Maple Bacon Donuts

by Haley // September 9, 2025

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Sweet meets savory in the best way with these baked maple bacon donuts! Soft, fluffy donuts are coated in a rich maple glaze, then topped with crispy bacon pieces for a flavor combo that’s salty, sweet, and completely irresistible.

Baked maple bacon donuts on a white plate served with coffee.

Maple bacon donuts have quickly become one of my favorite treats to bake once the weather cools down. Fall always has me craving those cozy maple flavors, and pairing them with crispy bacon just takes things to a whole new level.

Like my pumpkin donuts, these are baked (so much easier than frying!) and come out soft, fluffy, and glazed with that maple sweetness that screams autumn. Topping them with salty, crunchy bacon makes them absolutely incredible, and let’s just say, they don’t last long in my house. They’ve already become a fall tradition around here, and I have a feeling they’ll be a favorite in your kitchen too.

Table of Contents

Why You’ll Love This Recipe

That maple magic. Just like my maple muffins and maple pecan cookies, these donuts are bursting with that cozy, sweet maple flavor that feels like pure fall comfort.
Sweet + salty perfection. The sweet maple glaze paired with crispy bacon crumbles makes every bite a crave-worthy combo.
Baked, not fried. No messy oil needed, these donuts are oven-baked, soft, and fluffy while still tasting totally indulgent.
Perfect for fall gatherings. Whether it’s brunch, football Sunday, or a holiday spread, these are a guaranteed crowd-pleaser.

Ingredient Notes

Small bowls with flour, eggs, butter, sugar, maple syrup, bacon and buttermilk.

All-purpose flour: The base of your donuts, giving them structure and a soft, fluffy crumb.
Granulated sugar: Sweetens the batter and helps create that tender texture.
Baking powder: Essential for lift so these bake up light instead of dense.
Salt: Balances the sweetness and enhances the maple-bacon flavor.
Ground nutmeg: Adds a warm, cozy fall spice that pairs perfectly with maple.
Buttermilk: Keeps the donuts moist and tender. If you don’t have any, make a quick swap by mixing milk with a splash of lemon juice or vinegar.
Eggs: They bind the batter and add richness for that bakery-style texture.
Butter: Melted butter adds moisture and a touch of buttery flavor to every bite.
Maple extract: Boosts the maple flavor so it really shines through.
Glaze: The maple glaze is a mix of butter, pure maple syrup, powdered sugar and milk. Adjust the milk to get your perfect glaze consistency.
Bacon: Cook until extra crispy, then chop finely for the perfect salty crunch on top of the glaze.

Refer to the recipe card for ingredient measurements and details.

Recipe Variations

Nutty crunch. Add chopped pecans or walnuts on top of the glaze (with or without the bacon) for extra texture.

Mini donuts. Bake the batter in a mini donut pan for bite-sized treats, perfect for parties or brunch.

Spiced glaze. Add a pinch of cinnamon or pumpkin pie spice to the glaze for even more fall flavor.

Maple-only option. I love the added bacon, but feel free to skip it for a sweet, simple maple donut that’s just as delicious.

How to Make Maple Bacon Donuts

Whisk the flour, sugar, baking powder, salt, and nutmeg in a medium bowl.
In a separate large bowl, mix together the buttermilk, eggs, melted butter, and vanilla.
Gently fold the dry ingredients into the wet until just combined, don’t over-mix.
Spoon or pipe the batter into a prepared donut pan, filling each cavity about ¾ full. Bake at 350℉ for 10 minutes, or until a toothpick comes out clean. Let cool in the pan for 2 minutes, then transfer to a wire rack.

Making maple glaze and adding it to donuts.

For the glaze, melt the butter and maple syrup together in a small saucepan over medium heat. Remove from heat and whisk in the powdered sugar until smooth, adding a splash of milk if needed to thin.
Dip the cooled donuts into the glaze, top with chopped bacon, and enjoy!

Expert Tips

Don’t overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can make the donuts tough instead of light and fluffy.

Use room-temperature ingredients. This helps the batter mix more evenly and gives the donuts a better rise.

Pipe for precision. A piping bag (or a zip-top bag with the corner snipped) makes it easy to neatly fill the donut pan without a mess.

Cook bacon until crisp. This way it holds up against the glaze and adds the perfect salty crunch.

Use real maple syrup. Pancake syrup won’t give the same rich flavor, I recommend a high-quality pure maple syrup.

A white plate with stacked maple bacon donuts.

Storage Tips

Storing leftovers. Keep your baked maple bacon donuts fresh in an airtight container in the refrigerator for up to 3 days. To prevent the glaze from sticking, place parchment paper between each donut.

Freezing. To save some for later, freeze for up to 3 months! First, flash-freeze the donuts in a single layer until the glaze is set (about an hour). Then wrap each donut in plastic wrap and store in a freezer-safe container or zip-top bag. When ready to enjoy, thaw in the fridge overnight and bring to room temperature before serving.

Recipe FAQ

What’s a good donut pan?

For even baking and easy release, a non-stick metal donut pan works best. Silicone pans also work well, though they may need a few extra minutes in the oven. This is the donut tin I use, and it works perfectly!

Can I make these donuts ahead of time?

Yes! You can bake the donuts a day ahead and store them in an airtight container. Glaze and top with bacon right before serving for the best texture.

Can I make these in a regular muffin pan?

Yes, you can bake these in a muffin pan if needed. Just fill each cup about two-thirds full and expect a slightly different shape and texture. Bake for about 12 to 15 minutes.