Baked sourdough discard pumpkin donuts are perfectly pillowy and soft, full of warm spices and coated in a delicious cinnamon powdered sugar, making them a delicious breakfast treat!
With fall comes the beautiful and warm flavors of cinnamon and pumpkin spice, as well as all the delicious pumpkin treats. I love baking with these flavors any chance I get, which is why these easy baked sourdough discard pumpkin donuts are perfect. Not only do I get to use pumpkin and pumpkin spice, but I also get to use up some of my sourdough discard. Sourdough discard gives baked goods and even deeper level of flavor and enhances the overall experience.
These baked donuts are super pillowy and soft and bursting with fall flavor and what I love most about this recipe is how easy it is. Unlike traditional ways of baking, this is all made in a saucepan. Weird, right? I’ll explain the reason. You first toast up the pumpkin and spices, which brings out the natural oils, making them even more potent. Then you dump everything else in. It’s the perfect way to bake if you ask me. If you’re looking for a fun and delicious breakfast treat to make for your family, then these are a definite must!
PIN FOR LATER!
FAQs
How do I store these sourdough pumpkin donuts?
You can store these donuts in an airtight container at room temperature for up to 3 days or freeze them. To freeze baked donuts, place the plain donuts that are completely cool in a plastic gallon bag or airtight container and freeze up to 3 months. To use them, allow them to come to room temperature and enjoy!
Can I use active sourdough starter in this recipe?
You can use both sourdough discard or active sourdough starter in this recipe. It doesn’t matter which you use because the leavening agents for these donuts is baking soda and baking powder.
Do I have to use melted butter or can I substitute vegetable oil instead?
You can use melted coconut oil or vegetable oil in place of the butter in this recipe.
Ingredients
Flour: I almost always use all-purpose flour for baking and haven’t tried any alternatives in this recipe.
Brown sugar: I prefer to use a darker brown sugar in recipes like this, but your favorite, light or dark brown sugar works!
Baking powder & baking soda: Both baking powder and baking soda help these donuts rise.
Salt: Salt is always a must in baking because it balances the sweetness and enhances the flavors.
Nutmeg, pumpkin pie spice & cinnamon: Nutmeg, pumpkin spice and cinnamon are what make these baked pumpkin donuts all warm and cozy.
Pumpkin puree: I use pumpkin puree, not pumpkin pie filling in this recipe. You can use homemade or canned, whichever you prefer.
Sourdough discard: Sourdough discard enhances the flavors of these donuts and adds moisture.
Plain Greek yogurt: Plain Greek yogurt adds a bit of tartness, but most important really make these donuts moist and fluffy.
Milk: You can use your favorite milk in this recipe, including non-dairy options.
Eggs: Eggs bind the ingredients together.
Vanilla extract: Vanilla extract is a must when it comes to baked goods, in my opinion.
Melted butter: You can substitute the melted butter for browned butter or even melted coconut oil.
Powdered sugar & cinnamon: I prefer to use powdered sugar and cinnamon for the coating, but you can make a glaze, use granulated sugar or whatever your heart desires!
Tips for Making the Best Sourdough Discard Pumpkin Donuts
- Try to use room temperature ingredients. By doing so, you’ll get a smoother batter and a yummier donut.
- Don’t overfill the donut pans. Instead, aim to filling them about 3/4 of the way full.
- Only mix the batter until the ingredients have just come together.
- Allow the batter to sit for 5-10 minutes before adding it to the pans to allow the batter to get light and airy.
- Don’t over bake the donuts. Doing so will cause them to be dry.
- To check if the donuts are done, use a toothpick and insert it into the middle of the donut. If it comes out clean, they’re done!
- Spray the muffin tins with non-stick cooking spray for the best removal.
Alternative Toppings & Mix-Ins
- Chocolate chips
- Maple glaze
- Caramel bits
- Cinnamon sugar (granulated)
- Melted chocolate coating
- Cream cheese frosting
This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see our full disclosure here for further information.
HOW TO MAKE BAKED SOURDOUGH DISCARD POWDERED SUGAR DONUTS
TOOLS YOU MAY NEED
- Stand mixer or large bowl and mixing spoon
- Measuring cups and spoons
- Medium mixing bowl
- Donut pan
- Cooling rack
- Small cookie scoop
- Medium saucepan
- Whisk
- Toothpick
- Gallon bag(s) or small cookie scoop
INGREDIENTS
- 2 cups of flour (all-purpose) (300g)
- 1/2 cup light brown sugar (90 g)
- 1 tsp baking powder (3 g)
- 1 tsp baking soda (6 g)
- 1 tsp salt (6 g)
- 1/2 tsp ground nutmeg (2 g)
- 1 tbs pumpkin pie spice (5 g)
- 1 cup pumpkin puree (250 g)
- 1/2 cup of sourdough discard (room temperature) (150 g)
- 1/2 cup plain greek yogurt (room temperature) (120 g)
- 1/2 cup milk (room temperature)(125 g)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract (4 g)
- 1/2 cup melted butter (113 g)
- Non-stick cooking spray
- 1 cup powdered sugar (113 g)
- 2 tbs cinnamon (5 g)
DIRECTIONS
In a medium saucepan mix together pumpkin puree, nutmeg, pumpkin pie spice and cinnamon and heat over low-medium heat for 5-10 minutes until it bubbles.
