Go Back
–+ servings
Easy Baked Sourdough Pumpkin Spice Donuts Recipe

Easy Baked Sourdough Pumpkin Spice Donuts Recipe

by Sylvia Hofer
Soft, cozy Sourdough Baked Pumpkin Donuts made with warm spice—an easy fall recipe kids love for school mornings and pumpkin season.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Fermenting time 4 hours
Total Time 4 hours 18 minutes
Course Dessert
Cuisine American
Servings 18
Calories 144 kcal

Equipment

  • 1 Medium bowl
  • 1 Whisk
  • 1 piping bag
  • 1 Donut pan
  • 1 Cooling rack/baking pan

Ingredients
  

Ingredients:

  • 2 eggs
  • ½ cup sourdough starter or sourdough discard
  • ¾ cup milk
  • ¾ cup pumpkin puree
  • ¾ cup sugar
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour

Ingredients for Maple Glaze:

  • 4 tablespoons melted butter
  • ⅓ cup maple syrup
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions
 

​How to make this donut recipe:

  • In a medium bowl, mix all the wet ingredients together.
  • In a separate bowl, whisk the salt, pumpkin spice, baking powder, baking soda and flour together.
  • Mix the flour mixture into the wet ingredients and whisk until smooth.
  • You can bake the donuts at this point or you can let them ferment.
  • Let them ferment in the fridge for 6-12 hours.
  • Preheat oven to 350 degrees F.
  • Spray a donut pan with a non-stick spray.
  • Using a spoon, scoop batter into the donut holes until they are ¾ full. You can also use a piping bag, which is much easier.
  • 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.
  • Remove from donut pan and cool completely.

Make Maple Glaze:

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

Notes

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.

Nutrition

Calories: 144kcalCarbohydrates: 31gProtein: 3gFat: 1gSodium: 131mgFiber: 1gSugar: 19g
Tried this recipe?Let us know how it was!