Cinnamon Applesauce Baked Donuts with Vanilla Glaze

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glazed baked applesauce donuts

New Donut Flavor

I used a pouch of fruit and veggie applesauce to make these glorious donuts.  (scroll down to go straight to the recipe)  Our grandchildren love pouches filled with organic fruit and vegetables. These are from North Coast Organic apple products of Sebastopol, CA.  Recently North Coast sent me an “inspiration box” of their products, including these boxes of  North Coast Organic applesauce pouches.

Applesauce pouches from North Coast Organics

Applesauce Pouches  with Fruits and Veggies

The flavor choices are fun!  My grandchildren love these resealable pouches, especially when they don’t want to stop playing but need a snack.

North Coast Organic applesauce

There is no added sugar or preservatives.  Combinations include blueberry/spinach/kale,   mango/sweet potato/apricot, or pear/blackberry/beet.  Each box has four servings/pouches.

Glazing baked donuts

Baked Donuts – Lots of Variety

Last week I made Banana Cinnamon Donuts with Coconut Glaze so this week it was time to try a new idea.   How about use one of the  pouches to make donuts for the family? I used the  recipe from  Dorothy of ShockinglyDelicious,  but doubled the recipe and adapted it for the applesauce.  The family loved the   taste of apples and cinnamon, with a vanilla glaze.   Yes, the blueberries, spinach, and kale are there too!

Glazed Applesauce Cinnamon Baked Donuts

Sparkling Sugars Are Fun

I picked out three colors of sparkling sugars — purple for blueberries, light green for spinach, and dark green for kale.  It’s fun to mix the sugars in a bowl and see how pretty they are together.

Our family has had such fun with these donuts!  Try out one of the recipes and let me know how they come out!

glazed baked applesauce donuts
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5 from 1 vote

Cinnamon Applesauce Baked Donuts with Vanilla Glaze

Quick and easy baked donuts made with a pouch of applesauce. Bake these in your oven using a special donut pan. Dip into glaze and sprinkle sparkling sugars!
Course Quick Bread
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings 15 donuts


  • nonstick donut pans
  • wire cooling rack
  • medium mixing bowl
  • small mixing bowl
  • small bowl for glaze


  • 2/3 cup sour cream
  • 1 pouch (3.2 oz) applesauce
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 Tablespoons olive or vegetable oil
  • 2 Tablespoons melted butter
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon


    • 2 Tablespoons melted butter
    • 2 tsp corn syrup
    • 2 tsp water
    • 1 tsp vanilla extract
    • 3/4 cup powdered sugar
    • sparkling sugars for decoration



    • Preheat oven to 350F degrees. If your donut pans are not nonstick, spray them with cooking spray.
    • Place the sour cream, applesauce, eggs, vanilla, oil, butter, sugar, and salt in a bowl. Whisk together.
    • Mix the flour and baking soda together, then add to the sour cream mixture. Stir until well combined.
    • Fill the nonstick donut pans with batter. I use a soup spoon to fill each donut opening. It takes two full soup spoons to fill each hole.
    • Bake in 350F oven for 12 minutes. The donuts will be golden brown and the top will be springy to the touch.
    • Remove the pans from the oven, and let cool for at least 5 minutes before turning the donuts out onto a wire cooking rack. Be careful, as they tear easily when they're hot.


    • Melt the butter in a small bowl. Add corn syrup, water, extract, and powdered sugar to the butter and stir/whisk until smoth. Add an extra tsp of water if it is too thick.
    • Pour sparkling sugars or sprinkles into a bowl and mix together.
    • When the donuts have cooled, dip the tops of the donuts into the glaze, let the excess glaze drip off, then dip the donut top into the sugars/sprinkles. Allow to rest for a few minutes until the glaze has set.
    • Makes 15 donuts.

    North Coast Organic Helps Their Community

     Some of the ways North Coast Organic is helping their community during this difficult time: 

    • Making donations to Redwood Empire Food Bank
    • Brent Farris of KZST is promoting on-air a care package giveaway to front-line healthcare workers at Memorial, Sutter, and Kaiser hospitals. 
    • North Coast pouches are being distributed
      • daily for the free breakfast and lunch programs at both El Molino and Analy campuses
      • 5x/week at North Bay Farmer’s Markets thanks to the Straus Family Creamery team 
      • 5x/week to hospitals and shelters riding along with grilled cheese sandwiches on the Miyoko’s food truck

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