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    Home » Gluten Free Dessert Recipes » Gluten Free Donut Recipes

    Maple Donuts

    Published: Aug 23, 2022 by Lee · This post may contain affiliate links · 6 Comments .

    Jump to Recipe

    These Maple Donuts are soft, sweet and full of rich maple syrup. They have Grade A maple syrup in the batter itself and are coated in a dreamy maple glaze. Best yet, these maple glazed donuts are gluten free, nut free eggless and easily can be vegan!

    A Maple Donut with a bite taken out.

    Not only are these Maple Donuts sweet and soft, but they're simple to make! No mixer is required and the autumn donuts are baked, not fried!

    For more donut recipes, check out my Chocolate Sugared Donuts, my Baked Apple Cider Donuts, Cinnamon Sugar Donuts, Cookies and Cream Donuts and Funfetti Donuts. 

    Jump to:
    • Reasons to Love These Maple Donuts
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Maple Donuts
    • Expert Baking Tips
    • Recipe FAQs
    •  More Donut Recipes You'll Love
    • 📖 Recipe
    • Maple Donuts

    Reasons to Love These Maple Donuts

    • Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Fluffy- The donuts are so super soft and delicious; like biting into a cozy cloud!
    • Pure Maple Syrup- These babies are dipped in a maple syrup glaze and have maple syrup in the batter as well!
    • Easy to Make- No mixer is need for these super simple donuts! Just a whisk and a spatula!

    Ingredient Notes

    Ingredients for the donuts in separate containers.

    Maple Donut Ingredients

    Ingredients for the glaze in separate containers.

    Maple Glaze Ingredients

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
    • Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
    • Butter/Vegan Baking Sticks- In this recipe we actually used melted!
    • Maple Syrup- I use pure grade A maple syrup in both the donuts and glaze. But, you can use store bought like I do in my Chocolate Chipless Cookies. Keep in mind, if you use a store brand such as Pearl Milling Company, the donuts will be more dense than if you use pure maple syrup as the store brands tend to be much thicker.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make These into Vegan Donuts

    • Use a gluten free flour that’s free from dairy.
    • Make sure to use vegan baking sticks instead of butter.
    • Only use a non-dairy milk of choice.

    For Regular All Purpose Flour

    • Use 2 cups of packed AP Flour (336 grams).

    This recipe has not been tested with these some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A stack of three donuts with the top one missing a bite.

    How to Make Maple Donuts

    Here are the steps to make these maple iced donuts! 

    A whisk with the dry ingredients.

    Step 1: Mix the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, cinnamon and the salt. Set aside.

    Melted butter in a bowl.

    Step 2: Melt the Butter

    Put the butter in a small heat safe bowl. Microwave in 10 second increments until melted. Set aside to cool.

    A bowl of cornstarch water.

    Step 3: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    Cornstarch water and brown sugar in a bowl.

    Step 4: Mix The Brown Sugar and Cornstarch Water

    In a medium bowl, whisk the brown sugar into the cornstarch water mixture until fully combined.

    The wet ingredients in a bowl.

    Step 5: Mix in the Other Wet Ingredients

    Whisk in the milk, cooled melted butter, vanilla and maple syrup until combined. 

    Make sure the melted butter isn't hot otherwise the mixture will be chunky.

    Mixing the wet and dry together in a bowl.

    Step 6: Mix the Wet Ingredients into the Dry

    Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula. 

    A closer look at the donut tin with the batter.

    Step 7: Fill the Donut Pans

    Either spoon the batter into the greased donut pans and fill ¾ way the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans. 

    Smooth the batter with a tiny knife or the back of a small spoon.

    Golden brown baked donuts.

    Step 8: Bake and Cool

    Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.

    Let the donuts cool in the pans for at least 5 minutes then place the donuts on a cooling rack with a baking sheet or wax paper underneath.

    Dropping the donut in the glaze.

