These Apple Pie Bomb Donuts Might Just Be the Best Potluck Dessert Ever!

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Inspired by comforting apple recipes and fall-favorite flavors, these homemade doughnuts are stuffed with a quick, jazzed-up version of apple pie filling, spiced just right and wrapped in a soft dough made from simple ingredients.

They’re fried until perfectly golden and then tossed in a generous coat of cinnamon sugar. Whether you’re hosting brunch, planning a fall/ Thanksgiving dessert tray, or just want something cozy with your coffee, these are the ultimate fall recipes to keep on repeat. Oh, and if you’re wondering what to use apple filling for—this is it!

This irresistible doughnut recipe brings together everything you love about homemade apple pies—the gooey spiced apple filling, the flaky warmth of pie spices—and wraps it all in a pillowy, deep-fried donut. Whether you’re a fan of fruit pie filling or just on the hunt for the best donut recipe to make your kitchen smell like autumn magic, these filled donuts are about to be your new seasonal obsession.

Why You’ll Love These Apple Pie Doughnuts

These donuts check all the boxes for an easy fall dessert: they’re nostalgic, flavorful, fun to make, and even more fun to eat. The warm, spiced filling combined with the soft, slightly crisp dough is a total crowd-pleaser. Whether you’re new to fall baking or just looking for your next favorite apple fall recipe, these apple pie doughnuts are guaranteed to make you the star of the season. Serve them warm for maximum coziness!

Ingredients

For the Dough:

• ¾ cup apple cider or apple juice
• 3 ½ cups all-purpose flour
• ⅔ cup dark brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp nutmeg
• 1 ½ tsp cinnamon
• 6 tsp melted butter
• ¼ cup applesauce
• ¼ cup sour cream
• 1 egg

For the Apple Pie Filling:

• 1 (20 oz) can apple pie filling, rinsed and diced
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup brown sugar
• 2 tbsp water
• 1 tsp lemon juice

For the Cinnamon Sugar Topping:

• 1 cup granulated sugar
• 1 tbsp cinnamon

How to Make Apple Pie Filled Donuts

Make the Dough:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In a separate bowl, mix melted butter, applesauce, sour cream, and egg. Slowly stir in the apple cider or juice.
Combine the wet and dry ingredients until a soft dough forms (don’t overmix). Cover and chill for 20 minutes.

Make the Filling:
In a pan over medium-low heat, combine the diced apple pie filling, cinnamon, nutmeg, brown sugar, water, and lemon juice. Cook until thickened and sticky. Set aside to cool.

Assemble Donuts:
Roll chilled dough on a floured surface to ½-inch thick. Cut out circles with your cutter. For each donut, you’ll need two circles.
Place half the dough rounds on a parchment-lined baking sheet. Add a spoonful of the apple filling to the center of each.
Top with another dough circle and press edges to seal, using the cutter again to tighten and shape.

Fry the Donuts:
Heat oil in a frying pan over medium heat. Fry 2-3 doughnuts at a time until golden brown on each side (about 3–5 minutes).
Transfer to a paper towel-lined plate to drain.

Coat in Cinnamon Sugar:
While warm, roll each donut in the cinnamon sugar mix. Serve and enjoy the fall magic!

Storage & Serving Tips

For best results, store cooled donuts in an airtight container at room temperature for up to 2 days. Line the container with paper towels to absorb any excess oil or moisture. Place a second paper towel on top before sealing the lid.

To reheat: Microwave for 10–15 seconds (just enough to warm them without drying out). Or reheat in a 300°F oven for 5–6 minutes to restore that crisp edge.

Serving Tips: Serve warm with apple cider, hot chocolate, or coffee for the ultimate cozy treat.

Make-Ahead Tip: Dough: Make it the night before, cover tightly, and refrigerate overnight. Roll and cut when ready. You can make the filling up to 3 days in advance and store in the fridge in a sealed container.

To freeze the dough:

• After cutting the circles (but before filling), lay them on a parchment-lined tray and freeze until firm.
• Transfer to a freezer-safe bag and freeze for up to 1 month.
• Thaw in the fridge overnight before filling and frying.

To freeze finished donuts:

• Let them cool completely. Skip the cinnamon sugar coating (add it after reheating).
• Wrap each donut in plastic wrap and place them in a zip-top freezer bag.
• Freeze for up to 2 months.
• Reheat in the oven at 325°F for 10–12 minutes. Roll in cinnamon sugar while warm.

FAQ

Can I bake these donuts instead of frying?

Yes, you can! While frying gives that classic crisp-on-the-outside, fluffy-on-the-inside texture, baking is a great alternative if you want to reduce oil or avoid frying.

1. Preheat your oven to 375°F (190°C).
2. Place the assembled, filled donuts on a parchment-lined baking sheet.
3. Lightly brush the tops with melted butter or a neutral oil for color and moisture.
4. Bake for 15–18 minutes, or until the donuts are lightly golden and firm to the touch.
5. Once out of the oven, let them cool for 5 minutes, then roll them in the cinnamon sugar mixture while still warm.

Note: Baked donuts will be slightly more cake-like in texture, but still super delicious!

Can I use homemade apple pie filling instead of canned?

Absolutely—To make homemade apple pie filling from scratch:

1. Peel, core, and chop 3–4 medium apples (Granny Smith or Honeycrisp are great options).
2. In a saucepan, add:
   • The chopped apples
   • ¼ cup brown sugar
   • ½ teaspoon cinnamon
   • ¼ teaspoon nutmeg
   • 1 tablespoon butter
   • 2 tablespoons water or apple juice
   • A splash of lemon juice
3. Cook over medium-low heat for 8–10 minutes, until the apples soften and the mixture thickens. Let cool before filling your donuts.

Bonus Tip: You can also use this apple filling on pancakes, waffles, or oatmeal!

Can I make these donuts gluten-free?

Yes, but with a few adjustments. Use a 1:1 gluten-free flour blend that contains xanthan gum or guar gum to help mimic the elasticity of regular flour.

What to expect:

• The dough may be more fragile and slightly harder to work with.
• You may need to chill the dough a bit longer or roll it between parchment sheets to avoid sticking.

Be gentle when sealing the donuts—gluten-free dough can be more delicate.

My dough is too sticky—what should I do?

Sticky dough can be tricky, but it’s easy to fix!

• First, make sure you chilled it for at least 20 minutes. The butter in the dough firms up in the fridge and helps reduce stickiness.
• If it’s still sticking to your hands or rolling pin, lightly flour your work surface, your hands, and your rolling pin. Don’t add too much flour or the dough will become dry.
• You can also roll the dough between two sheets of parchment paper.