Baked Pumpkin Sourdough Discard Donuts with Spiced Sugar

These baked pumpkin donuts have quickly become a favorite in our home. There is something so comforting about the flavors of fall, especially when pumpkin and warm spices come together in a fresh baked treat. They are soft, lightly sweetened, and finished with a cozy sugar spice coating that makes each bite feel like a little celebration of the season. I also love that this recipe uses sourdough discard. It adds a touch of tenderness and richness while helping reduce food waste, which always feels rewarding.

Baked donuts are such a fun alternative to traditional fried donuts. They come together with simple pantry staples, bake in minutes, and make the kitchen smell like cinnamon and pumpkin. They are perfect for quiet mornings, weekend brunch, or even a sweet afternoon treat with coffee.

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Why I Love These Pumpkin Sourdough Discard Donuts

I love this recipe because it brings together everything I enjoy about baking in the fall. The pumpkin keeps the donuts soft and tender, the sourdough discard adds a lovely texture, and the sugar spice topping brings a nostalgic sweetness that feels like autumn with every bite. These donuts bake quickly and look beautiful on a breakfast table, yet they are simple enough for an easy weekday treat. It is the kind of recipe I reach for when I want something cozy and homemade without a lot of fuss.

How To

1. Preheat the oven to 350°F (177°C). Lightly grease your donut pan with nonstick spray or melted butter. Make sure every cavity is coated so the donuts release easily after baking. Set the pan aside.

   
   

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Take a moment to break up any clumps in the flour and spices. This step helps the donuts bake evenly and ensures the spices are distributed throughout the batter. Set the bowl aside.

   

3. In a medium sized bowl, whisk the melted coconut oil and brown sugar until the mixture looks smooth and glossy. Add the eggs and whisk again until the mixture becomes slightly thicker and lighter in color. This helps create soft, tender donuts. Add the pumpkin puree, milk, and vanilla extract, then whisk until everything is fully combined. Stir in the sourdough discard gently. You do not need to whisk it heavily, just fold it in until the mixture looks consistent.

   

   

4. Pour the dry ingredients into the wet ingredients. Use a whisk or spatula to gently bring the batter together. Start in the center and work outward, folding and turning the bowl as you go. Stop mixing as soon as the flour disappears. Over mixing at this stage can create dense donuts.

   

   

5. Spoon the batter into the donut pan or transfer it into a large zip top bag to make filling easier. If using the bag, snip a small corner off and pipe the batter into each donut cavity, filling each one about halfway. This helps the donuts rise properly without spilling over the edges.

   

6. Bake for 10 to 11 minutes. The donuts should look lightly golden on top and around the edges. To check for doneness, gently press the top of one donut with your fingertip. If it springs back, they are ready. If it leaves an indentation, let them bake for one more minute.

   

7. Let the donuts cool in the pan for 2 minutes. This short resting time helps them finish setting and makes them easier to remove. Carefully lift each donut out and transfer them to a cooling rack so the steam can escape and the texture stays soft, not soggy.

   
   

8. In a small bowl, combine the granulated sugar, brown sugar, and pumpkin pie spice for the topping. Stir until everything is evenly mixed.

   

   

9. Once the donuts feel cool to the touch, dip each side gently into the sugar mixture until coated. Place them back on the cooling rack. Serve and Enjoy!

Traditional Latin Mass Reading - November 25th

Lesson

Ecclesiasticus 51:1-8, 12

I will give glory to Thee, O Lord, O King, and I will praise Thee, O God my Savior. I will give glory to Thy Name, for Thou hast been a helper and protector to me, and hast preserved my body from destruction, from the snare of an unjust tongue, and from the lips of them that forge lies; and in the sight of them that stood by Thou hast been my helper. And Thou hast delivered me, according to the multitude of the mercy of Thy Name, from them that did roar, prepared to devour; out of the hands of them that sought my life, and from the gates of afflictions which compassed me about: from the oppression of the flame which surrounded me, and in the midst of the fire I was not burnt: from the depth of the body of hell, and from an unclean tongue, and from lying words, from an unjust king, and from a slanderous tongue. My soul shall praise the Lord even unto death: because Thou, O Lord our God, deliverest them that wait for Thee, and savest them out of the hands of the nation

Gospel

Matthew 25: 1-13

At that time, Jesus spoke to His disciples this parable: The Kingdom of Heaven shall be like to ten virgins, who taking their lamps went out to meet the bridegroom and the bride. And five of them were foolish, and five wise. But the five foolish, having taken their lamps, did not take oil with them: but the wise took oil in their vessels with the lamps. And the bridegroom tarrying, they all slumbered and slept. And at midnight there was a cry made: Behold the bridegroom cometh, go ye forth to meet him. Then all those virgins arose and trimmed their lamps. And the foolish said to the wise: Give us of your oil, for our lamps are gone out. The wise answered, saying: Lest perhaps there be not enough for us and for you, go ye rather to them that sell, and buy for yourselves. Now whilst they went to buy, the bridegroom came: and they that were ready, went in with him to the marriage, and the door was shut. But at last come also the other virgins, saying: Lord, Lord, open to us. But he answering said: Amen I say to you, I know you not. Watch ye therefore, because you know not the day nor the hour.