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These homemade Maple Doughnuts are busting with cozy fall flavors and sinfully delicious – without the guilt! Baked not fried, these fluffy cake donuts feature pure maple syrup, warming cinnamon, light brown sugar, toasty pecans and the most amazing sweet maple glaze. Simple to make and always a crowd-favorite, this maple glazed donut recipe is the perfect addition to any breakfast, brunch, or dessert spread.
Update: This post was originally published in March 2016. I made edits to the post below to include more information about pecan donuts with maple glaze. Plus, there’s also a recipe video showing you *just* how easy these homemade doughnuts are to make!
Fluffy and full of welcoming cinnamon-spice fall flavors, these homemade donuts taste just like a warm hug on the coldest of days!
Table of Contents
About this maple doughnuts recipe
These glazed cake donuts are the bomb diggity, my friends! Or, they’re “fire” as the kids say these days.
These homemade maple donuts are light and fluffy, yet delectably dense with warm, cozy notes of cinnamon, brown sugar and oodles of crunchy, salty, nutty pecans. Topped with a simple, yet remarkably delicious sticky donut glaze that’s sweet, maple-y, barely boozy and magically delicious.
And, since this maple glaze donut is baked (versus fried) they are healthy – well, healthier! So you can totally have six donuts (or a baker’s half dozen) without feeling guilty. At least I felt zero doughnut guilt as I was shoveling these beautiful baked goods down my cake-hole, on repeat. But, you do you!
If you’re a maple lover, put the rest of your bottle of pure maple syrup to good use in these delicious recipes: Macadamia Nut Pancakes, Maple Roasted Brussels Sprouts, and Brussels Sprouts and Sweet Potato Bowls.
Why you’ll love this baked donut recipe!
- Amazing Maple Flavor – If you love everything maple flavored, this easy baked maple donut recipe is a no-brainer!
- Delicious Texture – Moist and cakey, yet dense and tender in texture with the most amazing sticky, sweet maple glaze, these baked maple donuts are legit delicious!
- Simple and Easy – There’s no fancy equipment or ingredients like yeast required. You just need a few simple ingredients, a donut pan, and less than 20 minutes to bake the best donuts at home.
- No Frying – No large pot of hot oil and unnecessary saturated fat. These donuts are baked so you can indulge without the guilt!
- Small Batch Recipe – This recipe for baked donuts yields six maple doughnuts per batch. No more wasting ingredients or money! If you are looking to feed a large crowd, use the slider to scale the recipe up.
Ingredients for maple syrup doughnuts
You’ll need mostly pantry staples for these pecan donuts with maple glaze. Here’s your list:
- Flour – Cake flour is essential for making baked cake donuts.
- Sugar – Light brown sugar lends the perfect sweet warmth.
- Baking Powder – To help your maple donuts rise!
- Spices – Ground cinnamon, nutmeg, and kosher salt all provide flavor.
- Egg – One large egg binds the donut batter together.
- Butter – Unsalted butter lends richness and fat.
- Sour Cream – Full fat sour cream lends moisture to your cake donuts.
- Substitution: For donuts that pack more protein, swap out the sour cream for plain Greek yogurt. Or if you’re in a pinch, use 1/3 cup of buttermilk.
- Maple Syrup – You just need a tablespoon to add the most delicious maple flavor to your donuts. Make sure you use pure maple syrup; not maple pancake syrup.
- Substitution: If you prefer a less sweet maple donut, swap the maple for an equal amount of bourbon. The alcohol will evaporate when you bake the donuts and what you’re left with is a rich flavor with a hint of sweet vanilla flavor. Alternatively, you can use a good-quality honey.
- Pecans – A half a cup of chopped pecans lends the ideal amount of crunchy, nutty flavor.
Donut variations
- Maple Bacon Donuts: Swap out the pecans for crispy cooked bacon.
- Ultimate Donuts: If you prefer your donut to pack a welcoming maple punch, add 1/2 teaspoon of each vanilla extract and maple extract to your donut batter.
- Pumpkin Maple Donuts: If you can’t imagine a fall donut without pumpkin, try adding about 2 teaspoons of pumpkin spice mix to the batter.
How to make a maple cake donut?
Since these maple and pecan cake donuts are baked – not fried – they’re ridiculously easy to make – you don’t even need a stand mixer! Here’s how it’s done:
- Dry Ingredients: In a large bowl mix together the dry ingredients.
- Wet Ingredients: Add all the wet ingredients to the dry mixture and stir to combine.
- Add Nuts: Pour the pecans into the donut batter and fold to combine.
- Pour Batter into Pan: Carefully pour the maple doughnut batter into the donut pan.
