These baked spiced brown sugar donuts are infused with warm fall spices, making them an ideal seasonal treat. They’re simple to prepare and require no special equipment. Once baked and cooled, the donuts are finished with a rich butter-maple glaze for a velvety, intensely flavored topping.
MAKING THE BAKED spiced brown sugar donuts
1. Mix the wet ingredients: In a large bowl, whisk together buttermilk, melted butter, brown sugar, the egg and extra yolk, and vanilla until smooth and combined.
2. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, ground ginger, and cardamom until evenly mixed.
3. Incorporate dry into wet: Gently add the dry mix to the wet ingredients and stir until just combined and smooth. Avoid overmixing to keep the donuts tender.
4. Pipe batter into pans: Transfer the batter to a large piping bag and pipe into prepared donut pans, filling each cavity about halfway.
5. Bake: Bake at 350°F (175°C) for about 11 minutes, or until the tops spring back and a toothpick inserted comes out clean.
6. Cool: Transfer the donuts to a cooling rack and let them cool completely before glazing.
7. Glaze: Dip each cooled donut into the butter-maple glaze, then top with crushed pecans while the glaze is still tacky.
PLACE Baked Spiced Brown Sugar Donuts INTO A PIPING BAG FOR UNIFORM DONUTS
Using a piping bag is the cleanest and most consistent way to portion the batter into donut pans. It gives you control over each donut’s size so they bake evenly. If you prefer, you can spoon the batter into the pans, but piping is faster and tidier.
The Maple Glaze
The butter-maple glaze is the highlight of these donuts. To make it, melt butter, brown sugar, and maple syrup together over medium heat until the sugar largely dissolves. Remove from heat and stir in heavy cream, maple extract, and vanilla. While still warm, whisk in sifted confectioners’ sugar until you reach a thick, pourable glaze. The residual heat helps the powdered sugar melt smoothly for a creamy, glossy finish.
To pecan or not to pecan
I like to finish these donuts with chopped or crushed pecans. The nuts add a toasted, nutty flavor that complements the warm spices and a pleasant crunch to contrast the tender donut. If you don’t like pecans or have an allergy, skip them—the donuts are delicious without them.
If using pecans, chop them finely or place them in a sturdy bag and crush them to the desired size. Sprinkle the nuts immediately after dipping each donut; the glaze sets quickly, so you must work while it’s still sticky for the pecans to adhere.
Get the Recipe:
Baked Spiced Brown Sugar Donuts
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Ingredients
Baked Spiced Brown Sugar Donuts
- 240 g (8.5oz) All Purpose Flour, about 2 cups measured by volume
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 ½ tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Ground Ginger
- 1/8 tsp Cardamom
- 1 Large Egg
- 1 Egg Yolk
- 1 ½ cups Dark Brown Sugar
- 1 ¼ cups Buttermilk
- 2 tbsp Unsalted Butter, melted
- 2 tsp Vanilla
Butter Maple Glaze
- 1/2 cup Unsalted Butter, at room temperature
- 1 cup Dark Brown Sugar
- 2 tbsp Maple Syrup
- 3 tbsp Heavy Cream
- 4 tsp Maple Extract
- 1 tsp Vanilla
- 3-4 cups Sifted Confectioners’ Sugar, (360-480g), adjust for desired thickness
- 1 cup Pecans, chopped or crushed
Equipment
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donut pans
Instructions
Baked Spiced Brown Sugar Donuts
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Preheat the oven to 350°F (175°C). Prepare donut pans with baking spray. In a large bowl, whisk the egg, egg yolk, brown sugar, buttermilk, melted butter, and vanilla until combined.
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In another bowl, whisk together flour, baking powder, salt, cinnamon, allspice, ground ginger, and cardamom.
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Fold the dry ingredients into the wet just until combined and smooth.
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Pipe or spoon batter into donut pans, filling each about half full. Tap the pans on the counter to level the batter.
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Bake for about 11 minutes or until a toothpick comes out clean. Cool to room temperature before glazing.
Maple Glaze
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Combine butter, brown sugar, and maple syrup in a small saucepan over medium heat. Simmer until the brown sugar is mostly dissolved.
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Remove from heat and stir in heavy cream, maple extract, and vanilla until combined.
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Whisk in sifted confectioners’ sugar until the glaze reaches a thick but dip-able consistency. Dip donuts one at a time, then immediately sprinkle with crushed pecans if desired. Let the glaze set before serving.