Sourdough Pumpkin Cake Donuts with Vanilla Bean Glaze

When the air turns colder, the leaves start to change, and summer comes to an end, I crave all the cozy fall flavors. From apple, to chai, to pumpkin, the warm flavors of autumn are my favorites. These sourdough pumpkin donuts are no exception. They are filled with the rich flavors of pumpkin and warming spices and have an added richness of flavor from the sourdough. The vanilla bean glaze is my favorite, but they are wonderful topped with maple glaze, spiced glaze, or even tossed in cinnamon sugar. 

The dough comes together in just a few minutes, just like making a batch of muffins. After a quick rest in the fridge the dough is ready to be rolled, and donuts cut out. After a quick fry these sweet delights can brighten up any fall themed party, brunch, or be grabbed as a sweet afternoon treat. 

Cake or yeast donuts

The biggest difference between cake and yeasted donuts is what is used to make them rise. Yeasted donuts use yeast and require time to rise then be cut into donuts, then left to rise again. The texture is fluffy, a little bit bready, and usually soft if done correctly. 

These sourdough pumpkin donuts are cake donuts. They have baking soda and baking powder which cause them to rise instead of yeast. They are very soft, should be moist, and have a texture reminiscent of a muffin or cake. The mixing method is very similar too and comes together much faster than yeasted donuts. 

Sourdough and other recipes

Ever since starting to learn sourdough back in 2022, I have been slowly adding my starter or the discard to all my recipes. If it doesn’t have that added layer of flavor, it just doesn’t taste right.

There are a few ways to use sourdough in recipes. It can be used to leaven the recipe such as in bread when the natural yeast is used in place of commercial yeast. It takes longer to rise when using sourdough, but this time causes it to ferment (which causes the air bubbles in a loaf of bread). This fermentation is the yeast and bacteria breaking down the grain which makes it easier for us to digest later on. These are long ferment recipes.

There are also recipes that don’t have a fermentation time. Those are referred to as quick bake recipes and are a great way to use up not active starter instead of discarding it. You can almost always long ferment a quick bake recipe just by leaving it on the counter, if it doesn’t have eggs or need to be cold. Or you can leave it in the fridge overnight.

This sourdough pumpkin donut recipe can easily be a long ferment or a quick bake recipe. The dough needs to be chilled before it is fried. If it is left for several hours, it is a long ferment, but it can also be left for as little as an hour and still be great!

Give it a try

If this is confusing or trying to use sourdough in any recipe other than a loaf of bread is intimidating, then I have just the thing for you! I wrote a sourdough e-book a while back. It has instructions, the science behind how sourdough works, recipes, FAQs, and more. It is a great place to get started and might even help if you have been doing sourdough for a while but want to get more comfortable using it. And if you are ever looking for a great gift, grab a little basket. Put in a bow knife, some cute tea towels, a loaf of bread, and the printed e-book. Now you have a cute and practical gift that can keep on giving. 

Grab it here and learn how to make your own starter as well as how to enjoy the art of sourdough without getting overwhelmed!

Tools 

Mixing bowls– These are a set of ten glass mixing bowls. I love that they all nest together for easy storage, and the multiple sizes are great for the dough, and different glaze and sugar options. Glass is my go-to so I can avoid the toxins in plastics.

Biscuit cutters – These are the ones I use. They have a handle which makes it easier, and they make a clean cut which leads to a neater looking donut. You can also use a cup, a mason jar lid, or a cookie cutter.

Cooling grid- While not absolutely necessary, this does make frying much more enjoyable. Frying does cause the fried items to absorb some oil. If you place a freshly fried donut on a plate, the oil will reabsorb into the donut. The cooling grid allows oil to drip off and if lined with a paper towel, the paper will pull excess oil as well.

Pot with a lid- I always recommend staying away from Teflon whenever possible. They can be very toxic when heated.

Rolling pin

Bench scraper

Whisk

Spider– This is optional but can make it easier to remove the donuts from the oil. I just use a long fork, but that is just what works well for me.

