This recipe makes 10 donuts.

Ingredients:

Dry

• 180g AP flour
• 1/2 cup light brown sugar, packed
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp salt

Wet

• 1/2 cup pure pumpkin puree (not pumpkin pie filling)
• 120g sourdough discard (or active, bubbly starter)
• 1 large egg
• 3 tbsp unsalted butter, melted and cooled for a few min
• 2 tbsp greek yogurt (full fat or higher fat is best)
• 1 tsp vanilla extract

Maple Glaze

• 1 cup powdered sugar
• 1 tbsp pure maple syrup
• 1-2 tbsp milk (plus extra as needed)
• Pinch of cinnamon

Preheat your oven to 350F and grease or butter your donut pan.

Add your wet ingredients to a large mixing bowls and mix together until smooth. Then add your dry ingredients to a separate medium bowl and whisk them together.

Add your dry ingredients to the wet ingredients and mix them together until just combined. Do not over mix. This will be a thick, lumpy batter.

Use ziplock bag with the corner cut or a cookie scoop to put the batter in the pan. I like the cookie scoop because it gives it that classic irregular top of an old fashioned donut.

Bake for 10-12 minutes until dough is set, and a toothpick inserted comes out clean or with wet crumbs, but not wet batter.

While donuts are baking, add your ingredients for the maple glaze to a small bowl and whisk together. Start with 1 tbsp milk. Add additional milk 1 tsp at a time until desired consistency. You want it runny, but thick enough to stick to the donuts.

When the donuts are done baking, cool them in the pan for a few minutes, then flip onto a wire cooling rack.

While still warm, dip the lumpy tops into the glaze and place them back on the cooling rack to set.