There’s nothing that says fall baking quite like pumpkin, maple, and warm spices. And if you’re looking for a cozy homemade treat that’s soft, spiced, and glazed to perfection, these Baked Maple Pumpkin Sourdough Donuts are about to become your new favorite autumn recipe.

Made with pumpkin purée, cinnamon, pumpkin pie spice, and a touch of sourdough starter, these donuts bake up tender and flavorful without the need for frying. And the finishing touch? A rich, buttery maple glaze that melts into every bite. Whether you enjoy them with your morning coffee, serve them at a fall brunch, or bake a batch for the family, these donuts are pure seasonal comfort.

Why You’ll Love These Pumpkin Sourdough Donuts

   •    Baked, not fried – easier, lighter, and no oil required.
    •    Sourdough starter friendly – use active starter or discard to reduce waste.
    •    Full of fall flavor – pumpkin purée, maple syrup, cinnamon, and pumpkin pie spice.
    •    Quick to make – ready in about 30 minutes, start to finish.
    •    Glazed to perfection – the buttery maple glaze takes them over the top.

Ingredients for Maple Pumpkin Sourdough Donuts

For the Donuts:
    •    All-purpose flour – gives structure while keeping the donuts soft.
    •    Baking powder + baking soda – helps them rise light and fluffy.
    •    Cinnamon + pumpkin pie spice – warm, cozy flavor.
    •    Salt – balances sweetness.
    •    Unsalted butter – melted for richness.
    •    Pure maple syrup – natural sweetness with a deep fall flavor.
    •    Pumpkin purée – adds moisture and pumpkin taste (use canned or homemade, but not pumpkin pie filling).
    •    Milk – any kind works (dairy or dairy-free).
    •    Sourdough starter – active starter or discard for flavor and texture.
    •    Eggs – for structure and richness.
    •    Vanilla extract – rounds out the flavors.

For the Maple Glaze:
    •    4 tbsp salted butter
    •    ⅓ cup pure maple syrup
    •    1 cup powdered sugar
    •    1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and lightly grease your donut pans (or use silicone molds).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the melted butter, maple syrup, pumpkin purée, milk, sourdough starter, eggs, and vanilla until smooth and well combined.

Step 4: Combine

Fold the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the donuts tender.

Step 5: Bake

Spoon or pipe the batter into donut pans, filling each well about ¾ full. Bake for 10–11 minutes, or until a toothpick inserted in the center comes out clean. Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.

Step 6: Make the Maple Glaze

In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and cook for 1 minute. Remove from heat, then whisk in the powdered sugar and vanilla until smooth and glossy.

Step 7: Glaze the Donuts

Dip the tops of cooled donuts into the glaze, set them on a wire rack, and let the glaze firm up.

Frequently Asked Questions

Can I make these donuts without sourdough starter?
Yes! Simply replace the starter with an additional ¼ cup of flour + ¼ cup of milk.

Can I use sourdough discard?
Absolutely—this recipe works perfectly with unfed starter discard.

Do I need a donut pan?
Yes, to get the donut shape. But you can also bake the batter as muffins or in a loaf pan (adjust bake time accordingly).

Can I freeze these donuts?
Yes! Bake and cool the donuts completely, skip the glaze, and freeze in an airtight container for up to 2 months. Glaze after thawing.

Baked Maple Pumpkin Sourdough Donuts with Maple Glaze

Cozy, spiced, and baked to perfection—these Maple Pumpkin Sourdough Donuts are soft, tender, and topped with a buttery maple glaze. Made with pumpkin purée, warm spices, and your sourdough starter (or discard), they’re the perfect fall treat for breakfast, brunch, or an afternoon snack. Quick to make, full of flavor, and perfect for autumn!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 17

Course Breakfast

Cuisine American

Servings

Ingredients

Baked Maple Pumpkin Sourdough Donuts

2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
8 tbsp unsalted butter melted & cooled
3/4 cup pure maple syrup
1/2 cup pumpkin purée
1/2 cup milk
1/2 cup sourdough starter fed or discard
2 large eggs room temperature
2 tsp vanilla extract

Easy Maple Glaze

4 tbsp salted butter
1/3 cup maple syrup
1 cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Instructions

Prep
Preheat oven to 350°F (175°C). Grease or line donut pans.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Mix Wet Ingredients
In a large bowl, whisk melted butter, maple syrup, pumpkin purée, milk, sourdough starter, eggs, and vanilla until smooth.
Combine
Fold the dry ingredients into the wet just until combined. Batter will be thick.
Bake
Spoon or pipe batter into donut wells (about ¾ full). Bake 10–11 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack.
Make the Glaze
In a small saucepan, melt butter over medium heat. Stir in maple syrup and cook for 1 minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Dip cooled donuts into the glaze and let set on a wire rack.
Enjoy warm, cozy bites of fall in every donut!

Keyword Donut, Fall, Maple, Pumpkin

Tried this recipe?Let us know how it was!

These Maple Pumpkin Sourdough Donuts are everything fall should taste like: warm, spiced, cozy, and just sweet enough. They’re easy to bake, full of autumn flavors, and topped with a maple glaze that makes them irresistible. Whether you’re looking for a new way to use your sourdough discard or simply craving a fall-inspired treat, this recipe will quickly become a seasonal favorite. 🍁🍩