Safety

Frying can always seem like a complicated or scary task if you aren’t familiar with it. Frying is just cooking foods in hot oil. However, oil can catch on fire if not handled properly. I have used a commercial fryer at work, at culinary school, and my simple oil-in-a-pot frying method, and have never dealt with it catching on fire.

Oil does a very good job of telling you before it catches on fire. It will start to smoke before igniting. So, if your oil starts to smoke, turn off the heat, remove the pot from the burner, and give it time to cool down.

There are still several things that I recommend knowing or having on hand before getting started with frying at home. 

Having a fire extinguisher is always a must

There are so many ways to fry safely but accidents can still happen, and it is better to be safe than sorry. Kitchen fire extinguishers are usually better equipped for handling a grease fire. And we all know that oil and water do not mix. So, adding water to a grease fire does not put it out. It can actually cause the grease to splash or spray which can make the fire worse. 

Use a pot with a fitting lid when frying if possible

If the oil does catch on fire, then you can simply take the lid and place it carefully on top of the pot. This will reduce the flame and the oxygen to the fire which should cause it to burn out. At the very least it can help keep it from spreading. 

Use a thermometer

Knowing what temperature, your oil is at will help. If the temperature keeps climbing, then turn down the heat to maintain the correct temperature without overheating it.

Know the smoke point of your oil

This isn’t absolutely necessary, but it can help give you some peace of mind. Each type of oil has a different temperature at which it starts to smoke. The reason canola oil is typically used is because it has a higher smoke point, and it is a bit cheaper than other oils. This makes it the default oil for so many companies. However, it is very unhealthy and can cause a lot of health issues when consumed.

I prefer to fry with coconut oil, but it does have a lower smoke point. I have made these donuts and my sourdough yeast donuts several times and have fried other things, and never had my oil get so hot it smokes. Adding in the dough does lower the oil temperature a bit which helps it not overheat too quickly.

Never leave you hot oil unattended

This is a must. As a mom, I know how easy it is to get called away from a project because a child needs you for something. If you do have to leave the oil for whatever reason, turn off the heat, and remove the pot from the burner. If your pot has a lid, add that on as well. This keeps the oil from continuing to heat up. Push it very far back and use a back burner if you have small children. The last thing you want is a kid trying to help and dumping scalding oil everywhere.

I know all this sounds terrifying, but don’t let it dissuade you. Frying can be safe and fun when done properly and isn’t something that should be feared. Just make sure you have a fire extinguisher and don’t leave it alone. My son (who is a toddler) and I have made some wonderful memories together making donuts and other fried delights.

Choosing a frying oil

Personally, my favorite to use is coconut oil. I use unrefined and it has yet to fail me. I don’t love canola or vegetable oil even though those are the most popular options used for frying. They become carcinogens (cancer causing) when overheated and that is not something I want to have my family consuming.

For coconut oil there is refined and unrefined. The unrefined will be less processed, have a bit more of a coconut flavor, and a lower smoke point. When frying foods, the usual temperature is around 350. This is the smoke point for unrefined coconut oil, but if you keep the oil just below this temperature the donuts still fry very well. This is the oil I used, and they didn’t absorb too much oil. When frying foods, if the oil is too cold the foods need to stay in longer to fully cook and this extra time can allow excess oil to be absorbed into the food. 

Refined coconut oil has less flavor and usually has a smoke point of 400. This gives a bit more wiggle room when it comes to frying. However, the nutrients in the oil do get damaged in the refining process. However, both are still a much better option than canola or vegetable oil.

Other oils

There are mixed beliefs when it comes to olive oil being heated and if it breaks down and becomes dangerous. I personally would never fry donuts in olive oil because the flavor is very strong. I would not want that to affect the final product at all.

Avocado oil is often cut with canola or vegetable oil, but if it is high quality, it is a good choice with a smoke point of 480. 

Depending on the coconut oil you use, if you choose to go that route, it is pretty subtle and adds a nice lightness to a richly flavored donut. If you choose something other than coconut oil and the oil has a flavor, make sure it is something that will pair well with the pumpkin and spices.

Ingredients

Donut dough

Flour- I use all purpose. It gives just enough stability without providing too much gluten structure.

Sugar- I love using organic sugar whenever I can, and this is no exception.

