes these donuts unforgettable.

• Preheat your oven to 350°F.
• Spray two donut pans generously with nonstick baking spray and set aside.
• In a large mixing bowl, combine the applesauce, chopped apple, egg, vanilla extract, milk, softened butter, granulated sugar, and brown sugar.
• Mix until everything is well combined and the butter is incorporated.
• Add the flour, baking powder, cinnamon, and kosher salt to the bowl.
• Mix just until no dry streaks of flour remain. Overmixing can make baked donuts tough instead of light and tender.
• Transfer the batter to a piping bag or a zip-top bag with one corner snipped off.
• Pipe the batter into the prepared donut pans, filling each cavity about ⅔ to ¾ full.
• Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into a donut comes out clean.
• Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before glazing.
• While the donuts cool, make the glaze.
• Dip the tops of the cooled donuts into the glaze.
• Let any excess drip off before placing them back on the cooling rack.
• Immediately sprinkle the chopped crispy bacon over the glaze before it sets.
• Let the glaze harden for about 10 to 15 minutes before serving.

• Dice the apples into small pieces so they bake evenly.
• Don’t overmix the batter or the donuts can become dense.
• Pipe the batter into the donut pans for cleaner, more even donuts.
• Allow the donuts to cool before glazing so the glaze doesn’t melt off.
• Sprinkle the bacon on immediately after glazing so it sticks.
• Warm the donuts for about 10 seconds in the microwave before serving if they’ve been refrigerated.

• Room Temperature: Store the glazed donuts in an airtight container for up to 2 days.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Warm a donut in the microwave for 10 to 15 seconds before serving for the best texture.
• Freezer: Freeze the unglazed donuts in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator or at room temperature, then glaze and top with freshly cooked bacon before serving for the best flavor and texture.