Make the most of fall flavors with homemade Maple Donuts. Soft, fluffy and filled with pure maple syrup these baked donuts are a delicious way to welcome autumn.
Some days should come with a warning label: Stay in bed, woman, today is not your day. And tomorrow ain’t looking too good either. At least a warning would level the playing field between me and life, but life doesn’t play fair. Just when I thought I’d turned the table on my bad luck, the table turned on me, flipped on its side then skidded back for more. Literally.
You see, after spending the week cooped up in an office I wanted nothing more than to knock back a cocktail at an outdoor restaurant. But Happy Hour was cut short when, out of nowhere, a thunderstorm came crashing in like the Kool-Aid man. The next thing I knew, my table was airborne, spinning like a top and purposefully trying to take me out on its landing.
There’s no sense in crying over spilled milk, but even Captain Jack Sparrow would shed a tear over spilled rum. Not that anyone can distinguish tears from torrential rain. All I know is that my eyes were welled with liquid when I made a run for my car and stepped on a snake. A wet, coiled up corn snake. Mentally, I will never recover from this.
While hiding from the world, reptiles and the unpredictable weather, I’ve been stress eating donuts. Popping donuts has the same calming effect as popping Valium and you don’t even need a prescription. Plus, unlike Valium, homemade donuts have all-natural ingredients and come in a variety of flavors–like maple. Baked with pure maple syrup, every bite of my Maple Donuts tastes like fall in Vermont. Which is just might be far enough away from Florida to escape flying tables and snake trauma.
Tips and Tricks for making Maple Donuts
Ingredient Tips and Tricks
For the moistest, fluffiest donut texture be sure all ingredients (egg, milk, yogurt and yes, even maple syrup) are at room temperature before beginning.
For best results, toss that bottle of Mrs. Butterworth’s in the trash and use pure, Grade A maple syrup for these homemade donuts: the darker in color the better.
Preparation Tips and Tricks
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
How to Store Maple Donuts
Donuts taste best the day they’re made but can be covered tightly then stored at room temperature for up to 2 days.
I hope you enjoy this Maple Donuts recipe. Please leave a comment and rating at the bottom of this blog if you like maple, too. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting treat.
Finally, if you like baking donuts at home you’ll love this recipe for Frosted Chocolate Fall Donuts. Dipped in holiday-dyed glazes and decorated with sprinkles, these fluffy baked donuts are so fun to make for fall.
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 1/3 cup dark brown sugar packed
- 1 large egg room temperature
- 1/3 cup milk room temperature
- 1/4 cup Greek yogurt room temperature
- 2 Tbsp unsalted butter melted
- 1 tsp vanilla extract pure
- 1/3 cup maple syrup room temperature
- 1/4 cup maple syrup
- 1/4 tsp maple extract
- 2 Tbsp unsalted butter melted
- 1 cup powdered sugar packed
- 1 pinch sea salt fine
- 1 Tbsp milk
- Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.
- Sift flour, baking powder, baking soda, brown sugar and salt together in a large bowl.
- In a separate bowl, whisk egg, milk, yogurt, melted butter, vanilla and maple syrup until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Pipe batter into donut pan, evenly distributing between eight cavities.
- Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.
- In a medium bowl, whisk together all glaze ingredients until smooth and lump free. For a thinner glaze add an additional tablespoon of milk.
- Dip donut tops into glaze and swirl until evenly coated.
- Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.