Preheat the oven to 400 degrees Fahrenheit and prepare 1-2 donut pans by spraying them with cooking spray.
Combine the all-purpose flour, granulated white sugar, salt, baking soda, and allspice in a large bowl. Stir until combined.
Whisk the applesauce, eggs, heavy cream, sour cream, canola oil, and vanilla extract in a separate medium sized bowl. Mix well to make sure everything is evenly combined.
Fold the applesauce mixture into the floured mixture until you have a sticky, thich dough. It should be a thick dough.
To make filling the donut pans easier, fill each donut depression with the batter using a piping bag (without a tip). Make sure each hole is about ¾ full of batter. (You can also cut a hole in a gallon sized ziploc bag if you don’t have a piping bag).
Bake in the oven for 16-18 minutes or until the bottom is golden brown and a toothpick comes out clean. Let cool completely.
To make cinnamon sugar topping: In a shallow bowl, combine the cinnamon sugar and white sugar. Mix well to create cinnamon sugar coating.
In a separate shallow bowl, place the melted salted butter.
Once donuts are completely cooled, dip each donut side into the melted butter and then coat with the cinnamon sugar mixture.
Plate and serve.
Storage :The most important thing with these donuts is to keep them in an airtight container. You can store these donuts at room temperature for about 1-2 days, refrigerate them for up to 1 week, and freeze them for up to 3 months.Tips:
If you don’t have a donut pan, you can bake these in a mini muffin tin, filling to the edge, and baking at the same temperature and timing as this recipe.
These applesauce donuts are so yummy served warm right out of the oven!
Make the cinnamon sugar topping ahead of time by combining the two ingredients in a covered bowl and keeping at room temperature until you are ready to use. Feel free to save some cinnamon sugar on-hand for all of your favorite fall treats.
Feel free to add some maple syrup, agave syrup or honey to your applesauce for additional sweetness.