Baked Sourdough Pumpkin Donuts with Brown Sugar Glaze
Sourdough Pumpkin Donuts are perfectly soft, rich, and bursting with fantastic fall flavor. With a mixture of cinnamon and pumpkin pie spice, every bite is an explosion of spiced pumpkin goodness. The literal icing on the cake is the most delicious brown sugar glaze that could be its own entree… It’s THAT good.
I have been in a pumpkin-baking frenzy this week and I have zero regrets (Check out my delicious, ultra-soft pumpkin cookies with maple glaze!) Upon sampling these super-soft pumpkin donuts, my husband said, “I think this is my favorite original recipe you’ve ever made.” I’ll take it. These are insanely good and fair warning, you will NOT be able to stop at one.
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Sourdough Pumpkin Donuts: A Fall Favorite
As the leaves begin to change and the air turns crisp, pumpkin season is in full swing. If you’re looking for a great way to celebrate, homemade sourdough pumpkin donuts are the special treat you’ve been waiting for! Made with real pumpkin puree, a hint of pumpkin pie spice, and that irresistible sourdough tang, these donuts are the perfect addition to your fall baking lineup.
Why You’ll Love These Sourdough Pumpkin Donuts
- Ultra-Soft Texture: The addition of pumpkin puree and sourdough discard really enhances the texture of these donuts! While some cake donuts are a bit on the dry side, these are NOT. Super soft and texturally pleasant.
- Insanely Simple: My fave thing about these donuts is that I can literally dirty one bowl and you don’t even have to use a stand mixer! Amazing! Invest in a few affordable donut pans from Amazon and you are off to the races.
- Easy Storage: This icing dries firm which makes these donuts easy to transport to events or fall parties!
- Healthier Option: Okay, these still have sugar and are a dessert… BUT they also contain sourdough discard which adds a delicious tang and fermentation properties you can feel great about.
Tips and Tricks for the Best Sourdough Pumpkin Donuts
- Use a Piping Bag: For evenly shaped donuts, transfer the batter to a piping bag and pipe it into your donut pan or scoop the batter into a large ziploc bag and trim the corner.
- Pumpkin Pie Spice: If you don’t have this handy spice on hand, try combining 1 teaspoon each of cloves, allspice, nutmeg, 2 teaspoons ginger and 3 TBS cinnamon!
- Pumpkin Puree: You can use homemade pumpkin puree or store-bought for this recipe. Just make sure its pumpkin puree and not pumpkin pie filling!
- Cool Donuts ALMOST Completely: I like to let the donuts cool until just slightly warm before dipping in the icing. I find this creates the smoothest, prettiest tops.
- Storage: Store your cooled donuts in a single layer in an airtight container. They stay fresh for up to 3 days.
Ingredients
- All-purpose flour: I like Bobs Red Mill Organic AP flour. You could also mill your own!
- Sourdough Discard: Adds a delicious tang + wonderful fermentation benefits
- Baking powder + Baking soda: Gives these donuts their lift.
- Salt: Balances out the sweetness of these donuts
- Ground cinnamon + Pumpkin Pie Spice: The perfect complement to pumpkin puree!
- Coconut Oil: Healthy oil to add moisture.
- Brown sugar: The perfect hint of sweetness!
- Eggs, at room temperature
- Pumpkin puree: Not pie filling. Fresh puree is also fine.
- Milk: Adds the perfect level of moisture.
- Pure vanilla extract: Adds the perfect balance of flavor to the spices
Supplies
- Large mixing bowl
- Medium bowl
- Donut pan
- Stand Mixer or Electric Mixer (Optional)
- Piping bag or ziploc bag
- Wire rack for cooling
- Kitchen Scale (optional)
Step-by-Step Instructions
- Prepare Donut Pan: Lightly grease donut pan and set aside. Preheat oven to 350.
2. Prepare the Donut Batter: In a large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, spices, and salt. In a separate bowl, combine the wet ingredients—pumpkin puree, sourdough discard, brown sugar, eggs, milk and coconut oil. Add vanilla. Gradually add the wet ingredients to the dry, mixing on low speed with your stand mixer or by hand.
3. Shape Donuts: Spoon donut batter into a ziploc bag and trim the corner. Squeeze batter into the donut pan til the wells are 3/4 full. Place tray in oven for 8-10 minutes. My oven bakes hot so 8 minutes is all I needed. Test one donut with a toothpick to make sure they are baked through. Cool the donuts on wire racks until almost cooled completely.
4. Make Icing: In a small saucepan combine brown sugar, milk and butter. Bring to a simmer. Remove from heat and add vanilla and confectioner sugar + a generous pinch of salt. Dip donuts while the icing is still warm-hot for best results. You can always reheat if it begins to harden.
Add optional toppings: These donuts really don’t need anything else, but they’d be delicious topped with chopped walnuts, Heath toffee bits or coconut flakes.
Whether you’re cooking up a batch of sourdough donuts for the first time or perfecting your pumpkin donut recipe, these are sure to be a great place to start your fall baking adventures. Don’t forget to share if you love this recipe!
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Baked Sourdough Pumpkin Donuts with Brown Sugar Glaze
Description
Sourdough Pumpkin Donuts are perfectly soft, rich, and bursting with fantastic fall flavor. With a mixture of cinnamon and pumpkin pie spice, every bite is an explosion of spiced pumpkin goodness. The literal icing on the cake is the most delicious brown sugar glaze that could be its own entree… It’s THAT good.
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 cup (120ml) melted coconut oil
1/2 cup (120 ml) Sourdough Discard
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
3/4 cup fresh or canned pumpkin puree
1/3 cup (80ml) milk
1 teaspoon pure vanilla extract
Brown Sugar Icing
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (60ml) milk
1 Tablespoon (14g) butter
1/2 teaspoon pure vanilla extract
1 and 1/2 cups (175g) sifted confectioners’ sugar
pinch of salt, to taste
optional: Coconut flakes, Heath bits, Chopped walnuts
Instructions
- Preheat oven to 350°F (177°C). Grease donut pan with butter. Set aside.
- Make the donut batter: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the melted coconut oil, sourdough discard, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together until just combined.
- Spoon the batter into a ziploc bag and squeeze the air out. Cut the corner of the bag and pipe the batter into each donut cup until 3/4 full.
- Bake for 8-10 minutes or until the edges and tops are lightly browned. Cool donuts slightly before transferring to a wire rack. Re-grease the pan and bake the remaining donut batter. Let the donuts almost completely cool before icing.
Make the icing:
- Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted. Bring to a simmer. Whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Add a generous pinch of salt. Dip the tops of warm pumpkin donuts into the warm icing. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings (optional).
- Cover leftover donuts tightly and store at room temperature for 1-3 days or in the refrigerator for up to 1 week.
Notes
-
- Use a Piping Bag: For evenly shaped donuts, transfer the batter to a piping bag and pipe it into your donut pan or scoop the batter into a large ziploc bag and trim the corner.
- Pumpkin Pie Spice: If you don’t have this handy spice on hand, try combining 1 teaspoon each of cloves, allspice, nutmeg, 2 teaspoons ginger and 3 TBS cinnamon!
- Pumpkin Puree: You can use homemade pumpkin puree or store-bought for this recipe. Just make sure its pumpkin puree and not pumpkin pie filling!
- Cool Donuts ALMOST Completely: I like to let the donuts cool until just slightly warm before dipping in the icing. I find this creates the smoothest, prettiest tops.
- Storage: Store your cooled donuts in a single layer in an airtight container. They stay fresh for up to 3 days.