    Step 9: Make The Glaze and Dip the Donut Bottoms

    Combine all the glaze ingredients in a bowl and use a whisk to combine.

    Take one donut and dip the bottom of it in the glaze.

    Immediately put the donut, wet glaze side up, on the cooling rack with wax paper or baking sheet underneath. Let it dry completely.

    Looking down at glazed donuts on wax paper.

    Step 10: Dip The Donut Tops

    Take one donut and dip the top of it in the glaze.

    Immediately put the donut, wet glaze side up, on the cooling rack with wax paper or baking sheet underneath.

    Let the glaze harden completely prior to eating or it will have a strong confectioners' sugar flavor.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
    • Smoothing the Batter-Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen after put it into the donut pans, that’s how they will remain when baked. When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
    • Pipe the Batter- You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in. No piping bag? No worries! Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill ¾ of the way to the top.
    • Making The Glaze- Add all glaze ingredients in a medium size bowl and whisk until combined and smooth. If the glaze is too thick, add more water, 1 tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to coat the back of a spoon. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
    • Let the Donuts Cool Prior to Glazing- If the donuts are not totally cool, the glaze will run off the donuts completely and the donut will be a liquidy mess.
    • Let The Glaze Harden- Before storing, make sure the glaze hardens completely otherwise the maple doughnuts will be a mess. In addition, make sure you let the glaze harden completely before eating. When wet, the glaze has a very strong confectioners' sugar taste and when hardened, it has a lovely mild maple flavor.

    Recipe FAQs

    Can I make these donuts ahead of time?


    Most gluten free baked goods are best made the same day, and these donuts are no exception. 

    They still taste good on day 2, but they really are best fresh.

    Do I really have dip both sides of the donut in the glaze?


    No you don't! If only dipping one side, make sure to dip the top not the bottom.

    However, I think they taste best fully coated in the glaze.

    I only want to glaze half the donut. How much glaze do I need?


    Simply divide the glaze recipe in half:

    - 3 cups confectioners' sugar
    - ¼ cup pure maple syrup
    - ¼ cup water, room temperature

    How do I store these Maple Donuts?

    Storing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much. Store them wrapped in foil at room temperature for up to two days.

    Freezing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much. 

    Pop them in a zip top bag and freeze the donuts for up to 30 days. To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.

    White glaze completely covers these donuts.

     More Donut Recipes You'll Love

    • A Red Velvet Donut with white frosting and red velvet crumbs.
      Red Velvet Donuts
    • A donut with shiny frosting and chocolate chips.
      Baked Chocolate Donuts
    • A stack of three Happy Birthday Donuts with raspberry frosting and sprinkles.
      Happy Birthday Donuts
    • A plate of donuts sit covered in cinnamon sugar.
      Baked Apple Cider Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A Maple Donut with a bite taken out.

    Maple Donuts

    Author: Lee
    These Maple Donuts are soft, sweet and full of rich maple syrup. They have Grade A maple syrup in the batter itself and are coated in a dreamy maple glaze. Best yet, these maple glazed donuts are gluten free, nut free eggless and easily can be vegan!
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Rest Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 donuts
    Calories 357 kcal

    Ingredients
     
     

    For The Maple Donuts

    • 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • 1.5 teaspoons ground cinnamon
    • ½ teaspoon kosher salt
    • 2 rounded tablespoons of cornstarch mixed with 3 tablespoons of water
    • ½ cup light brown sugar , packed
    • 1 ¼ cups milk
    • 3 tablespoons Grade A maple syrup
    • 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
    • 1.5 teaspoons pure vanilla extract

    For The Maple Glaze

    • 6 cups confectioners' sugar
    • ½ cup Grade A maple syrup
    • ½ cup water , room temperature

