Allison, you could reduce the sugar to 3/4 cup without sacrificing much of the texture of the doughnuts (or you could consider using a granulated sugar substitute, like Splenda for Baking). We don't recommend using maple syrup instead as subbing liquid sugar for a granulated sugar tends to cause problems. The maple glaze should help bring out some of the sweetness of the doughnuts. Happy baking! Kye@KAF

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