These baked sourdough pumpkin donuts are a fall time treat. The pumpkin pairs perfectly with the warming spices of cinnamon, ginger and clove. This recipe has us loving all things ‘fall’ and pumpkin season!
If you know anything about our family, we love homemade donuts. My husband and daughter even have a weekly “daddy-daughter donut day” each Friday. Whether it be cider donuts, lemon poppyseed sourdough donuts or these sourdough discard pumpkin donuts, we enjoy them all.
Ever since I started learning how to cook with sourdough discard, we quickly became obsessed with baked donuts. And some of our favorite memories revolve around donuts, especially when we enjoy them with a glass of milk or apple cider.
We are not exclusive to fried donuts- as these baked sourdough cake donuts fit the bill. Prepare the donuts quickly (under 10 minutes) and bake to perfection in a donut pan.
These are delicious plain and are equally good when rolled in cinnamon sugar or topped with a maple glaze. They can even be topped with sprinkles for a little fall flare.
Reasons to love Pumpkin Sourdough Donuts
- Full of flavor
- These homemade pumpkin donuts are rich in warming spices like cinnamon, ginger, nutmeg, all spice and cloves.
- The beautiful color (thanks to the pumpkin!)
- A great way to use up extra sourdough discard
- Whether you have sourdough discard or active starter, this recipe uses 1/4 cup of sourdough starter.
- Uses leftover canned pumpkin
- This recipe uses a few tablespoons of pumpkin purée. If you have a whole can of pumpkin puree in your cupboard, make this recipe (and then our pumpkin cheesecake sourdough brownies or homemade pumpkin butter to use it up!).
- Easy to make
- Simply stir and go! Make this recipe by stirring everything by hand. As an added bonus, no deep frying is necessary as these donuts are baked.
Kitchen Equipment
These sourdough pumpkin donuts come together with ease. Mix these pumpkin donuts by hand or with a hand mixer.
- Donut pan
- Medium bowl or large bowl
- Cooling Rack
Ingredients for sourdough pumpkin donuts
Inspired by our basic vanilla sourdough donut, these sourdough discard pumpkin donuts are packed with a few extra spices (and pumpkin, of course)!
- Flour
- All purpose flour, gluten free flour or spelt flour are good options. We love King Arthur flour or Kirkland flour because they are both cheap, organic and unbleached flour
- Butter
- Unsalted butter is preferred within this recipe, though you can use salted butter and forgo additional salt. Vegan butter or a neutral tasting oil like avocado oil or ghee would work well too.
- Milk
- Alternate non-dairy milk, water or apple cider work well here
- Egg
- These can be egg free pumpkin donuts. The rise may be less significant, though.
- Pumpkin
- Canned pumpkin or fresh pumpkin work well
- Sourdough Discard
- Active sourdough starter or sourdough discard work well. This recipe is a great way to use leftover sourdough discard in your fridge.
- White Sugar
- Brown Sugar
- Salt
- Spices
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Cinnamon Sugar Topping (Optional Topping)
- Cinnamon
- White Sugar
- Coconut Oil (to coat donuts before dipping in mixture
- Maple Glaze (Optional glaze for the top of the donut)
- Powdered Sugar
- Maple Extract
- Salt
- Milk, water or apple cider (to thin)
How to make sourdough discard pumpkin donuts
Start by feeding your sourdough starter. This recipe uses active sourdough or sourdough discard as the baking powder in the recipe causes the donuts to rise.
These sourdough pumpkin donuts can be made quickly (stir and go) or over a period of time (long fermentation). Both options are up to your personal preference on fermentation goals and time.
Stir and Go Method
The stir and go method for making these sourdough discard pumpkin donuts is as easy as mixing the ingredients together, baking the donuts and eating them as they cool.
Begin by preheating the oven to 350 degrees Fahrenheit.
