Maple Donuts Recipe
These maple donuts with maple glaze are the perfect donut for fall. They taste just like maple cake in donut form and are topped with a wonderfully delicious and easy maple glaze. In other words, this recipe for homemade maple donuts is bursting with pure maple syrup flavor.
Equipment
- 1-2 6 ct. donut pan
- 1 whisk
Ingredients
Maple Donuts
- 2 cups (240 g) all purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ teaspoon salt
- 2 tsp (6 g) ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup (113g) unsalted butter, melted
- ½ cup (100 g) light brown sugar
- ½ cup (118 ml) pure maple syrup
- 2 large eggs (US), room temperature
- ½ cup (120 g) sour cream, room temperature
- ½ cup (118 ml) milk, room temperature
- 2 tsp (10 ml) vanilla extract
Maple Glaze for Donuts
- 1½ cup (180 g) powdered sugar
- 3-4 tbsp (45-60 ml) maple syrup
- ½ tsp vanilla bean paste or vanilla extract
- 1-2 tbsp (15 - 30 ml) milk, as needed
- ½ cup chopped pecans, optional for topping
Instructions
Maple Donuts
- Preheat the oven to 400 F (204 C). Lightly grease a 6 ct. donut pan with non stick spray.
- In a large bowl, whisk the flour, baking powder, baking soda, salt and ground cinnamon, nutmeg and cloves together until well combined.
- In another large bowl, pour the melted butter, light brown sugar, maple syrup, eggs, sour cream, milk and vanilla extract. Whisk well to fully combine.
- Add the dry ingredients to the wet. Whisk well until smooth and fully combined with no lumps.
- Spoon or pipe about one heaping tablespoon of maple donut batter into each of the prepared donut cavities in the donut pan. This should fill about ¾ of each cavity of the donut pan.
- Bake the donuts for about 8-10 minutes. The donuts are done when the tops bounce back quickly when lightly pressed.
- Cool the donuts in the pan for 5 minutes before gently taking them out to cool on a cooling rack. While the donuts cool, make the maple icing.
Maple Glaze for Donuts
- In a large bowl, add the powdered sugar, maple syrup, vanilla extract and teaspoon of milk. Whisk well until smooth and combined. For a thinner icing consistency, add more milk 1 teaspoon at a time.
- Dip cooled maple donuts into the maple glaze for donuts. Gently shake off any excess icing. Place each maple iced donut on the cooling rack. After setting for about 1-2 minutes, top with chopped pecans if desired. Allow the donuts to set for about an hour before eating.
Notes
If you don’t have a donut pan and still want to make this maple donuts recipe, use a muffin pan instead! Fill each cavity of a 12 ct. muffin pan ¾ full. Bake at 350 F (177 C) for 18 - 20 minutes or until the tops of the muffins bounce back when gently pressed. Glaze the muffins once they have cooled to room temperature.
To make 9 donuts, simply halve the recipe ingredients as follows:
Dry: 1 cup (120 g) all purpose flour , ¾ teaspoon baking powder, ⅛ teaspoon baking soda, 1 teaspoon ground spices, ¼ teaspoon salt
Wet: ¼ cup (56 g) unsalted butter melted, ¼ cup (50 g) light brown sugar, ¼ cup (59 ml) maple syrup, 1 egg, room temperature, 1 teaspoon (5 ml) vanilla extract, ¼ cup (60 g) sour cream, ¼ cup (59 ml) milk
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