These Fall Donuts are my go-to when the weather turns crisp and I'm craving something warm and spiced. They're baked, not fried, so they're easier and lighter than traditional donuts, but still tender and cakey with that classic fall flavor combo of cinnamon, nutmeg, and maple.
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I developed this recipe to be foolproof for home bakers. The batter comes together in one bowl, and you don't need any special equipment—just a donut pan (or you can use a muffin tin). The maple glaze is optional but highly recommended; it takes these from good to unforgettable.
Whether you're making them for a weekend breakfast, a fall brunch, or just because, these donuts are sure to become a seasonal favorite. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 3/4 cups (220g) all-purpose flour
Use a good quality AP flour. For a whole grain twist, substitute half with whole wheat pastry flour.
1 1/2 teaspoons baking powder
Ensure it's fresh for proper rise. If you're out, mix 1/2 tsp baking soda with 1 tsp cream of tartar.
1/2 teaspoon baking soda
Helps with browning and tenderness. Make sure it's not expired.
1 teaspoon ground cinnamon
The star spice. For a stronger flavor, use Ceylon cinnamon.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is best—it has a more vibrant flavor. You can substitute with 1/4 tsp mace.
1/4 teaspoon ground ginger
Adds a gentle warmth. If you don't have it, you can omit or add a pinch of cloves.
1/2 teaspoon salt
Balances sweetness and enhances flavors. Use fine sea salt.
2 large eggs
Room temperature for better incorporation. If you're vegan, use flax eggs.
3/4 cup (150g) granulated sugar
Regular white sugar works. You can use coconut sugar for a deeper flavor, but the color will be darker.
1/2 cup (120ml) buttermilk
Adds tang and moisture. No buttermilk? Mix 1/2 cup milk with 1.5 tsp lemon juice and let sit for 5 minutes.
1/4 cup (60ml) vegetable oil
Any neutral oil like canola or sunflower works. Melted coconut oil also good, but make sure it's cooled.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. You can use vanilla bean paste.
Tips & Tricks
Don't overmix the batter
Mix until just combined to keep the donuts tender. Overmixing develops gluten, making them tough.
Grease the donut pan well
Even if it's non-stick, a light spray ensures easy release. Use a pastry brush to coat every crevice.
Cool before glazing
Let the donuts cool completely on a wire rack before dipping in the glaze; otherwise, the glaze will melt and slide off.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan (or two, if you have them) with non-stick spray or butter.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, beat the eggs and sugar together until light and fluffy, about 2 minutes. Add the buttermilk, oil, and vanilla, and mix until smooth.
4. Combine Wet and Dry
Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
5. Fill the Pan
Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the donut pan, filling each cavity about 3/4 full.
6. Bake the Donuts
Bake in the preheated oven for 12-14 minutes, until the donuts spring back when touched and a toothpick inserted comes out clean. The edges should be golden brown.
7. Cool the Donuts
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze
In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons milk (adjust for consistency), and 1/4 teaspoon vanilla. Whisk until smooth.
9. Glaze and Serve
Dip the top of each cooled donut into the glaze, letting any excess drip off. Place on a wire rack to set for 10 minutes. Serve and enjoy!
Delicious Variations
Pumpkin Spice Fall Donuts
Add 1/2 cup pumpkin puree and 1 tsp pumpkin pie spice to the batter, reduce buttermilk to 1/4 cup.
Apple Cider Donuts
Replace buttermilk with 1/2 cup apple cider and add 1/2 cup finely chopped apple.
Chocolate Glaze
Swap the maple glaze for a chocolate glaze made with 1/2 cup powdered sugar, 2 tbsp cocoa powder, and 2 tbsp milk.
How to Store Maple Glazed Fall Donuts
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freezer
Freeze unglazed donuts in a zip-top bag for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a microwave for 10-15 seconds, or in a toaster oven at 300°F (150°C) for 5 minutes until warm.
Frequently Asked Questions
Q: Can I make these donuts gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend, and they will still be delicious. Just be sure to check that your baking powder is gluten-free.
Q: Can I fry these donuts instead of baking?
Yes, you can fry them. Heat oil to 350°F (175°C) and fry for 1-2 minutes per side until golden brown. Drain on paper towels and glaze while warm.
Q: How do I know when the donuts are done?
The donuts are done when they spring back when lightly pressed and a toothpick inserted into the center comes out clean, usually after 12-14 minutes.
Q: Can I use a donut maker instead of an oven?
Absolutely! Preheat your donut maker and cook according to the manufacturer's instructions, usually about 3-4 minutes until golden.
Q: What if I don't have a donut pan?
You can use a muffin tin and bake for 18-20 minutes, or use a mini muffin pan for donut holes. Just adjust the baking time accordingly.
I hope you love these Fall Donuts as much as I do! If you try them, be sure to leave a rating below and share your creation on Instagram with #fallonuts. Happy baking!
Maple Glazed Fall Donuts
Easy Fall Donuts with warm spices, baked (not fried), and topped with a maple glaze for a cozy, 50-minute treat.
🧂 Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan (or two, if you have them) with non-stick spray or butter.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, beat the eggs and sugar together until light and fluffy, about 2 minutes. Add the buttermilk, oil, and vanilla, and mix until smooth.
- 4Combine Wet and Dry — Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
- 5Fill the Pan — Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the donut pan, filling each cavity about 3/4 full.
- 6Bake the Donuts — Bake in the preheated oven for 12-14 minutes, until the donuts spring back when touched and a toothpick inserted comes out clean. The edges should be golden brown.
- 7Cool the Donuts — Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 8Make the Glaze — In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons milk (adjust for consistency), and 1/4 teaspoon vanilla. Whisk until smooth.
- 9Glaze and Serve — Dip the top of each cooled donut into the glaze, letting any excess drip off. Place on a wire rack to set for 10 minutes. Serve and enjoy!
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
