hello fellow maple lovers! i am back with a double the maple syrup donut recipe that is perfect for autumn. it is a baked donut which means it is super simple to make. as someone who recently made apple fritters at home, i cannot begin to explain how much more i enjoy making baked donuts. minimal mess, no oil splatter (or in my case oil spills) & a perfectly shaped donut every single time!

this recipe features cosman & webb's rich amber organic maple syrup & organic maple sugar. it is my go to maple syrup that is so rich in flavour & owned by the loviest family. i could (ok, i have) drink this maple syrup on its own because it is so good. this recipe features a cake style base & a maple glaze that reminds me of maple butter. to offset the sweetness i like to decorate the tops with a pinch of flaked salt, but if you prefer colourful or seasonal sprinkles with your donuts go for it.

so if pumpkin spice isn't your jam this time of the year, i think these cozy donuts will hit the spot! xo

ingredients

for the donuts:

2 cups cake flour
1/2 cup granulated sugar
2 tablespoons cosman & webb maple sugar (sub: equal parts granulated sugar)
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup whole milk
2 large eggs, room temperature
1/3 cup cosman & webb pure maple syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

for the glaze:

3 tablespoons cosman & webb pure maple syrup
3 tablespoons unsalted butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
smoked flaked salt, to sprinkle

directions

for the donuts

preheat oven to 350(f) degrees. lightly grease a non-stick donut pan.
in a large mixing bowl sift together the flour, sugars, cinnamon, nutmeg, baking powder & salt.
in a separate large mixing bowl whisk together the milk, eggs, maple syrup, butter & vanilla until well combined, about 2 minutes.
add the dry ingredients & mix until batter comes together.
transfer batter to a piping bag (optional) & fill the donut molds until 3/4 of the way full. tap tray on counter to release any air bubbles.
bake for 8 to 10 minutes, until the top bounces back to touch. let cool slightly before removing from pan. repeat until no more batter remains.

for the glaze

in a medium mixing bowl whisk together maple syrup, butter, sugar, vanilla & milk until smooth. if glaze appears thin add a touch of powdered sugar & if glaze appears thick add a splash of milk.
dip the top of each donut into the glaze & transfer to a lined baking sheet.
sprinkle with flaked salt & enjoy!