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Cozy Baked Pumpkin Sourdough Donuts with Maple Glaze

baked pumpkin sourdough donuts - featured image
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These baked pumpkin sourdough donuts are tender, cake-like, and topped with a simple maple glaze. The sourdough discard adds a subtle tang that balances the sweet pumpkin and warm spices, creating a sophisticated fall treat that’s ready in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (180g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) milk (whole milk or oat milk for dairy-free)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (120g) sifted powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or butter.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sourdough discard, granulated sugar, brown sugar, egg, vegetable oil, and milk until smooth and glossy.
  4. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Tops should spring back when lightly touched.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While donuts cool, make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add milk 1 tablespoon at a time until thick but pourable (coats back of a spoon but drips slowly).
  9. Once donuts are completely cool, dip tops into glaze or drizzle over them. Let excess drip off, then return to wire rack. For thicker glaze, let first coat set 5 minutes, then dip again.
  10. Let glaze set for 15-20 minutes before serving.

Notes

For best results, use room temperature ingredients. If discard is very acidic (older than a week), reduce discard by 2 tablespoons and add 2 tablespoons milk. Don’t overmix batter. Pipe batter into pan for even filling. Let donuts cool completely before glazing. Store unglazed donuts in airtight container at room temperature for up to 2 days. Freeze unglazed donuts for up to 3 months.

Nutrition

Keywords: pumpkin donuts, sourdough discard recipe, baked donuts, fall baking, maple glaze, easy donut recipe

Find it online: https://sparklespoon.com/cozy-baked-pumpkin-sourdough-donuts-with-maple-glaze/