Remove the saucepan from the heat then mix in melted butter and brown sugar, then allow it to cool for 5-10 minutes.
Next, mix in the rest of the wet ingredients: eggs, sourdough starter, yogurt and vanilla extract.
Slowly mix in the dry ingredients: flour, baking soda, baking powder, and salt.
Spray the donut pan with non-stick cooking spray, then scoop or pipe the pumpkin donut batter into the pan, filling them up about 3/4 of the way.
Use a toothpick to smooth the batter out.
Bake the sourdough discard pumpkin donuts at 350°F for 18-20 minutes or until a toothpick comes out clean. Allow the donuts to cool for 5 minutes, then remove them and place them on a cooling rack for 10 minutes.
In a gallon baggie, mix together powdered sugar and cinnamon, then add a donut while it’s still warm. Shake the bag to coat the donut and continue until you’ve coated all the donuts.
Enjoy the donuts with a delicious warm beverage.
NOTES
- I highly recommend using either non-stick cooking spray, butter or oil to grease the donut pans.
- You can either use a piping bag or gallon bag with the corner snipped to add the batter to the donut pan or a small cookie scoop.
- You can use active sourdough starter or sourdough discard for this recipe since there are other leavening agents to help the donuts rise.
- It’s best not to over-bake these donuts because they can easily become dry.
- This recipe makes 18 donuts. You can definitely cut the recipe in half if needed.
Baked Sourdough Discard Pumpkin Donuts
Baked sourdough discard pumpkin donuts are perfectly pillowy and soft, full of warm spices and coated in a delicious cinnamon powdered sugar, making them a delicious breakfast treat!
Ingredients
- 2 cups of flour (all-purpose) (300g)
- 1/2 cup light brown sugar (90 g)
- 1 tsp baking powder (3 g)
- 1 tsp baking soda (6 g)
- 1 tsp salt (6 g)
- 1/2 tsp ground nutmeg (2 g)
- 1 tbs pumpkin pie spice (5 g)
- 1 cup pumpkin puree (250 g)
- 1/2 cup of sourdough discard (room temperature) (150 g)
- 1/2 cup plain greek yogurt (room temperature) (120 g)
- 1/2 cup milk (room temperature)(125 g)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract (4 g)
- 1/2 cup melted butter (113 g)
- Non-stick cooking spray
- 1 cup powdered sugar (113 g)
- 2 tbs cinnamon (5 g)
Instructions
- In a medium saucepan mix together pumpkin puree, nutmeg, pumpkin pie spice and cinnamon and heat over low-medium heat for 5-10 minutes until it bubbles.
- Remove the saucepan from the heat then mix in melted butter and brown sugar, then allow it to cool for 5-10 minutes.
- Next, mix in the rest of the wet ingredients: eggs, sourdough starter, yogurt and vanilla extract.
- Slowly mix in the dry ingredients: flour, baking soda, baking powder, and salt.
- Spray the donut pan with non-stick cooking spray, then scoop or pipe the pumpkin donut batter into the pan, filling them up about 3/4 of the way.
- Use a toothpick to smooth the batter out.
- Bake the sourdough discard pumpkin donuts at 350°F for 18-20 minutes or until a toothpick comes out clean.
Notes
- I highly recommend using either non-stick cooking spray, butter or oil to grease the donut pans.
- You can either use a piping bag or gallon bag with the corner snipped to add the batter to the donut pan or a small cookie scoop.
- You can use active sourdough starter or sourdough discard for this recipe since there are other leavening agents to help the donuts rise.
- It's best not to over-bake these donuts because they can easily become dry.
- This recipe makes 18 donuts. You can definitely cut the recipe in half if needed.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 166Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 290mgCarbohydrates 25gFiber 1gSugar 12gProtein 3g
Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.
ARE YOU LOOKING FOR MORE SOURDOUGH RECIPES?
Looking for more easy sourdough recipes like these sourdough discard donuts? Check these out!
- Sourdough Discard Pumpkin Chocolate Chip Bread
- Baked Sourdough Discard Powdered Sugar Donuts
- Sourdough Discard Blueberry Lemon Muffins Recipe
- Sourdough Discard Pumpkin Spice Muffins
Did you make these delicious donuts? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe! Happy baking!
Leave a Reply