Ingredients

For the Donuts

• 100g active sourdough starter (100% hydration, bubbly and fed)
• 85ml whole milk, room temp
• 30g honey
• 96g pumpkin puree
• 90g unsalted butter, melted & cooled
• 1 whole egg + 1 yolk, room temp
• 1 tsp vanilla extract
• 384g bread flour (plus 10–20g more if dough feels sticky)
• 1 ½ tsp ground cinnamon
• ¾ tsp pumpkin pie spice
• ¾ tsp fine salt (3.9g total, adjusted for unsalted butter)
• Avocado Oil, about 32–48 oz (1–1.5 quarts) for deep fry or 8–16 oz (1–2 cups) for shallow fry

For the Maple Glaze (12 donuts + 12 holes)

• 6 Tbsp (90ml) pure maple syrup
• 1 tsp vanilla extract
• 1 ½–2 cups (180–240g) powdered sugar, sifted
• 1–2 tsp milk or water, if needed to thin
• Pinches of Nutmeg, Cardamom, and Cinnamon about in a 1-2-3 Ratio