- Bake in the Oven: Transfer the pan of donut batter to the oven and bake the donuts.
- Cool and Glaze: Remove the donuts from the oven and place on a wire cooling rack. Let the donuts cool before dunking or drizzling with the maple donut glaze.
- Enjoy: Grab a glazed donut, devour and enjoy!
Expert tips
- Flour: Make sure you use cake flour. After all, these are cake donuts. Plus, cake flour gives this maple doughnuts recipe a lighter, airy texture.
- Room Temperature Ingredients: Bring any cold ingredients to room temperature to ensure your ingredients mix together evenly.
- Don’t Over-Mix the Donut Batter: Make sure you gently fold your ingredients together until they are just combined. Over-mixing will create tough doughnuts.
- Adding Donut Batter to the Pan: Transferring the donut batter into a disposable piping bag or gallon-size plastic bag isn’t necessary, you can most definitely spoon it into the donut molds. However, it is much easier to use the piping method.
- Cool Donuts Before Glazing: Make sure you fully cool the maple syrup doughnuts before dipping them into the maple glaze. It usually takes about 20-30 minutes for the donuts to completely cool to room temperature.
- Toppings: I topped my donuts off with gold sprinkles. You could say these are optional, but I would say sprinkles are a necessity of life – sparkly, edible goodness. However, crispy bacon, cinnamon sugar and/or candied walnuts with maple syrup are also delicious toppings for these donuts.
Kitchen equipment you’ll need
- Donut Pan: While you don’t need a stand or hand-held mixer for this maple donut recipe, you will need a donut pan. You can use either a metal or silicone donut pan for this recipe.
FAQs: the best maple glazed donuts
Is the donut batter supposed to be thick?
Yes – maple doughnut batter should be thick and wet. If your batter seems dry, add a splash of maple syrup or a small dollop of sour cream to the donut batter and fold the ingredients again.
Can I make maple doughnuts in a different pan?
You bet! If you don’t have a doughnut pan you can still make this recipe for maple doughnuts – just use a regular muffin pan instead.
To make muffin donuts: Fill the cavities of a 12-count muffin tin 3/4 of the way full with donut batter. Bake in an oven preheated to 350-degrees Fahrenheit for 18-20 minutes, or until the tops of the donut muffins bounce back when gently pressed.
Can I double dip doughnuts in maple glaze?
Absolutely!! If you love a decadently glazed donut and you have extra maple glaze, go ahead and double dip that donut! Just make sure you let the first glaze completely set on the donut before dipping it into the glaze again.
Storing baked maple donuts
I’ve got great news – storing leftover cake donuts is super easy! Follow the simple instructions below to ensure you keep your donuts fresh for longer.
- Room Temperature – If you only have a couple donuts left and you plan to eat them within a day or two, you can store them at room temperature. Place the maple syrup donuts into an airtight container, seal, and store in a cool, dark place.
- Refrigeration – If your home is warm or you want to store the donuts for longer, you’ll need to store them in the refrigerator. Place the donuts into an airtight container and store in the fridge for up to 5 days. Please keep in mind that the cold temperature will slightly change the texture of the donuts. Let the donuts come to room temperature before enjoying.
- Freezer – Unfortunately, freezing donuts causes them to get quite firm. However, you can store them in a freezer-safe airtight container in the freezer for up to 3 months if you’d like. Thaw the donuts at room temperature before glazing and enjoying.
Storage Tip: If you plan on making this maple doughnuts recipe and want leftovers, I recommend keeping your donuts plain and glazing them just before eating. If you’ve already glazed the top of the donuts, use parchment paper to stack the donuts in your storage container.
Skip the gourmet donut shop and grocery store donuts; make this maple doughnuts recipe the next time you’re craving strikes!
Until next time friends, cheers! To three of my favorite things – donuts, maple syrup, and sparkly sprinkles!
Cheyanne
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More baked donut recipes!
Maple Doughnuts Recipe
Equipment
- 1 Mixing Bowl (for mixing donut batter)
- 1 Whisk / Spatula (for mixing batter)
- 1 6-Count Donut Pan (for baking donuts)
Ingredients
MAPLE DONUTS
- 1 Cup Cake Flour – sifted (SEE NOTES)
- 1/3 Cup Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- ¼ tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 Large Egg – lightly beaten
- 2 TBS Unsalted Butter – melted
- 1/2 Cup Sour Cream (substitute: Greek Yogurt)
- 2 TBS Pure Maple Syrup (substitution: Bourbon)
- ½ Cup Pecans – chopped
MAPLE GLAZE
- 1 Cup + 2 tsp Powdered Sugar
- 1 TBS Bourbon
- 1 TBS Maple Syrup
- 1 TBS Milk
- ½ tsp Vanilla Extract
- Optional Toppings: Gold Sprinkles, Cinnamon Sugar, Chopped Toasted Nuts, Crispy Bacon Bits – to taste
Instructions
- Preheat oven and Prepare Pan: Preheat your oven to 425-degrees F. Then, spray a donut pan with nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together, flour, sugar, baking powder, cinnamon, salt and nutmeg. Make a well in the center of the dry ingredients.
