Description

Hey there, kitchen friend! Olivia here, wiping flour off my apron. These Maple Glazed Sweet Potato Donuts are like edible autumn sunshine — fluffy, warmly spiced, and drenched in sticky-sweet maple glaze. Sweet potato sneaks in as a secret superhero, making them tender and golden. Baked (not fried!) for a lighter treat you can definitely justify eating two… or three. Grab your coffee or cider and let’s bake some happiness!

Ingredients

Scale

Donuts:

1 cup mashed sweet potato (roasted or boiled, smooth)
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg (freshly grated if possible)
¼ tsp salt
½ cup brown sugar (packed)
2 large eggs (room temp)
½ cup milk (any kind, room temp)
¼ cup melted butter (cooled)
1 tsp vanilla extract

Maple Glaze:

1 cup powdered sugar
3 tbsp pure maple syrup (not pancake syrup!)
1–2 tbsp milk (add gradually for consistency)

Topping:

2 tbsp cinnamon sugar (2 tbsp granulated sugar + 1 tsp cinnamon mixed)

Instructions

1. Preheat & Prep:
Preheat oven to 350°F (175°C). Generously grease your donut pan (butter, oil, or non-stick spray). Use a pastry brush for tricky spots.

2. Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients:
In a larger bowl, whisk mashed sweet potato, brown sugar, eggs, milk, melted butter, and vanilla until smooth.

4. Combine:
Fold wet ingredients into dry gently until just combined. A few small lumps are fine — don’t overmix!

5. Fill & Bake:
Spoon or pipe batter into donut pan, filling cavities about ¾ full. Bake 12–15 minutes until springy and a toothpick comes out clean.

6. Cool Properly:
Cool donuts in pan 5 minutes, then transfer to a wire rack. Completely cool before glazing.

7. Make the Glaze:
Whisk powdered sugar, maple syrup, and 1 tbsp milk. Add more milk to reach thick but pourable consistency.

8. Glaze & Sprinkle:
Dip the top of each cooled donut into glaze, let excess drip, then place on rack. Immediately sprinkle with cinnamon sugar. Let set 15–20 minutes.

Notes

Pecan Praline: Fold ½ cup toasted chopped pecans into batter. Top glazed donuts with chopped pecans and a drizzle of caramel.
Chocolate Chip Hug: Fold ⅔ cup mini chocolate chips into batter. Swap maple glaze for a dark chocolate glaze (add 1 tbsp cocoa powder, reduce maple syrup by 1 tbsp).
Vegan Vibes: Use flax eggs, plant milk, and coconut oil or vegan butter. Ensure sugar is vegan-friendly. Glaze with maple syrup and plant milk.
Orange Spice Zing: Add 1 tbsp orange zest + ¼ tsp ground ginger to dry mix. Replace 1 tbsp milk in glaze with fresh orange juice.
Brown Butter Bliss: Brown the butter before adding — cool before mixing for an irresistible nutty depth.

Nutrition

Calories: 220 cal Per Serving
Fat: 7g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g