Maple Glazed Donuts

Spiced cake donuts covered in a rich, thick maple glaze. The donuts are baked, not fried and incredibly simple to prepare.

Sally's Baking Addiction | Maple Glazed Donuts Recipe

Two weeks ago, I did nothing but bake > shoot > edit > bake again > shoot > edit, repeat. I don’t think I stepped outside for 3 days straight. I desperately worked ahead so I could keep my blog updated during this exciting time in my personal life. I’m also a nut job who loves to be in the kitchen. 3 days ’til I’m a Mrs and 2 weeks ’til our honeymoon!

My parents and friends happily taste-tested cakes and cookies and cupcakes galore. My freezer is currently home to frozen cheesecake, pumpkin bread, and what’s left of today’s donuts. Wanna come over? We can have a smorgasbord over coffee and discuss things like pie crust, pumpkin scented candles, and your favorite nail polish color.

Out of everything coming out of my kitchen mess those few frantic days, today’s baked donuts have got to be the best. The bees knees. The crème de la crème. The most perfect little way to begin a lazy morning. Paired with a steamy cup o’ joe and a favorite book.

Spiced cake donuts covered in a rich, thick maple glaze. The donuts are baked, not fried and incredibly simple to prepare.

For these maple donuts, I used my tried-and-true baked donut recipe. You may recognize my beloved donut base – I use it often to make Powdered Sugar Donuts (page 27), Baked Funfetti Donuts, and Chocolate Frosted Donuts. This time around, I made a couple slight changes to the recipe which transformed them from plain cake donuts into spice cake donuts. The donuts are sweetened with brown sugar and spiced with lots of cinnamon and light notes of nutmeg and cloves.

If you’ve never tried making baked donuts at home, you’re in for a real treat. They’re simple. If you have an oven and a donut pan, you can make donuts at home. I bought my donut pan for $8. Worth every penny. And bonus! If you do not have a donut pan, you may use this recipe to make maple glazed muffins (see recipe notes).

The donut batter is whisked together by hand in minutes. That’s right, no mixer required. I have to admit, it’s a little tricky transferring the donut batter into the donut pan without making a huge mess. But I have a trick that will save you from losing your patience and your mind. Once the batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. I know it sounds weird, but it’s the easiest way to get the donut batter neatly into the donut pan. Plus, easy clean up. A visual of this donut batter trick can be found in this recipe.

Spiced cake donuts covered in a rich, thick maple glaze. The donuts are baked, not fried and incredibly simple to prepare.

The spice donuts bake up quickly – 9-10 minutes in the oven, tops. I usually allow them to cool for 5 minutes before dipping in the maple glaze. Wait, wait, wait. I mean DOUBLE DIPPING. All caps to show excitement about double the maple glaze.

Calories don’t count when there’s maple glaze. Sigh… dream world.

Though the spice cake donuts are quite impressive, the maple glaze is the best part about today’s recipe. Melt some butter with pure maple syrup, then whisk in sifted confectioners’ sugar. That’s it. For additional maple flavor, sometimes I add a drop of maple extract, but you really don’t need it.

I’m urging you to prepare the glaze before you even begin the donuts. Why? This is so the glaze has time to thicken. The thicker the glaze, the quicker it will set on your donuts. Thus creating those beautiful cracks as you bite down into each one. A thick, crackled layer of maple goodness. I’m tempted to douse everything I eat with this glaze.

Spiced cake donuts covered in a rich, thick maple glaze. The donuts are baked, not fried and incredibly simple to prepare.

Just… unreal.

I’ll leave you at that.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Maple Glazed Donuts

Spiced cake donuts covered in a rich, thick maple glaze. The donuts are baked, not fried and incredibly simple to prepare.


Maple Glaze

  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) pure maple syrup1
  • 1 cup (112g) sifted confectioners' sugar
  • optional: 1/2 teaspoon maple extract

Spice Donuts

  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) milk2
  • 1/4 cup (60g) yogurt3
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract


  1. Make the glaze first: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste the glaze - if you want a stronger maple flavor, add the maple extract. Set glaze aside and allow to cool and thicken.
  2. Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
  3. Make the donuts: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and  until just combined. Do not overmix. The batter will be very thick.
  4. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Read above for a little more detail. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
  5. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack.
  6. To glaze, simply hold the donut and dip into the glaze. I like to dip each donut twice. Place the glazed donuts back on a wire rack to let the glaze drip down. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
  7. Make ahead tip: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.

