Fluffy donuts baked to golden perfection and finished with a rich, sweet maple glaze—no frying required.

All-purpose flour

Granulated sugar

Baking powder

Salt

Ground cinnamon (optional)

Milk (dairy or non-dairy)

Large eggs

Unsalted butter, melted

Pure maple syrup (for donut batter)

Vanilla extract

Powdered sugar (for glaze)

Additional pure maple syrup (for glaze)

A splash of milk or cream (for glaze consistency)

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Preheat oven to 350 °F (175 °C) and grease a 6‑ or 12‑count donut pan lightly.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
In a separate bowl, beat eggs. Whisk in milk, melted butter, maple syrup, and vanilla until smooth.
Add wet ingredients into dry ingredients. Stir until just combined; do not overmix.
Transfer batter into a piping bag or zip‑top bag with the corner snipped. Pipe batter into donut wells, filling each about ⅔ full.
Bake for 10–12 minutes or until donuts are puffed and lightly golden. A toothpick inserted should come out clean.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a bowl, whisk together powdered sugar, maple syrup, and enough milk or cream to achieve a smooth, pourable consistency.
Dip each cooled donut into the maple glaze, letting excess drip off. Place back on the rack until glaze sets.
Serve donuts fresh, while glaze is shiny and slightly soft.

For chocolate-topped donuts, drizzle melted dark chocolate over the maple glaze.
Add nutmeg or cardamom to the batter for extra warmth.
For a gluten-free option, use a 1-to-1 gluten-free flour blend.
For a vegan option, use flax eggs (1 Tbsp flaxseed + 3 Tbsp water per egg), plant-based milk, and vegan butter.
For added texture, sprinkle chopped pecans, walnuts, or crispy bacon pieces on the wet glaze.
Store donuts at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unglazed donuts for up to 1 month; thaw before glazing.