I am so pumped to share my Einkorn Flour Sourdough Pumpkin Donut Recipe with you guys! This no yeast donut recipe comes together quickly, giving you perfectly moist, baked donuts. Not only am I sharing my sourdough donut recipe, but I’m also including my quick maple glaze for donuts. I mean, really, what is a donut without glaze?
Baked Donuts Can Be Moist
It used to be when I thought of baked donuts, I thought of those dry, crumbly, pre-packaged ones you get at the grocery store. You know, the ones that are plain, or covered in sugar.
So when I set out to make my einkorn flour sourdough pumpkin donut recipe, I knew I would need an ingredient that would not only add moisture, but flavor.
Canned pumpkin solved this problem! And not only does it solve the moisture problem, but it makes this donut a menu staple for the Fall season. Undoubtedly, topping these donuts with my maple glaze recipe sends them over the top!
Isn’t Making Donuts Hard?
Whenever I serve these donuts to someone new, they are always surprised that I have the ability to make donuts. Without fail, they exclaim, “You made these?!”
And for a second, I honest to God feel like a freaking warrior!
Making this no yeast donut recipe is as easy as making a cake. Additionally, the only special equipment required is donut pans. In brief, you mix the batter, pipe it into the donut pan, smooth it out and bake it. That’s it!
How To Bake Einkorn Flour Sourdough Donuts In A Donut Pan
Most donuts that are purchased at the store or bakery have been deep fried in oil. As a result, the oil creates a pillow-like bread that we know as a donut.
I am not a fan of deep frying, though. The splattering makes too much of a mess and I hate cleaning up the used oil afterwards.
So when I found these donut pans on Amazon, I immediately ordered them. Mind you, this was before I had even came up with a no yeast donut recipe! 
As I have said, to use these donut pans, you simply pipe pumpkin donut batter into the hollow and smooth out the seam with a damp finger. All things considered, it couldn’t be easier!
When To Serve Pumpkin Donuts
As I previously mentioned, because this no yeast donut recipe uses pumpkin, they make a wonderful addition to your Autumn menu. In my humble opinion, any donut recipe that includes pumpkin and maple glaze is a win in my cookbook!
It is tradition in my house to make the first batch of einkorn flour sourdough pumpkin donuts when deer hunting season starts. I then make them several times on cool fall mornings. And they are certainly always on my Thanksgiving breakfast table.
I would like to add they make a handy snack at get togethers (any time of the year) and also pair well with coffee, milk or apple cider. As a matter of fact, I’m serving them at our Fourth of July party this year!
How To Store Pumpkin Sourdough Donuts
It’s important to realize that these donuts store best in a single layer on a plate or large platter. Because the pumpkin puree makes this no yeast donut recipe super moist, they may stick to one another if stacked. And if they don’t stick, they will certainly grab the glaze from the underlying donut.
Nevertheless, the donuts (glazed or not) can be stored on the counter, covered tightly with plastic wrap for as long as 5 days.
Do I Have To Use Einkorn Flour?
You do not have to use einkorn flour! You may, however, have to decrease the amount of flour called for in this recipe. Because einkorn flour tends to soak up liquids more than traditional flour, less of the traditional flour may be required.
As an illustration, the batter should be the consistency of thick cake batter.
Can I Use Fresh Pumpkin Instead Of Canned?
I have not tried this recipe with fresh pumpkin, so I cannot guarantee the end result. If I were to use fresh pumpkin, however, I would strain it for 30 minutes before adding it to my batter.
Consequently, pumpkin puree, canned or fresh, holds a lot of excess water. However, straining it will help to remove that extra liquid.
Do I Have To Use the Maple Glaze On The Pumpkin Sourdough Donuts?
Even though I use a glaze, you do not have to glaze these donuts at all! In fact, they taste wonderful as is and maintain their moisture without glaze.
As a matter of fact, you could put a sugar topping on them. To do so, combine some cinnamon and sugar. Then brush each donut with melted butter. Before the butter hardens, generously sprinkle each donut with the sugar topping.
Needed Ingredients
- Einkorn flour
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Sugar
- Sourdough starter (that has been recently fed)
- Coconut oil, melted
- Butter, melted
- Vanilla extract
- Butter extract, optional
- Maple extract, optional
- Eggs
For The Glaze
- Powdered sugar
- Heavy cream
- Maple extract
How To Make My Einkorn Flour Sourdough Pumpkin Donut Recipe
Step 1
Preheat the oven to 350° Fahrenheit. Then, in a medium bowl, whisk together the einkorn flour, pumpkin pie spice and salt. Set aside.
Step 2
In a large bowl, beat the pumpkin puree, sugar, melted coconut oil, melted butter, vanilla, optional extracts, sourdough starter and eggs until smooth. 
Step 3
Add all of the flour mixture to the pumpkin mixture and mix with a wooden spoon or wire whisk until just combined. Do not overmix or it will make the batter especially tough.
