Sourdough Baked Pumpkin Donuts

Pumpkin season is upon us, and I will be the first one to jump on the pumpkin train when I see the first leaf turn color. The first time I made these last year was for our first day of school, and my kids have been requesting them fairly often since then. They are such a special treat for that time of year when school starts, the leaves are turning color and you want pumpkin flavored everything. 

These easy baked sourdough pumpkin doughnuts are flavored with pumpkin pie spice, the classic flavor of fall. But they’re also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They’re finished with a simple and forgiving maple glaze that sets beautifully. They are healthier than a traditional donut, because they’re baked-not fried. AND they’re sourdough. 

Fried Donuts VS Baked Donuts

It’s important to know there are two distinct types of donuts – Fried yeast donuts and cake donuts. This recipe is for baked cake-y sourdough donuts. They are not chewy and crisp like the fried donuts, rather soft and moist. 

I also want to talk about the starter and the role it plays in this recipe. First, the acid in the starter can help make a lighter and more tender donut with a great texture. Second, the sourdough starter can be left to ferment the batter for a few hours or overnight, which can help with digestibility.

Discard sourdough starter is any starter you no longer need. Extra sourdough discard can be stored in a jar in the fridge until you need it. This is a perfect way to use it. It could be a bubbly room-temperature starter or an unfed starter from the fridge.

The type of discard starter used can play a part in the flavor of the donuts if left to ferment. Letting it ferment is the best way to impart extra flavor. Bubbly discard starter can give a slight hint of a yeast flavor if the batter is left to ferment overnight. An acidic and unfed starter from the fridge doesn’t have a very active yeast colony so won’t give this flavor.

Why you will love these homemade pumpkin donuts:

• They are easy to make! Seriously, you can whip these up in under 10  minutes, and bake them in 10-12 minutes. You can bake them right away or let them ferment for however long you prefer. 
• They are baked, not fried. You’ll need a donut pan for this recipe, but you will be baking them. No need to worry about taking out the fryer or messing around with hot oil.
• No equipment required! You’ll mix the batter by hand in one dish, so it’s a super easy clean up too! 
• They are healthier than traditional donuts. Because I do recommend a 6-12 hour ferment after mixing the batter, these are better for you because sourdough starter breaks down the gluten and starches, making it more digestible and adds nutrition.  

Ingredients:

• ​2 eggs
• 1/2 cup sourdough starter or sourdough discard
• 3/4 cup milk
• 3/4 cup pumpkin puree
• 3/4 cup sugar
• 4 tablespoons melted butter
• 2 teaspoons vanilla extract 
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups flour

Ingredients for Maple Glaze:

• 4 tablespoons melted butter
• 1/3 cup maple syrup
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

​How to make this donut recipe:

1. In a medium bowl, mix all the wet ingredients together. 
2. In a separate bowl, whisk the salt, pumpkin spice, baking powder, baking soda and flour together. 
3. Mix the flour mixture into the wet ingredients and whisk until smooth. 
4. You can bake the donuts at this point or you can let them ferment. 
5. Let them ferment in the fridge for 6-12 hours. 
6. Preheat oven to 350 degrees F.
7. Spray a donut pan with a non-stick spray. 
8. Using a spoon, scoop batter into the donut holes until they are 3/4 full. You can also use a piping bag, which is much easier. 
9. Bake in preheated oven for 10-11 minutes. Let them cool in the pan for a few minutes, they will release better than if you try right away. 
10. Remove from donut pan and cool completely. 

Make Maple Glaze:

1. Melt butter and whisk in maple syrup, powdered sugar and vanilla. If it feels too thick, add a small drizzle of whole milk.
2. Dip the cooled donuts into the glaze and lay on a cooling rack or baking sheet for the glaze to harden.
3. Serve immediately.  

Other topping suggestions for these delicious baked pumpkin donuts:

• Cinnamon Sugar Mix {Mix 1/2 cup sugar with 2 tablespoons of cinnamon, and roll the donuts in the mixture}.
• Vanilla Glaze {Mix 1 cup confectioners’ sugar, 1 tsp vanilla and 2 tablespoons of heavy cream or milk together. Dip the top of the donut into the glaze and place it onto a sheet or wire rack to dry in a single layer}.
• Chocolate Glaze {Mix 1 1/2 cups confectioners sugar, 4 tablespoons cocoa powder, 2 tablespoons milk and 2 teaspoons vanilla together with a whisk. Dip donuts into glaze and lay on a sheet to dry}. 

​FAQ’s: 

Can you freeze cinnamon sugar donuts?

Yes, you can freeze these cinnamon sugar donuts! Wrap each donut in plastic wrap, then place inside a freezer Ziplock bag or container. 

​Can I bake these in something other than a donut pan?

Yes, you can bake these in a muffin pans. 

How to Store Homemade Donuts?

These donuts are best served fresh within a few hours. In my experience they get soggy if stored in an airtight container, I just keep them in a container and cover with a tea towel.

Can I use cinnamon if I don’t have pumpkin pie spice?

You can use just cinnamon in this recipe. Either way is delicious! If you do not have pumpkin spice on hand, but would like to make it, below is a simple recipe:

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

Tips:

• Use pumpkin puree in these donuts and not pumpkin pie filling. Pumpkin puree neither contains sugar nor spices. Pumpkin is listed as the only ingredient on the label.
• To fill the donut pan with the batter, use a piping bag or ziplock bag with the corner cut off.

Other delicious recipes for this season:

Pumpkin Bundt Cake

​Pecan Praline Cheesecake