Recipe: Autumn Spiced Maple Frosted Mini Doughnuts

Autumn Spiced Maple Frosted Mini Doughnuts

Autumn Spiced Maple Frosted Mini Doughnuts. I’ve had the recipe title scribbled down on my never ending list of recipe ideas that lives on my iPad since I first got my mini doughnut pan in 2014. Especially with seasonal recipes, I find it frustrating that I come up with something I really love, but time has moved on and I’ve got to wait at least until next year before I share it with you. These mini, baked doughnuts are the perfect little treat for right now. Flavoured with cinnamon and chai and coated in a maple syrup glaze, they just scream autumn here in the UK, the land that pumpkin spice forgot (well at least in the supermarkets, not Starbucks, in any case!)

Autumn Spiced Maple Frosted Baked Mini Doughnuts
Baked Autumn Spiced Maple Frosted Mini Doughnuts

As the soft, battery consistency of a doughnut mix means they need to be eaten the same day you make them (not difficult when this recipe only makes 12, and they’re so small and more-ish). They’re perfect to whip together for something sweet over the weekend to go with a nice mug of tea, or for a sweet treat after work. I love that the recipe only takes 30 minutes start to finish – 20 minutes if you decide to just decorate them with the maple glaze.
Autumn Spiced Maple Frosted Baked Doughnuts

I’m one of those people (and not just because I have a tiny kitchen) who hates to buy a special baking pan just for one recipe, so if you’re doughnut pan-less and you’d like to invest in one (see below!) may I point you in the direction of my recipes for Mini Limoncello Glazed Vanilla Baked Doughnuts, and Orange Glazed Cacao Mini Baked Doughnuts?

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Autumn Spiced Maple Frosted Mini Doughnuts

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Makes 12 1x
  • Category: Baking
  • Cuisine: American


These mini Autumn Spiced Maple Frosted Doughnuts, laced with cinnamon and chai are the perfect treat to go with a mug or tea or a chai latte.


  • 75g (2 1/2 oz) Plain (All Purpose) Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 55g (2 oz) Golden Caster (Granulated) Sugar
  • 3/4 tsp Ground Cinnamon
  • 1/2 tsp Garam Masala
  • 60 ml (2 1/4 fl oz) Milk
  • 1 Large Egg
  • 1 tsp Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Icing Sugar (Confectioners Sugar)
  • 1 tbsp Maple Syrup


  1. Pre-heat the oven to 160 degrees (325 fahrenheit).
  2. Mix together the flour, baking powder, salt, sugar and the spices in a mixing bowl. In a jug, whisk together the egg, vanilla, oil and milk until combined, and stir into the dry mixture.
  3. My tin is non-stick, but if your pan is not grease the holes with butter then coat in a dusting of flour to create a non-stick surface.
  4. You can spoon the batter into each hole until just over 3/4 full, but I like to use a disposable piping bag for this, as it is quicker and easier.
  5. Bake in the oven for 9 minutes and then gradually ease the doughnuts out of the pan with your fingers as soon as they are cool enough to do so; don’t leave it too long though, because the cooler they get the more likely they are to stick to the tin. Set the doughnuts aside to cool completely on a wire rack.
  6. Meanwhile mix together the icing sugar and the maple syrup in a shallow dish. When the doughnuts are cool, tip them face down in the icing and return to the drying rack. To create the spiced line effect, hold a piece of paper over half of the doughnut to shield it, and using a mini sieve or that Ikea tea strainer that is all over Pinterest (it is not great for tea, the leaves still end up in your cup, but it is great for this!) sprinkle over a little more cinnamon or garam masala. Place another piece of paper under the rack so you can return any excess spice to the jar.
  7. Leave the icing to set hard for 20 minutes before consuming.


I’ve used both cinnamon and garam masala (for the chai flavour) but you can use just cinnamon for cinnamon doughnuts, or just garam masala for chai doughnuts.