Baked Maple Glazed Donuts

These baked maple glazed donuts are spiced cakey-style donuts with a thick and rich maple icing on top. This is my go-to baked donut recipe and I love adding different flavors, spices, and glazes. Try my baked cinnamon sugar donuts next!

baked maple glazed donuts

Have you ever considered adding a donut pan to your collection? They’re an inexpensive, but very fun tool if you’re looking to bake something different. I have plenty of donut recipes— most of which are baked– so you’ll always have an excuse to whip that donut pan out. These maple glazed donuts are definitely a favorite. Start here!

Why You’ll Love These Baked Donuts:

  • No electric mixer required
  • Baked, not fried
  • Soft, dense, and cakey (more like a muffin than a fried donut)
  • Spiced with cinnamon, nutmeg, and cloves
  • Sweetened with brown sugar
  • Generously dunked in maple icing
  • Comfort food at its finest

baked donuts

dipping baked donuts into maple icing

Two Parts to Baked Maple Glazed Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked cinnamon sugar donuts, crumb cake donuts (doubled for that recipe), chocolate frosted donuts, and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of very basic ingredients required like flour, egg, leaveners, and milk. I like to add a little Greek yogurt to the donut batter for a moisture punch (sour cream works too) and prefer sweetening them with brown sugar. Add cinnamon as well as a little nutmeg and ground clove. After you mix this donut batter together, the aroma alone will remind you of a donut shop– it’s those spices!
  2. Maple Icing: We’re using the same maple icing as my maple bacon doughnuts, only slightly scaled down. It’s creamy and sweet, but thickens and sets quickly. If desired for a flavor punch, add a little maple extract. You can find maple extract in the baking aisle near the vanilla extract.

Quick Overview: How to Make Maple Glazed Donuts

Our mixers can take the morning off for this recipe– you don’t need one here!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the icing. I usually do this as the donuts bake. Warm butter and maple syrup together, then add confectioners’ sugar, maple extract, and salt to taste.
  5. Dip into icing. Dip the warm donuts into the icing. Place on a cooling rack so the excess icing drips down. And don’t be afraid to do a double dip!

baked maple glazed donuts

More Donut Recipes

baked maple glazed donuts

Maple Glazed Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American


These baked maple glazed donuts are spiced cakey-style donuts with a thick and rich maple glaze on top. Baked, not fried– and you don’t need a mixer!


Spice Donuts

  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 Tablespoons (30g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) milk, at room temperature
  • 1/4 cup (60g) yogurt or sour cream, at room temperature
  • 1 teaspoon pure vanilla extract

Maple Icing

  • 2 Tablespoons (30g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • 1/4 teaspoon maple extract (optional, but recommended)
  • pinch of salt, to taste


  1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  2. Make the donuts: 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.
  3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. (If you only have 1 donut pan that bakes less than 8 donuts, keep the remaining batter in the bowl at room temperature until you can bake the next batch.)
  4. Bake for 10-11 minutes or until the edges and tops are lightly browned. Gently poke a donut with your finger. If it bounces bake, the donuts are done. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack set on a large piece of parchment paper. Bake the remaining donut batter and once baked, transfer to the wire rack.
  5. Make the icing: 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 and maple extract. Taste. Add a pinch of salt if desired. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip. Place dipped donuts back onto cooling rack as excess icing drips down. Feel free to double dip them (I usually do!).
  6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.


  1. Freezing Instructions: Freeze the baked donuts for up to 3 months, with or without icing. Thaw overnight in the refrigerator, then warm up to your liking in the microwave. Dip into icing after thawing if you froze them plain.
  2. Special Tool (affiliate link): Donut Pan
  3. No Donut Pan? Make 8-10 donut muffins in your standard 12-cup muffin pan. Line with cupcake liners or grease with nonstick spray. Fill each 2/3 full with donut batter. Bake at 350°F (177°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  4. Milk & Yogurt: Whole milk is best, but you can use lower fat or even nondairy milk in a pinch– the donuts won’t taste as moist or rich. I recommend Greek yogurt or full-fat sour cream. I usually use low fat Greek yogurt, which is pretty thick. Regular low fat (or full fat) yogurt works too. If you’d like to use buttermilk, substitute it for both the milk and sour cream (1/2 cup/120ml total). All cold ingredients should be brought to room temperature before using, otherwise the butter will solidify.
  5. Maple Syrup: For the richest flavor, pure maple syrup is best.