Combine melted butter (avocado oil, vegetable oil or dairy free butter), white sugar, and brown sugar together. Next, add the egg, pumpkin, milk (dairy free milk, water or apple cider) sourdough starter and vanilla extract.
To the wet ingredients, add in the dry ingredients (all purpose flour (or flour of your choice), baking powder, spices and salt). Mix until combined.
Next, add the donut mixture to a greased donut pan. Fill the donut pan 3/4 of the way full and cook for 15-20 minutes. The tops will be firm to the touch and a toothpick will come out clean when poked.
Immediately dip the warm donuts in melted butter or melted coconut oil before tipping in the cinnamon sugar mixture. If dipping in a maple glaze or vanilla glaze, wait until completely cooled by placing on a cooling rack.
After dipping the donuts place them onto a cooling rack. To catch extra glaze drip page, place the wire rack on top of a baking sheet lined with parchment paper.
Long Fermented Sourdough Donuts Instructions
To increase gut health benefits and extend the fermentation schedule, use these instructions. Feed the sourdough starter or use sourdough discard if there is enough.
In a large mixing bowl, combine the sourdough starter, pumpkin, egg, flour, liquid, and butter (or oil) together. Cover tightly with plastic wrap.
Allow to ferment on the countertop for 4-12 hours, depending on the heat of your home and desired fermentation goals.
When the fermentation period is complete, move the covered mixing bowl into the fridge to bulk ferment (up to 2 days). The sour flavor will become more pronounced the longer the sourdough donut batter batter sits.
When ready to bake, (i.e. the next day), preheat your oven to 350 degrees Fahrenheit. Add the remaining ingredients (salt, baking powder, spices) at this time. There is no second rise necessary.
If butter was used within this recipe, the batter will need to warm to room temperature before stirring in the additional ingredients. You can also wait until the bulk fermentation period is over to add the egg. you
Cook 15-20 minutes or until a toothpick comes out clean. The bottoms will be golden brown in color.
How to Store Baked Pumpkin Sourdough Donuts
Store sourdough pumpkin donuts on the counter for up to three days. Place them into an airtight container or ziplock baggie and into the fridge for up to seven days.
With time, as the donut becomes exposed to air, they will dry out. To moisten, heat in the microwave for 5-10 seconds.
The sourdough baked donuts can freeze for up to 6 months. Store in an airtight container or freezer ziplock. If the donuts have cinnamon sugar or the maple glaze, it may absorb it as it sits.
To reheat from the freezer, thaw on the counter or in the fridge. They will thaw quickly (5-10 minutes) and will taste fresh because they are not deep fried!
Frequently Asked Questions
What are good toppings for sourdough pumpkin donuts?
We love putting cinnamon sugar on these. Either sprinkle on top before baking or roll immediately upon removing from donut pan.
Can you use pumpkin pie filling for these donuts?
Pumpkin pie filling is not the same as canned pumpkin. This recipe has not been tested using pumpkin pie filling. If you have this on hand, do not add the additional pumpkin pie spice mixture (cinnamon, cloves, ginger, nutmeg, all spice).
Can these donuts be made in an electric donut machine?
Yes, this recipe works well in an electric donut machine. Simply prepare the donuts the recipe as above. Follow the instructions to heat and prepare your electric donut machine.
Can these donuts be made with a maple glaze?
Yes! To make a glaze, combine a drop or two of maple syrup extract, 1/2-1 cup powdered sugar and a pinch of salt to a bowl. Thin with water, milk or apple cider.
Dip the pumpkin donuts in the glaze. Place on the cooling wire rack until the glaze is firm.
How can I make vegan sourdough pumpkin donuts?
Swap out the butter and milk for non-dairy options. Leave out the egg (no replacement needed). They may rise less, due to no egg but moist and flavorful thanks to the pumpkin!
Are sourdough donuts healthy?
Because these sourdough pumpkin donuts are baked, they are healthier than fried sourdough donuts. Though it all comes down to how many you consume at a time and how often the recipe is made.
