Baked Sourdough Pumpkin Donuts

An image taken from above of baked sourdough sugared donuts layed out on a wire cooling rack. The donut in the middle has a bite taken out of it so you can see the gorgeous orange color and texture inside.

Baked Sourdough Pumpkin Donuts

These baked sourdough pumpkin donuts are soft, fluffy and packed with cozy pumpkin spice flavor. Made with 200 g of pumpkin puree and sourdough discard, they’re baked rather than fried and require no fermentation or proofing, so you can have them ready to enjoy in under an hour.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 25

Total Time 35

Servings Donuts

Calories 306kcal

Author Kate Freebairn

Equipment

Donut Tray

Ingredients

Wet Ingredients

100 g Sourdough Discard
200 g Pumpkin Puree
100 g Brown Sugar
1 Egg
60 g Butter (melted)
5 g Vanilla

Dry Ingredients

250 g All-purpose Flour
60 g Granulated Sugar
6 g Baking Powder
3 g Baking Soda
6 g Pumpkin Spice
3 g Salt

Cinnamon Sugar Coating

150 g Granulated Sugar
8 g Pumpkin Spice
120 g Butter (melted)

Instructions

Preheat the oven to 180ºC (350ºF). Spray a 12 hole donut tray with cooking spray or grease with butter.
In a large bowl, add the wet ingredients and whisk until very smooth.
On top of the wet ingredients, add the dry ingredients and use a spatula to bring it together into a smooth batter.
Add the batter to a large piping bag and pipe the donut batter into your prepared donut tray.
Bake the donuts for 25 minutes at 180ºC (350ºF) or until golden brown in color and firm to touch.
Remove the donuts from the oven and tip them out of the donut tray. Dip each donut into the melted butter and then into the spiced sugar mixture. Place on a wire cooling rack to set.

Nutrition