Easy Homemade Sourdough Pumpkin Donuts Recipe

Whip up a batch of delicious homemade pumpkin donuts with this simple sourdough recipe, perfect for a cozy treat.

This recipe brings together the comforting flavors of pumpkin and the unique tang of sourdough in an easy-to-follow format, making it accessible for even beginner bakers.

These donuts are fried to golden perfection, offering a delightful texture that’s crispy on the outside and soft on the inside. Get ready to enjoy a truly special treat that’s surprisingly straightforward to prepare in your own kitchen.

Sourdough Pumpkin Donuts

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• Total Time: 25-30 minutes
• Yield: 12 donuts 1x

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Description

Whip up a batch of delicious homemade pumpkin donuts with this simple sourdough recipe, perfect for a cozy treat. This recipe brings together the comforting flavors of pumpkin and the unique tang of sourdough in an easy-to-follow format, making it accessible for even beginner bakers. These donuts are fried to golden perfection, offering a delightful texture that’s crispy on the outside and soft on the inside. Get ready to enjoy a truly special treat that’s surprisingly straightforward to prepare in your own kitchen.

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Ingredients

Scale 1x2x3x

1 cup active sourdough starter

1/2 cup pumpkin puree

1/4 cup granulated sugar

1 large egg

2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Vegetable oil, for frying

1/2 cup powdered sugar, for dusting

1/2 cup granulated sugar

1 tablespoon ground cinnamon

1 cup powdered sugar

2–3 tablespoons of milk or apple cider

1/2 teaspoon vanilla extract

chopped pecans or walnuts

a tablespoon of cream cheese

a tablespoon of milk

a little powdered sugar

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Instructions

1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, egg, melted butter, and vanilla extract until well combined and smooth. The mixture should have a light orange hue and a creamy consistency.

2. 2. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure all dry ingredients are evenly distributed to prevent lumps in the final dough.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are fine. The dough will be soft and slightly sticky.

4. 4. Prepare for Frying: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat or roll it out to about 1/2-inch thickness. Use a donut cutter or two different-sized round cutters (one for the donut, one for the hole) to cut out your donuts. Gather and re-roll scraps as needed.

5. 5. Heat the Oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium heat until it reaches 350 F (175 C). Use a candy thermometer to monitor the temperature for best results.

6. 6. Fry the Donuts: Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. The donuts will puff up and develop a beautiful crisp exterior.

7. 7. Drain and Dust: Using a slotted spoon or spider, remove the fried donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil. While still warm, dust generously with powdered sugar.

8. 8. Serve Warm: Serve your homemade sourdough pumpkin donuts warm for the best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Category: dessert
• Method: frying
• Cuisine: american

Nutrition

• Serving Size: 1 donut

Keywords: sourdough, pumpkin, donuts, fried, dessert, fall, sweet, easy, homemade, breakfast

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking to create a special treat without spending hours in the kitchen. It’s perfect for busy parents, new bakers, or anyone who appreciates the rich flavor of pumpkin combined with the subtle depth that sourdough starter brings. You don’t need to be a sourdough expert; this recipe uses the starter more for flavor and a slight lift rather than relying on a long fermentation process. It’s an ideal choice for a weekend breakfast, a cozy afternoon snack, or even a unique dessert for a casual gathering. The process is designed to be straightforward, ensuring delicious results every time, making it a fantastic addition to your family’s favorite recipes.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients beforehand makes the entire cooking process smoother and more enjoyable. This list includes everything you’ll need to create these delightful sourdough pumpkin donuts, focusing on readily available items.

INGREDIENTS:

• 1 cup active sourdough starter
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

For the pumpkin puree, make sure you’re using 100% pure pumpkin, not pumpkin pie filling, which contains added spices and sugar. If you don’t have active sourdough starter, you can feed your starter 4-6 hours before you plan to bake to ensure it’s bubbly and ready. For the spices, feel free to adjust them to your preference; a pre-mixed pumpkin pie spice blend can also be used as a convenient alternative.

Time Needed From Start To Finish

Preparing these delicious sourdough pumpkin donuts is a relatively quick process, making them perfect for a spur-of-the-moment craving or a weekend morning treat.

