13 Pumpkin Sourdough Discard Recipes for Cozy Baking Days

Pumpkin and sourdough discard go together better than they have any right to. The pumpkin brings a soft, spiced crumb and plenty of moisture, while the discard adds a gentle tang that keeps sweet bakes from turning too sugary. That same base works in a loaf, on the griddle, in a pastry, or even rolled into a pizza crust.

Start with Classic Pumpkin Sourdough Bread if you want the faithful loaf. The pancakes and waffles are for fast breakfasts, the chocolate chip cookies are for snacking, and the cinnamon rolls earn their place on a holiday table. The pizza crust is worth trying when you want savory.

Which Pumpkin Sourdough Discard Recipes Should You Make?

Classic Pumpkin Sourdough Bread

This is the loaf you make when you want proof that pumpkin and sourdough belong together. The crumb comes out soft and sliceable, with just enough tang to balance the pumpkin.

Ingredients (makes 1 loaf, about 12 slices)

• Bread flour: 480 g (4 cups)
• Pumpkin purée, not pie filling: 240 g (1 cup)
• Sourdough discard, unfed: 120 g (1/2 cup)
• Warm water: 180 ml (3/4 cup)
• Instant yeast: 1 tsp
• Salt: 2 tsp
• Ground cinnamon: 1 tsp
• Butter, melted: 2 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and grease a 22 cm (9 inch) loaf pan. You want that done before the dough finishes rising.

Step 2: Warm the water to about 38C (100F), then stir in the 1 tsp instant yeast and let it sit until foamy, about 5 minutes. The foam tells you the yeast is alive, so don’t rush this. Fold in the 120 g (1/2 cup) sourdough discard after that.

Step 3: In a large bowl, whisk together 480 g (4 cups) bread flour, 2 tsp salt, and 1 tsp cinnamon. Pour in the yeast mixture, the 240 g (1 cup) pumpkin purée, and 2 tbsp melted butter. Stir with a wooden spoon until you have a shaggy dough, about 2 minutes.

Step 4: Turn the dough onto a lightly floured counter and knead for 10 minutes, until it feels smooth and springs back when you press it. If the dough sticks too much, sprinkle a little more flour as you go, but keep it soft.

Step 5: Shape the dough into a tight ball and let it rise in an oiled bowl, covered, for 1 hour, or until you see it double and a finger pressed in leaves a dent. Punch it down, shape it into a loaf, and let it rise in the pan for 45 minutes. Bake for 35 to 40 minutes, until the top is deep brown and the loaf sounds hollow when tapped. Cool 10 minutes in the pan before you turn it out.

Pumpkin Sourdough Pancakes

These are the pancakes I go back to on Saturday mornings when the discard jar is full. You get a pile of soft, spiced pancakes without any wait time.

Ingredients (makes 12 pancakes)

• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Pumpkin purée: 180 g (3/4 cup)
• Sourdough discard: 120 g (1/2 cup)
• Egg: 1 large
• Milk: 240 ml (1 cup)
• Butter, melted: 2 tbsp, plus extra for the pan

Instructions

Step 1: Whisk 180 g (1 1/2 cups) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a large bowl. The cinnamon should smell strong enough that you notice it over the flour, which means it is evenly mixed.

Step 2: Beat 180 g (3/4 cup) pumpkin purée, 120 g (1/2 cup) sourdough discard, 1 egg, 240 ml (1 cup) milk, and 2 tbsp melted butter in another bowl until smooth. Fold the wet mixture into the dry ingredients just until you see no dry streaks, about 15 strokes. A few small lumps are fine.

Step 3: Set a skillet over medium heat and melt a little butter in it. Scoop 60 ml (1/4 cup) of batter per pancake, cooking 3 at a time. Cook for 3 minutes, until bubbles pop on the surface and you see the edges look set, then flip. Brown the second side for 2 minutes more.

Step 4: Keep the finished pancakes warm on a plate under a clean towel while you cook the rest. Serve them hot with maple syrup and a pat of butter.

