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Baked Whole Wheat Apple Butter Donuts

Classic spice donuts with a maple glaze, but made with whole wheat flour and Musselman’s Apple Butter, and then baked instead of fried.

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  • 1 egg, beaten
  • cup MUSSELMAN’S® Apple Butter
  • ¼ cup milk
  • ¼ cup melted butter
  • ½ teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • ¼ cup packed brown sugar
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon cinnamon
  • teaspoon cloves
  • teaspoon nutmeg
  • ¼ cup maple syrup
  • ¾ cup powdered sugar
  • 1 teaspoon honey
  • pinch of salt


  1. Step 1
    Preheat oven to 350° F.  Spray a donut pan with cooking spray, set aside.

  2. Step 2
    In a mixing bowl, stir together the egg, apple butter, almond milk, melted butter, and vanilla until well mixed.  Set aside.

  3. Step 3
    In a second mixing bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg until well mixed.

  4. Step 4
    Add the dry mixture to the wet mixture and stir until just combined - do not overmix.

  5. Step 5
    Fill the prepared donut pan with batter, making sure to leave the center hole uncovered, and only filling the spaces  about halfway.

  6. Step 6
    Bake in preheated oven for 8-10 minutes, or until the tops are just turning golden and a toothpick inserted in the middle of the donut comes out clean.

  7. Step 7
    Remove from oven and immediately remove the donuts to a wire cooling rack.

  8. Step 8
    For glaze:  whisk together maple syrup, powdered sugar, honey and pinch of salt until very smooth.  Once donuts have cooled completely, dip in the glaze and let set up on a wire rack until solidified.

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