These baked spiced brown sugar donuts are infused with warm fall spices, making them an ideal cozy treat. They’re easy to prepare—no special equipment required—and finish with a silky butter-maple glaze once cooled.
MAKING THE BAKED spiced brown sugar donuts
1. Mix the wet ingredients: In a large bowl whisk together buttermilk, melted butter, dark brown sugar, one whole egg plus one yolk, and vanilla until smooth.
2. Combine the dry ingredients: In a separate bowl whisk the all-purpose flour, baking powder, salt, cinnamon, allspice, ground ginger, and a pinch of cardamom until evenly distributed.
3. Fold the batter: Add the dry mixture to the wet ingredients and stir gently until just combined and smooth. Avoid overmixing to keep the donuts tender.
4. Portion the batter: Transfer the batter to a large piping bag and pipe it 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 into the center comes out clean.
6. Cool: Remove donuts from the pans and cool completely on a wire rack before glazing.
7. Glaze: Dip each cooled donut into the butter-maple glaze and immediately sprinkle with crushed pecans if desired.
PLACE Baked Spiced Brown Sugar Donuts INTO A PIPING BAG FOR UNIFORM DONUTS
Using a piping bag is the cleanest and most reliable way to fill donut pans. It gives you consistent size and even baking. If you prefer, you can also spoon the batter into the molds, but piping ensures tidier, more uniform results.
The Maple Glaze
The butter-maple glaze is the highlight of these donuts. To make it, simmer butter, dark brown sugar, and maple syrup in a small saucepan until the sugar mostly dissolves. Remove from heat and whisk in heavy cream, maple extract, and vanilla. Gradually whisk in sifted confectioners’ sugar until the glaze reaches a thick, pourable consistency. The residual heat helps the powdered sugar dissolve for a smooth, silky finish.
To pecan or not to pecan
A sprinkle of crushed pecans adds nutty flavor and a pleasant crunch that complements the warm spices. If you or your guests have nut allergies or preferences against pecans, the donuts are equally delicious without them.
If using pecans, chop or crush them finely. Place the nuts in a sturdy plastic bag and gently smash with a rolling pin or the flat side of a meat mallet to the desired size. After dipping each donut in glaze, immediately sprinkle the pecans on top so they adhere before the glaze sets.
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 volumetrically
- 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 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)
- 1 cup Pecans, chopped or crushed
Equipment
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donut pans
Instructions
Baked Spiced Brown Sugar Donuts
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Preheat oven to 350°F (175°C). Spray four donut pans with baking spray. In a large bowl whisk the egg, egg yolk, dark 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 until uniform.
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Add the dry ingredients to the wet and mix just until smooth. Do not overmix.
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Pipe the batter into the prepared donut pans, filling each cavity about half full. Tap the pans gently on the counter to level the batter.
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Bake for about 11 minutes or until a toothpick inserted into the center comes out clean. Cool completely before glazing.
Maple Glaze
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In a small saucepan over medium heat combine butter, brown sugar, and maple syrup. Bring to a simmer and cook until the 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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Gradually whisk in sifted confectioners’ sugar until the glaze is thick and smooth. Dip each cooled donut into the glaze, then immediately sprinkle with crushed pecans if using. Let the glaze set before serving.