Pumpkin Sourdough Waffles

For a crisp outside and a soft middle, these waffles beat the pancakes on a cold morning. The buttermilk and discard do the same work as an overnight rest, so you get lift without planning ahead.

Ingredients (makes 6 large waffles)

• All-purpose flour: 240 g (2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Pumpkin purée: 180 g (3/4 cup)
• Sourdough discard: 80 g (1/3 cup)
• Eggs: 2 large
• Buttermilk: 360 ml (1 1/2 cups)
• Butter, melted: 3 tbsp, plus extra for the iron

Instructions

Step 1: Whisk 240 g (2 cups) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp nutmeg in a bowl. Give it a few extra turns so you see the nutmeg fleck the flour evenly.

Step 2: Beat 180 g (3/4 cup) pumpkin purée, 80 g (1/3 cup) discard, 2 eggs, 360 ml (1 1/2 cups) buttermilk, and 3 tbsp melted butter until smooth and slightly glossy. Pour the wet into the dry and stir gently, just until you see no flour pockets.

Step 3: Let the batter rest for 10 minutes while you heat your waffle iron to medium-high. This rest gives your waffles a lighter crumb, so do not skip it.

Step 4: Brush the hot iron with melted butter. Scoop about 120 ml (1/2 cup) of batter per waffle and close the lid. Cook for 5 to 6 minutes, until steam stops escaping and you can see the waffle is deep golden.

Step 5: Open the iron and lift the waffle onto a plate, then continue with the rest of the batter until you have used it all. Serve the waffles right away with warm honey or a spoon of whipped cream.

Pumpkin Sourdough Muffins

These muffins ride on the same tangy balance as the bread, but the crumb is tighter and they portion themselves for lunches. No mixer, no fuss.

Ingredients (makes 12 muffins)

• All-purpose flour: 240 g (2 cups)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Ground ginger: 1/2 tsp
• Pumpkin purée: 240 g (1 cup)
• Sourdough discard: 120 g (1/2 cup)
• Brown sugar: 150 g (3/4 cup)
• Egg: 1 large
• Vegetable oil: 120 ml (1/2 cup)

Instructions

Step 1: Heat your oven to 190C (375F) and line a 12-cup muffin tin with papers. Whisk 240 g (2 cups) flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp ginger in a large bowl. You want the spices worked through before adding anything wet.

Step 2: In another bowl, beat 240 g (1 cup) pumpkin purée, 120 g (1/2 cup) sourdough discard, 150 g (3/4 cup) brown sugar, 1 egg, and 120 ml (1/2 cup) vegetable oil until glossy. Pour the wet into the dry and fold it together with a spatula, stopping as soon as you see no more flour, about 12 strokes.

Step 3: Divide the thick batter among the 12 cups, filling each about three-quarters full. You can heap the batter slightly in the center because it barely spreads.

Step 4: Bake the muffins for 19 to 21 minutes, until a toothpick poked into the center of one comes out with a few moist crumbs. You will smell the cinnamon before the timer goes off, which is your cue to check.

Step 5: Cool the muffins in the tin for 5 minutes, then you lift them onto a rack. Serve them warm with butter or a smear of cream cheese.

Pumpkin Sourdough Cream Scones

These scones stay tender because the cold butter goes in with your fingertips, not a stand mixer. The pumpkin keeps the crumb soft while the discard gives you a little lift.

Ingredients (makes 8 scones)

• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Pumpkin purée: 120 g (1/2 cup)
• Sourdough discard: 80 g (1/3 cup)
• Heavy cream: 120 ml (1/2 cup), plus extra for brushing
• Brown sugar: 60 g (1/3 cup)
• Butter, cold, cubed: 115 g (1/2 cup)
• Coarse sugar, for sprinkling: 1 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and line a baking sheet with parchment. Whisk 300 g (2 1/2 cups) flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon in a bowl.

Step 2: Rub the 115 g (1/2 cup) cold butter into the flour with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces, about 3 minutes. Stir in 60 g (1/3 cup) brown sugar so it breaks up evenly.

