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Maple Glazed Cinnamon Doughnuts are light and fluffy. Plus, they come with a lot less guilt since they’re baked, not fried! 


So maybe I use a few too many dishes, and make what you might call somewhat of a mess while baking… But it’s so worth it for Chocolate Peanut Butter and Maple Glazed Cinnamon Doughnuts!!

Uh-huh! Ben and I had plans to head over to my parent’s for our traditional, Sunday afternoon lunch today and, after the email my Mom sent me, I figured it was only fair to bring dessert.


First up – Chocolate Peanut Butter Doughnuts. After I posted the Chocolate Baked Doughnuts last week, a reader suggested I drizzle them with peanut butter icing next time. Genius! This morning I whipped up a batch of the moist and chocolaty delights, but instead of dunking them in traditional powdered sugar icing, I made a decadent, peanut butter alternative.


To make the icing, I melted peanut butter with a splash of water, then stirred in powdered sugar. Ummm, you will want to ice your doughnuts, cookies, steak, broccoli, cereal and…I don’t know…your shoes with this stuff. IT IS INSANE! Takes like a Reese’s peanut butter cup!


I made the second doughnut – Maple Glazed Cinnamon Doughnuts – for YOU. I never knew how popular maple glazed doughnuts were until you all told me how much you liked them a couple weeks ago!


Maple Glazed Cinnamon Doughnuts


Maple Glazed Cinnamon Doughnuts are light and fluffy. Plus, they come with a lot less guilt since they're baked, not fried! 


Makes 6 doughnuts

  • 130 grams (~1 cup) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 75 grams (2/3 cup minus 1 Tablespoon) granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons cold butter
  • 1/4 cup buttermilk
  • 1/4 cup yogurt (I used vanilla Greek Yogurt)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 Tablespoon pure maple syrup
  • 1 egg
  • To Make the Maple Glaze:
    • 1/2 cup, maybe more, powdered sugar
    • 3 Tablespoons, maybe more, pure maple syrup


  1. Preheat oven to 350 degrees. Sift flour, baking powder and baking soda into a large bowl, then stir in sugar, cinnamon and salt. Add butter and, using your fingers, work it into the dry ingredients until it reaches the texture of coarse sand.
  2. In a separate bowl, whisk together buttermilk, yogurt, extracts, syrup and egg. Add to dry ingredients and mix together until just combined. Do not overmix.
  3. Transfer batter into a ziplock bag, cut off one of the corners, and pipe batter into a non-stick sprayed doughnut pan. Bake for 8-10 minutes, or until batter has set and is springy when touched. Immediately remove to a cooling rack.
  4. Dip warm doughnuts into maple glaze and allow to cool.
For the Maple Glaze:
  1. Add maple syrup to 1/4 cup powdered sugar and stir until smooth. Continue to add powdered sugar until desired consistency is reached. Add more syrup if glaze gets too thick. Dip doughnut tops into glaze.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


Ok, totally kidding, but they’re definitely better for you than fried, gas station doughnuts and I would gladly clean an entire kitchen’s worth of dishes make them again. Actually, you know what’s kind of sick? I kind of like making a mess in the kitchen because it’s so rewarding to clean it all up – mwahahaha!

What OCD? 

At any rate, we walked in the door of my parent’s house with the sweet-smelling doughnuts, who’s scent was immediately blown away by the irresistible smells of this incredible lunch sautéing up on the stove.


Including Gnocchi with Sausage. Chewy gnocchi boiled, then sautéed with garlic, onions, spinach and spicy, local Graziano’s sausage. FAB flavors.


Sautéed garlic asparagus was served on the side,


along with Mushroom & Swiss Bread from Great Harvest. SO SQUISHY!!


You know I loathe mushrooms, but I didn’t come across a single unmanageable chunk. What I DID come across, was giant pockets of melted swiss cheese. Yes!!!


Ben and I are still full at the moment, so we might scrounge around the kitchen for dinner later.

Have a great night – and a super Monday!


Are you a member of the “clean plate club” or are you able to stop eating when full?

I am long time, card-holding member of the clean plate club. If it’s on my plate, I’m going to eat it – even if I’m full. That’s why I ALWAYS use small, salad-sized plates instead of large, entree-sized ones. It helps so much with portion control!