Sourdough pumpkin baked donuts are the best flavors of fall and are so very addicting! They are full of delicious pumpkin spice flavor and as these donuts bake, your home will be filled with the wonderful aromas from the cinnamon and spice.
These are similar to pumpkin donut holes that you’d find at the store but so much tastier and definitely much healthier for you!
These sourdough baked pumpkin spice donuts are one of the first things I like to bake once early September arrives and the leaves are starting to turn shades of red and orange.
I like to make up a batch of these mini pumpkin donuts to have on hand for a yummy fun breakfast treat with my coffee, to send with my husband to work, to freeze for a quick use later, or to gift to a neighbor.
The best part about these mini pumpkin donuts is that they don’t require all the mixing, rising, rolling or hot oil and paper towels that fried doughnuts do! These are so easy and simple using a basic mini muffin pan, mini donut pan or electric mini donut maker.
Another great thing about these healthy mini donuts is that they are toddler friendly! Skip dipping in the coconut oil and cinnamon and sugar mixture, and these will be one of the cleanest, easiest and healthiest snacks you can hand to your toddler! Perfect for those little hands to grasp. These do not crumble much so they are a even safe for in the car!
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Why make sourdough pumpkin baked donuts
Full of flavor and healthy for you: These healthy sourdough donuts are full of the favorite flavors of the fall season like pumpkin and spices! The delicious tang from the sourdough starter adds an amazing taste that blends in perfectly with the cinnamon and spice in the donut.
Uses up sourdough discard: If you have sourdough starter on hand that you need to use up, this recipe is a great outlet for that! Fed starter can also be used in place of discard.
Sourdough has so many health benefits; easier to digest, addictive tangy taste, full of vitamins and probiotics due to the fermentation process, plus so much more! Do you’re own research on the numerous health benefits of sourdough.
Perfect for fall: If you love the fall season and everything pumpkin and spice, then these sourdough pumpkin baked donuts are the perfect recipe of you to try! They can also be made ahead of time and froze for later use. I love having a pumpkin donut alongside a cup of coffee or afternoon tea. But you don’t have to limit these to the pumpkin season. They are great to have any time of the year!
Easy to make: The ingredients in this recipe are all mixed together in one bowl and then the donut batter is scooped into the electric mini donut maker holes. Pop them out, dip the top of the donut in melted coconut oil and then into a cinnamon sugar mixture. Simple, easy and such a fun treat! Alternatively you can make these into mini muffins!
What kind of pumpkin to use
Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin puree from the store is great or you can use homemade pumpkin puree.
What kind of sourdough starter to use
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
Equipment you will need:
Mini donut pan
Mini muffin pan
Electric donut maker
Mixing bowl or hand mixer
Measuring spoons
Measuring cups
Spatula or mixing spoon
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Mixing bowl or hand mixer
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Recipe for healthy pumpkin spice donuts
1/2 cup sourdough discard
1/3 cup melted coconut oil or olive oil
2 eggs
3/4 cup pumpkin puree ( not pumpkin pie filling)
1 tsp vanilla flavoring or vanilla extract
1/2 cup unrefined sugar
1/2 cup brown sugar
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp pumpkin pie spice (you can substitute with a homemade mixture of spices you have on hand)
Topping:
1/3 cup melted coconut oil
1/3 cup unrefined sugar
3/4 tsp cinnamon
1/4 tsp nutmeg, optional
Recipe notes:
I prefer not to bake with white sugar as much as possible so this recipe calls for unrefined sugar but you can feel free to use white sugar if you’d like.
Since this recipe does not use a whole can of pumpkin puree, you can use the leftovers to make sourdough pumpkin whoopie pies, pumpkin pie bars, pumpkin bars with cream cheese frosting, or pumpkin baked oatmeal.
How to make
In a medium bowl, combine the sourdough starter, oil, eggs, pumpkin puree and vanilla flavoring or extract. Stir until it is combined.
Add the flour, unrefined sugar, brown sugar, baking powder, baking soda, sea salt and pumpkin pie spice.
Mix until everything comes together. (Feel free to use a hand electric mixer or stand mixer if you prefer).
At this point you can either cover the dough and place in the fridge to long ferment and give additional healthy benefits or you can make them right away! Totally up to you!
Electric donut maker instructions:
(Follow the specific directions of your donut maker.)
Plug in the mini donut maker to heat up. Grease it lightly and once the light comes on indicating it is heated, use a tablespoon measuring spoon and scoop a large spoonful into each mini donut form. Do this to each one and then put the lid down.