Sourdough Pumpkin Donuts
Equipment
- 1 Medium or large Mixing Bowl
- 1 Whisk
- 1 Donut pan
- 1 cooling rack optional
Ingredients
- 1 cup all purpose flour option to substitute gluten free flour or spelt flour
- 1/3 cup + 2 TBS white sugar
- 1/4 cup brown sugar
- 1/8 tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/16 tsp nutmeg
- 1/16 tsp cloves
- 1/16 tsp ginger
- 1/16 tsp all spice
- 3 TBS melted butter salted or unsalted butter. Option to use oil
- 1 tsp vanilla extract
- 1/4 cup sourdough discard active sourdough or sourdough discard
- 1 egg
- 2 TBS milk option to use non-dairy milk or water
- 4 TBS pumpkin canned pumpkin or fresh work well
Instructions
- There are two options when making this recipe based on time and fermentation goals: stir and go or long fermentation.Both methods start by feeding your sourdough to have enough discard to use within the recipe.
Stir and Go Method
- Begin by preheating the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the melted butter (avocado oil, vegetable oil or dairy free butter), white sugar, and brown sugar together. Next, add the egg, pumpkin, milk (dairy free milk, water or apple cider) sourdough starter and vanilla extract.
- To the wet ingredients, add in the remaining dry ingredients (all purpose flour (or flour of your choice), baking powder, spices and salt). Mix until combined.
- Next, add the donut mixture to a greased donut pan, filling them 3/4 of the way full. Allow to cook for 15-20 minutes or until the tops are firm to the touch. A toothpick will come out clean when poked.
- If using a cinnamon sugar topping, immediately dip the warm donuts in melted butter or melted coconut oil. Place on a wire rack to cool completely.
- If dipping in a maple glaze or vanilla glaze, wait until completely cooled by placing on a cooling rack. After dipping the donuts place them onto a cooling rack. To catch extra glaze drip page, place the wire rack on top of a baking sheet lined with parchment paper.
Long Fermented Method
- In a large mixing bowl, combine the sourdough starter, pumpkin, egg, flour, liquid, and butter (or oil) together.
- Cover tightly with plastic wrap. Allow to ferment on the countertop for 4-12 hours. Time will vary depending on your desired fermentation goals.
- When the fermentation period is complete, move the covered mixing bowl into the fridge to bulk ferment (up to 2 days). The sour flavor will become more pronounced the longer the sourdough donut batter batter sits.
- When ready to bake, (i.e. the next day), preheat your oven to 350 degrees Fahrenheit. Add the remaining ingredients* (salt, baking powder, spices) at this time.
- If butter was used within this recipe, the batter will need to warm to room temperature before stirring in the additional ingredients.
- Cook 15-20 minutes or until a toothpick comes out clean. The bottoms will be golden brown in color.Top with cinnamon sugar mixture or glaze as outlined above.
Video
Notes
- To make a maple glaze, combine 1/2 -1 cup powdered sugar, a drop of maple syrup extract, and a pinch of salt together. Add water, milk or apple cider to thin.
- To make a vanilla glaze, combine 1/2 – 1 cup powdered sugar, a drop of vanilla extract, and a pinch of salt together. Add water or milk to thin.
- If you have pumpkin pie spice, use 1 TBS in replacement of cinnamon, nutmeg, cloves, ginger and allspice.
- If using fresh pumpkin, consider ringing out liquid in a nut milk bag.
- If you are not comfortable with egg sitting out on the counter, add it into the batter after the bulk ferment.
- Donuts can be stored on the countertop for 3 days, in the fridge for 7 days and in the freezer for up to 6 months. If in the fridge or freezer, place in an airtight container or ziplock bag.
- To thaw donuts from freezer, place on the countertop for 5-10 minutes.
What is your favorite way to eat a donut? Ours is warmed up slightly with a glass of cold milk. Let us know in the comments below!