Brown sugar- I found if I use all brown sugar, the molasses flavor is a bit too much. Doing the half and half blend of white and brown sugar works perfectly.

Baking powder- This gives the puffy rise you are expecting from a doughnut.

Baking soda- While this also adds a lovely rise to baked goods, its flavor is a lot stronger. (Have you ever accidentally added baking soda instead of baking powder to a batch of muffins? they taste awful.) But a little can really help to puff them up.

Pumpkin pie spice- The perfect blend of warm spices to pair with the pumpkin flavor. I like a bit of a spicier donut so I will add a bit of extra cinnamon and clove, but that is completely optional.

Salt- Every good recipe needs salt. It enhances all the flavors and makes them really pop.

Buttermilk- You can totally use regular milk or homemade buttermilk for this recipe. The reason you use buttermilk is it reacts with the baking soda to add extra leavening to the donuts.

Eggs- These work as a binder and add moisture.

Butter- To keep the donuts soft fat is added, just like in muffins. I prefer to use melted butter whenever possible instead of oil because the flavor is better.

Pumpkin Puree- This can be from a baked pie pumpkin or from a can. (Just be sure to not accidentally use pumpkin pie filling because that is very different!)

Sourdough- I prefer to use sourdough discard when doing a longer ferment because we are not using the yeast in the recipe for the donuts to rise. but either discard or active starter will work. I have done it with both, and I like using active when doing the quick bake better because They did puff up just a bit more when they were fried.

Glaze

Powdered sugar- I just use organic powdered sugar.

Milk- Water or milk substitutes would work, but I like the flavor that whole milk gives to the glaze the best.

Vanilla bean paste- If you only have vanilla extract, that will work just fine. I like the speckles and richer vanilla flavor that comes from the bean paste.

Optional

Maple syrup- If you want to get fancy and make a maple syrup glaze, then use real maple syrup. If you use a corn syrup-based syrup it will taste totally different, and the texture will be weird. 

Cinnamon- Mix cinnamon with some white sugar and toss your warm donuts in it for a delightful cinnamon sugar covered donut.

Let’s make these sourdough pumpkin donuts!

Start by combing the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt together in a bowl. mix and set aside.

In a separate bowl add the buttermilk, eggs, butter, and vanilla and whisk until fully combined.

Mix in the pumpkin and add in the sourdough and whisk until smooth.

Add the wet ingredients into the dry and mix until fully incorporated. This can also be done in a stand mixer or by hand.

Cover the dough and place it in the fridge for at least an hour or overnight. 

Frying

When ready to fry the donuts, get the oil heating in a pot over medium high heat. 

Turn the dough out onto a floured surface and gently roll to about a half inch thick. This dough will puff up quite a bit when fried. The dough might be a bit sticky but that is normal, just dust it with flour if needed.

Cut out your donuts and donut holes. I used a biscuit cutter that was 2 3/4 inches for the donut. The smallest biscuit cutter I had was too large for the center, so I used a pastry tip that was about 3/4 of an inch, and it was the perfect size. With these sized cutters I had 24 donuts, but they are smaller than donuts you would get at the store, and I prefer this size anyway.

The oil you use will determine the temperature your oil gets to. But it should be at least 325-350. Drop in a donut hole and if it immediately starts bubbling and simmering when the dough hits the oil, it should be hot enough.

Place 2-3 donuts into the oil and fry for about 45 seconds on each side. Remove from the oil and place onto a cooling grid or a plate lined with paper towels. The cooking time will vary depending on the oil you use and the size and thickness of the donuts. To check I just broke one from the first batch open and checked to make sure they were cooked through. They should also spring back when pressed with a finger. 

Finishing the pumpkin donuts

For the glaze, whisk together powdered sugar, milk, and vanilla bean paste until it is smooth. It should be thick enough to stick to the donut and not run off, but not so thick that it doesn’t relax and leave a smooth top. Add a little more sugar or milk if needed to get the right consistency. 

Dip the top of the donut into the glaze. For the donut holes add a small splash more milk so they can be tossed in the glaze and the excess runs off.