Step 3: Whisk 120 g (1/2 cup) pumpkin purée, 80 g (1/3 cup) discard, and 120 ml (1/2 cup) heavy cream in a jar, then pour it over the dry mix. Fold with a fork just until a soft dough forms, then turn it onto a floured counter and pat it into a round, about 2 cm (3/4 inch) thick. You want the round even so the scones bake at the same rate.

Step 4: Cut the round into 8 wedges and set them on the prepared sheet, leaving 3 cm between each. Brush the tops with a little extra cream and scatter 1 tbsp coarse sugar over them. Bake for 18 to 20 minutes, until the scone tops are golden and the edges feel firm when you press one.

Step 5: Slide the scones onto a wire rack and let them cool for 10 minutes so they firm up. Serve them split with butter or a spoon of apple butter, and you can wrap any extras in a towel to keep them warm.

Pumpkin Sourdough Banana Bread

One loaf, two ripe fruits, and almost no cleanup. The banana pushes the sweetness up while the pumpkin keeps the crumb from turning gummy.

Ingredients (makes 1 loaf, about 10 slices)

• All-purpose flour: 180 g (1 1/2 cups)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Mashed ripe bananas: 2 large (about 220 g)
• Pumpkin purée: 120 g (1/2 cup)
• Sourdough discard: 80 g (1/3 cup)
• Brown sugar: 100 g (1/2 cup)
• Egg: 1 large
• Vegetable oil: 80 ml (1/3 cup)

Instructions

Step 1: Heat your oven to 175C (350F) and grease a 22 cm (9 inch) loaf pan. In a bowl, mash the 2 ripe bananas with a fork until they are mostly smooth with a few lumps, about 1 minute. Those lumps keep the bread moist.

Step 2: Whisk 180 g (1 1/2 cups) flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a separate bowl. In another bowl, beat the mashed bananas with 120 g (1/2 cup) pumpkin purée, 80 g (1/3 cup) sourdough discard, 100 g (1/2 cup) brown sugar, 1 egg, and 80 ml (1/3 cup) oil until you see no sugar streaks.

Step 3: Fold the dry into the wet with a spatula, stopping when the batter is just combined, about 15 folds. Scrape it into the prepared pan and smooth the top, then bake for 50 to 55 minutes, until a skewer comes out clean from the center. You want that crack on top to look dry, not shiny.

Step 4: Cool the loaf in the pan for 15 minutes, then you turn it out to cool completely on a rack. Slice it thick and serve with butter or toasted and spread with cream cheese.

Pumpkin Sourdough Chocolate Chip Cookies

A soft, almost cake-like cookie that spreads very little, which makes it perfect for packing into tins. The cinnamon and chocolate hit together first, then the tang of the discard comes through.

Ingredients (makes 24 cookies)

• All-purpose flour: 240 g (2 cups)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Pumpkin purée: 120 g (1/2 cup)
• Sourdough discard: 60 g (1/4 cup)
• Butter, softened: 115 g (1/2 cup)
• Brown sugar: 200 g (1 cup)
• Egg: 1 large
• Chocolate chips: 170 g (1 cup)

Instructions

Step 1: Heat your oven to 175C (350F) and line two baking sheets with parchment. Whisk 240 g (2 cups) flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a bowl, then set it aside.

Step 2: Beat 115 g (1/2 cup) softened butter and 200 g (1 cup) brown sugar with a hand mixer until pale and fluffy, about 3 minutes. You can stop when the sugar no longer looks gritty against the bowl.

Step 3: Mix in 120 g (1/2 cup) pumpkin purée, 60 g (1/4 cup) sourdough discard, and 1 egg until combined. The dough will look curdled at first, which is normal, so keep beating for another 30 seconds until you see it come together.

Step 4: Fold in the dry ingredients in two additions, then stir in 170 g (1 cup) chocolate chips. Scoop rounded tablespoons of dough onto the sheets, leaving 4 cm (1 1/2 inches) between them, and note that these cookies spread very little as you bake them.

