Maple Donuts Recipe

Several maple donuts topped with pecans on a white tray.

These baked Maple donuts are easily made from scratch and topped with a simple maple frosting! They are the perfect cake donut for breakfast, brunch or any holiday!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 16

Total Time 36

Servings donuts

Calories 275kcal

Author Sherri Hagymas

Ingredients

For the Donuts

1 ½ cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup whole milk
¼ cup maple syrup
4 tablespoons butter melted
1 large egg
1 teaspoon vanilla extract

For the Maple Frosting

4 tablespoons butter softened
2 tablespoons maple syrup
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
½ cup pecans chopped, optional

Instructions

Make the Donuts

Preheat the oven to 350° F and grease a donut pan with non-stick cooking spray.
In a large bowl, add the milk, maple syrup, melted butter, egg, and vanilla extract and whisk together thoroughly.
½ cup whole milk, ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 4 tablespoons butter
In a separate bowl, add the flour, sugar, baking powder, and cinnamon and whisk together well.
1 ½ cups all purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon ground cinnamon
Then add the dry ingredients to the wet ingredients and stir until just barely combined. Be careful not to over-mix or the donuts will be more dense.
Pour the donut batter into a plastic zip baggie or in a piping bag and cut the tip off.
Carefully pipe the batter into the greased donut pan filling each about ½ full.
Bake for 16-18 minutes or until a toothpick inserted into the center of a donut comes out clean.
Remove from the oven and transfer them to a wire cooling rack to cool completely before glazing.

Make the Maple Frosting

In a medium bowl, add the butter and maple syrup and cream together for about a minute with an electric hand mixer or stand mixer
4 tablespoons butter, 2 tablespoons maple syrup
Then add in the powdered sugar in batches and mix in on low speed.
1 ¼ cups powdered sugar
Add in the vanilla extract and beat on medium-high for about 2 minutes until it becomes fluffy.
1 teaspoon vanilla extract
Spread or pipe the frosting onto the cooled donuts.
Sprinkle the tops with chopped pecans or walnuts if desired.
½ cup pecans

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Bring to room temperature before serving.

Use light brown sugar or dark brown sugar if desired.

Use any kind of milk you prefer or a non-dairy milk like oat milk, almond milk or soy milk as well.

Use candied pecans or roasted pecans. Trader Joe's has wonderful candied pecans if you can find them.

Be sure to measure the flour carefully using the spoon and level method or use a kitchen scale for accuracy. Adding too much flour will make the donuts turn out dry.

Make sure the butter is at room temperature. Sitting it out for about 30 minutes before using is usually enough.

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