- Add Wet Ingredients: To the dry mixture, add the egg, melted butter, sour cream and maple syrup. Fold until almost combined.
- Add Nuts: Add the pecans to the donut batter and gently fold until just combined. (Note: The batter should be thick and wet.)
- Add Batter to Pan: Transfer the donut batter to the prepared donut pan – you can do this by spooning the batter into the pan OR transfer the batter to a large piping bag or resealable bag with a corner snipped off (wide enough from the nuts to pass through the hole). Spoon or pipe the batter into the donut pan, filling the cavities to be about 3/4 full(Note: The batter will expand and rise during baking, so don't overfill the pan.)
- Bake: Transfer the donut batter to the preheated oven and bake for 7-8 minutes, or until the top of donut springs back to touch. Cool: Remove baked donuts from the oven and place on a wire rack. Let the donuts cool in the pan for 5 minutes. Then, remove them from the pan and transfer them to the rack to cool completely before glazing.
- While the Donuts are Baking, Make the Glaze: In a small, shallow bowl (you want to be able to dip the donuts) whisk together the confectioner’s sugar, bourbon, maple syrup, milk and vanilla until thoroughly combined. Taste and adjust for flavor and consistency.
- Glaze Donuts: Dip the cooled donut tops into the glaze, then transfer back to a wire rack and generously sprinkle the top of the donut with your favorite toppings, such as sprinkles. Repeat with remaining donuts.
- Serve Donuts: Allow donut glaze to set completely before enjoying.
Video
Notes
- Flour: Make sure you use cake flour. After all, these are cake donuts. Plus, cake flour gives these a lighter, airy texture.
- Adding the Batter to the Donut Pan: Transferring the donut batter into a disposable piping bag or plastic bag isn’t necessary, you can most definitely spoon it into the donut molds. I just found it much easier to use the piping method.
- Storage: Donuts are best served fresh, but unglazed donuts will keep, stored in an airtight container on the counter, overnight. Glaze before serving.
Nutrition
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Karenina
Greetings Cheyanne ♀
These look amaaazing! They make donut pans? Seriously? Oh goody, goody, goody! I’m going shopping Cake flour is great! “Popeye’s” makes their scrumptious biscuits using half cake flour and half regular flour. Those hot, buttered biscuits just melt in your mouth!
Question – What can I substitute for the bourbon? Do you recommend turning the pan, halfway through the bake time?
Thanks so much for sharing your recipes!
Cheyanne
Hi Karenina,
I had no clue Popeye’s used a combination of cake flour and regular flour! That explains why their biscuits are so tender! I love cake flour in baked goods!
If you are looking to completely remove the alcohol from these donuts I would use non-alcoholic vanilla extract to replace the tablespoon of bourbon in the donuts themselves. And then, just replace the bourbon in the glaze with more milk (I wouldn’t do more vanilla in the glaze as it might get too overpowering in taste).
I hope that helps!! Let me know if you have any other questions! Cheers and thank you so much for stopping by! 🙂
Mary Ann | The Beach House Kitchen
You know my love for pecans Chey, so they would be devoured ASAP here! I love a baked donut too. I always feel a bit better if I indulge in more than one if they’re baked not fried! Delicious!
Kelsie | the itsy-bitsy kitchen
UM these would be PERFECT for Easter brunch! And they’d also be perfect for next weekend so I can practice the recipe :). These look amazing, Chey! I love that they’re baked because I’m kind of afraid of deep frying :). Have a great week, girlie!
April
Oh lawdy! These look so damn good!! This post just reminded me to buy a new donut pan! Pinning! Oh and hair in your food yuck!! I would have been heated!
Beeta @ Mon Petit Four
These look amazinggg!!! I am so craving one of these donuts now. And I love that they’re baked! They’re not only healthier but less mess too 😉
I’m so sorry about your restaurant experience. That’s totally happened to me too and I am always so bad about requesting a new dish or telling the waiter they messed up the order – I feel so bad. Hopefully it doesn’t happen again so you can continue enjoying that restaurant. In any case, I have a sensitive stomach that usually reacts badly to the food I eat out so I try to cook more at home than going out to eat – so I feel ya!
