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Sourdough Pumpkin Donuts

Hailey
These sourdough discard pumpkin donuts will wrap you up like a fall scarf. The pumpkin brings additional moisture to the donuts which is complimented by the warming spices like cinnamon, cloves and ginger.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 donuts
Calories 189 kcal

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

Maple Glaze
  • 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.
Vanilla Glaze
  • 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.
General Recipe Tips
  • 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. 
Long Fermented Method Tips*
  • If you are not comfortable with egg sitting out on the counter, add it into the batter after the bulk ferment.
Storage
  • 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.

Nutrition

Serving: 1donutCalories: 189kcalCarbohydrates: 32.5gProtein: 2.8gFat: 5.3gSaturated Fat: 2.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.3gCholesterol: 26mgSodium: 98mgFiber: 0.7gSugar: 20.8gVitamin A: 438IUVitamin C: 0.1mgCalcium: 10mgIron: 1.1mg
Keyword discard, donut, Pumpkin, Seasonal, sourdough
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