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Spiced Maple Doughnuts

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These spiced maple doughnuts are a perfect balance of warm spices, rich maple syrup, and a sweet glaze, making them a delicious treat for breakfast, dessert, or a snack.

Ingredients

1 cup all-purpose flour, spooned & leveled

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter

1/3 cup packed brown sugar

1 and 1/2 teaspoons vanilla

1 tablespoon maple syrup

1 large egg, room temperature

1 tablespoon sour cream, room temperature

1/3 cup buttermilk, room temperature

1 tablespoon unsalted butter (for glaze)

3 tablespoons cream

1 tablespoon packed brown sugar (for glaze)

2 tablespoons maple syrup (for glaze)

1 teaspoon vanilla (for glaze)

1 to 1 and 1/2 cups powdered sugar

1/2 teaspoon maple extract, optional

1/4 cup crushed walnuts

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a doughnut pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  3. In a separate large bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the vanilla, maple syrup, egg, sour cream, and buttermilk to the butter mixture. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Spoon the batter into the doughnut pan, filling each cavity about three-quarters full. Smooth the tops with a spatula.
  7. Bake for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean. Allow the doughnuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. While the doughnuts are cooling, make the maple glaze. In a small saucepan, melt the butter over medium heat. Add the cream, brown sugar, and maple syrup, and bring to a gentle simmer. Stir until the sugar is dissolved and the mixture is smooth.
  9. Remove the saucepan from the heat and stir in the vanilla and powdered sugar. Add powdered sugar a little at a time until you reach your desired glaze consistency. If using maple extract, add it now.
  10. Dip each cooled doughnut into the maple glaze, coating the top evenly. Let any excess glaze drip off and place the doughnuts back on the wire rack.
  11. While the glaze is still wet, sprinkle the crushed walnuts on top of the doughnuts.
  12. Let the glaze set for a few minutes before serving. Enjoy!

Notes

Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. You can also store them in the fridge for up to 5 days.

Reheat doughnuts in the microwave for 10-15 seconds to restore some of their freshness.

You can use Greek yogurt instead of sour cream for a similar texture and tang.

If you don’t have a doughnut pan, you can bake these as doughnut holes or mini muffins.

For a more decadent glaze, try adding a dash of cinnamon to the glaze.

If desired, substitute walnuts with other nuts like pecans or almonds, or skip them for a nut-free version.

If you prefer a lighter topping, make a simple powdered sugar glaze instead of the maple glaze.

Nutrition

Find it online: https://familydinnercooking.com/spiced-maple-doughnuts/