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Golden, fluffy, and baked—not fried—these maple donuts taste like a hug from fall itself! Featuring soft donuts kissed with rich maple syrup, warming cinnamon, sweet brown sugar, and toasty pecans; then drenched in a silky maple glaze that’s honestly drinkable, this homemade maple glazed donut recipe delivers bakery magic.

“I have actually been craving donuts for about 2 weeks now so I had to make these. These are delicious! Love the toasted pecans and there’s enough icing to dunk each donut twice. Thank you so much for sharing.”

– D.H.
Overhead photo of nine glazed and un-glazed maple donuts on a parchment covered counter.

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! 

Craving donuts without the drama of hot oil in a deep fryer? Meet your new favorite maple donut recipe—baked to soft, tender perfection, drenched in a real maple syrup glaze, and ready in 30 minutes, these homemade donuts taste like your favorite donut shop. Only better, because they’re made by you.

Table of Contents

About these maple glazed donuts

Imagine: biting into a warm, fluffy homemade donut kissed with rich real maple syrup, sweet brown sugar, and cozy, warming spices; studded with nutty, toasted pecans, and glazed with a luscious, glossy maple icing. Baked, instead of fried, these homemade maple donuts are a lighter twist on the autumn classic— with all the same fall-inspired sweetness.

Simple to make with basic ingredients, and stunningly photogenic, these maple glazed donuts are perfect when you want to treat yourself or impress guests—without spending hours in the kitchen. 

Why you’ll love this recipe!

  • Maple-Forward Flavor. With a double dose of real maple syrup in both the batter and the glaze, you get robust flavor in every single bite.
  • Soft Texture and Cozy Spiced Flavor. These donuts are kissed with cozy, inviting spices and have a dense-but-moist structure that holds the maple syrup glaze perfectly.
  • Pantry Ingredients, Easy to Make. No exotic ingredients or yeast required, just pantry ingredients and less than 30 minutes. 
  • Baked, Not Fried. No large pot of hot oil and no fuss here, but still dreamy in maple flavor with a soft donut texture.
  • Customizable Recipe. Nix the nuts or add mini chocolate chips, swap the spices for chia spices, dust them with cinnamon sugar, and beyond. I share plenty of fun variations on this donut recipe below!
Action photo of a rubber spatula folding maple donut batter together in a large mixing bowl.

Ingredients for homemade maple donuts

You’ll need mostly pantry staples for these pecan donuts with maple glaze. Here’s your list:

  • Flour. All-purpose flour lends structure and softness. Substitution: Use 1 cup and 2 tablespoons of cake flour per every cup of all purpose if you prefer a more delicate and tender texture. Note: I actually prefer cake flour here.
  • Light Brown Sugar. Provides sweetness and a subtle caramel flavor that perfectly complements the maple donut glaze.
  • Baking Powder. Helps the donuts rise tall and tender.
  • Spices. A combination of ground cinnamon, nutmeg, allspice, and kosher salt all provide warming, welcoming, cozy flavors.
  • Large Egg. Binds the donut batter together.
  • Unsalted Butter and Vegetable Oil. Lend richness.
  • Sour Cream. Be sure to use full fat sour cream for the most moisture. Substitution: You can swap out the sour cream for plain Greek yogurt. Or, if you’re in a pinch, use 1/3 cup of buttermilk.
  • Maple Syrup. The star of the show! Make sure you use pure maple syrup; not the imitation 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.
  • Optional, Pecans. While optional, toasted pecans lend the perfect nutty flavor and a hint of crunchy texture.

Recipe variations

  • Maple Bacon Donuts: Swap out the pecans for crispy cooked bacon.
  • Double Maple Twist: If you prefer your donut to pack a punch of maple flavor, add 1/4 to 1/2 teaspoon of maple extract to your maple donut glaze and 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.
  • Donut Muffin Style: If you don’t own a donut pan, bake the maple batter in a muffin tin instead, just be sure to use liners or grease the pan well.
  • Maple Caramel Donuts: After baking and glazing, drizzle the homemade donuts with a little salted caramel sauce and sprinkle with flakey sea salt.
  • Maple and Chocolate Donuts: Toss some mini chocolate chips into the donut batter and then drizzle chocolate sauce over the maple glaze.
  • Vegan Version: Be sure to use plant-based sour cream vegan butter, and a flax egg.

If you’ve got leftover pure maple syrup in the bottle, put it to good use in these delicious recipes: Macadamia Nut Pancakes, Oven French Toast Sticks, Brussel Sprout Recipe with Maple Syrup, and the Best Pecan Cookie Recipe.

Overhead photo of six homemade maple donuts cooling on a wire rack - before glazing.

