These baked maple glazed donuts are completely irresistible, with their cakey texture and the most perfect sticky-sweet icing to top it all off.
As regular readers know, I looove my baked donuts. The proof is in the pudding… or in this case, in the donut: blueberry, piña colada, and apple cider donuts, to be exact. And because I love maple bars so much, I thought this would be the perfect time to try my hand at making gluten free and eggless maple glazed donuts.
Look, to be honest, you can give me maple-flavored anything year-round and I will gladly take (and inhale) it. But enjoying maple-flavored treats in the Fall especially is that much more comforting and cozy. Is it just me? It’s such a warm and rich flavor. I love the idea of bundling up, grabbing a coffee and a couple of these homemade maple glazed donuts to-go, and taking a long walk (or drive!) to take in the beautiful Fall leaves.
So! Let me tell you a little more about these guys. The donuts are super moist (thanks to a combination of ingredients, which I will break down for you shortly) and perfectly flavored, with just a hint of nutmeg in them.
Then we’re topping them off with a classic and easy-to-make maple glaze. Feel free to be as generous or as light-handed as you’d like here. I personally like to end it all with a sprinkle of sea salt on top, but that’s totally optional.
Why You’ll Love These Baked Maple Glazed Donuts…
- My maple donuts are baked, not fried. That makes them healthy, right? 😉 Just kidding. But I find it much easier than dealing with the oil and all of that. Keep in mind, these donuts are cakey so it’s a different texture than the yeast donuts you might get at a bakery, but in my opinion they are also WAY better!
- The maple glaze is just melt-in-your-mouth good. You can dip your donuts in, like I do, or drip the glaze over them using a spoon.
- They’re SO easy. We’re not even using a mixer here! It may seem like a lot of ingredients and steps, but I’m about to walk you through it.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: we’re using both granulated and brown sugar here (which helps with the soft texture) + a tiny bit of nutmeg.
- The fat: just a bit of melted butter.
- Some moisture: whole milk + a whole cup of Greek yogurt.
- For the glaze: butter + pure maple syrup + powdered sugar + milk + salt.
How To Make Maple Glazed Donuts From Scratch…
To make my maple glazed donuts, we’ll start off by combining the flour, both sugars, baking powder, baking soda, nutmeg, and salt in a large bowl. Give it a nice whisk so that it’s all fully incorporated.
In a smaller bowl, mix up your melted butter with the milk and Greek yogurt. Pour this mixture right into your dry ingredients, and mix using a rubber spatula or wooden spoon. It might seem like it’s not going to come together at first, but trust me — it will. Keep mixing until it’s nicely combined and you have a wet, almost mousse-like batter.
Spoon (or pipe) your batter into your greased donut pans, and bake on 350ºF for around 14 minutes. Allow the donuts to cool for about 5 minutes, then transfer to a cooling rack. Pro tip: you will want to lay a large piece of parchment paper or paper towels underneath, because this next part might get a little… sticky.
While the donuts cool, make your glaze. Melt the butter with the maple syrup in a small saucepan over medium heat. Remove from heat once the butter is fully melted, then whisk in the powdered sugar, milk, and pinch of salt.
Let the glaze sit for a few minutes to thicken slightly, then take your fully cooled donuts and dip into your glaze. Place them back on the cooling racks to set. The glaze will likely drip, hence the need for something underneath the rack to keep your counters clean!
Top your maple glazed donuts off with a sprinkle of sea salt, and enjoy!
For More Delicious Maple Flavor, Check Out My:
Maple Glazed Donuts – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1)
- ⅓ cup (67g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons (42g) unsalted butter melted
- ¼ cup (60ml) whole milk room temperature
- 1 cup (225g) Greek yogurt room temperature
For the glaze:
- 1 tablespoon (14g) unsalted butter
- ⅓ cup (80ml) pure maple syrup
- ¾ cup (90g) powdered sugar sifted
- 1 tablespoon whole milk
- pinch salt
- Preheat oven to 350°F. Grease donut pan and set aside.
- In a large bowl, whisk the flour, both sugars, baking powder, baking soda, ground nutmeg, and salt together. In a separate, smaller bowl, mix the melted butter with the milk and Greek yogurt. Add the wet ingredients to the dry ingredients and stir until combined.
- Spoon or pipe the batter into prepared donut pan. Bake for 14-16 minutes. Allow donuts to cool in the pan for 5 minutes before transferring to a wire cooling rack.
- To make the glaze, melt the butter with the maple syrup in a small saucepan over medium heat, stirring occasionally. Once butter has melted, remove from heat and stir in powdered sugar, milk, and a pinch of salt. Allow the glaze to sit for 5 minutes to thicken slightly before dipping cooled donuts in. Return glazed donuts to the cooling rack and finish with an optional sprinkle of sea salt. Allow donuts to set for about 30 minutes before serving.
- The glaze will drip off of the donuts while setting on the wire rack, so you may want to place a sheet of parchment paper or paper towels underneath for easy clean-up.
- Make sure the donuts have cooled completely before attempting to glaze.
Did you make my baked maple glazed donuts? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!