It’s almost like there’s a collective sigh of relief when temperatures start to drop, signaling the beginning of fall.
Even though we’ve had a cooler summer in Oklahoma, I am completely delighted to shift my thoughts to my fall favorites – beautiful days with cool nights, sweatshirts & cozy scarves, changing leaves, all things pumpkin flavored, fireside evenings, and all of those beloved things of fall.
It also happens to be cool enough to turn that oven back on… let the baking begin! I thought I’d start you off right with these scrumptious little maple doughnuts.
And don’t forget… no doughnut is complete without a hot cup of coffee!
Baked Maple Doughnuts; Recipe or Not
Makes 6 regular doughnuts or 12 mini-doughnuts
1 c. all-purpose flour
1/2 c. brown sugar, packed
1/4 t. salt
1/2 t. baking soda
1/2 t. baking powder
pinch of nutmeg
3/4 c. milk
2 T. butter, melted
1/2 t. maple extract
The Prep: Preheat oven to 400°. Combine the flour, brown sugar, salt, baking soda, baking powder and nutmeg in a medium bowl. In another bowl, add the milk, egg, butter, and maple extract and stir until it is mixed well. Add the wet ingredients to the dry ingredients and stir until everything has been evenly combined. Spoon or pipe the dough into a greased doughnut baking pan and bake for 8-10 minutes until golden brown and a toothpick comes out clean when entered in center. Drizzle with maple glaze!
Note: I made mini-doughnuts so the baking time may need to be adjusted for regular sized doughnuts.
2 c. powdered sugar
1/4 t. maple extract
pinch of salt
Combine the powdered sugar, maple extract, and salt. Add in enough milk until the consistency is smooth. Drizzle on the baked doughnuts (or dunk them in it!).