    Instructions
     

    For The Donuts

    • Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
    • In a large bowl, whisk together the 2 cups gluten free flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon and ½ teaspoon kosher salt. Set aside.
    • Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
    • Microwave in 10 second increments until melted. Set aside to cool.
    • In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first.
    • In a medium bowl, whisk the ½ cup light brown sugar into the cornstarch water mixture until fully combined.
    • Then whisk in the 1 ¼ cups milk, the cooled melted butter, the 1 ½ teaspoons pure vanilla extract and the 3 tablespoons of maple syrup until combined. 
      Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
    • Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
    • Either spoon the batter into the greased donut pans and fill ¾ way to the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
    • Smooth the batter with a tiny knife or the back of a small spoon.
    • Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
      If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
    • Let the donuts cool in the pans for at least 5 minutes before taking them out of the pan or they will stick and break apart into a giant mess.
      Once 5 minutes is up, use a small spatula to loosen them from the pan.
    • Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy. But let the donuts cool completely before the next step.

    For The Glaze

    • In a large bowl whisk together the 6 cups confectioners' sugar, ½ cup pure maple syrup and ½ cup water until combined and smooth.
      If the glaze is too thick, add more water 1 tablespoon at a time until you reach the desired consistency. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
    • Take one donut and dip the bottom of it in the glaze.
      Do it quickly, you don't want it submerged too long but you do want the entire bottom coated.
    • Immediately put the donut, wet glaze side up, on a cooling rack with wax paper or baking sheet underneath and let the glaze dry completely.
      The glaze will drip so the wax paper is to lessen the mess on your counter.
    • Once dry, take one donut and dip the unglazed top of it in the glaze.
      Do it quickly, you don't want it submerged too long but you do want the entire donut coated.
    • Immediately put the donut, wet glaze side up, on a cooling rack with wax paper underneath. 
    • Let the glaze dry completely and harden before eating otherwise the glaze will have a strong confectioners' sugar flavor.

    Notes

    Vegan: Use a dairy-free gluten free flour, vegan sugars, non-dairy milk and vegan baking sticks.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cup of AP flour (336 grams).
    Storing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much.
    Store them wrapped in aluminum foil at room temperature for up to two days.
    Freezing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
    Pop them in a zip top bag and freeze the donuts for up to 30 days. To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.

    Nutrition

    Calories: 357kcalCarbohydrates: 85gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 157mgPotassium: 82mgFiber: 0.1gSugar: 83gVitamin A: 86IUVitamin C: 0.01mgCalcium: 88mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    More Gluten Free Donut Recipes

    • A bite in the sweet crystalized Chocolate Sugared Donuts reveals a warm soft cocoa interior.
      Chocolate Sugared Donuts
    • A stack of four glazed chocolate donuts.
      Glazed Chocolate Donuts
    • Rainbow colored bread shows through the bite of a Rainbow Donut.
      Rainbow Donuts
    • A stack of three delicious gluten free Cinnamon Sugar Donuts.
      Cinnamon Sugar Donuts

    Reader Interactions

    Comments

    1. nancy

      August 24, 2023 at 11:46 am

      5 stars
      thses donuts are amazing absolutely perfect for the fall!

      Reply
    2. nancy

      August 24, 2023 at 11:35 am

      now that fall is around the corner i made these donut and they were abslutely amazing, my whole family loved them!

      Reply
    3. Laura Thompson

      September 26, 2022 at 9:22 pm

      I'm really struggling to find a donut pan. Most of the ones I see are pretty shallow. Which one do you use it, can you recommend a brand and dough capacity? Thanks!

      Reply
      • Lee

        September 28, 2022 at 2:09 pm

        Hi Laura! I like to use Wilton's Non Stick 6 Cavity Donut Baking Pans. The donut pans are 12.5 x 8 inches and the cavity is 3.25 inches in diameter. They make standard size donuts. I bought them off amazon. They come in a two pack! Hope this helps!

        Reply
    4. John

      August 23, 2022 at 2:53 pm

      5 stars
      These donuts are delicious and so easy to make!

      Reply
      • Lee

        August 23, 2022 at 3:28 pm

        Thanks so much!

        Reply
    5 from 4 votes (2 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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