There’s something about maple glazed donuts that feels like a warm hug on a cold morning — sweet, spiced, and a little indulgent without being over the top. I remember the first time I turned on my oven and decided to bake, rather than fry, a batch; the kitchen smelled like brown sugar and cinnamon in about 10 minutes, and my family hovered like excited pigeons waiting for the first one to cool. If you love the tender crumb of cakey donuts paired with a glossy, buttery maple glaze, you’re in the right place.
If you love the idea of maple glazed donuts, you’ll also enjoy our homemade Krispy Kreme donuts, which are equally delicious!
Key Ingredients for Perfect Donuts
I like to walk through ingredients as if I’m standing at my counter with you, because each one does something important. Below are the essentials and why I keep them in the recipe.
Maple extract is a key ingredient in our carrot bars with maple frosting, adding a delightful flavor that complements donuts beautifully!
- All-purpose flour – provides the structure and light crumb; spoon it into the cup and level for consistent results.
- Baking powder – the main leavener for these cakey donuts; it’s what helps them puff and stay tender.
- Baking soda – plays a small role balancing acidity and helping with browning; included with the baking powder for lift.
- Ground cinnamon, nutmeg, and cloves – warm spices that give the donuts their cozy, fall vibe; adjust slightly if you prefer a simpler spice profile.
- Salt – essential for flavor balance; even a little brings out the maple and spices.
- Unsalted butter – adds richness and a tender crumb; melted butter folds into the batter easily and helps the glaze shine.
- Egg – gives structure and moisture; room temperature eggs mix in better and lead to an even texture.
- Brown sugar – adds moisture and a hint of caramel flavor that pairs perfectly with maple.
- Milk – thins the batter and contributes to tenderness; room temperature milk helps the batter come together without seizing.
- Yogurt or sour cream – keeps the donuts moist and gives a slight tang; it also reacts with the baking soda for a better rise.
- Vanilla extract – rounds out flavors and highlights the maple glaze.
- Pure maple syrup – the star for the glaze; use real maple syrup for that true flavor depth.
- Confectioners’ sugar – creates the glossy maple glaze; sift it to avoid lumps.
- Maple extract – optional but recommended to intensify maple flavor without adding more syrup.
Step-by-Step Instructions to Bake
I test-baked these donuts multiple times on weekday mornings when I needed something quick but special. Below is the recipe I settled on — baked, not fried, and you don’t need a stand mixer. Read through the steps before you start, and gather your donut pan and a large zip-top bag for piping.
- Preheat oven to 350°F (177°C). Spray an 8-cavity donut pan with non-stick spray and set aside.
- In a large bowl, whisk together 1 cup (125g) all-purpose flour (spooned and leveled), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt. Set the dry mix aside.
- In a separate bowl, whisk melted and slightly cooled 2 tablespoons (28g) unsalted butter, 1 large egg (room temperature), 1/3 cup (65g) packed light brown sugar, 1/4 cup (60ml) milk (room temperature), 1/4 cup (60g) yogurt or sour cream (room temperature), and 1 teaspoon pure vanilla extract until completely combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick — resist the urge to overmix, which can make donuts tough.
- Use a large zip-top bag with a corner cut off (or a piping bag) to fill each donut cavity about halfway. If you only have one donut pan, keep remaining batter at room temperature and bake the next batch right away.
- Bake for 10–11 minutes or until the edges and tops are lightly browned. Gently poke a donut with your finger; if it bounces back, it’s done. Let donuts cool for a few minutes in the pan, then transfer them to a wire rack set over parchment to catch drips.
- For the glaze: In a small saucepan over low heat, melt 2 tablespoons (28g) unsalted butter and 1/3 cup (80ml) pure maple syrup together, whisking occasionally. Once melted, remove from heat and whisk in 1 cup (112g) sifted confectioners’ sugar and 1/4 teaspoon maple extract (optional). Taste and add a pinch of salt if desired. Let the glaze cool 2–3 minutes — it will thicken slightly.
- Dip each donut into the glaze and return to the wire rack to let excess drip. The glaze sets as it cools; if it becomes too thick while you’re dipping, warm it briefly over low heat. I often double-dip to get a richer coating.
- Donuts are best served immediately, warm or at room temperature. Leftovers keep well covered at room temperature or in the refrigerator for 2 days.
Tips for Achieving the Best Texture
I’ve baked these donuts many times and learned a few things the hard way — overbaked donuts become dry, and a glaze that cools too quickly can clump. Here are the details that matter.
- Batter consistency – the batter should be thick but pipeable. If it’s too thin, your donuts will spread and lose their shape; if it’s too thick, they’ll be dense. A thick-spoonable batter that levels slowly in the pan is ideal.
- Mixing – fold the wet into the dry until just combined. Overmixing develops gluten and makes the crumb chewier, not cakey.
- Temperature control – use room temperature eggs, milk, and yogurt. Cold dairy can cause the melted butter to re-solidify and create uneven texture.
- Bake timing – 10–11 minutes at 350°F is the sweet spot for 8-cavity pans. If you push them longer, they’ll dry out. If they’re browning too fast on top, reduce oven temp by 10°F and extend time by a minute or two.
