This is my take on one of my favourite Dean & Deluca donuts: a tender, spiced baked donut finished with a maple glaze and a scattering of chopped pecans. These maple-glazed donuts come together quickly—about 10 minutes to prep—and are perfect for fall breakfasts, snacks or desserts. The recipe uses everyday pantry ingredients and yields about 18 donuts.
This recipe was first published in October 2020 and updated with new photos and tips.
If you enjoy fried donuts, like brioche donuts with chocolate filling, baked donuts are a wonderfully easy alternative—lighter cleanup and faster results. These bake up moist, fluffy and full of warming spices, and are dipped in a simple maple glaze before being topped with pecans and a mini stroopwafel for extra crunch.
Tell me about this recipe
- These maple-glazed donuts are flavoured with warming spices like cinnamon and nutmeg, and part of the sugar is replaced with maple syrup for depth of flavour.
- The recipe makes 18 donuts, so you may need to bake in batches depending on your donut pan. They bake quickly, so batches won’t take long.
- Each donut is dipped in a maple glaze and finished with chopped pecans and optional stroopwafel pieces.
Ingredients Needed
- Real maple syrup — use genuine maple syrup for the best flavour.
- Buttermilk — keeps the donuts moist; you can substitute sour cream if needed.
- Pecans — chopped pecans add a crunchy finish; swap for another nut or omit if you prefer.
How to make this recipe
Step 1: Preheat the oven to 425°F (220°C) and grease a donut pan.
Step 2: In a large bowl whisk together the dry ingredients: all-purpose flour, light brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
Step 3: In a separate jug combine the wet ingredients: eggs, buttermilk, maple syrup, melted butter and vanilla extract. Pour the wet mix into the dry ingredients and fold gently until just combined—avoid overmixing.
Step 4: Transfer batter into a piping bag or a ziplock bag with the corner snipped off and pipe into the greased donut cavities, filling about three quarters full. Bake at 425°F (220°C) for 9–11 minutes, until golden and springy. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing. Re-grease the pan between batches if needed.
Step 5: While the donuts cool, whisk the glaze ingredients together in a medium bowl: confectioners’ sugar, maple syrup, a splash of milk and vanilla extract. Adjust the thickness with more sugar if the glaze is too runny.
Step 6: Dip each cooled donut into the glaze, let excess drip off, then sprinkle with chopped pecans and small stroopwafel pieces if using. Allow the glaze to set briefly before serving.
Recipe Tips
- Weigh ingredients in grams when possible for the most consistent baking results.
- Bring eggs and buttermilk to room temperature before starting for a smoother batter.
- Use a pastry brush to grease each donut cavity thoroughly to prevent sticking.
- A piping bag makes filling the pan neat and quick, but you can spoon batter into the cavities if needed.
- Make sure donuts are completely cool before glazing; warm donuts will cause the glaze to slide off.
Frequently Asked Questions
These are best eaten the day they’re made. Store leftover donuts in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer bag for up to 3 months and thaw overnight in the fridge.
What donut pan do you use?
I use a six-donut pan, which means you’ll bake in a few batches for a full yield of 18 donuts. Let donuts cool slightly before removing them from the pan between batches.
What is the glaze made of?
The glaze is a simple mix of confectioners’ sugar, maple syrup, milk and vanilla extract.
What can I top them with?
I like chopped pecans and small stroopwafel pieces, but you can use other nuts, sprinkles or leave them plain.
Other Fall Recipes to Try
Cinnamon Crunch Banana Bread-
Bourbon Apple Pie
-
Brownies with Peanut Butter Cups
-
Marble Loaf Cake
Have you made this recipe? Tag me on Instagram @alpineella and leave a review below if you enjoyed it!
Recipe
Baked Maple Glazed Donuts
Author: Ella Gilbert
Maple donuts dipped in a maple glaze and finished with chopped pecans and stroopwafel pieces.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins
Course: Breakfast, Dessert, Snack • Cuisine: American • Servings: 18 donuts • Calories: 170 kcal (estimate)
Equipment
- Doughnut pan
Ingredients
Donuts
- 250 g (2 cups) all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 113 g (1 stick) unsalted butter, melted
- 100 g (½ cup) light brown sugar
- 170 g (½ cup) maple syrup
- 180 ml (¾ cup) buttermilk, room temperature
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp nutmeg
- 1 ½ tsp cinnamon
Maple Glaze
- 260 g (2 cups) confectioners’ sugar
- 2 tbsp milk
- 4 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup pecans, chopped
- Optional: mini stroopwafels, chopped
Instructions
Donuts
- Preheat oven to 425°F (220°C). Grease a donut pan.
- Whisk flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl. In another bowl combine buttermilk, eggs, maple syrup, melted butter and vanilla.
- Pour the wet mixture into the dry and fold until just combined.
- Spoon or pipe batter into the donut pan, filling each cavity about ¾ full. Bake 9–11 minutes until golden and springy. Cool on a wire rack before glazing. Re-grease the pan between batches if needed.
Maple Glaze
- Whisk the glaze ingredients together until smooth. Dip cooled donuts into the glaze, then top with chopped pecans and stroopwafel pieces.
Notes
- These recipes are developed and tested using metric weights. Using a kitchen scale produces the most consistent results. Cup conversions are provided but may not be as accurate.
- Butter: European-style butter gives a slightly richer result.
- Salt: If using fine salt instead of kosher salt, halve the amount.
- Buttermilk substitute: sour cream works well if you don’t have buttermilk.
- Storage: Keep donuts in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge.
Nutritional Information (estimate per donut)
Calories: 170 kcal • Carbohydrates: 41 g • Protein: 2 g • Fat: 6 g • Sugar: 14 g
Tried this recipe? Leave a comment below and tag @alpineella on Instagram to share your bake.