Step 5: Bake for 12 to 14 minutes, until the edges are set and the centers still look soft. The cookies firm up as they cool, so you take them out a little underdone. Cool 5 minutes on the sheets, then move them to a rack and serve warm.

Savory Pumpkin Sourdough Crackers

When you want soup weather to come with a crunch, these crackers are the answer. They bake flat, shatter nicely, and carry enough Parmesan and rosemary to stand up to a brothy bowl.

Ingredients (makes about 48 crackers)

• All-purpose flour: 240 g (2 cups)
• Salt: 1 tsp
• Dried rosemary: 1 tsp
• Garlic powder: 1/2 tsp
• Pumpkin purée: 120 g (1/2 cup)
• Sourdough discard: 60 g (1/4 cup)
• Olive oil: 60 ml (1/4 cup)
• Parmesan, finely grated: 30 g (1/3 cup)
• Water, as needed: 2 to 4 tbsp

Instructions

Step 1: Heat your oven to 175C (350F) and line two large baking sheets with parchment. In a bowl, stir together 240 g (2 cups) flour, 1 tsp salt, 1 tsp dried rosemary, and 1/2 tsp garlic powder. The rosemary should crush slightly as you stir, releasing its scent.

Step 2: Add 120 g (1/2 cup) pumpkin purée, 60 g (1/4 cup) sourdough discard, 60 ml (1/4 cup) olive oil, and 30 g (1/3 cup) Parmesan. Mix with your hands until a dough forms, adding up to 4 tbsp of water a spoon at a time if it feels dry. You want a soft ball that does not stick to your fingers.

Step 3: Divide the dough into two pieces and roll each between two sheets of parchment to about 2 mm (1/16 inch) thick. The dough is sticky, so keep it between the parchment or you will fight it on the counter.

Step 4: Peel off the top parchment and cut the dough into squares with a knife or pizza wheel. Transfer the squares, still on the bottom parchment, to the baking sheets. Prick each square once with a fork so you get even, flat crackers.

Step 5: Bake the crackers for 18 to 20 minutes, rotating the sheets halfway, until the edges are deep golden and the centers feel crisp. Turn the oven off and leave the crackers inside for 5 minutes, which finishes the crisp edges you want. Then slide them off and serve warm with soup.

Pumpkin Sourdough Cinnamon Rolls

These are the Saturday project worth the extra hour. The pumpkin turns the dough a soft orange, the discard keeps it tender, and the brown sugar filling gooifies the bottom of the pan.

Ingredients (makes 12 rolls)

• All-purpose flour: 420 g (3 1/2 cups)
• Instant yeast: 2 tsp
• Salt: 1 tsp
• Pumpkin purée: 180 g (3/4 cup)
• Sourdough discard: 120 g (1/2 cup)
• Warm milk: 120 ml (1/2 cup)
• Egg: 1 large
• Brown sugar, divided: 160 g (3/4 cup)
• Ground cinnamon: 2 tsp
• Butter, divided: 80 g (1/3 cup), melted and softened separately

Instructions

Step 1: Warm 120 ml (1/2 cup) milk to about 38C (100F) and stir in 2 tsp instant yeast. Let it sit for 5 minutes, until the top looks foamy and smells bready, then you whisk in 180 g (3/4 cup) pumpkin purée, 120 g (1/2 cup) sourdough discard, and 1 egg.

Step 2: In a large bowl, whisk 420 g (3 1/2 cups) flour and 1 tsp salt. Pour in the wet mixture, 80 g of the brown sugar, and 60 g (1/4 cup) melted butter. Knead the dough on a floured counter for 8 minutes, until it turns smooth and elastic, adding a little flour only if it sticks hard to your hands.

Step 3: Shape the dough into a ball and let it rise in an oiled bowl, covered, for 1 hour, until doubled in size. Punch it down and roll it into a 30 x 40 cm (12 x 16 inch) rectangle. Spread 20 g softened butter over the surface, then scatter the remaining 80 g brown sugar and 2 tsp cinnamon evenly, using your fingers to break up any clumps.

