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functional image baked maple donuts with maple glaze and colorful maple leaves two in front and more stacked on a yellow cake stand in the background
Heather Wolf

Maple Donuts

5 from 13 votes
Make the most of fall flavors with homemade Maple Donuts. Soft, fluffy and filled with pure maple syrup these baked donuts are a delicious way to welcome autumn.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 8
Course: Donuts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Maple Donuts
  • 1 cup all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/3 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1/3 cup milk room temperature
  • 1/4 cup Greek yogurt room temperature
  • 2 Tbsp unsalted butter melted
  • 1 tsp vanilla extract pure
  • 1/3 cup maple syrup room temperature
Maple Glaze
  • 1/4 cup maple syrup
  • 1/4 tsp maple extract
  • 2 Tbsp unsalted butter melted
  • 1 cup powdered sugar packed
  • 1 pinch sea salt fine
  • 1 Tbsp milk

Equipment

  • Donut pan

Method
 

Maple Donuts
  1. Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.
  2. Sift flour, baking powder, baking soda, brown sugar and salt together in a large bowl.
  3. In a separate bowl, whisk egg, milk, yogurt, melted butter, vanilla and maple syrup until combined.
  4. Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
  5. Pipe batter into donut pan, evenly distributing between eight cavities.
  6. Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
  7. Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.
Maple Glaze
  1. In a medium bowl, whisk together all glaze ingredients until smooth and lump free. For a thinner glaze add an additional tablespoon of milk.
  2. Dip donut tops into glaze and swirl until evenly coated.
  3. Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.