There’s something magical about the combination of warm spices and sweet maple syrup, and that’s exactly what you get with these spiced maple doughnuts. Whether you’re enjoying them for breakfast or as a special snack, this recipe will become a fast favorite. You’ll love how the spices perfectly complement the rich maple glaze, making every bite irresistibly flavorful.
If you’ve been searching for a doughnut recipe that’s easy to make at home but tastes like it belongs in a bakery, this spiced maple doughnuts recipe is the one to try. It’s straightforward, uses simple ingredients, and delivers that cozy, comforting flavor we all crave.
Why You'll Love This Recipe
- Warm, aromatic spices blend beautifully with sweet maple glaze.
- Light, fluffy texture that’s soft on the inside with a slight crisp outside.
- Perfect balance of sweetness without being overwhelming.
- Simple ingredients you probably already have in your pantry.
- Great for any occasion: breakfast, brunch, or an afternoon treat.
Ingredients
Gather these ingredients to create your spiced maple doughnuts and glaze.
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying (about 4 cups)
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 2 tablespoons milk (whole or 2%)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 doughnuts
- Calories: Approximately 230 per doughnut
How to Make Spiced Maple Doughnuts – Recipe You Have to Try
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix to keep the doughnuts light and fluffy.
- Heat vegetable oil in a deep pot or fryer to 350°F. Using a doughnut scoop or two spoons, carefully drop spoonfuls of dough into the hot oil, frying in batches.
- Fry each doughnut for about 2-3 minutes per side, until golden brown and puffed up. Use a slotted spoon to transfer doughnuts to a paper towel-lined plate to drain excess oil.
- While the doughnuts cool slightly, whisk together the powdered sugar, maple syrup, milk, vanilla extract, and cinnamon in a bowl until smooth to make the glaze.
- Dip each warm doughnut into the maple glaze, allowing excess to drip off, then place on a wire rack to set.
- Once glazed, enjoy immediately or allow to cool completely before storing.
Tips for the Best Results
- Make sure your buttermilk and eggs are at room temperature for better batter consistency.
- Keep the oil temperature steady at 350°F to ensure even cooking without greasy doughnuts.
- Do not overcrowd the frying pot; fry in small batches to maintain oil temperature.
- Use a light hand when mixing the batter to avoid tough doughnuts.
- For extra spice, sprinkle a little cinnamon sugar on the doughnuts immediately after glazing.
Storage and Reheating
Store leftover spiced maple doughnuts in an airtight container at room temperature for up to two days. Avoid refrigeration as it can dry them out quickly. For longer storage, freeze doughnuts in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to one month.
To reheat, warm doughnuts in a microwave for about 10-15 seconds or toast them lightly in an oven at 300°F for 5 minutes. If frozen, thaw at room temperature before reheating. Freshly reheated doughnuts taste almost as good as when they’re first made.
Frequently Asked Questions
Can I bake these doughnuts instead of frying?
Yes, you can bake the doughnuts at 375°F for about 12-15 minutes or until a toothpick comes out clean. Baking results in a lighter, less oily doughnut but won’t have the same crisp exterior as frying.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works well to tenderize the doughnuts.
Can I use a different sweetener instead of maple syrup in the glaze?
While maple syrup adds signature flavor, you can substitute honey or a mild corn syrup for a different but delicious glaze variation.
How do I make these doughnuts vegan?
You can replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk with apple cider vinegar as a buttermilk substitute. Use vegan butter or oil instead of unsalted butter.