Chef expert tips for perfect results every time

  • Measure Correctly. Be sure to measure the flour correctly by spooning and leveling.
  • Room Temperature Ingredients. To ensure everything mixes evenly, make sure to bring any cold ingredients to room temperature before making this donut recipe.
  • Don’t Over-Mix the Donut Batter. Gently fold your ingredients together until they are *just* combined. Over-mixing will create tough doughnuts.
  • Pipe Batter into Donut Pan. While transferring the donut batter into a disposable piping bag or gallon-size plastic bag isn’t necessary, it does make easy work out of filling the donut cavities. But, you can just use a spoon if needed.
  • Fill Capacity. Fill each donut cavity a little over ¾ full—the don’t batter shouldn’t be overflowing, nor under-filled.
  • Cool Donuts Before Glazing. To ensure the maple glaze doesn’t just slide off the donuts, ensure the donuts are fully cooled before glazing.
  • Use Rack for Glazing. Lay down a sheet of parchment paper and then place a cooling rack over the paper to catch the drips of glaze for easier cleanup.
  • Double Dip. For a super smooth, bakery-like finish, let the first glaze set and then dip them again.
  • Customize Toppings. I typically use gold or white sprinkles for this maple glazed donut recipe, but crispy crumbled bacon, cinnamon sugar, and/or chai spice are also delicious topping options here. Just make sure you sprinkle the toppings on the donuts while the glaze is still a little wet.
Close-up photo of a homemade maple donut with maple glaze.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Is maple donut batter supposed to be thick?

Yes—this maple syrup donut batter should be thick. If your batter seems dry, add a splash of maple syrup or milk to the donut batter.

Can I make these without a donut pan?

You betcha! If you don’t have a doughnut pan you can still make this recipe for homemade maple donuts just use a mini muffin pan to make donut bites instead—just note you may need to adjust the bake time.

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.

How can I intensify the maple flavor?

Be sure to use a Grade A dark amber or robust pure maple syrup as darker syrups are more intense and rich in flavor. And, feel free to add a splash (think: 1/4 teaspoon) of maple extract to the batter and/or glaze—just note a little goes a very long way.

Can I use pancake syrup instead of maple syrup?

Technically you’re free to do anything you’d like in the kitchen. But, I wouldn’t recommend using pancake syrup in this maple glazed donut recipe. Real maple syrup will definitely give the best flavor and richness as opposed to the artificial, cloyingly sweet pancake stuff.

Can I double dip donuts 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.

Serving Maple Donut Recipe

  • Glaze and Garnish: Double dunk the donuts into the maple glaze and then dust with cinnamon, nutmeg, or chia spice for extra autumn flavor.
  • With Breakfast Drinks: Pair homemade donuts with a hot cup of coffee, latte, tea, apple cider, or mug of white hot chocolate or hot chocolate for a classic breakfast or brunch treat.
  • Brunch Spread: Serve this maple glazed donut recipe with scrambled eggs made in the oven or egg breakfast bites and fresh berries for a balanced breakfast.

Unique serving suggestions

  • Maple Donut Sandwich: Use a donut as a base for ice cream sandwiches. Or pipe maple buttercream onto the tops of two mini donuts and smash ’em together for a fun dessert twist.
  • Donut Sundae: Cut a maple donut into bite-size pieces and layer with caramel, chocolate, or vanilla ice cream and warm maple syrup in a sundae glass.
  • Donut Charcuterie Board: Don’t let cured meats and cheeses have all the fun. Arrange the maple doughnuts, cake bites or pecan cookies, pumpkin chocolate chip muffins, various fresh fruits, toasted nuts or maple candied nuts, and small bowls of dessert sauces (think: chocolate, caramel, and maple) on a wood board.

Storing leftover maple syrup donuts

Follow the simple instructions below to ensure you keep your donuts with maple syrup stay fresher for longer:

  • Room Temperature Storage: Store unglazed donuts in an airtight container at room temp for up to 1 to 2 days.
  • Refrigerator Storage: Place the unglazed of glazed donuts into an airtight container and store in the fridge for up to 4 to 5 days. Note: The cold temperature will slightly change the texture of the donuts. Let the donuts come to room temperature before enjoying.
  • Freezer Storage: Unfortunately, freezing donuts causes them to get quite firm. However, you can store unglazed maple donuts wrapped in plastic and stored in a freezer-safe airtight container in the freezer for up to 2 months. Thaw the donuts at room temperature before glazing and enjoying.

General Storage Tip: If you plan on making this maple doughnuts recipe and want leftovers, I recommend keeping the 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.

Close-up photo of three frosted maple doughnuts with a ramekin of maple syrup next to the donuts.

Tender, fluffy, and glazed just right, this maple glazed donut recipe delivers bakery-level heartwarming flavors of maple syrup and cozy spices—all from your oven. Perfect for chilly mornings, holidays, or anytime you just want to treat yourself to some homemade maple magic, these donuts will make you feel like a pro in the kitchen.

If you try this maple donuts recipe, I’d love to hear how they turned out! Drop a comment or tag me on social media—I love hearing about and seeing your creations!

Until next time, friends, cheers!

Cheyanne

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More donut recipes!

Overhead photo of seven maple glazed donuts stacked over four unglazed maple donuts on a wood serving board.

