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Baked Maple Glazed Doughnuts. Made with a mix of maple, brown sugar, and whole wheat flour, then baked and dipped in a sweet brown butter glaze flavored with real maple syrup and vanilla. There’s really nothing not to love about these cute (and sweet) maple glazed doughnuts. The true secret is in the maple, be sure to use the highest quality you can find. They’re the perfect way to make any day fun, happy, and delicious.

over head photo of doughnuts with edible flowers

For someone who used to say that she didn’t care for baked doughnuts, I have sure changed my ways. I now love a baked doughnut, and clearly, I’m having a lot of fun creating new doughnut recipes.

I’ve said this many times now, but frying is one of my very least favorite things to do. If at all possible, I like to oven bake all normally fried foods. Obviously, some recipes are just not the same without frying. I won’t deny that baked doughnuts are not the same as fried. But they’re still delicious, and most importantly, we feel a million times healthier after enjoying a baked doughnut versus a fried one.

To me, baked doughnuts are just better. Still fun, still yummy, still perfect for Sunday breakfasts, holidays, and afternoon snacking. Just no food coma after eating them.

doughnut in doughnut pan after baking

Here are the easy details

I wanted to try and make these as wholesome as possible…yet still roll your eyes back good. For the batter, I love using whole wheat pastry flour. Which is whole wheat flour, just more finely ground so it will give you a lighter doughnut. If you don’t have whole wheat pastry four, white whole wheat flour, or even all-purpose flour, will work pretty much the same too.

Essentially the process of making a baked doughnut is the same as making a muffin. I like to mix the wet ingredients together first. Melted butter, vanilla, eggs, maple syrup, brown sugar, and then milk. Nothing fancy at all, but the key ingredients are the maple syrup, brown sugar, and vanilla.

doughnuts on cooling rack after baking

Then, I add in the dry ingredients. I use whole wheat pastry flour with a mix of baking powder, baking soda, and salt. For added warmth and yumminess, I always mix in cinnamon and a dash of cardamom too.

Again, no fancy ingredients, and hopefully all ingredients you already have in your pantry.

Divide the batter between doughnut pans (or use cupcake pans). As the doughnuts bake, the kitchen will start to smell like a sweet maple and brown sugar candle. It’s one of my favorite scents.

close up photo of half eaten doughnut

Make the glaze

The glaze was the reason I really wanted to make these doughnuts. I love a maple glazed doughnut. I find them to be one of those doughnuts people often ignore so I wanted to highlight them!

The glaze is pretty simple. Butter, real maple syrup, powdered sugar, and then plenty of vanilla.

Not too strong, not too sweet, but just right. Especially when dipped into or drizzled over warm maple doughnuts.


side angled photo of half eaten doughnut stacked on other doughnuts

And with that, here’s my recommendation for the coming weekend (since Mother’s Day is this Sunday). Bake up plenty of maple glazed doughnuts, add a side of fresh flowers, and serve them up to your mom. Something delicious and a little different from the usual French toast, pancakes, and waffles!

She’ll appreciate the thought that went into making these. Homemade doughnuts are always impressive!

overhead close up photo of doughnuts with flowers

Looking for other baked doughnuts? Here are my favorites: 

Baked Chocolate Fudge Glazed Doughnuts

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Baked Blueberry Cinnamon Sugar Doughnuts

Baked Hot Chocolate Doughnuts

Lastly, if you make these Baked Chocolate Fudge Glazed Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Maple Glazed Doughnuts

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14 doughnuts
Calories Per Serving: 224 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Maple Glaze


  • 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter
    2. In a mixing bowl, stir together the melted butter, eggs, vanilla, maple syrup, brown sugar, and milk until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt, mix until just combined.
    3. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.
    4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.
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  1. Hi! Can you help? No idea what I did wrong with the glaze. I melted the butter, took the pan off the heat and added in the ingredients. Mine doesn’t look anything like yours. Maybe I was supposed to put ingredients in a separate bowl then add the melted butter to it instead of in the pan off the heat?

    1. Hi Liz,
      Thanks for trying this recipe, sorry to hear you had some issues with the glaze. What does it look like? I need a little more info to help! xTieghan

  2. Great recipe! I goofed and cooked all the glaze ingredients on the stove and made caramel. They still turned out great, but was bummed I didn’t get to try the maple! Guess I will have try them again… bummer! ;););) (not actually mad) Great recipe, thank you!!

