Sourdough discard creates naturally tangy donuts because wild yeast produces acetic acid during fermentation—commercial yeast can't replicate this.
Sourdough Discard Pumpkin Donuts
Indulge in the cozy flavors of fall with these scrumptious pumpkin donuts, crafted from your sourdough discard! Combining velvety pumpkin puree, warm spices, and a touch of sweetness, these treats are both delightful and eco-friendly. Whip up a batch and savor the soft, cake-like texture that will have everyone coming back for seconds!
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 1/4 cup melted butter (56.8 g)
- 2 eggs
🫙Pantry Staples(7)
- 1 1/2 tsp baking powder (7.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1/2 cup brown sugar (100 g)
- 2 cups flour (250 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup maple sugar OR 1/2 cup granulated sugar + 3/4 tsp ground cinnamon (100 g)optional1/2 cup granulated sugar + 3/4 tsp ground cinnamon
- 2 tsp vanilla extract (10 ml)
🧂Spices & Seasonings(2)
- 1 1/2 tsp pumpkin pie spice (7.5 ml)
- 3/4 tsp salt (3.75 ml)
📦Other(2)
- 1 cup canned pumpkin puree (240 ml)
- 1/3 cup sourdough discard (79.9 ml)
👨🍳 Instructions
- 1
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- 2
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda. Set aside.
- 3
With an electric mixer beat 1/2 cup granulated sugar and brown sugar until well combined, about 1-2 minutes.
- 4
Beat in eggs. Beat in pumpkin, sourdough discard and vanilla until just combined.
- 5
Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- 6
Fill donut pans and bake for 10-12 minutes. They should slightly spring back when touched. Let cool.
- 7
In a shallow bowl, dip donut into the melted butter then coat with either the maple sugar OR cinnamon + granulated sugar mixture.
- 8
Serve warm or at room temperature. Store in an airtight container.
💡 Pro Tips
- ✓Bake sourdough discard donuts at 400°F for exactly 10-12 minutes because the acidic discard creates a tender crumb that overbakes quickly, turning dense and rubbery beyond this point.timing400°F, 10-12 minutes
- ✓Fill donut molds only 2/3 full because sourdough discard contains wild yeasts that create additional lift during baking, causing overflow if overfilled.technique2/3 full
- ✓Use sourdough discard that's 3-7 days old for optimal tang and moisture because younger discard lacks developed acidity while older discard becomes too sour and can inhibit proper rise.ingredient3-7 days old
- ✓Dip warm donuts (around 100°F internal temp) in melted butter then sugar coating because the residual heat helps the butter penetrate slightly and creates better sugar adhesion than cold donuts.timing100°F internal temp
- ✓Mix the batter just until flour disappears because sourdough discard already contains developed gluten strands, and overmixing will create tough, chewy donuts instead of tender cake-like texture.technique
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Sourdough discard creates naturally tangy donuts because wild yeast produces acetic acid during fermentation—commercial yeast can't replicate this.
Sourdough Discard Pumpkin Donuts
Indulge in the cozy flavors of fall with these scrumptious pumpkin donuts, crafted from your sourdough discard! Combining velvety pumpkin puree, warm spices, and a touch of sweetness, these treats are both delightful and eco-friendly. Whip up a batch and savor the soft, cake-like texture that will have everyone coming back for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 1/4 cup melted butter (56.8 g)
- 2 eggs
🫙Pantry Staples(7)
- 1 1/2 tsp baking powder (7.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1/2 cup brown sugar (100 g)
- 2 cups flour (250 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup maple sugar OR 1/2 cup granulated sugar + 3/4 tsp ground cinnamon (100 g)optional1/2 cup granulated sugar + 3/4 tsp ground cinnamon
- 2 tsp vanilla extract (10 ml)
🧂Spices & Seasonings(2)
- 1 1/2 tsp pumpkin pie spice (7.5 ml)
- 3/4 tsp salt (3.75 ml)
📦Other(2)
- 1 cup canned pumpkin puree (240 ml)
- 1/3 cup sourdough discard (79.9 ml)
👨🍳 Instructions
- 1
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- 2
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda. Set aside.
- 3
With an electric mixer beat 1/2 cup granulated sugar and brown sugar until well combined, about 1-2 minutes.
- 4
Beat in eggs. Beat in pumpkin, sourdough discard and vanilla until just combined.
- 5
Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- 6
Fill donut pans and bake for 10-12 minutes. They should slightly spring back when touched. Let cool.
- 7
In a shallow bowl, dip donut into the melted butter then coat with either the maple sugar OR cinnamon + granulated sugar mixture.
- 8
Serve warm or at room temperature. Store in an airtight container.
💡 Pro Tips
- ✓Bake sourdough discard donuts at 400°F for exactly 10-12 minutes because the acidic discard creates a tender crumb that overbakes quickly, turning dense and rubbery beyond this point.timing400°F, 10-12 minutes
- ✓Fill donut molds only 2/3 full because sourdough discard contains wild yeasts that create additional lift during baking, causing overflow if overfilled.technique2/3 full
- ✓Use sourdough discard that's 3-7 days old for optimal tang and moisture because younger discard lacks developed acidity while older discard becomes too sour and can inhibit proper rise.ingredient3-7 days old
- ✓Dip warm donuts (around 100°F internal temp) in melted butter then sugar coating because the residual heat helps the butter penetrate slightly and creates better sugar adhesion than cold donuts.timing100°F internal temp
- ✓Mix the batter just until flour disappears because sourdough discard already contains developed gluten strands, and overmixing will create tough, chewy donuts instead of tender cake-like texture.technique