These sourdough baked pumpkin donuts are everything fall tastes like! Bite into a chewy center with a slightly crispy, sugary outside. Make them with sourdough discard or active starter. Perfect for parties, a fall snack, or with your favorite cup of coffee!
Making Baked Pumpkin Donuts Without Sourdough
The sourdough in these baked pumpkin donuts makes them so moist and delicious. However, maybe you do not have a sourdough starter but these look delicious to you. Around here we are all about options!
Here’s how to convert this recipe if you do not want to use sourdough…
•ignore any sourdough instructions or ingredients (starter and water) in the recipe.
•add more pumpkin purée. Add 2-3oz extra of pumpkin purée to help boost the hydration that the sourdough provides.
•adjust flour. Depending on whether you add more pumpkin or not you may need more or less flour than the original recipe calls for.
Go check out our dehydrated sourdough starter kits to start making your own sourdough goodies!
Fermenting Sourdough Pumpkin Donuts
This recipe calls for optional fermentation but I always like to mention that this step can definitely be added! The benefits of fermentation are definitely worth adding the extra step. Fermenting is the process of allowing the dough to sit and the live cultures to grow. This also allows the gluten to break down making it easier to digest.
Benefits of Fermentation
- More probiotic growth.
- Gluten breakdown.
- Better rise in dough.
This recipe for sourdough baked pumpkin donuts does not have to be fermented, however, if you wish to add this step for the benefits stated above simply allow the dough to ferment after mixing for 8-12 hours in the refrigerator. If you are not using sourdough fermentation is not recommended.
Air Fryer Vs Baked Pumpkin Donuts
These baked pumpkin donuts can also be made in the air fryer. Results will vary slightly but both options taste amazing! Here’s the differences…
– The air fryer can only make about 8-10 per batch depending on the size of your air fryer. The oven can make the entire yield of this recipe at once.
– The air fryer gives them a slightly crunchy outside.
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-Baking time is slightly longer- 350 for about 15 minutes. Air fryer is 350 for 12 minutes.
Both methods taste great! It truly is a “choose your own adventure” situation. Try both and let me know which you liked best!
More Fall Dessert Recipes
This year I’m embracing the season- especially with my tastebuds! Join us here every week throughout the fall season for more fall recipes. Make sure you sign up for our email list so you do not miss a post!
More Falliday recipes….
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Perfectly Paired with Coffee
What doesn’t pair well with coffee?!
These pumpkin bites are absolutely amazing with a pumpkin spice latte! You can get that recipe and more of my favorite fall coffee recipes over on this post.
Go check out my friends over at Seven Weeks for delicious, mold free coffee that supports pro-life values. Seven Weeks donates 10% of every order to pregnancy centers dedicated to providing ultrasounds, diapers, clothing, and education to mothers. Use my code TORI10 to save 10% at checkout!
Ingredients for Baked Pumpkin Donuts
The ingredients for baked pumpkin donuts are simple and affordable. You don’t need much to make a delicious dessert or snack from scratch!
- Sourdough Starter (active or discard)
- Warm Water
- Pumpkin Purée
- Cane sugar or sugar substitute such as honey or maple syrup
- Brown sugar or brown coconut sugar
- Salt
- Eggs
- Baking powder
- Pumpkin spice seasoning
- Cinnamon
- Unbleached all-purpose flour
Tips for Making Pumpkin Bites
1. For more pumpkin flavor add an extra tbsp pumpkin purée and 1/2 tsp more pumpkin spice.
2. The dough rises during baking so make them smaller than you think they should be.
3. If you find that dough is sticking to your hands when trying to roll into balls wet your hands slightly or dust them with flour. I like to roll the ball of dough through flour before I shape it. Then dust my hands before rolling them.
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Sourdough Baked Pumpkin Donuts
Ingredients
- ½ cup sourdough starter
- ⅓ cup warm water
- 8 oz pumpkin puree
- 1 cup cane sugar
- 2 tbsp brown sugar
- 1 tsp salt
- 2 eggs
- 3 tsp baking powder
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 ½ cup all-purpose flour unbleached
- ½ cup powdered sugar for dusting
Instructions
- Dissolve sourdough starter in warm water for 5 minutes then stir well with a wire whisk or fork.
- Add pumpkin, sugar, brown sugar, salt, egg and mix well.
- Add baking powder, pumpkin spice, cinnamon, and 2 cups all-purpose flour.
- Add in flour ½ cup at a time until the dough is thick and smooth.
- OPTIONAL- If you wish to ferment the dough roll the dough into a ball and allow it to rest in the refrigerator for up to 12 hours.
- Cut dough into ¼ sections and into ¼ sections again. Then roll into balls of dough.
- BAKING INSTRUCTIONS: Bake in the oven at 350℉ for 17-20 minutes. AIR FRYER INSTRUCTIONS: Place 8-12 balls of pumpkin bites in the air fryer and cook at 350℉ for 12-15 minutes or until golden brown and cooked through the center.
- After pumpkin bites have cooled a bit, dust with powdered sugar.
