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–+ servings

Sourdough Pumpkin Donut Holes

If you love donuts, especially the little donut holes that are way too easy to keep grabbing, you have to try these Sourdough Pumpkin Donut Holes. They're soft, full of pumpkin and fall spice, then dipped in butter and finally tossed in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings 24

Equipment

  • Large mixing bowl - for mixing your donut batter.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Whisk - to combine the batter.
  • Donut Hole Pan (or a mini muffin pan) - I used these donut hole pans to give the donuts more structure, but you can also use a mini muffin pan.
  • Small bowls - for melted butter, and the cinnamon sugar.
  • Cooling rack - to allow donut holes to cool.

Ingredients
  

Wet Ingredients:

  • 1 egg
  • 1 egg yolk
  • ⅓ (80g) cup sourdough discard 100% hydration
  • 1 teaspoon vanilla extract
  • ¾ (175g) cup 100% pumpkin purée
  • ¼ (60g) cup avocado oil or neutral oil
  • ½ (100g) cup granulated white sugar
  • ¼ (50g) cup brown sugar

Dry Ingredients:

  • 2 (250g) cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger (you can substitute the ginger, nutmeg, and cardamom for 1 tsp pumpkin pie spice blend)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom optional
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea salt

Sourdough Discard Swap:

  • 1/4 (30g) cup all-purpose flour
  • 3 (45g) Tbsp whole milk

For Dipping:

  • ¼ (57g) cup salted butter melted

Cinnamon Sugar Coating:

  • ½ (100g) cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg (you can substitute the ginger and nutmeg for 1/2 tsp pumpkin pie spice blend)
  • ⅛ teaspoon ground ginger

Chocolate Dipping Sauce:

  • 1/2 (120g) cup semi-sweet chocolate chips
  • 1-2 (30g) Tbspns heavy cream

Instructions
 

Step 1: Mix the Batter

  • In a large mixing bowl, whisk together the egg, egg yolk, sourdough discard, white sugar, brown sugar, vanilla, pumpkin purée, and oil until smooth.
    1 egg, 1 egg yolk, ⅓ (80g) cup sourdough discard, 1 teaspoon vanilla extract, ¾ (175g) cup 100% pumpkin purée, ¼ (60g) cup avocado oil , ½ (100g) cup granulated white sugar, ¼ (50g) cup brown sugar
  • Sourdough Discard Swap: If you don't want to use discard, add the additional milk to the wet ingredients above and the additional flour to the step below.
    1/4 (30g) cup all-purpose flour, 3 (45g) Tbsp whole milk
  • In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cardamom, baking soda, baking powder, and salt.
    2 (250g) cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cardamom, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon fine sea salt
  • Add the dry ingredients to the wet, and gently combine everything until no streaks of flour remain. Do not overmix or the batter will become tough.
  • Optional Overnight Fermentation: Cover the bowl tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits.

Step 2: Bake the Donut Holes

  • Continued Overnight Fermentation: If you fermented the batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.
  • Preheat the oven to 350°F.
  • Lightly spray your donut hole pans or a mini muffin pan with cooking spray. Fill the pans about 3/4ths of the way full (about 2 teaspoons of batter). Avoid overfilling the pans so the donut holes don't get misshaped while they bake.
  • Bake the donut holes for 12-14 minutes, or until puffed and the tops spring back when lightly pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  • Let the donut holes cool in the pan for about 5 minutes before removing. Transfer to a cooling rack and allow the donut holes to cool before you coat them.

Step 3: Coat the Donut Holes

  • In a microwave safe bowl, melt the butter. Whisk it gently until it's smooth and set it aside.
    ¼ (57g) cup salted butter
  • In another small bowl, add the white sugar, cinnamon, ginger, and nutmeg. Mix the cinnamon sugar until it's well combined.
    ½ (100g) cup granulated white sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
  • Dip each donut hole in the melted butter, then roll the donut hole in the cinnamon sugar mixture until it's well coated.
  • Repeat this step with all of the donut holes until they're all coated in the butter and cinnamon sugar mixture.
  • If you would like to add a chocolate dipping sauce, simply melt chocolate chips at 30 seconds intervals in the microwave in a heat safe bowl and add 1-2 Tablespoons of heavy cream and whisk until smooth. Serve on the side of the donuts.
    1/2 (120g) cup semi-sweet chocolate chips, 1-2 (30g) Tbspns heavy cream
  • Serve warm or allow the coating to set before storing.
  • Yields 24 donut holes

Notes

How to Store:
Room Temperature: For best texture these are enjoyed warm and fresh, but you can store in an airtight container for up to 3 days at room temperature. Reheat in the microwave for 15 seconds before enjoying!

Nutrition

Serving: 2holesCalories: 260kcalCarbohydrates: 39gProtein: 4gFat: 10g
Tried this recipe?Let us know how it was!