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!
Have you ever considered adding a donut pan to your collection of baking pans? 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
Two Parts to Baked Maple Glazed Donuts
- 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!
- 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!
- 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.
- 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.
- Bake. They bake up VERY quickly!
- 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.
- 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! I always double or even triple dip my strawberry donuts, too.
More Donut RecipesPrint
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!
- 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
- 1/8 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
- 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
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- 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.
- 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.)
- 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.
- 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!).
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.
- 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.
- Special Tool (affiliate link): Donut Pan
- 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.
- 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.
- Maple Syrup: For the richest flavor, pure maple syrup is best.
Keywords: maple glazed donuts