Homemade Sourdough Pumpkin Donuts Recipe

Enjoy the warm, comforting flavors of fall with these easy homemade sourdough pumpkin donuts, a perfect treat for any occasion.

These delightful treats bring together the cozy taste of pumpkin with the unique tang of sourdough, creating a truly special dessert that’s surprisingly simple to whip up.

Whether you’re looking for a weekend baking project or a delicious addition to your holiday spread, these fried pumpkin donuts are sure to impress. They’re soft, flavorful, and incredibly satisfying, making them a fantastic choice for breakfast, brunch, or an afternoon snack.

Sourdough Pumpkin Donuts

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• Total Time: 30-35 minutes
• Yield: 12-15 donuts 1x

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Description

Enjoy the warm, comforting flavors of fall with these easy homemade sourdough pumpkin donuts, a perfect treat for any occasion. These delightful treats bring together the cozy taste of pumpkin with the unique tang of sourdough, creating a truly special dessert that’s surprisingly simple to whip up. Whether you’re looking for a weekend baking project or a delicious addition to your holiday spread, these fried pumpkin donuts are sure to impress. They’re soft, flavorful, and incredibly satisfying, making them a fantastic choice for breakfast, brunch, or an afternoon snack.

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Ingredients

Scale 1x2x3x

1 cup active sourdough starter

1 cup pumpkin puree

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 cup milk

Vegetable oil, for frying

1 1/2 cups powdered sugar, for glaze

3 tablespoons milk, for glaze

1/2 teaspoon vanilla extract, for glaze

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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, and vanilla extract until well combined and smooth. The mixture will be a lovely orange color.

2. 2. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps in the dry ingredients.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing 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. Roll and Cut Donuts: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently roll it to about 1/2-inch thickness. Use a donut cutter or two different-sized round cookie cutters (one larger for the donut, one smaller for the hole) to cut out the donut shapes. You can re-roll scraps once or twice to get more donuts.

5. 5. Heat Oil for Frying: 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; maintaining the correct temperature is crucial for perfectly cooked donuts.

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 beautifully.

7. 7. Drain and Glaze: Use a slotted spoon or spider to remove the fried donuts from the oil, allowing excess oil to drip off. Transfer them to a wire rack lined with paper towels to drain. While the donuts are still warm, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl to make the glaze. Dip each donut into the glaze, turning to coat both sides, then return to the wire rack to set.

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Category: dessert
• Method: frying
• Cuisine: american

Nutrition

• Serving Size: 1 donut

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

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone who loves the comforting taste of pumpkin but doesn’t want to spend hours in the kitchen. It’s perfect for busy parents, new bakers, or anyone looking for a stress-free way to enjoy homemade treats. The combination of sourdough adds a subtle depth of flavor without requiring a lengthy fermentation process, making it accessible even if you’re new to sourdough baking. These donuts are fantastic for a cozy family breakfast, a potluck with friends, or as a special dessert after a fall-themed meal. They strike a wonderful balance between indulgent and wholesome, making them a versatile choice for almost any occasion where a sweet, spiced treat is welcome.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start is key to a smooth baking experience. Most of these items are likely already in your pantry, especially if you enjoy fall baking. The beauty of this recipe lies in its straightforward components, ensuring you can focus on the fun of making and frying the donuts.

INGREDIENTS:

• 1 cup active sourdough starter
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup milk
• Vegetable oil, for frying
• 1 1/2 cups powdered sugar, for glaze
• 3 tablespoons milk, for glaze
• 1/2 teaspoon vanilla extract, for glaze

For the pumpkin puree, make sure you’re using 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices. You can easily find this in the baking aisle of any grocery store. When it comes to the sourdough starter, an active starter is one that has been fed recently and is bubbly and vigorous. If your starter isn’t very active, give it a feed a few hours before you plan to bake. For the frying oil, any neutral-flavored oil with a high smoke point, like vegetable, canola, or sunflower oil, will work perfectly.

Time Needed From Start To Finish

This recipe is designed to be relatively quick, allowing you to enjoy fresh, warm donuts without a long wait.

