Description
These Spiced Maple Doughnuts are a delightful treat combining warm fall spices with the rich, nutty flavor of browned butter and real maple syrup. Light and fluffy, they are baked to perfection and topped with a luscious maple glaze and crunchy walnuts, making them an irresistible homemade dessert or breakfast option.
Ingredients
Doughnuts
- 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 extract
- 1 tablespoon maple syrup (real maple syrup required)
- 1 large egg, room temperature
- 1 tablespoon sour cream, room temperature
- 1/3 cup buttermilk, room temperature (can substitute with cow’s milk)
Maple Glaze
- 1 tablespoon unsalted butter
- 3 tablespoons cream
- 1 tablespoon packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 to 1 and 1/2 cups powdered sugar
- 1/2 teaspoon maple extract (optional)
- 1/4 cup crushed walnuts
Instructions
- Preheat and prepare doughnut pan: Preheat your oven to 350°F (175°C) and spray a 6-cavity doughnut pan with non-stick cooking spray. You may need to prepare in two batches or use two pans to make 6-8 doughnuts.
- Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt until well combined, about 30 seconds.
- Brown the butter: Melt the unsalted butter in a small saucepan over medium heat. Whisk gently as the butter bubbles and starts to pop. Continue until small brown flecks appear and the butter has a nutty aroma and amber color. Remove from heat and let cool. Measure out 2 and 1/2 tablespoons of browned butter; discard any excess.
- Combine wet ingredients: In a medium bowl, whisk the browned butter with brown sugar, vanilla extract, and maple syrup. Then whisk in the egg, sour cream, and buttermilk until smooth.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and fold together gently with a wooden spoon or rubber spatula until just combined and no lumps remain. Avoid overmixing to keep doughnuts tender.
- Fill the doughnut pan: Spoon or pipe the batter into the prepared doughnut cavities, filling each about 1/2 to 2/3 full. You should get about 6-8 doughnuts total.
- Bake the doughnuts: Bake in the preheated oven for 8-10 minutes until the doughnuts spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the maple glaze: While doughnuts cool, melt butter, cream, brown sugar, and maple syrup in a small saucepan over medium-low heat, whisking gently until smooth and no lumps remain. Remove from heat and whisk in vanilla extract, powdered sugar, and optional maple extract until glaze is smooth and pourable.
- Glaze and garnish: Dip the tops of the cooled doughnuts into the maple glaze and return them to the wire rack. Allow glaze to set slightly before sprinkling with crushed walnuts.
Notes
- If you don’t have buttermilk, you can substitute with cow’s milk.
- Use real maple syrup, not maple-flavored pancake syrup, for an authentic and rich maple taste.
- Be careful not to overmix the batter to keep doughnuts fluffy and tender.
- Browning the butter correctly adds a deep nutty flavor essential to the doughnuts’ character.
- You can pipe the batter into the pan using a ziplock bag with the corner cut off for easier filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