The donuts can also be tossed in cinnamon sugar. Powdered sugar is also a great option, but I did forget to take pictures of that option. If choosing to toss the donuts in sugar allow them to cool for about thirty seconds, then toss them. If they are completely cool the sugar will not stick.

Store in an airtight container at room temperature for up to five days.

Enjoy your donuts with tea, apple cider, or a fall latte!

Yield: 18-24 donuts

Sourdough Pumpkin Cake Donuts

Print

These donuts are filled with warm spices and rich pumpkin flavor. Topped with creamy glazes or tossed in cinnamon sugar these soft delights are the perfect treat to enjoy all fall long.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 20 minutes

Total Time 1 hour 50 minutes

Ingredients

Dough

• 3 Cups Flour
• 1/2 Cup Sugar
• 1/2 Cup Brown sugar
• 4 tsp. Baking powder
• 1/2 tsp. Baking soda
• 4 tsp. Pumpkin Pie Spice
• 3/4 tsp. Salt
• 1/4 Cup Buttermilk
• 2 Eggs
• 2 Tbsp. Butter - melted
• 2 tsp. Vanilla
• 1 Cup Pumpkin Puree
• 3/4 Cup Sourdough (discard or active starter)

Glaze

• 3 Cups Powdered sugar
• 3 Tbsp. Milk
• 1 tsp. Vanilla bean paste (can also use vanilla extract)

Instructions

1. Combine the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt together in a bowl. Mix until fully incorporated and set aside.
2. In a separate bowl add the buttermilk, eggs, butter, and vanilla and whisk until combined.
3. Add in the pumpkin and whisk until smooth. Mix in the sourdough.
4. Add the wet ingredients into the dry and gently mix until fully incorporated.
5. Cover the dough and place into the fridge for at least an hour or overnight.
6. When ready to make the donuts, place coconut oil into a pot over medium high heat.
7. Turn the dough onto a floured surface and roll into a rectangle about a half an inch thick.
8. Cut out donuts using donut cutters, biscuit cutters, or a mason jar lid. The donuts pictured were cut 2 3/4 inches across with the donut hole being 3/4 of an inch.
9. Once the oil reaches 350 degrees, place 2-3 donuts into the hot oil. After 45 seconds flip the donuts and cook for another 45 seconds on the other side. This time will vary slightly depending on the size of the donuts. Allow the first round to cool slightly then break one open to ensure they are cooked through. Adjust the time as needed for the following donuts.
10. Place the cooked donuts onto the cooling grid, or onto a plate lined with paper towels. If tossing in cinnamon sugar, allow the donuts to cool for about 30 seconds before placing them into the bowl and tossing them gently to fully cover. If they cool before being tossed, the sugar will not stick.
11. For the glaze, whisk together the powdered sugar, milk, and vanilla bean paste until smooth. Add a dash of milk or sugar to achieve the right consistency. The glaze should stick to the donut and leave a thick layer and not soak in or drip off. Check the notes for additional glaze options.
12. Store the donuts in an airtight container at room temperature for up to five days.
13. Enjoy with tea, cider, or a fall latte!

Notes

Spiced Glaze: Combine 3 Cups powdered sugar, 3 Tbsp. milk, 1 tsp. vanilla extract, and 3/4 tsp pumpkin pie spice and whisk until smooth.

Maple Glaze: Combine 3 Cups powdered sugar, 3 Tbsp. real maple syrup*, and 1 Tbsp of water and whisk until smooth. Start with 1 Tbsp of water and add in little bits more until the proper consistency is achieved. ** The glaze will not taste right or turn out well if a corn syrup-based syrup is used such as Mrs. Butterworth's. It must be real maple syrup.

Cinnamon Sugar: Mix 1 cup of granulated sugar and 1 Tbsp of cinnamon in a bowl large enough to fit a few donuts and be able to toss them without making a mess.

If you like a spicier donut, add an extra 1 teaspoon of cinnamon and a 1/4 teaspoon of cloves to the dry ingredients before combining with the wet mixture.

If you enjoyed this recipe, please share it with your friends and family. I would love to hear how they turned out so leave a comment and let me know! Thank you so much!

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