This is a recreation of one of my fave donuts ever from Dean & Deluca – a moist and fluffy spiced baked donut dipped in a maple glaze and sprinkled with chopped pecans! These maple glazed donuts takes just 10 minutes to prep and gives you the perfect Fall dessert, snack and breakfast. You only need 15 ingredients and you probably have everything in your pantry already!
This recipe was first published in October 2020, but has been updated with new photos and tips.
As much as I love frying donuts, like these brioche donuts with chocolate filling, it is so much easier to make baked donuts. You will have these donuts ready in no time at all!
Tell me about this recipe
- These maple glazed donuts are made with warming spices like cinnamon and nutmeg and some of the sugar is replaced with maple syrup.
- This recipe makes 18 donuts, so you will have to refill your donut pan several times! They don’t take too long to bake though so this won’t take too long
- Each donut is dipped in a simple maple glaze and then sprinkled with chopped pecans and a mini stroopwafel
- Maple Syrup: Be sure to use real maple syrup here, that will make all the difference in the taste and texture!
- Buttermilk: I love using buttermilk to make my donuts extra moist, but you can replace it with sour cream if you don’t have buttermilk on hand
- Pecans: feel free to substitute with a different nut to sprinkle on top, or leave them out all together!
How to make this recipe
Step 1: Whisk together your flour, light brown sugar, spices, baking powder, baking soda and salt in a large bowl.
Step 2: In a jug, whisk your eggs, buttermilk, maple syrup, melted butter and vanilla extract.
Step 3: Slowly pour in the wet ingredients into the dry. Make sure there are no flour pockets as you fold the two together
Step 4: Fill a piping bag or a ziplock bag with a corner snipped off with the batter, and pipe the batter into your greased donut pan. Bake at 425 degrees for 9-10 minutes.
Step 5: While your donuts are cooling, mix together all of your glaze ingredients. If it is too runny then add some more confectioners’ sugar.
Step 6: Dip each cooled donut into the glaze then sprinkle over pecans.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- Use a pastry brush to properly grease every donut cavity – this way no donut bits get stuck to them when baking!
- I use a piping bag or ziplock bag with one corner cut off to pipe the donuts into the pan. You could also use a spoon to spoon out the batter but that might be a bit messier
- Make sure your donuts are completely cool before you dip them into the glaze or it won’t stick
Frequently Asked Questions
These are best eaten on the day that they’re made, but you can store them in an airtight container for up to 3 days in the fridge. You can also freeze them in a freezer bag for up to 3 months. Let them thaw overnight in the fridge.
I use a Wilton 6-donut pan for this recipe. Because it makes more than 6 donuts you will have to let them cool slightly before removing them from the pan and baking the next batch.
My glaze is a mixture of maple syrup, confectioners’ sugar, milk and vanilla extract
I topped mine with chopped pecans and chopped mini stroopwafels, but you could top them with other nuts or leave them plain.
Other Fall Recipes to try:
Baked Maple Glazed Donuts
- Doughnut Pan
- 250 grams all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 grams unsalted butter melted
- 100 grams light brown sugar
- 170 grams maple syrup
- 180 ml buttermilk room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- 260 grams confectioners' sugar
- 2 tablespoon milk
- 4 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ¼ cup pecans, chopped
- 5 stroopwafels
- Preheat oven to 425°F/220°C. Grease a donut pan.
- Whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, maple syrup, melted butter and vanilla extract.
- Pour buttermilk mixture into dry mixture and fold in until all incorporated.
- Spoon batter into donut pan, filling each ¾ of the way. Bake for 9-11 minutes, until golden brown and springy to the touch. After 5 minutes take out each donut and let cool on a wire rack, before pouring the next batch in. I like the re-grease the pan before I refill it.
- Combine all ingredients together in a medium bowl until completely smooth. Dip each donut in and sprinkle with pecans and chopped stroopwafel.