- Don’t rely only on time – press the top gently; a done donut bounces back. If it leaves a slight imprint, it needs another minute.
- Glaze thickness – warm glaze is thinner; as it cools it thickens. If you want a thin sheen, use it immediately. For a thick, glossy coat, let the glaze cool longer or add a touch more confectioners’ sugar.
- If donuts are gummy inside – that’s usually underbaked. Try a slightly longer bake time and check with the bounce test.
- If donuts are dry – small amount of extra yogurt or a tablespoon of milk in the batter can rescue dryness next time; in this batch, serve them with a drizzle of warm maple syrup or a smear of butter to add moisture back.
Variations and Flavor Additions
The base recipe is forgiving and a great platform for creativity. I’ve tried a dozen variations — some turned out great, others were learning moments.
Consider trying our pumpkin donut holes for a seasonal twist on traditional flavors.
- Chocolate maple – add 2 tablespoons of cocoa powder to the dry ingredients and increase confectioners’ sugar in the glaze slightly. Top with chocolate shavings.
- Spice-forward – boost cinnamon, add a 1/4 teaspoon of ground allspice, or double the nutmeg for a warmer profile.
- Pumpkin swirl – fold a tablespoon or two of pumpkin purée into half the batter and swirl for a marbled effect; pair with the maple glaze.
- Nut crunch – sprinkle chopped toasted pecans or walnuts over the glaze while it’s tacky for texture and a nutty flavor that pairs with maple beautifully.
- Maple-cream filling – use a piping bag to fill cooled donuts with sweetened mascarpone or pastry cream infused with a touch of maple extract.
- Glaze variations – try a brown-butter maple glaze for a deeper, nuttier flavor, or add espresso powder for a maple-coffee combo.
Nutritional Information
Below are estimated nutrition values per donut based on the full recipe yield (8 donuts). I don’t want to promise exact numbers because small changes in ingredient brands and portion sizes shift totals. If you need precise numbers (for dietary restrictions or tracking), plug the exact brands and quantities you use into a nutrition calculator.
- Estimated calories – about 240–260 calories per donut.
- Estimated carbohydrates – roughly 40–50 g per donut (mostly from sugars and flour).
- Estimated fat – roughly 6–9 g per donut (from butter, milk, and yogurt).
- Estimated protein – around 3–5 g per donut.
These are ballpark figures. If you swap ingredients (use low-fat yogurt, sugar substitutes, or gluten-free blends), the numbers will change. For a lower-calorie version, try halving the glaze or using a lighter glaze made with less syrup and more confectioners’ sugar.
Serving Suggestions and Pairings
These donuts are happiest warm, glazed, and slightly sticky. They pair beautifully with drinks and simple sides.
Pair your maple glazed donuts with apple pie pancakes drizzled with vanilla maple syrup for an indulgent breakfast treat.
- Classic pairing – a strong black coffee or a cappuccino cuts the sweetness and brightens the spices.
- Tea – a spiced chai or a lightly stewed tea complements the maple and cinnamon notes.
- For brunch – serve on a wooden board with seasonal fruit, a pot of yogurt, and granola for variety.
- Plating idea – line a serving platter with parchment, stack donuts in a loose pile, and sprinkle chopped toasted nuts and flaky sea salt over the glaze for contrast.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture of your donuts. They might be denser, so consider mixing half whole wheat flour and half all-purpose flour for a better balance.
- How should I store leftover maple glazed donuts?Store leftover donuts in an airtight container at room temperature for up to two days. You can also refrigerate them, but they may lose some of their freshness.
- Can I make these donuts gluten-free?Absolutely! You can use a gluten-free all-purpose flour blend to make these donuts gluten-free. Just make sure the blend includes a binding agent like xanthan gum.
- What can I use as a substitute for yogurt or sour cream?You can substitute yogurt or sour cream with applesauce or a dairy-free yogurt for a similar consistency. This will slightly change the flavor but will still work well in the recipe!
- How can I make the glaze thicker?To make the glaze thicker, simply add more confectioners’ sugar until you reach your desired consistency. Just whisk it in gradually for the best results.
Conclusion and Final Thoughts
These maple glazed donuts are one of those recipes I make when I want something special that’s also quick enough for a weekend morning. The baked approach keeps cleanup simple, the spices make the whole house smell irresistible, and the glaze? It’s glossy, buttery, and pure maple comfort. I’ve shared tips for texture, variants to try, and ways to rescue a batch if something goes sideways — because in home baking, those little fixes matter.
Give the recipe a try as written the first time, then experiment: add nuts, swirl in pumpkin, or double the glaze if you’re feeling decadent. If you try a twist, I’d love to hear what worked for you — the best recipes are the ones we make our own.
Maple Glazed Donuts
Ingredients
Method
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla together until completely combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donut cavities—fill about halfway.
- Bake for 10-11 minutes or until lightly browned. Allow donuts to cool slightly in the pan before transferring to a wire rack.
- In a small saucepan over low heat, melt the butter and maple syrup together, then whisk in the sifted confectioners’ sugar.
- Cool the glaze slightly and dip each donut. Place on a cooling rack.