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes (frying time)
• Total Time: 25-30 minutes

This timing assumes your sourdough starter is active and ready to use. The actual frying time will depend on the size of your donuts and the temperature of your oil.

How To Make It Step By Step With Visual Cues

Making these sourdough pumpkin donuts is a rewarding experience, and following these steps will ensure a perfect batch every time.

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, egg, melted butter, and vanilla extract until well combined and smooth. The mixture should have a light orange hue and a creamy consistency.
2. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure all dry ingredients are evenly distributed to prevent lumps in the final dough.
3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are fine. The dough will be soft and slightly sticky.
4. Prepare for Frying: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat or roll it out to about 1/2-inch thickness. Use a donut cutter or two different-sized round cutters (one for the donut, one for the hole) to cut out your donuts. Gather and re-roll scraps as needed.
5. Heat the Oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature for best results.
6. Fry the Donuts: Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. The donuts will puff up and develop a beautiful crisp exterior.
7. Drain and Dust: Using a slotted spoon or spider, remove the fried donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil. While still warm, dust generously with powdered sugar.
8. Serve Warm: Serve your homemade sourdough pumpkin donuts warm for the best flavor and texture.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pumpkin donuts are incredibly versatile and can be enjoyed in many ways. For a kid-friendly twist, you can skip the powdered sugar and offer a small bowl of chocolate sauce or caramel for dipping. They also make a fantastic addition to a brunch spread or a cozy afternoon tea.

• Cinnamon Sugar Coating: Instead of powdered sugar, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon. Toss the warm donuts in this mixture for a classic flavor.
• Simple Glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or apple cider and 1/2 teaspoon vanilla extract until smooth. Dip the warm donuts into the glaze.
• Nutty Topping: Sprinkle chopped pecans or walnuts over the glazed donuts while the glaze is still wet for added crunch and flavor.
• Cream Cheese Drizzle: Melt a tablespoon of cream cheese with a tablespoon of milk and a little powdered sugar for a tangy drizzle that complements the pumpkin.

These donuts are best served fresh, but they also make a delightful treat to share at a potluck or family gathering.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect sourdough pumpkin donuts every time.

• Overmixing the Dough: Overmixing flour develops gluten too much, leading to tough, chewy donuts instead of light and fluffy ones. Mix until just combined, even if there are a few lumps.
• Oil Temperature Too Low: If the oil isn’t hot enough, the donuts will absorb too much oil, becoming greasy and heavy. Ensure the oil reaches 350°F (175°C) and maintain that temperature throughout frying.
• Oil Temperature Too High: Oil that’s too hot will burn the outside of the donuts before the inside has a chance to cook through. Keep a thermometer handy and adjust heat as needed.
• Overcrowding the Pot: Frying too many donuts at once will drastically lower the oil temperature, leading to greasy donuts. Fry in small batches to maintain consistent oil temperature.
• Not Draining Properly: Skipping the paper towel-lined rack means your donuts will retain excess oil, making them less enjoyable. Allow them to drain thoroughly.
• Cutting Donuts Too Thin: If your dough is rolled too thin, the donuts won’t puff up nicely and might be dry. Aim for about 1/2-inch thickness.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough pumpkin donuts are definitely best enjoyed fresh and warm, right after frying. The texture is at its peak – crispy on the outside, soft and tender on the inside. However, if you have leftovers or want to prepare some components ahead of time, here’s how to manage it.

For storage, place any leftover donuts in an airtight container at room temperature for up to 1-2 days. While they will lose some of their crispness, the flavor will still be delicious. Avoid refrigerating them, as this can dry them out faster.

To reheat them, you can pop them in a toaster oven or air fryer for a few minutes at a low temperature (around 300°F or 150°C) until warmed through. This can help to revive a bit of the crispness.

If you want to make ahead, you can prepare the dough up to the point of cutting out the donuts. Cover the bowl tightly with plastic wrap and refrigerate for up to 12 hours. When ready to fry, let the dough sit at room temperature for about 15-20 minutes before rolling and cutting. This slight chill can also make the dough a bit easier to handle. You can also mix the dry ingredients and wet ingredients (excluding the sourdough starter) separately the night before and combine them with the active starter just before frying.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when making these delicious sourdough pumpkin donuts.

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FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.