Maple Glazed Donuts – the easiest donuts you can make at home! The cinnamon and maple flavors go so well in this perfect fall treat!
Let me introduce you to my newest obsession.
If you follow me on Instagram, you may have seen the proof. I finally acquired the donut pan. And in the first two days I made four different kinds of donuts. I get up very early and bake so we have been enjoying donuts with our morning coffee. Don’t get me wrong – I am not complaining! This past weekend was glorious and donuts in the morning just added more fun to it.
Maple and cinnamon – one of the most popular flavors we all think off as soon as the first fall leaf falls. And by the way, it’s officially fall so donuts are totally a must!
These donuts are so so good! They bake into fluffy and moist treats! The glaze coats them so well, creating one tasty (although sticky and a little messy) treat. Be ready for them to disappear quickly – as soon as you place them on a serving dish, the family will pour in and hands will be grabbing these donuts in lightning speed! At least that’s what happened in our house when these babies were ready. Just like that they were gone! I had to make them again because my oldest said they just simply have to be shared on the blog. That was after she licked the glaze of her fingers. All donuts were gone.
Did I mention that my kids and my Hubby expect donuts every morning these days? 🙂
- 1 cup all-purpose flour
- 1/4 cup + 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup + 2 Tablespoons buttermilk
- 1 large egg
- 1 Tablespoon vegetable or canola oil
- 1 cup powdered sugar
- 2 Tablespoons butter melted
- 4 Tablespoons maple syrup
Preheat oven to 425 degrees F.
Spray donut pan with non-stick cooking spray. Set aside.
In a medium mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a large measuring cup, whisk together buttermilk, egg and oil.
Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix.
Place the batter in a ziploc bag and close. Snip one corner of the bag.
Pipe the batter out into the prepared pan, filling the donut cavities 2/3 full.
Bake the donuts for 8 to 9 minutes (for me the magic number was 9). The bottom of the donuts should be golden brown and the tops should be light.
Cool the donuts in the pan for 10 minutes. Transfer onto a cooling rack.
Cool completely before glazing.
!to make the glaze:
In a medium mixing bowl, sift powdered sugar through a sieve. That prevents clumps in the glaze.
Add butter and maple glaze and whisk until smooth.
It should be drizzling consistency and not too thick.
Dip donuts in the glaze and place back on the cooling rack. Let the excess glaze drip off.