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- 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 tsp ground cinnamon - 1/4 cup whole milk - 1 large egg - 2 tbsp unsalted butter, melted - 1/2 tsp vanilla extract - 1/2 cup powdered sugar - 2 tbsp pure maple syrup - 1 tbsp milk (adjust for consistency) Each ingredient plays a key role in making these donut holes a joy to eat. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help the donut holes rise. The salt enhances flavor, and cinnamon brings warmth and spice. The milk, egg, and butter contribute moisture and richness. Vanilla adds a lovely depth to the flavor. For the maple glaze, powdered sugar makes it sweet and smooth. Pure maple syrup gives the glaze its signature flavor. Adjusting the milk helps you get the perfect glaze consistency. You want it thick enough to adhere but smooth enough to drip. Gather these ingredients, and you’re ready to make a treat that will delight everyone. Start by taking a large bowl. Add 1 cup of all-purpose flour. Next, mix in 1/4 cup of granulated sugar. Then, add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Don't forget the 1/2 teaspoon of ground cinnamon for flavor! Whisk these dry ingredients well until they blend evenly. This mix gives your donut holes a nice rise. In another bowl, combine 1/4 cup of whole milk, 1 large egg, and 2 tablespoons of melted unsalted butter. Add 1/2 teaspoon of vanilla extract for that sweet note. Whisk these together until the mixture looks smooth and creamy. This step brings moisture and flavor to your donut holes. Heat oil in a deep pan or fryer to 350°F (175°C). Use enough oil to cover the donut holes. With a small cookie scoop or spoon, drop heaping tablespoons of the batter into the hot oil. Fry only a few at a time to avoid crowding. Cook for about 2 to 3 minutes, turning them until golden brown. Use a slotted spoon to take them out and let them drain on paper towels. In a bowl, whisk together 1/2 cup of powdered sugar, 2 tablespoons of pure maple syrup, and 1 tablespoon of milk. Adjust the milk as needed to get a smooth, pourable glaze. This glaze adds a sweet maple flavor that complements the cinnamon. While the donut holes are still warm, dip each one into the maple glaze. Let the excess glaze drip off. If you want, roll the glazed donut holes in a mix of cinnamon and sugar for added sweetness. This step makes them look and taste even better! To get the best texture, use the right flour. I recommend all-purpose flour for these donut holes. It gives a light, fluffy bite. Mix the dry and wet ingredients gently. Overmixing makes the donut holes tough. You want a few lumps in your batter. This will keep them soft and airy. When frying, heat your oil to 350°F (175°C). A thermometer helps check the heat. If the oil is too hot, the outside burns while the inside stays raw. Fry only a few donut holes at a time. This keeps the oil temperature steady. Use a slotted spoon to lift them out. Let them drain on paper towels for a crisp finish. For a shiny glaze, mix powdered sugar, maple syrup, and milk until smooth. Adjust the milk to get your desired thickness. Dip the warm donut holes in the glaze right away. This helps the glaze stick well. If you want extra sweetness, roll them in cinnamon sugar after glazing. It adds a nice crunch and taste! {{image_2}} If you love chocolate, try these delicious chocolate glazed donut holes. Start with the same base recipe. After frying, dip the warm donut holes in a rich chocolate glaze. To make this glaze, melt chocolate chips with a bit of coconut oil. This gives a smooth, shiny finish. You will enjoy the mix of flavors as chocolate blends with the cinnamon. For a fall twist, make pumpkin spice donut holes. Add 1/2 cup of pumpkin puree to your wet mixture. Also, use pumpkin pie spice instead of cinnamon. This gives a warm, cozy flavor. Fry them the same way and glaze with maple. These donut holes taste like autumn in every bite. You can add a fun crunch by mixing in nuts or sprinkles. Try adding chopped walnuts or pecans to the batter before frying. This gives texture and flavor. For a festive look, sprinkle colorful jimmies on top of the glaze. Kids love this extra touch, and it makes your treats pop! To keep your donut holes fresh, place them in an airtight container. Make sure they cool completely first. You can store them at room temperature for about two days. If you want to keep them longer, use the fridge. They will stay fresh for about a week in there. When you're ready to enjoy your donut holes again, you can reheat them. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5 to 7 minutes, or until warm. This method helps keep them soft and tasty. You can also use a microwave, but they might lose some crispness. If you want to freeze your donut holes, let them cool first. Then, place them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. To thaw, just take them out and leave them at room temperature for a few hours. If you're in a hurry, use the microwave for a quick thaw. Yes, you can use whole wheat flour or gluten-free flour. Just note that whole wheat flour may make the donut holes denser. Gluten-free flour blends can work well, too. Always check the package for measurements, as they may vary. To make a thicker glaze, add more powdered sugar. Start with an extra tablespoon and mix well. If it's still too thin, keep adding sugar until you reach your desired thickness. If you don’t have a deep fryer, you can use a large pot with oil. Heat the oil to 350°F (175°C) on the stove. Use a thermometer for best results. A deep, heavy pot works great for frying. These donut holes stay fresh for about two days at room temperature. Store them in an airtight container to keep them soft. You can also freeze them for up to a month. Just thaw them at room temperature before enjoying! Creating delicious donut holes is easy and fun. We covered all the key steps, from selecting dry and wet ingredients to making that tasty maple glaze. I shared tips for the right texture and safe frying methods. You can even explore yummy variations like chocolate or pumpkin spice. Storing and reheating these treats is simple too. Enjoy making your very own tasty donut holes at home!

Maple Glazed Cinnamon Donut Holes

Indulge in the sweet and cozy flavors of Maple Glazed Cinnamon Donut Holes with this easy recipe! Perfect for breakfast or a delightful snack, these warm, fluffy treats are made with simple ingredients and drizzled in a delicious maple glaze. With just 30 minutes of prep time, you'll have a batch ready to impress family and friends. Click through to explore the full recipe and get ready to enjoy this irresistible treat!
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Ingredients
  

1 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 cup whole milk

1 large egg

2 tbsp unsalted butter, melted

1/2 tsp vanilla extract

Oil for frying

For the Maple Glaze:

1/2 cup powdered sugar

2 tbsp pure maple syrup

1 tbsp milk (adjust for consistency)

Instructions
 

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

    In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.

      Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.

        Heat oil in a deep pan or fryer to 350°F (175°C).

          Using a small cookie scoop or spoon, drop heaping tablespoons of the batter into the hot oil, frying a few at a time (do not overcrowd). Fry until golden brown on all sides, about 2-3 minutes.

            Remove the donut holes with a slotted spoon and drain on paper towels.

              For the glaze, whisk together powdered sugar, maple syrup, and milk in a bowl until smooth. Adjust the milk to achieve your desired consistency.

                While the donut holes are still warm, dip them into the maple glaze, allowing excess to drip off.

                  For an extra touch, roll the glazed donut holes in a mix of cinnamon and sugar if desired.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 12 donut holes