Sourdough Pumpkin Donuts with Maple Glaze

Why You’ll Love These Sourdough Pumpkin Donuts with Maple Glaze

They are soft, moist, and generously spiced. Pumpkin gives the donuts a tender cake like texture, while cinnamon and pumpkin spice add plenty of warm fall flavor. The maple glaze adds a smooth, sweet finish without overpowering the pumpkin.

They are quick enough for a weekday morning. The batter takes about 10 minutes to mix by hand, and the donuts bake in another 10 to 12 minutes. For another easy seasonal breakfast, try my sourdough pumpkin scones with pumpkin glaze.

They are baked instead of fried. You still get a soft, satisfying donut without heating a pot of oil or dealing with the cleanup that comes with frying. When you do want the traditional fried version, my homemade sourdough donuts with glaze are well worth the extra effort.

You can bake them right away or ferment the batter overnight. The flexible timing makes this recipe easy to fit into your schedule. An 8 to 12 hour ferment also gives the sourdough starter more time to work on the flour and may make the donuts slightly easier to digest for some people.

They require very little equipment. Everything is mixed by hand in one bowl, so you do not need a mixer or any special equipment beyond a donut pan.

They are perfect for fall baking. These donuts make an easy breakfast, brunch treat, or afternoon snack. For an especially indulgent weekend bake, try my sourdough pumpkin cinnamon rolls with caramel glaze.

Key Ingredients

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin adds moisture, color, and a rich pumpkin flavor while helping create the soft, tender crumb.

Sourdough starter or discard: Active starter or unfed discard will both work. The starter adds a subtle tang and can be used to ferment the batter overnight if you prefer.

All purpose flour: Regular all purpose flour gives the donuts enough structure while keeping them soft and cake like. Measure it carefully so the batter does not become too thick.

Pumpkin pie spice: This blend gives the donuts their warm fall flavor. You can use a store bought blend or make your own with cinnamon, nutmeg, ginger, cloves, and allspice.

Butter: Melted butter adds richness to both the donut batter and the maple glaze. Let it cool slightly before mixing it with the eggs and other wet ingredients.

Milk: Milk loosens the batter and helps keep the baked donuts tender. Whole milk gives the richest result, but another milk can be used if needed.

Maple syrup: Real maple syrup gives the glaze a deeper, more natural maple flavor than maple flavored pancake syrup.

Confectioners’ sugar: Powdered sugar thickens the glaze and helps it set smoothly over the cooled donuts.

This is only an overview of the key ingredients. See the recipe card below for the full ingredient list, exact measurements, and complete instructions.

​How to Make Sourdough Pumpkin Donuts with Maple Glaze

1. Step 1: Preheat the oven to 350°F and lightly grease a donut pan.
2. Step 2: In a large mixing bowl, whisk together the eggs, sourdough starter or discard, milk, pumpkin puree, sugar, melted butter, and vanilla until smooth.
3. Step 3: Add the flour, pumpkin pie spice, salt, baking powder, and baking soda. Mix just until no dry streaks remain. Do not overmix.
4. Step 4: Bake the donuts right away, or cover the batter and refrigerate it for 8 to 12 hours. After fermenting, let it sit at room temperature while the oven preheats, then stir gently.
5. Step 5: Transfer the batter to a piping bag or large zip top bag with one corner snipped off. Pipe the batter into the donut cavities, filling each about three quarters full.
6. Step 6: Bake for 10 to 11 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean.
7. Step 7: Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Step 8: Whisk together the melted butter, maple syrup, confectioners’ sugar, and vanilla until smooth. Add a small splash of milk if the glaze is too thick.
9. Step 9: Dip the tops of the cooled donuts into the glaze, then place them back on the cooling rack until the glaze sets.

Tips for the Best Sourdough Pumpkin Donuts

Measure the flour carefully. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the donuts dry and dense.

Use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the texture and sweetness of the batter.

Do not overmix the batter. Stir only until the flour is incorporated. Overmixing can make baked donuts tough instead of soft and tender.

Use a piping bag to fill the pan. Piping the batter into the donut cavities is faster, cleaner, and helps the donuts bake into a more even shape.

Do not overfill the cavities. Fill each cavity about three quarters full so the donuts have room to rise without closing the center hole.

Let the donuts cool before glazing. If the donuts are still warm, the maple glaze will melt and run off instead of setting on top.

Adjust the glaze as needed. Add more confectioners’ sugar if the glaze is too thin or a small splash of milk if it is too thick for dipping.

​Sourdough Pumpkin Donuts with Maple Glaze FAQs