Step 4
To begin with, fill a zip-top bag with some of the batter. Squeeze the batter down, basically as you would if you were using an icing bag. Then, using a pair of scissors, snip the corner. Now pipe batter into the donut pans so each mold is almost full. 
Step 5
After filling the donut pans and before baking, you will need to smooth the top of the batter where the seam meets. Using a small dish of water, moisten your finger. After that, gently pat your finger over the seam to smooth it. Although this step is not necessary, it gives the donut a better look.
Step 6
Place the donut pans into the preheated oven and bake for 13 to15 minutes, or until a toothpick comes out clean. Once baked, invert the donuts out of the pan and transfer them to a cooling rack to cool completely. 
Step 7
While the donuts are cooling, prepare the maple glaze. In a small bowl, combine the powdered sugar, heavy cream and maple extract. Whisk until combined. If the glaze is too dry, add a splash more heavy cream. Consequently, if the glaze is too wet, add more powdered sugar until the desired consistency is reached. 
Step 8
Before glazing begins, place a piece of wax or parchment paper under your cooling rack. This will catch the excess glaze that will drip off of the donuts. To glaze the donuts, pick one up and dunk the top in the bowl of glaze. Gently set it back on the cooling rack. Repeat until all donuts are glazed. 
Step 9
Allow the donuts to sit out for an hour so the glaze has time to set up. Although, it’s important to note that this glaze will not harden and will stay gooey. This recipe makes 21 to 24 donuts.
Step 10
To store the donuts, place them in a single stack on a platter. After that, cover tightly with plastic wrap. These can be stored on the counter for as long as 5 days.
Final Thoughts On Sourdough Pumpkin Donuts
I certainly hope you give this sourdough donut recipe a try! I promise you will be surprised at not only how good they are, but how moist. Without a doubt, every time I make these donuts, I am always delighted with how good they taste.
And as mentioned, this recipe can be served during the Fall season, but makes a great snack, breakfast and gift.
Einkorn Flour Sourdough Pumpkin Donut Recipe
If you're looking for a moist, flavorful no yeast donut, this pumpkin donut recipe is all of those and more! Perfect for fall gatherings, for breakfast, or even as a snack.
Ingredients
- 3 C Einkorn flour
- 2 tsp Pumpkin pie spice
- 1 tsp salt
- 15oz Pumpkin puree
- 1 C Sugar
- 1/3 C Coconut oil, melted
- 4T Butter, melted
- 1/2 C Sourdough starter (recently fed)
- 1 tsp Vanilla
- 1/2 tsp Butter extract, optional
- 1/2 tsp Maple extract, optional
- 3 Large eggs
Instructions
Step 1
Preheat the oven to 350° Fahrenheit. Then in a medium bowl, whisk together the einkorn flour, pumpkin pie spice and salt. Set aside.
Step 2
In a large bowl, beat the pumpkin puree, sugar, melted coconut oil, melted butter, vanilla, optional extracts, sourdough starter and eggs until smooth.
Step 3
Add all of the flour mixture to the pumpkin mixture and mix with a wooden spoon or wire whisk until just combined. Do not overmix or it will make the batter tough.
Step 4
Now, fill a zip-top bag with some of the batter. Squeeze the batter down, as you would if you were using an icing bag. Then, using a pair of scissors, clip the corner. Now pipe batter into the donut pans so each mold is almost full.
Step 5
After filling the donut pans you will need to smooth the top of the batter where the seam meets. Using a small dish of water, moisten your finger and gently pat your finger over the seam to smooth it.
Step 6
Place the donut pans into the preheated oven and bake for 13 to 15 minutes, or until a toothpick comes out clean. Once baked, invert the donuts out of the pan and transfer them to a cooling rack to cool completely.
Step 7
While the donuts are cooling, prepare the maple glaze. In a small bowl, combine the powdered sugar, heavy cream and maple extract. Whisk until combined. If the glaze is too dry, add a splash more heavy cream. Consequently, if the glaze is too wet, add more powdered sugar until the desired consistency is reached.
Step 8
Place a piece of wax or parchment paper under your cooling rack. This will catch the excess glaze that will drip off of the donuts. To glaze the donuts, pick one up and dunk the top in the bowl of glaze. Gently set it back on the cooling rack. Repeat until all donuts are glazed.
Step 9
Allow the donuts to sit out for an hour so the glaze has time to set up. This glaze will not harden and will stay gooey.
Step 10
To store the donuts, place them in a single stack on a platter. Cover tightly with plastic wrap. These can be stored on the counter for up to 5 days.
Notes
For the Glaze
2 C Powdered sugar
6 T Heavy cream
1 tsp. Maple extract, optional
For the Sugar Topping
3/4 C Sugar
2 tsp. Cinnamon
4T Butter, melted
Looking For More Einkorn Recipes?
Einkorn Flour Carrot Cake Recipe
Healthy Pop Tarts with Einkorn Pie Crust Recipe
