Go Back Email Link

Gluten Free Apple Walnut Baked Doughnuts

Studded with apples and walnuts, then topped with a cinnamon-sugar mixture, these homemade gluten-free doughnuts are the perfect fall treat!
Gluten Free Apple Walnut Baked Doughnuts
Yield 12 doughnuts



  • 2 cups gluten-free all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon ground ginger
  • 4 tablespoons butter, melted
  • 1/4 cup apple sauce
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1 large apple (peeled and diced into very small pieces)
  • 1/2 cup walnuts (chopped)


  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of table salt
  • 3 tablespoons butter


  • In a medium mixing bowl, whisk together flour, yeast, baking powder, salt, apple pie spice and ginger. Set aside.
  • In a large bowl whisk together melted butter, apple sauce and sugar. Add in eggs and mix until combined. Whisk in milk until combine.
  • Slowly stir in the flour mixture to the wet mixture until just combined, do not over mix.
  • Using a spatula fold in apples and walnuts.
  • Pour batter into a large piping bag or zipper plastic bag and set aside in a warm place to let rise for 20 minutes.
  • Preheat oven 425°F. Grease a doughnut pan with melted butter or cooking spray.
  • Snip corner of the piping bag and pipe batter into the doughnut pan.
  • Bake for 8-9 minutes. Remove from oven and let cool, slightly.
  • Topping: Melt butter and set aside. In a small bowl combine cinnamon, sugar and salt.
  • Brush doughnuts with melted butter and sprinkle with cinnamon-sugar mixture.
  • Doughnuts are best eaten the same day.


Recipe by Jenna Edmiston.