Zainab
Oh gosh hair in food is just a buzzkill. Urghh! I am glad you were nice to her though and I wished more people understood that. As for these donuts..well you know I love me some baked donuts. The flavors here are killing!! Maple, bourbon and pecans? Sign me up please! Have a better weekend girl 🙂
Sarah
Ugh that’s so annoying when you have a frustrating experience like that at a restaurant. I think sometimes they don’t realize that people aren’t just being annoying/picky and some people actually have legitimate food allergies. Anyway, your donuts look fabulous!!!! I can’t wait to try your recipe.
Karly Campbell
So sorry about the restaurant experience, but BOY am I glad you bounced back with this recipe! Can’t wait to try them out!
Jessie | Kitschen Cat
Excuse me while I pick my jaw up off the floor. Oh my goodness these look amazing!!
Stacey @ The Sugar Coated Cotted
Mmmm, how I wish I had a dozen of these, I can actually smell and taste these! They’re amazing and so perfect for this not so winter but not so spring weather we’re having. So sorry to hear about your restaurant experience(s). Sometimes you just want that “date night” experience, I hope you find a replacement restaurant soon. Take care.
My Dish is Bomb
Ugggh I hate it when your order gets screwed up at a restaurant. I feel like people who cook alot or have worked in restaurants are extra sensitive to these things and it makes it so hard to dine out! Hope your next experience goes better 🙂 You know I love bourbon and the combination with maple is a dream! Pinning 🙂
Ashley | Spoonful of Flavor
Eww, hair in food is the worst! I am always so reluctant to send food back because I’ve heard so many stories about unwanted items ending up in the food. Gross! On the other hand, these donuts are too good to resist. I love the combination of flavors and that Bourbon maple glaze.
Angie@Angie’s Recipes
These donuts are out of this world! I love that boozy maple glaze.
Liz @ Floating Kitchen
Oh that’s such a terrible eating out experience. Hair in food is pretty much the worst thing ever. Gross! Definitely a good thing that you have mad chops in the kitchen so you can eat in! These donuts are totally drool-worthy. I mean bourbon and maple syrup – two of my favs!
Harriet Emily
Wow, I don’t think you can get anything more amazing than these cake donuts Cheyanne – they’re a combination of my two favourite things!! They sound soooo delicious.The bourbon maple glaze sounds incredible too. Pinned!!!
Adina
Sorry about your bad luck with restaurants, but at least you can make a bad happening sound funny and entertaining. And I have to buy a donut pan, I have been saying that for ages, I don’t like frying stuff, so we very rarely get to eat donuts.
mira
OMG I did not know you are allergic to egg yolks, sorry girl! And so sorry for the terrible experience that night… Not fun! What a shame! These donuts look so perfect! Pinning!
Kathleen | Hapa Nom Nom
Aww man! That’s terrible – and how gross is it to find hair in your food! I’m sure what you make at home is WAY better anyway, but it certainly is nice to get out and let someone else cook for you… sans hair. So on a much better note, these donuts look and sound fantastic! I think I could eat the bourbon maple glaze just on its own. It all sounds just spectacular!
Claudia | The Brick kitchen
Aw that is such a shame Cheyanne! I have had a couple of not-so-great experiences, but on the whole, food in Melbourne is pretty freaking amazing so I can’t complain! It is always slightly disappointing when you pay for a meal you feel like you could much just as well (if not better) much more cheaply at home though, and that happens more and more often now! Your doughnuts look gorgeous here though – I love the brown sugar-maple-pecan combination – so warming. x
Karen (Back Road Journal)
We are having lots of house guests over the next few weeks. Hopefully I get a chance to make these for some of our friends…they look great.
Asha
Oh ewwwww…That sucks. I am so so sorry for your experience and sorry for your allergies. I understand that quite well. It is immensely disappointing when it goes down that way. I am totally with you, I prefer to eat as much as we can at home and when we do go out, I read all the reviews everywhere and then go. You are superdiduper awesome for being nice though, hugs for that.
These donuts though are simple delectable, nothing short of perfection. I could have one right about now. Great job on the glaze flavors and combo. SO GOOD!!
xoxo
Kevin | Keviniscooking
OK, I admit you had me at cinnamon, brown sugar and oodles of nutty pecans. You and Ben have influenced me and I picked up a donut pan yesterday. These look supremely delicious and the combo of flavors is near and dear. While I don’t drinkie anymo, I can easily omit and be just as content! 🙂
Sometimes you gotta wonder if hairs like that are planted via the kitchen because you sent it back. It would be evil, but really. I used to be a waiter back in the day and coming from the either side I have seen some really evil things done. I hope that was not the case, but still. I for one am never guilty to send something back if it’s not how it was sold, I mean I’m paying good money for the food, service and experience right? Plus, like you I always tip well just because… Needless to say if we were neighbors I’d cook you and Boy an awesome meal hairs free. 🙂
P.S. Love that cooling rack with the handle, too.