Step 4: Roll the rectangle up tightly from the long side and cut it into 12 even pieces with a serrated knife. Set the rolls in a buttered 23 x 33 cm (9 x 13 inch) baking dish, cut side up. Cover with plastic and let them rise 45 minutes while you heat the oven to 180C (350F).

Step 5: Bake the rolls for 25 to 28 minutes, until the tops are golden brown and the centers look set when you peek between two rolls. The sugar filling will bubble at the edges, which is your sign they are close.

Step 6: Remove the dish and let it cool 5 minutes, then you run a knife around the edge. Lift the rolls out carefully, spoon any gooey filling over them, and serve them warm with your fork.

Pumpkin Sourdough Coffee Cake

A single square of this cake feels like a full dessert, but it is easy enough for a weekday. The crumb is soft and buttery, and the top browns into a thin, sweet crust.

Ingredients (makes 12 servings)

• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Pumpkin purée: 240 g (1 cup)
• Sourdough discard: 120 g (1/2 cup)
• Brown sugar: 150 g (3/4 cup)
• Eggs: 2 large
• Butter, melted: 115 g (1/2 cup)

Instructions

Step 1: Heat your oven to 175C (350F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Whisk 300 g (2 1/2 cups) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a bowl.

Step 2: In a second bowl, whisk 240 g (1 cup) pumpkin purée, 120 g (1/2 cup) sourdough discard, 150 g (3/4 cup) brown sugar, 2 eggs, and 115 g (1/2 cup) melted butter until smooth. You want the mixture glossy with no streaks of egg.

Step 3: Fold the dry into the wet in two additions, mixing just until no flour patches remain, about 20 folds. Scrape the batter into the prepared dish and smooth the top with your spatula. The batter will be thick, so spread it to the corners.

Step 4: Bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean and the top is golden. If the top browns too fast, you can lay a piece of foil over it after 30 minutes.

Step 5: Cool the cake in the dish for 15 minutes so it holds its shape when you cut it. Serve the squares warm with a dusting of powdered sugar or a dollop of whipped cream.

Pumpkin Sourdough Pizza Crust

Yes, pumpkin belongs on the outside of a pizza too. This dough bakes up chewy with a little sweetness, and it holds up under a heavy sauce better than a plain crust.

Ingredients (makes 2 pizza crusts, 4 servings each)

• All-purpose flour: 420 g (3 1/2 cups)
• Instant yeast: 1 tsp
• Salt: 2 tsp
• Pumpkin purée: 240 g (1 cup)
• Sourdough discard: 120 g (1/2 cup)
• Warm water: 180 ml (3/4 cup)
• Olive oil: 2 tbsp
• Dried oregano: 1 tsp
• Garlic powder: 1/2 tsp

Instructions

Step 1: Stir 180 ml (3/4 cup) warm water with 1 tsp instant yeast and let it sit for 5 minutes, until you see a light foam on top. Whisk in 240 g (1 cup) pumpkin purée, 120 g (1/2 cup) sourdough discard, 2 tbsp olive oil, 1 tsp dried oregano, and 1/2 tsp garlic powder.

Step 2: In a large bowl, whisk 420 g (3 1/2 cups) flour and 2 tsp salt. Make a well in the center and pour in the wet mixture. Stir with a wooden spoon until the dough comes together, then turn it out and knead for 10 minutes. You want a smooth, slightly tacky ball that springs back when you poke it.

Step 3: Set the dough in an oiled bowl, cover, and let it rise 1 hour, until doubled. Punch it down and divide it into two equal pieces, using your hands to shape each piece into a ball. Let them rest 15 minutes so the gluten relaxes.

Step 4: Heat your oven to 245C (475F) with a pizza stone or inverted baking sheet inside. Stretch one dough ball into a 30 cm (12 inch) round on a piece of parchment, then add your toppings. The dough will feel soft but should not tear, so patch any holes by pinching the edges.

Step 5: Remove it with a wide spatula, and while the first cools, bake the second crust the same way. Slice the pizzas and serve them hot, so you get that stretchy cheese pull.