• Preparation Time: 20 minutes
• Cooking Time: 10-15 minutes (frying)
• Total Time: 30-35 minutes

The preparation time includes mixing the dough and cutting out the donut shapes. The cooking time is for frying the donuts in batches until they are golden brown and cooked through. This makes it an ideal recipe for a weekend morning treat or a spontaneous baking session.

How To Make It Step By Step With Visual Cues

Making these sourdough pumpkin donuts is a rewarding process, and following these steps will ensure a delicious outcome.

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, pumpkin puree, granulated sugar, egg, and vanilla extract until well combined and smooth. The mixture will be a lovely orange color.
2. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps in the dry ingredients.
3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine. The dough will be soft and slightly sticky.
4. Roll and Cut Donuts: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently roll it to about 1/2-inch thickness. Use a donut cutter or two different-sized round cookie cutters (one larger for the donut, one smaller for the hole) to cut out the donut shapes. You can re-roll scraps once or twice to get more donuts.
5. Heat Oil for Frying: 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; maintaining the correct temperature is crucial for perfectly cooked donuts.
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 beautifully.
7. Drain and Glaze: Use a slotted spoon or spider to remove the fried donuts from the oil, allowing excess oil to drip off. Transfer them to a wire rack lined with paper towels to drain. While the donuts are still warm, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl to make the glaze. Dip each donut into the glaze, turning to coat both sides, then return to the wire rack to set.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pumpkin donuts are delicious on their own, but there are many ways to customize them to fit your taste and occasion. For a kid-friendly twist, you can add sprinkles to the glaze before it sets, or even a dusting of cinnamon sugar instead of a traditional glaze.

Consider serving these donuts as part of a brunch spread alongside fresh fruit, scrambled eggs, and bacon. They also make a delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of fall flavor, sprinkle a little extra pumpkin pie spice over the glaze while it’s still wet. If you’re not a fan of glazes, a simple dusting of powdered sugar or a roll in cinnamon sugar immediately after frying (while still warm) is also fantastic. You could even melt some white chocolate and drizzle it over the glazed donuts for a more decadent treat.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make small mistakes, but knowing what to watch out for can save your donuts!

• Overmixing the Dough: Overmixing develops gluten too much, leading to tough, dense donuts instead of light and fluffy ones. Mix until just combined; a few streaks of flour are okay.
• Oil Temperature Too Low: If the oil isn’t hot enough, the donuts will absorb too much oil, becoming greasy and heavy. Make sure the oil reaches 350°F (175°C) before adding donuts.
• Oil Temperature Too High: If the oil is too hot, the donuts will brown too quickly on the outside and remain raw in the center. Use a thermometer and adjust heat as needed to maintain a consistent temperature.
• Overcrowding the Pot: Frying too many donuts at once will lower the oil temperature significantly, leading to greasy donuts. Fry in small batches to maintain optimal oil temperature.
• Not Draining Properly: Leaving too much oil on the donuts will make them greasy. Always transfer fried donuts to a wire rack lined with paper towels to absorb excess oil.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough pumpkin donuts are best enjoyed fresh, warm, and glazed. However, if you have leftovers or want to prepare them slightly in advance, here’s how:

Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time, but the flavor will still be delicious. For longer storage, you can refrigerate them for up to 4-5 days, though the texture might become a bit chewier.

Reheating: To revive leftover donuts, especially if refrigerated, you can gently warm them in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes until just warm. Be careful not to overheat, as this can dry them out.

Make Ahead: While frying fresh is always best, you can prepare the donut dough a few hours in advance. After forming the dough and cutting out the shapes, place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 2-3 hours. Let them come to room temperature for about 15-20 minutes before frying. You can also prepare the glaze in advance and store it in an airtight container in the refrigerator; whisk well before using.

Questions People Always Ask Before Making This Recipe

Can I use canned pumpkin pie filling instead of pumpkin puree? No, it’s important to use 100% pure pumpkin puree. Pumpkin pie filling has added sugars and spices that will alter the flavor and texture of the donuts.

**What if I don’t have a donut cutter

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.