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Sourdough Pumpkin Coffee Cake Muffins

Sourdough Pumpkin Coffee Cake Muffins

These 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. These muffins will transport you to crisp fall morning no matter when you choose to make them!
5 from 7 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!
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