Michelle | The Secret Ingredient Is
The curse of dining out! I hate those experiences, especially at a place that you’ve enjoyed many times before. But can we talk about these donuts for a second?! LOVE the flavor combination, brown sugar + pecan + bourbon and maple glaze, UGH sounds so much better than my granola breakfast this morning. Gorgeous photos too, absolutely beautiful!
Amanda
I seriously need to make donuts at home more often. These look beautiful. And I totally would have five In a row. And then maybe sneak a couple more in my purse. That glaze!!!!
Christin@SpicySouthernKitchen
I want to dive into a bowl of bourbon-maple glaze! That sounds so good!
Kathy @ Beyond the Chicken Coop
Bummer about the restaurant. Whenever we eat out my food is always cold. Everyone else has pipping hot, but mine…not so much. Good for you for not placing blame on the server. Stick to cooking at home. You do it beautifully. Love these donuts…that glaze is over the top!
Kate @ Framed Cooks
That restaurant story tells me what I already knew, which is that you are SUCH a nice person. And it definitely is so sad when you are all psyched for a night out with your honey and it doesn’t work out. I’m guessing these perfectly gorgeous donuts made things a little better – pinning!!!! Hugs to you.
Anu – My Ginger Garlic Kitchen
That’s such a terrible experience, Cheyanne. I feel for you! And these baked donuts look absolutely divine. Brown sugar and pecan sounds like a delish combo.
Renee @ Two in the Kitchen
OH my!! These donuts are killing me!! I can’t get over that bourbon maple glaze!! Pinned and sharing on FB!!
Thao @ In Good Flavor
Oh Man! I feel for you…allergic to chocolate and eggs? It’s a good thing there are other delectable food in this world to enjoy to make up for it. We have had restaurant experiences where we wished we had stayed home. Your experience is up there in the disappointment category. Hair in your food ranks high in the grotesque scale! Your were super nice about it too…a lot of people wouldn’t have been so nice. And those donuts…well HELLO!! I’m loving the cinnamon, brown sugar, pecan, maple/bourbon combo. All I know, when I make this there will be six going in the oven, but only half will make it to the serving plate!! 😉
Rahul @ samosastreet.com
That is unfortunate about your terrible experience. I love all of the different flavors you’ve got going on here
Ben Maclain
Haha, you’re definitely cursed when it comes to eating out, Chey. Sorry to confirm that. Moral of the story: you should stop trying, stay at home, bake delicious donuts, and send some of them to me (Don’t ask how the last point is related…just send them!). These donuts are beyond delicious (I am a donut expert, remember?). Totally love this maple bourbon flavor – you nailed this.
Manali @ CookWithManali
Ahh gross! Sorry you had such a bad experience..we eat out every weekend and most of the time it’s a pleasant experience! I actually like eating out 🙂 I am glad you had these donuts after that restaurant visit because they sound absolutely delicious!!
Medha @ Whisk & Shout
This brown sugar and pecan combo reminds me of pecan pie AND of butter pecan ice cream- two awesome favorites of mine! Delicious 🙂
Ashley@CookNourishBliss
Ahhhh gross!! I can handle when restaurants mess something up but the hair / stuff in food totally grosses me out!! I’m also like you and most of the time refuse to say something (my husband gets so mad at me!! haha).
But these donuts! That glaze! I’ll take a dozen!
marcie
I’m sorry your dining experience was such a disappointment –I hate sending things back too, but when it’s screwed up and you’re paying good money for it, why should we feel guilty? On the other hand, these baked donuts looks amazing, Cheyanne — there’s nothing I would send back where these are concerned. I’d just want more of them! 🙂
Cheyanne Bany
I agree… its weird to feel guilty for sending stuff back when you are paying good money. I have serious problems! 😉 Thanks so much for the sweet comment, Marcie! Cheers, dear!
karrie @ Tasty Ever After
Girl, you are cursed! Don’t ever go out to a restaurant again for as long as you live! Well, until you come up here and we go to Boston to da bomb eatin’ places 😉 These donuts are everything I want and need in my life and more. Plus there’s bourbon in them. Yay bourbon!!!! I’m going to make these ASAP and eat them all at once, by myself, with a big glass of bourbon on the side 🙂
Cheyanne Bany
Hahaha! I can’t wait to go to Boston and eat ALL da food… including yours! 😉 Thanks for the comment love, Bestie! These donuts are totally best with a glass of bourbon on the side! *evil grin* Cheers, love! xo
Geraldine | Green Valley Kitchen
So sorry about your unlucky meal – that is such a bummer – and hair no less – ugghhh! But I’m sure these donuts cheered you up cause they look awesome! Love that they are baked and the bourbon glaze is a fantastic idea, Cheyanne!