Pumpkin Sourdough Tortillas

These tortillas are a great use for discard when you want a soft wrap that tastes like fall, not like cardboard. They roll pliable, cook in a dry skillet, and stack well for taco night.

Ingredients (makes 16 tortillas)

• All-purpose flour: 360 g (3 cups)
• Salt: 1 1/2 tsp
• Pumpkin purée: 120 g (1/2 cup)
• Sourdough discard: 80 g (1/3 cup)
• Warm water: 120 ml (1/2 cup)
• Olive oil: 3 tbsp
• Baking powder: 1/2 tsp

Instructions

Step 1: Whisk 360 g (3 cups) flour, 1 1/2 tsp salt, and 1/2 tsp baking powder in a large bowl. Add 120 g (1/2 cup) pumpkin purée, 80 g (1/3 cup) sourdough discard, 120 ml (1/2 cup) warm water, and 3 tbsp olive oil. Stir with a fork until you have a shaggy dough, then gather it into a ball with your hands.

Step 2: Turn the dough onto a counter and knead 3 minutes, until it turns smooth and does not stick to your fingers. If it cracks, wet your hands lightly and keep working, one teaspoon of water at a time.

Step 3: Divide the dough into 16 equal balls, cover them with a damp cloth, and let them rest 20 minutes. That rest is what lets you roll each one into a thin round without the dough snapping back.

Step 4: Heat a dry cast iron skillet over medium-high heat. Roll each ball into an 20 cm (8 inch) circle, then cook it for 1 minute on each side, until brown spots appear and the tortilla puffs in places. Stack the cooked tortillas in a clean towel as you finish them, and serve warm with tacos or soup.

Air Fryer Pumpkin Sourdough Donut Bites

A fast cinnamon sugar fix that gives you crisp edges without a pot of oil. The air fryer does the browning while the discard keeps the centers tender.

Ingredients (makes 24 donut bites)

• All-purpose flour: 240 g (2 cups)
• Baking powder: 2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Pumpkin purée: 180 g (3/4 cup)
• Sourdough discard: 60 g (1/4 cup)
• Egg: 1 large
• Granulated sugar: 50 g (1/4 cup)
• Butter, melted: 3 tbsp, plus extra for brushing
• Cinnamon sugar coating: 60 g (1/3 cup) sugar mixed with 1 tsp cinnamon

Instructions

Step 1: In a bowl, whisk 240 g (2 cups) flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon. You want the cinnamon to fleck the flour evenly, so give it a few turns before adding anything wet.

Step 2: Beat 180 g (3/4 cup) pumpkin purée, 60 g (1/4 cup) sourdough discard, 1 egg, 50 g (1/4 cup) sugar, and 3 tbsp melted butter in a second bowl until smooth. Fold the wet into the dry until a soft dough forms, about 1 minute of stirring. The dough will be sticky, which is right, so you work gently and dust your hands.

Step 3: Dust your counter with flour and roll the dough into a round about 2 cm (3/4 inch) thick. Cut out small rounds with a 3 cm (1 1/4 inch) cutter, re-rolling once. You should get about 24 pieces.

Step 4: Preheat your air fryer to 190C (375F). Brush the donut bites with a little melted butter and place half of them in a single layer in the basket, leaving space between each. Air fry for 5 minutes, until the tops are golden and puffed.

Step 5: Mix the 60 g (1/3 cup) sugar and 1 tsp cinnamon in a shallow bowl while the first batch cooks. As each batch comes out, let it cool 2 minutes, then roll the warm bites in the cinnamon sugar so the coating sticks and you get an even sugar layer.

Step 6: Air fry the second batch the same way, then roll them too. Serve the donut bites warm on a plate, and keep the extra cinnamon sugar nearby so you can dip as you eat.

The single most useful thing to watch across these recipes is the texture of your dough or batter. Pumpkin purée adds a lot of liquid, so the same amount of flour that feels right for a plain sourdough loaf will feel too wet here. Trust the cues in each step, and add flour a spoon at a time only if the dough truly sticks.

Pick the one that fits your afternoon or morning, and save the others for the next baking urge. Your jar of discard will thank you.