Maple Glazed Donut Holes (Baked)
If you’re craving a sweet treat that’s both tender and bursting with warm, cozy flavors, these Maple Glazed Donut Holes (Baked) are exactly what you need. Baked to golden perfection and coated in a luscious maple glaze, they bring together the comforting spices of cinnamon and nutmeg with the rich sweetness of pure maple syrup. Whether you’re serving them for breakfast, a snack, or a delightful dessert, these donut holes are sure to become a family favorite.
What Makes This Recipe Special
These Maple Glazed Donut Holes (Baked) are special because they combine the classic charm of donuts with the ease of baking instead of frying. This means less mess, less oil, and a lighter texture that still delivers on flavor. The subtle spices of cinnamon and nutmeg add warmth without overpowering the maple glaze, creating a perfectly balanced bite every time. Plus, they’re quick to whip up with simple pantry ingredients and don’t require any fancy equipment.
What really sets this recipe apart is the maple glaze — a smooth, sweet finish that elevates the donut holes beyond ordinary baked goods. The glaze hardens just enough to give a slight crunch, contrasting beautifully with the soft interior. And if you love the idea of incorporating maple in other treats, you might enjoy trying the Maple Pecan Chocolate Chip Blondies next!
Shopping List
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup milk (any variety you prefer)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup powdered sugar
Hardware & Gadgets
- Mixing bowls – for combining the wet and dry ingredients separately
- Measuring cups and spoons – to ensure precise ingredient amounts
- Whisk or electric mixer – for smooth batter consistency
- Mini muffin pan or donut hole pan – to bake the donut holes evenly
- Cooling rack – to let your baked donut holes cool before glazing
- Small bowl and spoon – for mixing and drizzling the maple glaze
From Start to Finish: Maple Glazed Donut Holes (Baked)
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease your mini muffin or donut hole pan with butter or non-stick spray to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. This blend of spices will infuse every bite with cozy warmth.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine and will keep your donut holes tender.
Step 5: Fill the Pan
Spoon the batter evenly into the prepared pan, filling each cavity about 3/4 full. This will give the donut holes room to rise without overflowing.
Step 6: Bake to Perfection
Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The donut holes should be golden brown and spring back when lightly pressed.
Step 7: Cool Before Glazing
Allow the donut holes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. This step is important to ensure the glaze doesn’t melt off.
Step 8: Prepare the Maple Glaze
In a small bowl, whisk together 1/4 cup pure maple syrup and 1/4 cup powdered sugar until smooth. The glaze should be thick but pourable.
Step 9: Glaze the Donut Holes
Dip each donut hole into the maple glaze or spoon the glaze over the top. Place them back on the cooling rack to let the glaze set for about 10 minutes. The glaze will harden slightly, creating that irresistible shiny coating.
Step 10: Serve and Enjoy
Serve these Maple Glazed Donut Holes (Baked) warm or at room temperature. They’re perfect alongside your morning coffee or as a sweet afternoon pick-me-up. For a seasonal twist, try pairing them with homemade Apple Cider Donuts for a delightful spread.
Quick Replacement Ideas
- Milk: Substitute with almond milk, oat milk, or any plant-based milk for a dairy-free version.
- Unsalted butter: Use coconut oil or a plant-based butter alternative if preferred.
- Granulated sugar: Replace with coconut sugar or a natural sweetener to change the flavor profile.
- Pure maple syrup: Swap with honey or agave syrup if maple isn’t available, though maple adds the signature taste.
Mistakes Even Pros Make
- Overmixing the batter: This can develop gluten and make the donut holes dense rather than fluffy.
- Not greasing the pan enough: Sticky donut holes can break apart when removing.
- Skipping the cooling step: Applying the glaze while donut holes are warm can result in a runny, uneven coating.
- Using too much glaze: Excess glaze can make these treats overly sweet and sticky to handle.
Save for Later: Storage Tips
Store your baked Maple Glazed Donut Holes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigeration is an option but can dry them out slightly. To freshen up refrigerated donut holes, warm them briefly in the microwave for about 10 seconds before serving. For best results, glaze them just before serving if you’re preparing ahead.
Top Questions & Answers
Can I make these Maple Glazed Donut Holes vegan?
Yes! Substitute the milk with any plant-based milk, use a vegan butter alternative, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will maintain the texture and flavor beautifully.
How do I prevent donut holes from sticking to the pan?
Make sure to grease your pan thoroughly with butter or a non-stick spray. You can also line the pan with small silicone liners for easy removal. Letting the donut holes cool slightly before removing helps them keep their shape.
Can I use a different glaze instead of maple?
Absolutely! A simple powdered sugar glaze or a cinnamon sugar coating would work well too. The maple glaze is signature here, but feel free to experiment with flavors that suit your taste.
Is it possible to freeze these donut holes?
Yes, these donut holes freeze well. Freeze them unglazed in a single layer on a baking sheet, then transfer to an airtight container. When ready to eat, thaw at room temperature and glaze just before serving for the best taste and texture.
One Pan, More Ideas
- Apple Cider Donuts – A perfect seasonal companion with warm spices and a crisp exterior.
- Maple Pecan Chocolate Chip Blondies – For those who want to indulge in rich, chewy bars with a hint of maple.
Before You Go
Before you dive into making these irresistible Maple Glazed Donut Holes (Baked), gather all your ingredients and equipment to streamline the process. Remember, the magic lies in the balance of spices and the sweet maple glaze that ties everything together. These baked donut holes are a fantastic way to enjoy a classic treat with less effort and a lighter touch.
Whether you’re sharing with friends, serving at a brunch, or sneaking a bite for yourself, these bite-sized delights are sure to bring a smile. So grab your mini muffin pan, preheat that oven, and get ready to enjoy a taste of pure maple-sweetened happiness!
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Maple Glazed Donut Holes (Baked)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease your mini muffin or donut hole pan with butter or non-stick spray to prevent sticking.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon.
- In a separate bowl, whisk 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Spoon the batter evenly into the prepared pan, filling each cavity about 3/4 full.
- Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The donut holes should be golden brown and spring back when lightly pressed.
- Allow the donut holes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- In a small bowl, whisk together 1/4 cup pure maple syrup and 1/4 cup powdered sugar until smooth. The glaze should be thick but pourable.
- Dip each donut hole into the maple glaze or spoon the glaze over the top. Place them back on the cooling rack to let the glaze set for about 10 minutes.
- Serve these Maple Glazed Donut Holes warm or at room temperature.
Notes
- Do not overmix the batter to keep donut holes tender and fluffy.
- Make sure to grease the pan well to prevent sticking of donut holes.
- Allow donut holes to cool completely before glazing to avoid melting the glaze.
- Store baked donut holes in an airtight container at room temperature for up to 2 days.
- For a vegan version, substitute milk with plant-based milk, use vegan butter, and replace the egg with a flax egg.
