Method
- Preheat your oven to 350°F (175°C) and grease and flour a donut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk the egg until frothy. Add milk, maple syrup, melted butter, and vanilla; whisk until homogenous.
- Fold the wet ingredients into the dry ingredients gently until just combined.
- Transfer the batter to a piping bag and fill the donut cavities two-thirds full.
- Bake for 10-12 minutes until golden brown. Cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth.
- Dip the cooled donuts in the glaze, allowing excess to drip off, and then let set on the wire rack.
Notes
These donuts are best enjoyed fresh. Store glazed donuts in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed for up to 1 month.