Cheyanne Bany
Donuts will always cheer me up! 😉 Thanks so much for the comment love, Geraldine! Cheers, my dear!
Johlene@FlavoursandFrosting
I totally get you. I´m (hardly) n-ever satisfied with my meal when we go out. My husband and 17 year old make fun of me. I´m a foodie, and I love food, and I love making food taste good, and then when you go out and you know they could have done a better job, it´s so dissapointing. I´m called the FOOD BRAT in our house. LOL
ps. these donuts look amazing!!!
Cheyanne Bany
Disappointing indeed! Especially if you spend good money. I must be a food brat too, because I feel you, Johlene!! 😉 Thanks for the sweet comment, friend! Cheers! <3
Kim | Low Carb Maven
Oh, no! Ugh! What a terrible experience. So far we’ve been lucky going out, but honestly, with kids, we don’t go anywhere nice – or at least not anywhere the adults derive much gastronomical pleasure from our meal. To have a happy feelings towards a favorite restaurant murdered!? Well, that is a Crime my friend with a capital C.
My kids have been begging for donuts lately and I think this recipe will make both the “bigs” and the ‘littles” happy. Thanks for a great recipe and story.
Cheyanne Bany
I understand not going anywhere nice with children… I do have a niece and nephew! You should make your kids donuts, the baked kind are so easy it’s almost ridiculous! 😉 Thanks for the kind comment, Kim! Cheers!
Ami@NaiveCookCooks
Girlfriend cake doughnuts & that GLAZE!!!, I want them like right now with my sad coffee!!
Cheyanne Bany
I’d totally bring some over if we were neighbors, Ami! Thanks for the comment, girl! Cheers!
Shashi at RunninSrilankan
Oh No Cheyanne! What a disappointing restaurant experience! I’m so sorry for you! And YOU are the bomb diggity for understanding the waitresses situation! Though, if I were you, I wouldn’t ever go out to eat if I had mad-baking-cooking-skillz like you do! These baked doughnuts sound beyond amazing and ooh that sweet, barely boozy bourbon-maple glaze! My daughter has a slight gluten sensitivity and she does what you do – she wouldn’t risk the stomach issues for a slice of bread – but the discomfort from a doughnut or soft pretzel she will easily tolerate!
Happy Monday sweet friend! xo
Cheyanne Bany
Hahaha… um you DO have mad-baking-cooking-skillz, so I’m guessing you never go out, huh Shashi?! 😉 I need to just come to your house next time I want to go out to lunch or dinner! Sorry to hear your daughter is sensitive to gluten! I totally feel her pain!! Thanks so much for the sweet comment as always, my dear! Cheers to you and a fabulous day! XO
Megan – The Emotional Baker
I hate dining out and would much rather eat at home everyday! Also, you’ll probably never see me at a donut shop because I’d much prefer making my own – these look phenomenal and are the perfect flavor combo!
Cheyanne Bany
I agree, but sometimes it’s nice to have someone else cook and clean the dishes! 😉 Thanks so much for the kind comment, Megan! Cheers!
Jennifer @ Seasons and Suppers
I’ll take a dozen! Beautiful donuts and love, love the flavours 🙂 Sorry about your lunch. Sucks to spend good money eating out to have an experience like that. Hope you had an extra donut 😉
Cheyanne Bany
I agree, it does suck to spend money and not have a good experience… such is life I guess, right? Thanks so much for the donut love, Jennifer! Cheers! 😉
Dawn @ Girl Heart Food
Oh, wow! These look absolutely sinful! That is unfortunate and totally gross about your restaurant experience. Yuck. So yuck. So suffice to say you won’t be going out again anytime soon, will you? Can’t blame ya. These donuts, however, go it going on; definitely will have to try these. Cheers friend!
Cheyanne Bany
Haha, we sure won’t be going out anytime soon! 😉 Thanks so much for the sweet comment, Dawn! Cheers, girlfriend!
