Description

These baked sourdough pumpkin donuts use starter discard for a tender, cake-like texture and warm autumn spices. They are easy to prepare in one bowl and perfect for fall breakfasts or cozy snacks.

Ingredients

Scale

1 cup pumpkin purée (not pumpkin pie filling)

½ cup brown sugar

¼ cup granulated sugar

½ cup unfed sourdough starter discard

2 large eggs

⅓ cup neutral oil (canola or sunflower)

1 teaspoon vanilla extract

1¾ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Pinch of ground cloves

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 12-cavity donut pan.

2. In a bowl whisk together pumpkin purée, brown sugar, granulated sugar, sourdough discard, eggs, oil, and vanilla until smooth.

3. In another bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

4. Fold dry ingredients into wet ingredients until just combined, adding a tablespoon of milk or pumpkin purée if too thick.

5. Transfer batter to a piping bag or zip-top bag and fill each mold two-thirds full.

6. Bake for 14–17 minutes or until a toothpick comes out clean and donuts spring back when touched.

7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.

8. For cinnamon sugar coating, brush with melted butter and roll in a mixture of ½ cup sugar and 1 teaspoon cinnamon.

9. For vanilla glaze, whisk ½ cup powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla, then drizzle over cooled donuts.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: breakfast
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 donut

Keywords: baked sourdough pumpkin donut, cake donuts, pumpkin donuts, sourdough discard, fall recipes, autumn treats, baked donuts, pumpkin spice