Maple Donuts Recipe

5 from 13 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Donuts
Print Recipe Pin Recipe
Golden, fluffy, and baked—not fried—these maple donuts taste like a hug from fall itself! Featuring soft donuts kissed with rich maple syrup, warming cinnamon, sweet brown sugar, and toasty pecans; then drenched in a silky maple glaze that's honestly drinkable, this homemade maple glazed donut recipe delivers bakery magic.

Equipment

  • 1 Mixing Bowl (for mixing donut batter)
  • 1 Whisk and Spatula (for mixing batter)
  • 1 6-Count Donut Pan (for baking donuts)

Ingredients 

  • 1 Cup All-Purpose Flour – spooned and leveled (130 gram) (sub: 1 cup + 2 TBS Cake Flour – SEE NOTES)
  • 1 1/8 tsp Baking Powder
  • 1 tsp Saigon Cinnamon – (substitute: regular ground cinnamon)
  • 1/4 tsp EACH: Nutmeg and Kosher Salt
  • 1/8 tsp EACH: Allspice and Ground Cloves
  • 1 Large Egg – at room temperature and whisked
  • 1/2 Cup Sour Cream – at room temperature (sub: Greek yogurt)
  • 1/3 Cup Light Brown Sugar – lightly packed (68 grams)
  • 2 TBS Unsalted Butter – melted and slightly cooled
  • 2 TBS Pure Maple Syrup
  • 1 TBS Vegetable Oil
  • OPTIONAL: ½ Cup Toasted Chopped Pecans

Maple Glaze:

  • 2 TBS Unsalted Butter
  • 1 Cup Confectioner's Sugar – sifted (112 grams)
  • 4 TBS Pure Maple Syrup
  • ½ tsp Pure Vanilla Extract (sub: ¼ tsp Maple Extract)
  • 1/8 tsp Kosher Salt

Instructions

  • Preheat Oven and Prep Donut Pan: Arrange oven rack to the center position and then preheat the oven to 350-degrees Fahrenheit. Spray a 6-count donut pan with non-stick cooking spray and then set aside.
  • Mix Dry Ingredients: To a large bowl, add the flour, baking powder, cinnamon, nutmeg, salt, allspice, and ground cloves. Grab a whisk and stir well until fully combined.
    Then use a spoon to make a well in the center of the dry ingredients.
  • Add Wet Ingredients: To the well, add the whisked egg, sour cream, sugar, melted and cooled butter, maple syrup, oil, and vanilla extract.
    Grab a rubber spatula and stir/fold the ingredients until ALMOST combined.
  • Fold in Nuts, if using: Add the toasted and chopped nuts to the donut batter. Grab a rubber spatula and fold the ingredients until JUST combined – do not over-mix.
  • Add Donut Batter to Donut Pan: Add the maple donut batter to the prepared donut pan, filling each cavity a little more than ¾ full.
    You can do this by using a spoon or transferring the batter to a large resealable bag, cutting a corner off, and piping the batter into the donut cavities. If using a bag, just make sure you make the opening large enough for the chopped pecans to pass through.
  • Bake Maple Donuts in Oven: Transfer the maple doughnuts to the oven and bake for 11-13 minutes, or until the edges and tops of the donuts are lightly browned and the top springs back if you gently poke it with your finger.
  • Let Donuts Cool: Remove the donuts from the oven and place the pan onto a wire rack. Let the donuts cool in the pan for 3 minutes before removing them from the pan and transferring them to the wire rack to cool completely.
  • Meanwhile, Make the Maple Glaze: Add the butter to a bowl large enough to dunk a donut and then gently microwave it on low power until melted.
    Once melted, add the sifted confectioner’s powder, maple syrup, extract, and salt. Grab a whisk and vigorously stir until well combined.
    (Note: You want the glaze to be THICK, but you can thin it with a little milk or more maple syrup.)
  • Glaze and Garnish Donuts: Once donuts are cool, dip the tops into the maple glaze, letting the excess drip back into the bowl. Place glazed maple donuts back onto the wire rack, garnish as desired, and then let the glaze set.
    (Note: If you like a thick glaze, dip donuts, let set, and re-dip them again before garnishing.)
  • Serve and Enjoy Maple Glazed Donuts: Maple donuts are best when you enjoy them immediately. Or you can store leftovers in an airtight at room temperature for up to 2 days or the fridge for 4 to 5 days.
    Overhead photo of seven maple glazed donuts stacked over four unglazed maple donuts on a wood serving board.

Video

Notes

  • Flour: I actually prefer these donuts with cake flour as they have a lighter, fluffier, more melt-in-your-mouth texture—just a personal preference. However, I wrote the recipe for all-purpose since that’s what more people have on hand. Feel free to use whatever you prefer!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 382kcal    Carbohydrates: 64g    Protein: 4g    Fat: 12g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.4g    Cholesterol: 63mg    Sodium: 84mg    Potassium: 219mg    Fiber: 1g    Sugar: 45g    Vitamin A: 399IU    Vitamin C: 0.2mg    Calcium: 104mg    Iron: 1mg
Course: Breakfast, Brunch, Dessert
Cuisine: American

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Straight on photo of the inside of a maple syrup donut with maple glaze.