Friend in Knead
My cinnamon roll muffin recipe was so popular, I’ve brought it back to you with an elevated spin- pumpkin spice! Be aware the hydration is high on this recipe to ensure a moist muffin. Work fast with this dough as it’s best cold. Enjoy!
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Mix wet ingredients together in mixer with hook attachment until combined:
1/4 cup (57 g) unsalted butter, softened
1 egg yolk
1/2 cup (120 g) sourdough discard
1 cup (240 g) cold buttermilk or milk
1 teaspoon vanilla
3/4 cup (200 g) pumpkin puree
Whisk dry ingredients:
500 g ap flour (roughly 4 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (50 g) white granulated sugar
Incorporate dry ingredients into wet with hook attachment in mixer on medium. Knead for 6 minutes. You want a fairly smooth lump of dough- it’ll be slightly sticky. If you see clumps of butter don’t worry- it’ll incorporate as you bake. Work dough into ball in bowl.
Flour a surface well (keep all surfaces well floured, dough can be sticky). Flour top of dough, and roll out dough to roughly 10x20 rectangle, and trim edges of uneven.
Soften 1/2 cup (113 g) unsalted butter. Spread on top of dough.
Mix 3/4 cup (150 g) brown sugar, 1 teaspoon cinnamon, and 2 teaspoons pumpkin pie spice in a bowl- sprinkle over butter.
Spray a muffin tin and line with parchment (Here is the muffin pan I like to use linked here https://amzn.to/3BHRFwi). Cut dough rectangle in half, then cut each half into six even strips (You want 12 even strips- I love this pastry wheel to make it easy linked here https://amzn.to/3ZNzDTA). Starting at bottom of strip, roll up to form your cinnamon roll. If your dough is sticking, use a pastry knife or a spatula to release the dough as you roll. Transfer to parchment lined muffin tin.
Preheat oven to 350- bake muffins at 350 F for 30 minutes.
While muffins cool, make your cream cheese glaze.
Cream Cheese Glaze:
4 ounces cream cheese, room temperature
1/2 teaspoons vanilla
1/4 cup (57 g) salted butter, softened
1/2 cup (60 g) powdered sugar
2 Tablespoons half and half (more if you want thinner consistency)
Cream together with hand mixer on high. Transfer to piping bag or ziplock, cut off 1/4 in tip. Pipe in circular motion over tops of rolls. Enjoy!
These are too good you guys- let me know if you try them!
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The Sourdough Pumpkin Spice Roll Muffins are just as easy and delicious as the Sourdough Cinnamon Roll Muffins, with a cozy fall twist! Their warm pumpkin spice flavor and fluffy sourdough texture make them irresistible. As noted in the recipe, they are stickier than the cinnamon version (my opinion), so be sure to generously flour your counters, roller and hands when working with the dough. A little extra prep is worth the effort for these tasty autumn treats! Whether for breakfast or a quick dessert, they’re a crowd-pleaser that’ll have everyone asking for the recipe!