Keywords: maple glazed donuts


  1. My mouth is watering at the thought of these! As a proud Canadian, I have to say the maple doughnut (donut??) is my absolute favourite. I usually buy a dozen or so of them from Tim Hortons every December but I’m absolutely going to try to make them from scratch this year. And I don’t think I can wait until December.

    1. Go Canada! Yep, maple donuts are sooo good!

    2. Renuka @ Bakers' Central says:

      You’re so right about that! I love maple donuts. I could LIVE OFF OF THESE.

  2. Yes, yes I do want to come over and talk about doughnuts and pastry and nail varnish and help you make room in your freezer for lots more delicious baked goodies!

    P.s. can’t wait until your wedding. I’m so happy and excited for you both!

  3. Hi Sally1.. Is their any substitute for the yogurt on your doughnut recipe?
    I tried to skip the yogurt but seems the doughnut is too dense..
    Yogurts are quite expensive here in PH. Thanks and Congratulation! =)

    1. Thanks Sally!.. will definitely try that this weekend.. 2 days to go!!… =)

  4. You’d better be careful about inviting people over to raid your freezer. That would be like raiding Willy Wonka’s chocolate factory for a lot of us!
    Maple donuts are definitely my favorite. People go on and on about other flavors, but this one is the best. Especially now in the fall. With a side of candy corn. 🙂

    1. Hahahahaha my freezer is ridiculous. I could feed an army of sweet teeth right now. I cannot wait to raid it next week. Maple donuts have to be my favorite too!

  5. I actually have never had a maple donut, which is bizarre, because I love maple flavors! This is the perfect nudge to make me give it a shot 😉 Everyone at work would love them, I’m sure. Beautiful photographs! I especially like the ones on the wire rack because of the cute little glaze drops, haha

    1. these donuts are for YOU Caley! Let me know if you try them sometime.

  6. Gayle @ Pumpkin 'N Spice says:

    I love the name of these donuts, Sally! I’ve never had a maple glazed one before, but it sounds incredible! Definitely captures the essence of fall. Pinned!

    1. Hope you try them Gayle! Thank you.

  7. Danielle @ Chits and Chats and Chocolate says:

    Ugh, now I’m just mad that I can’t make these for breakfast because I don’t have any maple syrup on hand! These look fantabulous!

  8. Taylor @ Food Faith Fitness says:

    I feel ya on preparing the blog. We just moved from FL to WA and it was a crazy few weeks getting recipes ready!
    And these donuts? The Canadian girl in me LOVES all that maple goodness! 😉 Pinned!

  9. Delicious! I don’t have a donut pan, but muffins sound temptingly good…

  10. Yum, these look like the perfect fall treat! And yes, I’d love to come over and chat, especially about nail polish. I’m loving the plum and gray colors out now 🙂 Happy Wedding Day!!

  11. Maryea {happy healthy mama} says:

    Oh my! These look just incredible. You are a workhorse–now go enjoy your wedding!! 🙂

  12. Averie @ Averie Cooks says:

    ake > shoot > edit > bake again > shoot > edit, repeat. = UGH!! The worst! Trying to get ahead for an event, vacation or umm…your wedding!! yeah so important but it’s such grunt-work!

    Your donuts are gorgeous and I’d love to just drink the glaze 🙂 pinned of course!

  13. Sally, these look scrumptious. I love maple donuts and have every ingredient I would need to bake these right now. Off to the kitchen I go! 🙂

  14. Rachel @ Baked by Rachel says:

    Two of my favorite seasonal flavors… spice (cake) and maple mmmmmm. Fantastic donuts, Sally!

  15. Claudia @Breafast Drama Queen says:

    Wow, these look divine! And that cracked maple glaze – perfection!!

  16. Ha! I posted baked donuts yesterday! I made them this past Saturday when it was cold and rainy, and I was totally thinking about how yummy a spicy apple cider donut would have been… Please tell me you’ve had one?! If not, especially now that you’re back in the Philly/Lancaster area, you need to have one ASAP. Maybe next week after your wedding dress has had its final run, haha. Anyway… These sound delish, as always.