Lauren Gaskill | Making Life Sweet
I didn’t know you were allergic to egg yolks! I’m so sorry about your bad dining experience. I feel like Alex and I are also cursed when it comes to eating out … but mistakes happen. We are human after all! 😛 Now let’s talk about these doughnuts … HOLY DELICIOUSNESS! I am a totallll, 100% cake doughnut girl so I love that these are cake. Also, that bourbon maple glaze … I just want to drink it! <3
Cheyanne Bany
I sure am, Lauren. I’m allergic to two of the best things ever – yolks and chocolate. I’m a bummer. I know. 😉 True mistakes happen, that’s why I don’t really sweat it at restaurants… but it sure would be nice if someone else’s meal was constantly screwed up! Cake donuts are where it is at! Glad you agree! Thanks for the comment, doll! Cheers! xo
Shelby @ Go Eat and Repeat
What a horrible dining experience! That just makes me cringe! I totally see why you want to avoid all of that. At least these beautiful donuts make up for it, right?
Cheyanne Bany
Donuts make up for everything if you ask me! 😉 Thanks for the comment, Shelby! Cheers!
Mir
Oh NO. That did not happen. I’m horrified. So I’m guessing you’ll never be back there again? What a crappy night out!
These donuts should take away some of the pain. They look more than incredible. I’m loving that bourbon in the glaze, chica!
Cheyanne Bany
Shockingly I wasn’t that horrified, you don’t even want to know the things I have witnessed other people do in a kitchen… or heard about. I’ll probably end up going back there, because I’m not about to let one incident ruin it, BUT if it happens again I’ll never go back! Thanks so much for the sweet comment, Mir! Cheers!! 😉
Mary Ann | The Beach House Kitchen
What a horrible restaurant experience Cheyanne! Total bummer! Just for the record, I probably would not have even left the house if these donuts were on the counter! They sound fabulous! LOVE the bourbon addition and those gold sprinkles! A must! Have a great week!
Cheyanne Bany
Ha! We probably should have stayed home and devoured donuts, Mary Ann! Thanks so much for the kind comment, friend! Cheers!
allie @ Through Her Looking Glass
Hey Girlie – so sorry about your lunch out. A real bummer for sure. We don’t eat out much either, but I have two little old lady (eighties) friends (spinster sisters) who take me out to nice places occasionally. They are so funny. Their dad owned half our city while they were growing up and they ONLY eat out. So they know every restaurant in town. Every restaurant owner. Every waitress. Almost. It is crazy going out to eat with them though. I take one bite, and they’re all concerned. Do you like it? Is it perfect? I have literally had a mouthful and they have called over the waitress to take a dish back because it doesn’t look like what they remembered when they ordered it last. Talk about embarrassing. I rarely send a dish back either, so I feel your pain on that. On to bigger and better things. These donuts!!! Maple bourbon glaze you say? You know I’m a sucker for anything maple and you have my attention here big time!!!! I can only imagine how delicious they taste, but they are so beautiful too. Big time score!!!! Have an awesome week Cheyanne!
Cheyanne Bany
Lol, those little old ladies sound fabulous and like a total trip! I need to find me some friends like that around here… they can send stuff back for me! 😉 Thanks so much for the sweet comment as always, Allie! Cheers to a week as wonderful as you, dear! xo
Kathryn @ Family Food on the Table
Oh gross! Such a bummer that it was one of your favorite places and favorite dishes, too. Totally ruins it… but at least you’ve got all the skills to make yourself even-better-than restaurant food 🙂 Like these donuts… can I have a dozen to go please? I completely prefer baked donuts (no surprise there) and you know I’m all about some bourbon, so these are definitely happening one morning here, soon. Especially loving all those pecans! Cheers friend! XO
Cheyanne Bany
Does suck, but I’ll probably end up eating there again since we don’t have a whole lot of places I like out here. So that kinda sucks even more! 😉 I’ll be anxious next time for sure! Thanks so much for the sweet comment, Kathryn! Cheers to a wonderful day! XO
Cathy | whatshouldimakefor.com
I’d eat at home too if a plate of those donuts was sitting on my counter. Love, love, love that glaze. You had me at bourbon and brown sugar – yum!!
Cheyanne Bany
Thanks so much for the sweet comment, Cathy! Cheers!
demeter | beaming baker
Gurl… how did I KNOW that this restaurant curse story was gonna end somewhere really, really bad? I mean, seriously… EW!! What’s up with the whole slathering your dish in the thing that makes you allergic, then coming back without that thing, but also without something good? And ALSO adding a light sprinkling of… ugh, I can’t even say it. It’s too gross. Ew. Chey, I think I have this curse also. You’re gonna think I’m crazy, but I actually get anxious eating out. For real. One time, I got banh mi from one of my favorite restaurants in SF (when I was living there back in the day) and I went to separate the two halves… and I’m not even kidding, there was a spotlight flashing right through the center, highlighting a big, brown strand of hair. Ugh. So I feel, you girl.