Recipe Notes:

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

  1. I used pure dark amber maple syrup, which is quite dark in color. For best flavor, I do not suggest breakfast syrup. Pure maple syrup is best.
  2. Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK. I like to use buttermilk.
  3. Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. I like to use low fat plain Greek yogurt.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Saucepan | Rainbow Whisk | Glass Mixing Bowls | Pure Maple SyrupDonut Pan | Cooling Rack

Chocoholics: try my chocolate frosted donuts next.

Sally's Baking Addiction Chocolate Frosted Donuts

And these Apple Cider Donuts are so good in the fall.

Super-moist, soft, and perfectly apple cider flavored for cozy fall mornings!

See more donut recipes.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



  1. Michele on December 5, 2016 at 4:16 am

    Can this glaze be used on scones?

    • Sally on December 5, 2016 at 6:36 am


  2. MommaL on December 18, 2016 at 10:34 pm

    OMG! I was looking for a Maple Glaze Recipe for my Gingerbread Cake, but those donuts are killing me!

    Has anyone tried this with Gluten Free flour?

    My family would love these if I could pull it off!

  3. Lory on April 9, 2017 at 5:17 pm

    I made the recipe this morning and they were delicious! I used maple extract in the glaze which really enhanced the maple flavor. I will make a batch for Easter brunch and top half with bacon crumbles Great recipe ~ thanks!

  4. Judy on May 28, 2017 at 4:42 pm

    Well, came looking for a maple glaze. I made a cake out of a muffin recipe and it needed a glaze.  This is a nice one. I added a pat of butter and a dash of salt. Nice maple flavor. Nice glaze. Thanks.

  5. Daryl Sztuka on August 21, 2017 at 8:57 am

    These were DELICIOUS! The spice cake donut was perfect and the glaze tasted great, but it never really dried / set up like I hoped it would. Do you think more confectionary sugar next time would help?

    • Sally on August 21, 2017 at 11:24 am

      More confectioners’ sugar would definitely help. That’s what helps it set!

  6. Kerri Hess on August 22, 2017 at 6:33 pm

    These look delicious! In footnote 2, you said that you like to use buttermilk but have milk listed in the recipe. Do you swap it one-to-one without changing the leavening agents? Hope you receive and reply to this message soon. We are going to make these tomorrow in my Culinary 2 class. Thanks for your help!

    • Sally on August 23, 2017 at 10:55 am

      Yep, same amount of buttermilk.

  7. Sunshine on September 5, 2017 at 7:10 pm

    I don’t know if it’s because I’m 7 months pregnant and hormonal, but every new recipe of yours that I try becomes “THE best recipe EVER!!” I am officially addicted to your blog and trying all your mouthwatering recipes. Thank you for allowing me to bring so much happiness to my family (and myself) through your recipes!

  8. Michelle on November 19, 2017 at 7:04 pm

    I am interested in making these donuts and your baked cinnamon sugar donuts, but in a pan that makes 12 smaller donuts. How long would you suggest baking them for? Thanks! 

    • Sally on November 20, 2017 at 6:24 am

      I’m unsure how large the donuts are in your pan, but I would just keep an eye on them. The donuts are done when they spring back if you gently poke them with your finger. (Careful, they are hot!)

  9. J-Baker on January 2, 2018 at 1:23 pm

    This glaze is to die for! Its so warm, gooey, and has just enough maple flavor and I may or may not have had a whole spoonful (without the donut)… Thank you Sally, you are great at making recipes.

    • J-Baker on January 2, 2018 at 1:24 pm

      Oh- I was also wondering, will the glaze harden?

      • Sally on January 3, 2018 at 7:31 am

        The glaze will eventually “set” yes!

  10. Ariana echeverria on June 16, 2018 at 9:37 pm

    Do you think bacon would taste good as a topping?

    • Sally on June 18, 2018 at 9:50 am




  1. Ariana echeverria on June 16, 2018 at 9:37 pm

    Do you think bacon would taste good as a topping?

    • Sally on June 18, 2018 at 9:50 am


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