When fall comes and it gets cooler outside, many people like to make sourdough pumpkin donuts because they taste like fall. These donuts are special because they mix two flavors that a lot of people enjoy: the sour taste of sourdough and the sweet, spicy taste of pumpkin. So, are you ready to fill your kitchen with the most amazing fall smells and treat yourself to something truly delicious? Let\u2019s get baking these sourdough pumpkin donuts.<\/p>\n
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/10\/sourdough-pumpkin-donuts-scaled-1-840x560.jpg\" "\\"Easy")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nRecipe<\/h2>\nIngredients<\/h3>\n\n- 200g active sourdough starter<\/li>\n
- 300g all-purpose flour<\/li>\n
- 100g pumpkin puree<\/li>\n
- 100g milk<\/li>\n
- 50g unsalted butter, melted<\/li>\n
- 50g sugar<\/li>\n
- 1 large egg<\/li>\n
- 1 tsp pumpkin pie spice<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 tsp baking soda<\/li>\n<\/ul>\n
For the cinnamon sugar coating:<\/p>\n
\n- 100g sugar<\/li>\n
- 2 tsp ground cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- In a large bowl, mix the active sourdough starter, pumpkin puree, milk, melted butter, sugar, and egg until well combined.<\/li>\n
- In a separate bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda.<\/li>\n
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.<\/li>\n
- Cover the bowl and let the dough ferment at room temperature for 8-12 hours or overnight.<\/li>\n
- When ready to fry, heat oil in a deep fryer or heavy-bottomed pot to 350\u00b0F (175\u00b0C).<\/li>\n
- On a lightly floured surface, roll out the dough to about 1\/2 inch thickness.<\/li>\n
- Use a donut cutter or two round cutters to shape the donuts.<\/li>\n
- Carefully lower the donuts into the hot oil and fry for about 1-2 minutes per side, or until golden brown.<\/li>\n
- Remove the donuts with a slotted spoon and place on a paper towel-lined plate to drain excess oil.<\/li>\n
- While still warm, coat the donuts in the cinnamon sugar mixture.<\/li>\n<\/ol>\n
Tips and Tricks<\/h2>\n\n- For a tangier flavor, use a more mature sourdough starter.<\/li>\n
- If the dough is too sticky, add a little more flour during rolling and cutting.<\/li>\n
- Don\u2019t overcrowd the frying oil \u2013 work in batches for the best results.<\/li>\n
- Experiment with different spice blends, such as adding a pinch of cardamom or nutmeg to the pumpkin pie spice.<\/li>\n
- For a glazed version, mix powdered sugar with a little milk and pumpkin puree for a seasonal topping.<\/li>\n<\/ul>\n
How to Serve<\/h2>\n
Sourdough pumpkin donuts are versatile and can be enjoyed in various ways:<\/p>\n
\n- Serve warm with a cup of coffee or hot apple cider for a perfect autumn breakfast.<\/li>\n
- Pack them in lunchboxes for a special fall treat.<\/li>\n
- Crumble over vanilla ice cream for an indulgent dessert.<\/li>\n
- Serve alongside a cheese board for a sweet counterpoint to savory flavors.<\/li>\n
- Gift to friends and neighbors as a festive autumn offering.<\/li>\n<\/ol>\n
Pumpkin Spice and Everything Nice<\/h2>\n
Store your sourdough pumpkin donuts in an airtight container at room temperature for 1-2 days, though they\u2019re best enjoyed fresh. As you bite into these soft, spiced donuts, you\u2019ll taste the essence of fall in every mouthful. The combination of tangy sourdough, sweet pumpkin, and warm spices creates a truly unforgettable treat. Happy frying!<\/p>\n<\/p><\/div>\n
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Ingredients<\/h3>\n\n- 200g active sourdough starter<\/li>\n
- 300g all-purpose flour<\/li>\n
- 100g pumpkin puree<\/li>\n
- 100g milk<\/li>\n
- 50g unsalted butter, melted<\/li>\n
- 50g sugar<\/li>\n
- 1 large egg<\/li>\n
- 1 tsp pumpkin pie spice<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 tsp baking soda<\/li>\n<\/ul>\n
For the cinnamon sugar coating:<\/p>\n
\n- 100g sugar<\/li>\n
- 2 tsp ground cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- In a large bowl, mix the active sourdough starter, pumpkin puree, milk, melted butter, sugar, and egg until well combined.<\/li>\n
- In a separate bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda.<\/li>\n
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.<\/li>\n
- Cover the bowl and let the dough ferment at room temperature for 8-12 hours or overnight.<\/li>\n
- When ready to fry, heat oil in a deep fryer or heavy-bottomed pot to 350\u00b0F (175\u00b0C).<\/li>\n
