Maple Glazed Donuts

These baked donuts are spiced with cinnamon and cloves and then topped with a sweet maple glaze. These have all the cozy fall flavors we love and, because they're baked instead of fried, they're super easy to make!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Servings donuts

Calories 369kcal

Author Karly Campbell

Equipment

Donut Pan

Ingredients

For the Donuts

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar packed
1/4 cup vegetable or canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For the Glaze

1/2 cup unsalted butter melted
1/4 cup maple syrup
2 teaspoons maple extract
1/4 teaspoon salt
2 cups powdered sugar
2 tablespoons milk

Instructions

To make the donuts:

Preheat the oven to 350°. Grease two 6-cup donut pans (or one 12-cup donut pan) with cooking spray and set aside.
In a small or medium bowl, use a whisk to stir the flour, baking
powder, cinnamon, cloves, and salt together until well-mixed.
In a separate large bowl, whisk the oil, sugar, and brown sugar until combined.
Add the eggs and vanilla extract, and beat with the whisk until combined.
Pour in the milk, fold in the dry ingredients, and mix until just combined. It’s okay if there are some small lumps of flour in the batter.
Spoon 3 level tablespoons of batter into each donut cup. (The batter should almost reach the top of the cup.)
Bake for 15 minutes, or until a toothpick inserted into the middle donuts comes out clean. Place the donuts on a cooling rack.

To make the glaze:

While the donuts are cooling, make the maple glaze. In a medium bowl, whisk together the melted butter, maple syrup, maple extract, and salt.
Gradually add the powdered sugar, and continue whisking until thick and smooth.
Pour in the 2 tablespoons of milk to help thin out the glaze.
Dip the top of the donuts into the glaze, and rest them on a cooling rack or a piece of parchment paper. You may need to dip the donuts a couple of times or twist them in the glaze to get the tops fully coated.
Let the glaze set at room temperature, about 20 minutes.

Notes

The glaze is pretty thick. If you'd like it thinner, add more milk 1 tablespoon at a time until it's as thin as you'd like. If you add too much milk, add powdered sugar 1 tablespoon at a time until it's as thick as you'd like.

These can be stored on the counter for 2-3 days or in the fridge for up to 7 days. Be sure to store in an airtight container either way.

Nutrition