Maple Donuts

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

Not only are these Maple Donuts sweet and soft, but they're simple to make; no mixer required and are baked, not fried.

If you’re looking 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. 

Ingredient Notes

• 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 one because it’s nut safe but it does contain dairy. 
• Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
• Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy 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.

Substitutions and Variations

How to Make Maple Donuts

Here are the steps to make these donuts! 

Step 1: Mix the Dry Ingredients

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

Step 2: Melt the Butter/Vegan Baking Stick

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.

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.

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.

Step 5: Mix in the Other Wet Ingredients

The whisk in the milk of choice, the cooled melted butter, the vanilla 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.

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. 

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.

Step 8: Bake

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.

Step 9: Let the Donuts Cool

Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, 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 or wax paper underneath. The next part is a bit messy.

But, let them cool completely before adding the glaze.

Make the Topping

Step 1: Make The Glaze

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

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 confectioners' sugar 1 tablespoon at a time until you reach the desired consistency.

Step 2: Dip The Donut Bottoms

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. The glaze will drip so the wax paper is to lessen the mess on your counter.

Step 3: Let The Donuts Dry

Let the glaze dry completely.

Step 4: Dip the Donut Tops

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.

Step 5: Let the Donuts Dry again

Let the glaze dry completely and harden before eating.

Expert Baking Tips

• 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 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

Storing and Freezing 

Storing

Since gluten free baked goods are best the first day, we want to try to keep these maple donuts as fresh as possible. 

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.

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