    1. Hi Amanda,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! Oops! Sorry to hear about the maple glaze! xxT

  3. Hey! So excited to make these! Could I make the batter the night before, stick it in the fridge, and pop in the pan the morning of? Thanks!!

    1. Hey Caroline,
      Yes, that will work well for you! I would allow the batter to come to room temp first:) I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. Hi Tieghan! Love you, your wonderful recipes and your family! Always enjoy reading on Sundays! I have a big brunch coming up and would love to make these! I like to do as much the day before so not scrambling on brunch day. Can I make these the day before and just add icing the day of? And should I reheat them before icing? Or is it better to do the morning of? Looking forward to eating these Maple Glazed Doughnuts! Suz

    1. Hey Suz,
      Thanks so much for your kind message and making so many recipes! You could totally make these the day before and then ice them the day of. Just keep in an airtight container on the counter! Let me know if you have any other questions:) xx

    1. Hi Leah!
      Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! 🏖 xT

    2. Hi! My daughter has, Celiac and I’d love to make some for her. What GF flour blend worked well for this recipe? Thanks!

  5. 5 stars
    Hi Tieghan!
    This is my favorite of your doughnut recipes that I’ve tried so far and they were all good! So simple and delicious. I always halve the recipe, eat one (or two) and then freeze the rest. It is such a treat to have one with my morning tea when I’m craving something sweet. I love that they are baked and not overly sweet. I find that I don’t even need to the full amount of powdered sugar for the frosting. Thanks for another great recipe!

    1. Hey Natalie,
      Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan

  6. 5 stars
    I made these this morning and they are incredible! They’re so easy to put together, look amazing, and taste delicious. I will definitely be keeping this recipe around to make over and over again.

    1. Hi Jenny,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT

  7. 5 stars
    Amazing! I made them the day this recipe came out and my mom requested these be her Mother’s Day gift…so here I am making them again! Thanks for the recipe!

    1. Hey Emily,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT

  8. I think I am going to try them this week, but…. I think I am going to put some pieces of bacon on top of the glaze. I use sugar free stuff. I am hoping my syrup and monks fruit light brown sugar will compliment this recipe.

  9. Hey Tieghan!

    My beautiful sister recommended your site a year ago and I’ve loved it since.

    I had this saved as a potential try but I was a little nervous! Your pictures are so pretty though! And I saw another person ask about gluten free substitute flour so I wanted to comment! Half my family (not myself) is celiac. I substituted the flour for 2 cups of gf flour (cup 4 cup brand) and added a wee bit extra (maybe 2Tbsp) and it is OUTSTANDING. That icing….oh man. So good. My husband and kids (all not celiac) loved them! Thank you so very much!

    (P.s. I pre-ordered your cookbook for the kids to give me for Mother’s Day and I get it tomorrow and I am really excited!!)

    1. Hey Reese,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Thanks so much for your kind message! Have the best week:) xxT

  10. I’m gluten intolerant, so I substituted the flour with King Arthur GF (Measure for Measure) and these still turned out perfectly. I also reduced the baking time by 2 mins (10 total) since GF tends to get really dense. They are fluffy and moist!

    1. Hi Katy,
      Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! 💐xxT

  11. This may be a very basic question since I have never made donuts at home due to being intimidated. But I LOVE donuts and it is my wedding anniversary. We are stuck at home with my husband sick, and I am pregnant craving sweets. I do not have a donut tin… when using a muffin tin, do you just fill the individual cups up as if you were making a muffin (1/2 – 2/3 full), which will make a solid muffin shaped donut? Thanks for your help!

    1. Hey Lindsay,
      Yup, that is correct! I hope you love this recipe, let me know if you give it a try! xx

      1. 5 stars
        i tried this recipe and it is very very yummy!! I am wondering what i can do to make my icing harden like it appears in your photos, i made it exactly to the recipe but my icing/glaze is still clear and sticky even after letting them set for a good chunk of time. do you have any recommendations to make this happen? thank you!!

        1. Hey Megan,
          Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Sounds like you need some more powdered sugar in the icing:) ☀️xxT