2 Ingredient Apple Pie Donut Holes are the easiest way to bring the flavors of fall into your kitchen without any fuss. These are crazy easy and you can whip up a batch of these warm, golden donut holes in minutes. My family loves them fresh from the fryer, rolled in cinnamon sugar, and piled high on a plate — they disappear faster than I can make them!
There’s nothing like the smell of warm donuts in the kitchen, especially when fall rolls around. In our house, anything with apples and cinnamon has a way of disappearing fast—my husband James hovers around the stove, my kids wait (impatiently!) for the first batch to cool, and that’s why I love that these 2 Ingredient Apple Pie Donut Holes come together in minutes without making a giant mess.
And yes, you read that right—just two simple ingredients for the dough. No yeast, no long rising time, no complicated steps. These little donuts fry up golden on the outside, stay soft and moist inside, and get rolled in cinnamon sugar while they’re still warm for that bakery-style finish.
What Are 2 Ingredient Apple Pie Donut Holes?
This recipe takes the classic fall flavors of apple pie—apples, cinnamon, and a hint of sweetness—and turns them into bite-sized, poppable donut holes made with nothing but self-rising flour and cinnamon applesauce.
The secret is in the self-rising flour, which already has leavening built in, and the applesauce, which keeps the donuts tender and moist while adding natural sweetness and flavor. The two ingredients come together into a quick dough that fries in minutes.
Why This Recipe Works
This recipe is a game-changer for so many reasons:
- Two ingredients, zero stress: You don’t need yeast, eggs, milk, or fancy equipment.
- Quick prep: Five minutes of mixing, ten minutes of frying, and you’re done.
- Perfect texture: Lightly crisp on the outside, soft and cake-like inside.
- Crowd-pleasing flavor: Apple cinnamon is always a hit, especially during fall.
- Scales up easily: Double or triple the batch for parties or bake sales.
- Budget-friendly: Simple pantry ingredients keep this recipe inexpensive.
Ingredient Breakdown: What They Do
Self-Rising Flour – This is the backbone of the recipe. It already contains baking powder and salt, so you don’t need extra leaveners. It makes the donuts puff up beautifully while frying.
Cinnamon Applesauce – Adds moisture, natural sweetness, and flavor. Using a spiced variety gives these donuts that apple pie vibe without needing extra spices in the batter.
Oil for Frying – Canola or vegetable oil works best for neutral flavor and even frying. Keep the oil at 350°F for consistent results.
Cinnamon Sugar (for rolling) – Optional but highly recommended! Rolling the warm donuts in cinnamon sugar takes them from good to unforgettable.
When to Serve / Serving Ideas
These donuts are best served warm and fresh. We love them for:
- Fall gatherings: Perfect for apple-picking weekends or pumpkin patch trips.
- Holiday breakfasts: Add to your Thanksgiving or Christmas brunch spread.
- After-school snacks: Quick enough to whip up before homework time.
- Game day treats: Set out a platter next to cider or hot cocoa.
- Dessert boards: Pair with caramel dip, whipped cream, or chocolate sauce.
For extra fun, serve them with little cups of caramel or cream cheese glaze for dipping.
Make Ahead & Storage Tips
These donuts taste best the day they’re made, but here’s how to make them ahead:
- Make the dough early: Scoop it onto a parchment-lined tray, cover tightly, and refrigerate up to 24 hours before frying.
- Store leftovers: Keep cooled donuts in an airtight container at room temp for 1 day.
- Reheat: Pop them in a 325°F oven or air fryer for 3–5 minutes to revive crispiness.
- Freeze before frying: Scoop dough onto a tray, freeze solid, then transfer to a bag. Fry straight from frozen, adding 1–2 minutes to cook time.
Why You’ll Love This Recipe
- Minimal ingredients: You probably have everything on hand already.
- Kid-friendly: No sharp knives, no long waiting times—just mix, fry, and eat.
- Versatile: Change the coating, drizzle with glaze, or dust with powdered sugar.
- Customizable: Add spices, swap applesauce flavors, or use a flavored glaze.
- Fast cleanup: One bowl, one pot of oil, and you’re done.
FAQ Section
Can I bake these instead of frying?
Yes, but the texture will be different. Baking at 375°F for 12–14 minutes on a parchment-lined baking sheet works, but they won’t be as crisp or golden.
What if I don’t have self-rising flour?
You can make your own by combining 1 cup all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt. Whisk well before using.
Can I use plain applesauce?
Absolutely—just stir in 1 teaspoon of ground cinnamon (or pumpkin pie spice) to give it that warm fall flavor.
What oil is best for frying?
Use neutral oils with high smoke points like canola, vegetable, or peanut oil. Avoid olive oil, which has too much flavor for sweet donuts.
How do I keep the donuts from getting greasy?
Make sure your oil is at the correct temperature (350°F). If it’s too cool, the donuts absorb more oil. Too hot, and they brown too quickly on the outside while staying raw inside.
Can I double the recipe?
Yes! Just fry in batches so you don’t overcrowd the pan, which can drop the oil temperature.
Do these taste like real donuts?
Yes! They have a tender, cake-donut texture with the bonus of apple pie flavor.
Can I add mix-ins?
Sure—stir in finely chopped apples, raisins, or even a handful of mini chocolate chips for fun variations.
What can I use instead of cinnamon sugar?
Powdered sugar works well, or drizzle with a simple glaze made from powdered sugar, milk, and vanilla.
