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.