🍎Baked Apple Crumb Donuts 🍩
▶️Ingredients
For the apple donuts:
2 cups pancake mix
3 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 cup finely diced fresh apple
For the crumb topping:
¼ cup (½ stick) unsalted butter, softened
½ cup brown sugar, packed
½ cup all‑purpose flour
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons powdered sugar
▶️Instructions
Preheat and prepare pans
Set oven to 350°F. Liberally spray two standard 6‑cavity donut pans with nonstick cooking spray. Set aside.
Mix dry ingredients for donuts
In a medium bowl, whisk together the pancake mix, brown sugar, cinnamon, and nutmeg until no lumps remain.
Add wet ingredients
Pour in the milk, egg, and melted butter. Stir with a spatula or spoon just until combined. The batter will be slightly lumpy; do not overmix.
Fold in apple
Add the finely diced apple to the batter and fold gently until evenly distributed.
Fill the donut pans
Transfer the batter to a large piping bag or a heavy zip‑top bag. Snip off one corner, making the opening large enough for the apple pieces to pass through. Pipe the batter evenly into each donut cavity, filling about three‑quarters full.
Make the crumb topping
In a small bowl, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg. Use a fork or your fingertips to mix until the mixture forms small, pea‑sized crumbs. Do not overwork, or the topping will become pasty.
Add topping
Evenly sprinkle the crumb mixture over each donut, using all of the topping. Press down very lightly to help it adhere.
Bake
Bake for 10 to 12 minutes. The donuts are done when the tops spring back when lightly pressed, or a toothpick inserted into the center comes out clean.
Cool in pan
Let the donuts cool in the pan for 5 minutes. Then, carefully run an offset spatula or thin knife around the edges to release them. Turn the donuts out onto a wire rack with the crumb topping facing up.