Description

These sourdough pumpkin donuts combine tangy sourdough starter with warm pumpkin spice for a soft, fluffy treat. Delicious when fried or baked and coated in cinnamon sugar or glazed for a fall breakfast or dessert.

Ingredients

Scale

3 ½ cups all-purpose flour

1 cup active sourdough starter

1 cup pumpkin puree

½ cup brown sugar

¼ cup granulated sugar

2 large eggs

4 tbsp unsalted butter, melted

½ cup milk

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

oil for frying

½ cup sugar

1 tbsp cinnamon

Instructions

1. Ensure sourdough starter is active and bubbly

2. In a bowl whisk pumpkin puree, eggs, brown sugar, granulated sugar, melted butter, milk and vanilla

3. In another bowl sift flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon

4. Combine wet ingredients with dry ingredients then fold in sourdough starter until a soft dough forms

5. Cover dough and let rest for 1–2 hours at room temperature or overnight in refrigerator

6. Roll dough to ½-inch thickness on a floured surface

7. Cut donuts with a donut cutter and re-roll scraps

8. For frying heat oil to 350°F and fry donuts 1–2 minutes per side until golden

9. Drain on paper towels and toss warm donuts in cinnamon sugar

10. For baking preheat oven to 375°F, place donuts on parchment-lined sheet, bake 10–12 minutes until lightly golden

11. Cool slightly and coat with cinnamon sugar or glaze

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: dessert
Method: frying or baking
Cuisine: american

Nutrition

Serving Size: 1 donut

Keywords: sourdough, pumpkin, donuts, pumpkin spice, cozy fall, homemade, breakfast treat, cinnamon sugar