Maple Glazed Donuts
These Maple Glazed Donuts are baked instead of fried, giving you a soft, fluffy, and tender donut topped with a glossy maple glaze. With warm cinnamon in the batter and pure maple syrup in the glaze, they capture the cozy flavors of fall in every bite. Ready in about 30 minutes with no frying and no yeast, this easy recipe is perfect for beginners and pairs beautifully with a hot cup of coffee or tea on a crisp autumn morning.
Equipment
- Donut pan Nonstick recommended for even baking and clean release
- Mixing bowls One large and one medium for dry and wet ingredients
- Whisk
- Measuring cups
- Measuring spoons
- Spatula
- Piping bag or zip-top bag (optional) For filling the donut pan neatly
- Cooling rack
Ingredients
For the Donuts
- 2 cups all-purpose flour 240g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g, packed
- 2 large eggs room temperature
- 1/4 cup vegetable oil 60ml
- 1/2 cup milk 120ml, room temperature
- 1 tsp vanilla extract
For the Maple Glaze
- 1 cup powdered sugar 120g
- 1/4 cup pure maple syrup 60ml, Grade A Dark recommended
- 1 tbsp milk 15ml
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a donut pan with cooking spray or vegetable oil.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon for about 30 seconds until evenly blended.
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few tiny lumps are fine; do not overmix.
- Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe evenly into each donut cavity, filling about 3/4 full.
- Bake for 10 to 12 minutes until lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack.
- In a small bowl, whisk together powdered sugar, maple syrup, and milk until completely smooth. Adjust consistency with more milk or powdered sugar as needed.
- Dip the top of each completely cooled donut into the maple glaze, letting excess drip back into the bowl. Place on a cooling rack and let the glaze set for about 10 minutes.
Notes
- Do not overmix the batter, or the donuts will turn out tough instead of light and fluffy.
- Use room-temperature eggs and milk for better emulsification and a smoother batter.
- Fill the donut pan evenly to ensure uniform baking and consistent donut size.
- Let the donuts cool completely before glazing, or the warm donuts will melt the glaze right off.
- Use pure maple syrup, not imitation pancake syrup, for the best flavor in the glaze. Grade A Dark is recommended.
- For a thicker glaze, double-dip the donuts after the first coat sets.
- Store donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- To reheat, microwave a donut for 10 to 15 seconds, or warm in a 300°F oven for 5 minutes.
- To freeze, wrap each donut tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature and reheat before serving.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.
- For a pumpkin twist, stir 1/4 cup of pumpkin puree into the batter.
- Add 1/2 tsp of nutmeg or ginger to the batter for extra fall spice.
Nutrition
Serving: 1DonutCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 180mgPotassium: 68mgFiber: 1gSugar: 20gVitamin A: 2IUCalcium: 4mgIron: 6mg
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