- On a lightly floured surface, roll out the dough to about 1\/2 inch thickness.<\/li>\n
- Use a donut cutter or two round cutters to shape the donuts.<\/li>\n
- Carefully lower the donuts into the hot oil and fry for about 1-2 minutes per side, or until golden brown.<\/li>\n
- Remove the donuts with a slotted spoon and place on a paper towel-lined plate to drain excess oil.<\/li>\n
- While still warm, coat the donuts in the cinnamon sugar mixture.<\/li>\n<\/ol>\n
Tips and Tricks<\/h2>\n\n- For a tangier flavor, use a more mature sourdough starter.<\/li>\n
- If the dough is too sticky, add a little more flour during rolling and cutting.<\/li>\n
- Don\u2019t overcrowd the frying oil \u2013 work in batches for the best results.<\/li>\n
- Experiment with different spice blends, such as adding a pinch of cardamom or nutmeg to the pumpkin pie spice.<\/li>\n
- For a glazed version, mix powdered sugar with a little milk and pumpkin puree for a seasonal topping.<\/li>\n<\/ul>\n
How to Serve<\/h2>\n
Sourdough pumpkin donuts are versatile and can be enjoyed in various ways:<\/p>\n
\n- Serve warm with a cup of coffee or hot apple cider for a perfect autumn breakfast.<\/li>\n
- Pack them in lunchboxes for a special fall treat.<\/li>\n
- Crumble over vanilla ice cream for an indulgent dessert.<\/li>\n
- Serve alongside a cheese board for a sweet counterpoint to savory flavors.<\/li>\n
- Gift to friends and neighbors as a festive autumn offering.<\/li>\n<\/ol>\n
Pumpkin Spice and Everything Nice<\/h2>\n
Store your sourdough pumpkin donuts in an airtight container at room temperature for 1-2 days, though they\u2019re best enjoyed fresh. As you bite into these soft, spiced donuts, you\u2019ll taste the essence of fall in every mouthful. The combination of tangy sourdough, sweet pumpkin, and warm spices creates a truly unforgettable treat. Happy frying!<\/p>\n<\/p><\/div>\n
<\/p>\n
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\n\t\t\t\t<\/p>\n
For the cinnamon sugar coating:<\/p>\n
- \n
- 100g sugar<\/li>\n
- 2 tsp ground cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n
- \n
- In a large bowl, mix the active sourdough starter, pumpkin puree, milk, melted butter, sugar, and egg until well combined.<\/li>\n
- In a separate bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda.<\/li>\n
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.<\/li>\n
- Cover the bowl and let the dough ferment at room temperature for 8-12 hours or overnight.<\/li>\n
- When ready to fry, heat oil in a deep fryer or heavy-bottomed pot to 350\u00b0F (175\u00b0C).<\/li>\n
- On a lightly floured surface, roll out the dough to about 1\/2 inch thickness.<\/li>\n
- Use a donut cutter or two round cutters to shape the donuts.<\/li>\n
- Carefully lower the donuts into the hot oil and fry for about 1-2 minutes per side, or until golden brown.<\/li>\n
- Remove the donuts with a slotted spoon and place on a paper towel-lined plate to drain excess oil.<\/li>\n
- While still warm, coat the donuts in the cinnamon sugar mixture.<\/li>\n<\/ol>\n
Tips and Tricks<\/h2>\n
- \n
- For a tangier flavor, use a more mature sourdough starter.<\/li>\n
- If the dough is too sticky, add a little more flour during rolling and cutting.<\/li>\n
- Don\u2019t overcrowd the frying oil \u2013 work in batches for the best results.<\/li>\n
- Experiment with different spice blends, such as adding a pinch of cardamom or nutmeg to the pumpkin pie spice.<\/li>\n
- For a glazed version, mix powdered sugar with a little milk and pumpkin puree for a seasonal topping.<\/li>\n<\/ul>\n
How to Serve<\/h2>\n
Sourdough pumpkin donuts are versatile and can be enjoyed in various ways:<\/p>\n
- \n
- Serve warm with a cup of coffee or hot apple cider for a perfect autumn breakfast.<\/li>\n
- Pack them in lunchboxes for a special fall treat.<\/li>\n
- Crumble over vanilla ice cream for an indulgent dessert.<\/li>\n
- Serve alongside a cheese board for a sweet counterpoint to savory flavors.<\/li>\n
- Gift to friends and neighbors as a festive autumn offering.<\/li>\n<\/ol>\n
Pumpkin Spice and Everything Nice<\/h2>\n
Store your sourdough pumpkin donuts in an airtight container at room temperature for 1-2 days, though they\u2019re best enjoyed fresh. As you bite into these soft, spiced donuts, you\u2019ll taste the essence of fall in every mouthful. The combination of tangy sourdough, sweet pumpkin, and warm spices creates a truly unforgettable treat. Happy frying!<\/p>\n<\/p><\/div>\n
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