Variations & Substitutions
- Pumpkin Spice: Swap applesauce for pumpkin purée and add pumpkin pie spice.
- Glazed Donut Holes: Skip the sugar coating and dip cooled donuts in vanilla glaze.
- Apple Cider Version: Use apple cider concentrate for an extra punch of apple flavor.
- Chocolate Drizzle: Once cooled, drizzle donuts with melted chocolate for a dessert twist.
Leftover Ideas
- Donut Sundaes: Top leftover donuts with vanilla ice cream, caramel sauce, and whipped cream.
- French Toast Donut Bites: Slice in half, dip in egg mixture, and pan-fry like French toast.
- Trifle Layers: Cube donuts and layer with pudding and fruit for a quick dessert.
Budget Breakdown
- Self-rising flour: $0.40
- Cinnamon applesauce: $1.00
- Oil & sugar: $0.75
- Total per batch: Under $3.00 for 14 donuts!
Much cheaper than store-bought donuts or bakery treats.
Lightened-Up Version
- Bake instead of fry to cut calories.
- Use unsweetened applesauce to reduce sugar.
- Roll in a light dusting of cinnamon sugar instead of a thick coating.
Reader Favorite Tips and Ideas
Some readers suggested:
- Adding a pinch of nutmeg or cloves for holiday flavor.
- Serving with maple syrup for breakfast.
- Using an air fryer at 350°F for 5–6 minutes for less oil.
Troubleshooting Tips
- Dough too sticky? Add 1 tablespoon of flour at a time until it’s easier to handle.
- Donuts raw inside? Lower the oil temperature slightly and cook a bit longer.
- Coating not sticking? Roll the donuts in cinnamon sugar while they’re still warm.
Nutrition Information (Approx. per donut)
- Calories: 110
- Fat: 3g
- Carbs: 18g
- Sugar: 7g
- Protein: 2g
Values vary based on coating and oil absorption.
How to Bake These Donut Holes in the Oven
If you’d rather skip the deep frying, you can absolutely bake these donut holes. The texture will be a little more cake-like and less crisp, but they’re still delicious and a bit lighter.
- Prep: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Shape: Scoop 1-tablespoon portions of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Bake: Bake for 12–14 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Finish: While still warm, roll in cinnamon sugar or drizzle with glaze before serving.
Baked donuts are best eaten the same day for the freshest texture.
Air Fryer Option (My Favorite Method other than the deep fryer!)
I use the Cosori Air Fryer for almost all my air fryer recipes, and it’s hands-down my favorite for even cooking and easy cleanup. These donut holes turn out perfectly golden in the air fryer with much less oil than deep frying.
- Prep: Preheat the air fryer to 350°F and lightly spray the basket with nonstick spray.
- Shape: Scoop and roll the dough into 1-tablespoon balls, just like the original recipe.
- Air Fry: Place the donut holes in a single layer, leaving space between them. Cook for 5–6 minutes, shaking the basket halfway through, until golden brown and cooked through.
- Finish: Roll warm donuts in cinnamon sugar or glaze as desired.
This method gives you crisp edges with a tender, soft center — and cleanup is a breeze.
How to Reheat Leftover Donut Holes in the Microwave
If you’ve got leftover 2 Ingredient Apple Pie Donut Holes, the microwave is the fastest way to bring them back to life.
- Timing: Place 2–3 donut holes on a microwave-safe plate. Heat for 8–10 seconds on high.
- Texture Tip: To keep them from drying out, cover lightly with a damp paper towel before heating.
- Finish: After warming, you can give them a quick roll in fresh cinnamon sugar if they’ve lost some coating.
This method won’t make them as crisp as the air fryer or oven, but it does make them soft, warm, and ready to enjoy in seconds.
My Personal Kitchen Notes
I’ve tested these donuts in both a heavy cast iron pot and a deep fryer. The key is keeping the oil steady at 350°F—I use a thermometer because it really makes a difference. I also prefer to make a double batch because these disappear fast, especially if friends or neighbors drop by. For a holiday brunch, I like to serve them on a platter with caramel dip and whipped cream—it makes them feel a little extra special without much work.
My Final Thoughts
These 2 Ingredient Apple Pie Donut Holes are everything I love about fall baking: quick, easy, budget-friendly, and so, so good. Whether you’re making them for your family, a party, or just because you want warm donuts on a chilly morning, this recipe is one you’ll come back to again and again.
Fall Recipe Ideas
- Pumpkin Roll
- Creamy No Bake Apple Cheesecake Pie
- Swirled Pumpkin Cheesecake Bars
- Caramel Apple Crisp Cheesecake
Apple Pie Donut Holes
Ingredients
- 1 ½ cups self-rising flour (see note below)
- 3/4 cup cinnamon applesauce
- Canola or vegetable oil for frying
- cinnamon sugar optional coating
Instructions
- In a medium bowl, stir together the self-rising flour and cinnamon applesauce until a thick, cohesive dough forms. Do not overmix.
- Heat canola or vegetable oil in a deep skillet or heavy pot to 350°F. Make sure the oil is at least 2 inches deep.
- Use a small cookie scoop or spoon to portion 1-tablespoon mounds of dough. Gently drop into the hot oil, frying 3–4 at a time.
- Fry for 2–3 minutes per side, or until golden brown and puffed.
- Remove with a slotted spoon and drain on a paper towel–lined plate. Let cool for 1–2 minutes.
- While warm, roll each donut in cinnamon sugar until fully coated.
- Serve warm for the best flavor and texture.
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