Anyway, on a far, far away note… this donuts look amazing. And yes, I had to hit the return key to separate my note on your donuts FAR away from those restaurant horror stories. lol. Loving the glaze, pinning immediately! xo (minus unnecessary hairs)!
Cheyanne Bany
Ew is a pretty good way to describe how I felt Saturday! Damn restaurant curse! 😉 I don’t think your crazy for getting anxious about eating out… I get the same way, and I have to look at a restaurants website first and make sure they have at least a few dishes I will like. I’m actually quite picky. So no judgment here!! Sorry your one of your favorite restaurants in your old stomping ground ruined their banh mi! Hairs are a total buzz kill!! Thanks so much for the far-away,and close-to notes, sweets! Oh, and the pin! You always make me laugh! Cheers, Demeter! xo
Jen | Baked by an Introvert
All Monday’s should start with a donut! These sound delicious! Bourbon maple glaze?! I need a dozen!!
Cheyanne Bany
Girl, I agree! Thanks so much for the comment, Jen! Cheers!
annie@ciaochowbambina
If anything will make you feel better, it’s these donuts! Love the brown sugar-pecan combination and the glaze…well, I don’t have words! Aren’t baked donuts the best? You have taken them to a whole new level, my friend! Thanks for sharing! Happy Monday! xo
Cheyanne Bany
Baked donuts truly are the best – SO easy AND delicious! Thanks so much for the kind comment, Annie! Cheers! xo
Keri @ Fashionable Foods
For the most part, I’ve never had a problem eating out (knock on wood). I’m sorry for your curse and so sorry about that experience! I’m totally with you on not wanting to say anything/send food back. A few weeks ago I went to a new restaurant for lunch and asked if they could accommodate gluten-free. The waitress (very rudely) said “probably not, but I’ll go check”. She comes back (very quickly) and says “not really, maybe just a salad with chicken”. So I order a salad with chicken and she brings it covered in croutons! I was too afraid to say anything because I knew she’d just go back and pick them off, so I pushed them aside and carefully tried to avoid any crumbs. I got sick a few hours later. I know she had no idea what gluten-free even was and I so wish she would have just asked instead of assuming. ANYWAY, these donuts look FAB! I’d much rather eat these than go out to eat! 😉
Cheyanne Bany
I’m knocking on wood for you too, Keri.. because I’m totally superstitious!! That waitress sounds like she needs to find a new job. I wouldn’t have left her 20%, but I would have left her a tip about what gluten-free means! 😉 Thanks so much for the comment love, girlfriend! Cheers!
Mike@TheIronYou
OMG, there’s all kind of deliciousness happening in these donuts: pecans, brown sugar, bourbon-maple glaze. I don’t it can get much better than this.
Great job my friend!
Cheyanne Bany
Thanks so much, Mike! Cheers, buddy!
Alice @ Hip Foodie Mom
oh my gawd, girl! these donuts!! the boozy bourbon-maple glaze!!! it’s no wonder you guys don’t eat out much! you don’t need to if you cook and bake like this! 🙂
Cheyanne Bany
Lol, thanks so much for the kind comment, Alice! Cheers! 😉
Gayle @ Pumpkin ‘N Spice
Ugh that stinks when you have bad experiences like that! But hopefully these donuts made up for that just a bit. I’m in love with these gorgeous treats, Cheyanne! Healthier donuts with bourbon?! Sign me up! I love the brown sugar flavor too. Just what I need on this gloomy Monday morning! PInned, of course! 🙂
Cheyanne Bany
Bad experiences at restaurants happen unfortunately… I just wish they happened a little less to me! 😉 Thanks so much for the comment and pin, dear! Cheers! 😉
Rachelle @ Beer Girl Cooks
That is one bad restaurant experience! I remember a time in the fairly recent past when we were in a restaurant and a big hair came out when I bit into my burger. Nasty. Usually it’s my mom who suffers the restaurant curse and she is sitting there waiting for her food while the rest of us feel bad. Anyhoo – enough negativity for this Monday and on to brown sugar pecan baked cake donuts with bourbon maple glaze. Perfect! Who doesn’t need bourbon and donuts on a Monday?!?!!? XO!
Cheyanne Bany
Ewwww! Luckily I SAW the hairs before I bit into them! Donuts and bourbon on a Monday are just as good as minty ice cream – so we are both totally Monday winning it up! 😉 Thanks for the comment, doll! XO
Dannii @ Hungry Healthy Happy
I have actually been craving donuts for about 2 weeks now and now I have seen this, I just have to buy some of make some. I need them with pecans on them too!
Cheyanne Bany
You should satisfy your craving and make some donuts, Dannii! They are stupid easy and ridiculously delicious! Cheers, girl!