Use the directions on the machine as to timing. Usually after 2-3 minutes the light will indicate they are done and you can open the lid.
If the donuts still seem doughy or too light, then simply close the lid and allow them to bake another minute. Do not over bake though! Remove from the holes and place on a wire rack to cool. A piping bag can also be used for dispersing the batter into each hole.
Repeat with another batch. I usually grease the holes every other batch.
Continue until all the dough is used up.
Dip one side of the donut into the melted coconut oil and then into the cinnamon, sugar and nutmeg mixture.
Oven method instructions:
Grease your donut pan or mini muffin tin.
Preheat the oven to 350.
Use a tablespoon or piping bag to transfer the dough into each hole.
Place in the oven and bake for 8-11 minutes or until they spring back when touched and are lightly brown.
Allow the donuts to cool a few minutes and then using a spoon, carefully nudge them out of the pan and onto a cooling rack.
Once the donuts are mostly cooled, dip one side of the donut into the melted coconut oil and then into the cinnamon sugar and nutmeg mixture.
Store in an airtight container or serve right away!
How to serve these sourdough pumpkin donuts
You can enjoy these pumpkin doughnuts warm for a snack, dessert or with your morning cup of coffee. Leftover donuts are just as delicious the next day for any type of special treat.
How to store sourdough pumpkin spice mini donuts
Store in an airtight container on the counter for up to 3-5 days. After that (If there are still some left) you can place in the fridge or freezer.
Can you freeze sourdough pumpkin spice mini donuts
Yes, these delicious homemade donuts can be frozen. For best results make sure they are room temperature and not hot! Just toss into a LABELED freezer bag.
Freeze them when they are fresh instead of waiting till they are several days old.
To eat, simply remove from the freezer and allow to thaw.
Check out these other popular recipes on the blog!
Sourdough pumpkin baked donuts
Sourdough pumpkin baked donuts are a favorite recipe that is full of delicious pumpkin spice flavor for any season!
Ingredients
- 1/2 cup sourdough discard
- 1/3 cup melted coconut oil or olive oil
- 2 eggs
- 3/4 cup pumpkin puree ( not pumpkin pie filling)
- 1 tsp vanilla flavoring or vanilla extract
- 1/2 cup unrefined sugar
- 1/2 cup brown sugar
- 1 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp pumpkin pie spice (you can substitute with a homemade mixture of spices you have on hand)
Instructions
- In a medium bowl, combine the sourdough starter, oil, eggs, pumpkin puree and vanilla flavoring or extract. Stir until it combined.
- Add the flour, unrefined sugar, brown sugar, baking powder, baking soda, sea salt and pumpkin pie spice.
- Mix until everything comes together. (Feel free to use a hand electric mixer or stand mixer if you prefer)
At this point you can either cover the dough and place in the fridge to long ferment and give addition healthy benefits or you can make them right away! Totally up to you!
Electric donut maker instructions:
(Follow the directions of your donut maker.)
Plug in the electric donut maker to heat up.
Grease it lightly and once the light comes on indicating it is heated, use a tablespoon measuring spoon and scoop a large spoonful into each mini donut form. Do this to each one and then put the lid down.
Use the directions on the machine as to timing. Usually after 2-3 minutes the light will indicate they are done and you can open the lid. If the donuts still seem doughy or too light, then simply close the lid and allow them to bake another minute. Do not over bake though!
Remove from the holes and place on a wire rack to cool. A piping bag can also be used for dispersing the batter into each hole.
Repeat with another batch. I usually grease the holes every other batch.
Continue until all the dough is used up.
Dip one side of the donut into the melted coconut oil and then into the cinnamon, sugar and nutmeg mixture.
Oven method instructions:
Grease your donut pan or mini muffin tin.
Preheat the oven to 350.
Use a tablespoon or piping bag to transfer the dough into each hole.
Place in the oven and bake for 10-13 minutes or until they spring back when touched and are lightly brown.
Allow the donuts to cool a few minutes and then using a spoon, carefully nudge them out of the pan and onto a cooling rack.
Once the donuts are mostly cooled, dip one side of the donut into the melted coconut oil and then into the cinnamon, sugar and nutmeg mixture. Enjoy right away or store in an airtight continer. Enjoy!!
Notes
I prefer not to bake with white sugar as much as possible so this recipe calls for unrefined sugar but you can feel free to use white sugar if you'd like.
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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