    ONLY 3 DAYS????? Gahhhhhh!

    1. Pardon my not seeing the apple cider link blatantly shared under the post. Sigh. Not enough coffee in the world today (your day rubbed off on me)!

    2. There is definitely not enough coffee in the world right now. You and me both Lynn! Enjoy these donuts and the apple cider version!

  17. Chelsea @chelseasmessyapron says:

    I can’t believe you are getting married in three days! I am so excited for you and can’t wait for a wedding recap!! These donuts look perfect- I love that glaze!! Pinned:)

    1. Thanks so much, Chelsea!

  18. Sally you have done it again these look scrumptious. I have never baked donuts before but thanks to you that will change.

  19. Yesssss! As a Canadian gal, I can’t wait to give these bad boys a try. Maple is the flavor of our people!! Haha. Also brings back great memories of eating them when I was younger when my parents would take us to Tim Hortons for a treat.

    1. Thanks Erin – and let me know how you like them!

  20. Jena from Dips, Dinners, and Desserts says:

    Maple donuts are my absolute favorite! When they couldn’t get any better you made them with a spice cake! OMG Yum… I’m going to have to have to give this a try 🙂 Thanks Sally!

  21. Maple is my favorite. Fall is my absolute favorite. I got a donut pan for my birthday and now I’ll finally break it in!!! Yeah! So excited for your wedding day…. My anniversary is in October and fall weddings are the best!

    Just a suggestion, when everyone is dancing at your wedding, you and Kevin need to step back and watch for a minute…. all of your loved ones are there having fun and celebrating you guys!!! Enjoy!

    1. Thanks for the great advice Meredith! I need to remember to do that on Saturday. I appreciate it! Happy almost anniversary. 🙂

  22. Dorothy @ Crazy for Crust says:

    Oh gosh Sally. Yes, I want the donuts. But I want the glaze more!! #mapleforlife

  23. I cannot believe you are getting married in 3 days!!! All of a sudden it seemed like the time frame went from a year to NOW! I cannot wait to see your dress, decorations, and EVERYTHING! And since you only live a short amount of time away, I am definitely down for coffee + girl chat. Just let me know ;o)

    Good tip for making the maple glaze first, btw! I know it seems like such a “duh” thing, but I never thought to do it in order to get a thicker glaze. Sometimes things are easily overlooked in recipes!

    1. Laur, I feel exactly the same way. This weekend just came out of no where; I have no clue where this entire year went! I’d love to meet up one day!

  24. Thank you. You will be a beautiful bride. Congrats and wishing you much love and happiness.

    1. Thank you so much Liz.

  25. Barbara Trammell says:

    Hi Sally!

    Just a quick question regarding the maple donuts. I plan to make a batch and then freeze them for a couple of days (visiting relatives and want to impress with your mad maple donut recipe). Is it better to slightly warm the thawed donuts and then glaze them or glaze them cold and then warm them up?

    P.S. Congrats on your upcoming wedding! It’s gonna be crazy busy but in the best way possible! 🙂

    1. Either would be just fine; I’ve actually tried both ways. It’s probably less messy to warm the thawed donuts then glaze.

  26. Eve @ Baking the Day says:

    Can’t believe you are going to be Mrs Quinn in 3 days, I wish you all of the luck in the world! P.S – these doughnuts = HEAVEN! Pinned:D x

    1. Thank you so much Eve!

  27. Beth @ bethcakes says:

    OH my gosh! These donuts look to-die-for. I love that you made a spice cake donut and topped it with maple glaze. Sounds so perfect! Such a great donut for fall. Good luck with all your wedding things! 🙂

    1. Thank you Beth!

  28. These donuts look delicious, and I’m curious to try the glaze ! Have fun, you must be very excited to be getting married in e few days!

    1. Very excited. Thank you Mira!

  29. heather @french press says:

    I really wish I was enjoying a few with my coffee right now! enjoy the rest of this exciting week 🙂

  30. Kerry @ Kerry Cooks says:

    I cant imagine how excited you must be right now Sally! I was thinking about your wedding the other day and I knew you’d be ultra organised and get all your posts ready for while you’re gone! 3 days to go!

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