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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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Maple Glazed Doughnuts |

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  1. 5 stars
    You out did yourself again, T!
    I made the chocolate ones in Feb and these a couple days ago. Hands down these are AMAZING!
    My 3 y.o talks about wanting a donut at least 2x week, I have zero quilt making these.
    You’re awesome and we appreciate you!

    1. Hey Nadia,
      Wow! Thank you so much for your kind message:) So glad your family enjoyed this recipe, thanks for giving it a try! xx

  2. 5 stars
    Soooooo yummy! Made them in a muffin tin and turned out great!
    Will buy a donut pan for next batch!
    Thanks for sharing!

    1. Hey Norma,
      Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan

  3. 5 stars
    These were amazing!! My doughnuts are smaller so 12 in a pan and cooked in 10 min. Also used Gluten Free flour!!! Was so happy with results, delish 😛

    1. Hey Erika,
      Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan

  4. I want to make these for Mother’s Day but want to make them a day ahead! Will they still be ok day-old?
    Ps- working my way through your cookbook and I’m obsessed!

      1. Hi Meredith,
        You can store in an airtight container at room temp. Please let me know how the recipe turns out, I hope you love it! xx

    1. Hey Meredith,
      You bet, just keep them in an airtight container on the counter! You could also saving the icing for day of for an even better doughnut:) Let me know if you give the recipe a try, I hope you love it! xx

  5. These sounds wonderful. I prefer a baked doughnut, I don’t like to deep fry at home, and bought ones often taste of the oil they are fried in. Also love anything maple. Xx

  6. 5 stars
    I was trying to find a way to work some pumpkin in this recipe.. wondering I could maybe sub some or all of the milk with pumpkin purée. Thoughts??

    1. Hey there,
      I haven’t tested it, but you could try swapping the pumpkin for the milk. Let me know how it turns out! xx

  7. 5 stars
    Just made these and they were fabulous. I over baked the muffins a bit since I was waiting for tester to come out clean. 🤷‍♀️
    The warm flavours and glaze were divine!

    1. Hey Isabelle,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

  8. Hey!! I recently purchased your new cookbook and am looking through it as I type this. I live in Lake Tahoe and of course it’s high altitude. I know you live at a higher altitude as well. Do I need to change the amounts of ingredients in every recipe I make out of your book? Thanks so much at Tieghan!!

    1. Hey Jessica,
      You can follow all of the recipes as is, no need to adjust them:) I hope you love the cookbook! xTieghan

  9. 5 stars
    Just made these for my husband and daughter. They were supper easy and smelled so good in the house. Also they’re delicious! Awesome recipe!

    1. Hey Vanessa,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

  10. Do you use two donut pans? The recipe says it makes 14?
    They sound yummy and I’m definitely going to try them! I need to get another donut pan though, I only have one.

    1. Hi Susan,
      I only have one as well, I just do multiple batches:) No big deal! I hope you love the recipe, please let me know if you give it a try! xTieghan

  11. 5 stars
    Just made these since we are having the dreariest weather, and they’re perfect! So moist and light. My husband said he wanted to drink the glaze with a straw! Perfect way to start the morning.

    1. Hey Emily,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

    2. These look amazing. Do you know how long they will keep for? Also do you know how strong the taste of cinnamon is?

      1. Hi Allie,
        These are good for up to 1 week in an airport container, the cinnamon flavor is subtle. Please let me know if you have any other questions, I hope you love the recipe!! xx

  12. I’m guessing the cooking time will be a little different in a muffin tin vs a donut pan? Can you advise?

    1. Hi Caroline,
      You can follow the recipe as is with the muffin tin. Please let me know if you have any other questions, I hope you love the recipe! xTieghan

    1. Hey Tanya,
      Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it!! xTieghan