Caramel Apple Donuts

Thanksgiving is just around the corner which means you are most likely planning turkey, side dishes, and pies… But what about breakfast? Don’t worry. I’ve got you covered. These caramel apple donuts are a great fall treat or, as I like to think of them, apple pie for breakfast.


Donuts used to intimidate me beyond belief. The thought of frying something was so intimidating and made me incredibly nervous. Mainly the cleanup after and the wonderfully awful smell I assumed came with heating oil in our teeny tiny kitchen are what really kept me away. The GOOD news? It wasn’t even remotely as terrible as I thought it would be. There is little prep work, no smell, and cleanup was a breeze! I’m super happy we dived into the wonderful world of fried desserts (er… um… breakfasts?).


I went with a tart apple donut because it’s fall and the only other option was pumpkin. After posting muffins, cheesecakes, and latte’s with the flavor I’m about pumpkin’d out. Instead of doing a glaze or powdered sugar dusting I decided to kick things up to the next level with a CARAMEL topping. Caramel apples are totally a fall favorite, right? Why haven’t I seen caramel apple donuts out there?? (Probably because the Northern Utah donut game is not great)


I dipped the tops because while we like the candied goodness we don’t love a super sweet donut, but you definitely can coat the entire thing.


Caramel Apple Donuts

Caramel Apple Donuts


  • For the Donut:
  • 1-1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cups milk
  • 2 large eggs
  • 1 tablespoon oil
  • 3 cups diced granny smith apple
  • oil for frying
  • For the Caramel:
  • 1/2 cup butter
  • 2 teaspoons milk
  • 1/2 cup brown sugar


  1. For the Donut:
  2. Start by heating the oil to 350 degrees.
  3. While that is warming whisk together the flour, sugar, baking powder, salt, and cinnamon. Add in the milk, eggs and oil. Stir until combined. Fold in your apple pieces.
  4. Drop by spoon full into your hot oil. If you want the classic donut shape you could pipe them into the oil using a large round piping tip. Cook for roughly 5 minutes or until golden and cooked through. Set on paper towels to drain excess oil.
  5. For the caramel:
  6. Whisk together all of the caramel ingredients in a small sauce pan. Bring to a boil, stirring constantly, and cook until the sugar is dissolved. Dip your donuts in the warm mixture and enjoy.
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