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Sourdough Pumpkin Coffee Cake Muffins

Sourdough Pumpkin Coffee Cake Muffins

These bakery-style sourdough pumpkin coffee cake muffins are everything you want in a cozy fall bake. Tall domes, a spiced cinnamon-sugar ripple running through the middle, buttery brown sugar crumble topping, and a maple glaze drizzle to finish. They’re tender and moist thanks to sourdough discard and pumpkin purée, with layers of warm spice in every bite. These muffins will transport you to crisp fall morning no matter when you choose to make them!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12

Equipment

  • Hand mixer or sturdy whisk
  • 12-cup muffin tin
  • Parchment Muffin Liners
  • Kitchen scale (optional)
  • 2 Tablespoon cookie scoop (optional)
  • Whisk
  • Spatula
  • 4 Mixing bowls
  • Cooling rack

Ingredients
  

Sourdough Pumpkin Coffee Cake Muffins

Wet Ingredients:

  • 1 large egg
  • 1 egg yolk
  • 2 (30g) tbsp plain Greek yogurt
  • ⅓ (80g) cup sourdough discard
  • 1 tsp vanilla extract
  • ¾ (180g) cup pumpkin purée
  • ⅓ (75g) cup avocado or neutral oil
  • ½ (100g) cup white sugar
  • ¼ (50g) cup light brown sugar

Dry Ingredients:

  • 1¾ (220g) cups all-purpose flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cardamom
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ¾ tsp fine sea salt

Cinnamon Sugar Ripple:

  • 2 (25g) tbsp white sugar
  • 2 (25g) tbsp packed light brown sugar
  • 1 1/2 (12g) tbsp all-purpose flour
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp fine sea salt

Brown Sugar Crumble Topping:

  • ½ (75g) cup all-purpose flour
  • ¼ (50g) cup white sugar
  • ¼ (55g) cup packed brown sugar
  • 4 (57g) tbsp salted butter, melted
  • 1½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg

Maple Icing Drizzle:

  • 1¼ (150g) cups powdered sugar, sifted
  • 2 (30g) tbsp pure maple syrup
  • ½ tsp vanilla extract
  • 1-2 Tbspns milk or cream if needed

Instructions
 

Step 1: Mix the Batter

  • In a large mixing bowl, whisk together the egg, egg yolk, Greek yogurt, sourdough discard, white sugar, brown sugar, vanilla, pumpkin purée, and oil until smooth.
    1 large egg, 1 egg yolk, 2 (30g) tbsp plain Greek yogurt, ⅓ (80g) cup sourdough discard, 1 tsp vanilla extract, ¾ (180g) cup pumpkin purée, ⅓ (75g) cup avocado or neutral oil, ½ (100g) cup white sugar, ¼ (50g) cup light brown sugar
  • In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cardamom, baking soda, baking powder, and salt.
    1¾ (220g) cups all-purpose flour, 2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ⅛ tsp ground cardamom, 1 tsp baking soda, 1½ tsp baking powder, ¾ tsp fine sea salt
  • Add dry ingredients to wet. Beat wet ingredients with a whisk or a hand mixer until everything is well combined. Do not overmix.
  • Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits. If baking same day, skip this step.

Step 2: Make Ripple and Crumble

  • If you fermented batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.
  • Make the cinnamon sugar ripple. Add the flour, white sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Combine together well and set aside for later.
    2 (25g) tbsp white sugar, 2 (25g) tbsp packed light brown sugar, 1 1/2 (12g) tbsp all-purpose flour, 1 tbsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp fine sea salt
  • In another small bowl, melt butter needed for the crumble. Add the flour, white sugar, brown sugar, cinnamon, ginger. and nutmeg to the melted butter. Using a spoon or your fingers, combine ingredients until butter has been incorporated and you have a crumbly mixture. Set aside for later.
    ½ (75g) cup all-purpose flour, ¼ (50g) cup white sugar, ¼ (55g) cup packed brown sugar, 4 (57g) tbsp salted butter, melted, 1½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg

Step 3: Assemble and Bake

  • Preheat oven to 425°F. Line a 12-cup muffin pan with parchment liners, and gently spray with cooking spray to avoid sticking.
  • If batter was fermented overnight, gently mix with a spatula to combine ingredients.
  • In each muffin cup, spoon 1 1/2- 2 Tablespoons of batter into the bottom until all 12 have batter at the bottom. Use a toothpick of you need to make sure batter covers the bottom of the muffin cups.
  • Sprinkle a spoonful of the cinnamon sugar ripple over the tops of all of the muffins.
  • Scoop roughly 2 Tablespoons more of the batter on top of the cinnamon ripple. Use a toothpick or skewer if needed to spread the batter to the edge of the muffin pan.
  • Top each muffin with 1 Tablespoon of crumble, and gently press down with your fingers to help crumble stick to the muffin tops.
  • Place the muffins in the oven and bake at 425°F for 6 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Step 4: Make Drizzle and Glaze

  • Sift powdered sugar into a mixing bowl. Add maple syrup and 1 Tablespoon of milk. Using a whisk, combine ingredients. If glaze is too thick, add 1 teaspoon of milk at a time until glaze is thick but pourable.
    1¼ (150g) cups powdered sugar, sifted, 2 (30g) tbsp pure maple syrup, ½ tsp vanilla extract, 1-2 Tbspns milk or cream
  • Drizzle fresh glaze over the tops of cooled muffins. Allow the glaze to rest 15 minutes to set before serving.
  • Enjoy your Sourdough Pumpkin Coffee Cake Muffins!
Course Quick Breads and Muffins
Cuisine Sourdough Discard Recipes
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