These Maple Glazed Donuts are full of fall spices for the perfect baked treat. They are topped with a sweet maple glaze and flakey sea salt. Set aside 30 minutes and make these this weekend to enjoy with your morning coffee.
What Makes this Recipe Work
These baked maple glazed donuts are the perfect fall recipe. They're also super easy to make. You don't need an electric or hand mixer and they are baked instead of fried which makes them a little healthier!
The texture of these donuts is cakey, similar to a muffin and they have the perfect amount of spice from the cinnamon and nutmeg. You are going to love the salty-sweet combo you get from the maple syrup, powdered sugar and flakey sea salt.
A few ingredient notes:
- All-purpose flour- I have not tested this recipe with alternative flours, but a gluten-free 1:1 baking flour should work.
- Sugar- use brown sugar or coconut sugar to add a rich caramel flavor.
- Maple syrup- these are maple donuts after all and this flavor is perfect for fall baking.
- Dairy or non-dairy milk- make sure it is unsweetened.
- Flakey sea salt- pairs so well with the sweetness of the maple.
This salted maple donut recipe is two parts, donuts and the maple glaze.
Make the donut batter. Combine the dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Whisk to combine all ingredients.
Fill the donut pan molds. There are multiple ways to do this and all can be tricky. You can pour batter into a large plastic bag, cut the corner off of the bag, and pipe the donut batter into each mold. Another option is to just spoon the batter into the molds.
Bake the donuts. They only take about 15 minutes to bake!
Make the glaze. Do this while the donuts are baking. Combine the glaze ingredients in a small bowl. Dip each donut into the icing and sprinkle with flakey sea salt.
- Donut pan- if you don't have a donut pan, you can make this recipe into muffins instead. Bake for the same amount of time.
- Oil- I have used both extra virgin olive oil and coconut oil in this recipe. Avocado oil would also be a good option.
- Milk- any type of unsweetened milk, dairy or non-dairy will work in this donut recipe.
- Flour- I have not tested this recipe with any other type of flour, but a gluten-free 1:1 baking flour should work fine.
- Flakey sea salt- Maldon Salt is the best.
The donuts can be stored on the counter for 1-2 days, in the fridge for up to a week or in the freezer for up to 3 months. The donuts can be stored frosted or unfrosted. Defrost them at room temperature and heat donuts in the microwave for 30 seconds.
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Salted Maple Baked Donuts
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- ¼ cup maple syrup
- ¼ cup avocado oil or coconut oil melted
- ½ cup unsweetened dairy-free or dairy milk
- ½ cup powdered sugar
- ⅓ cup maple syrup
- flakey sea salt
- Preheat your oven to 350 degrees F and grease 2 donut pans with cooking spray. I like coconut oil or avocado oil spray.
- Combine the dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Then, pour wet ingredients into dry and stir until just well combined.
- Spoon batter into donut pan molds, filling ¾ way full. You can also pour batter into a large plastic bag, cut the corner off of the bag, and pipe the donut batter into each mold.
- Bake the donuts for 15-20 minutes or until a toothpick comes out clean. Allow the donuts to cool for a few minutes in the pan, then transfer them to a wire cooling rack.
- Combine the glaze ingredients in a small bowl. Dip each donut into the icing and place back onto the cooling rack. Sprinkle each donut with flakey sea salt. Serve and enjoy!
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.