Sourdough Pumpkin Coffee Cake Muffins
These sourdough pumpkin coffee cake muffins are the perfect muffin for fall. They bring together warm spices, sourdough discard, and pumpkin puree into a cozy bakery-style treat. They’re an easy same day sourdough recipe ideal for cozy fall mornings, holiday brunch, or a quick after-school snack.
These bakery-style sourdough muffins are impressive and delicious! The coffee cake combines classic pumpkin flavor with sourdough tang and warm pumpkin pie spice. It’s loaded with sweet spiced cinnamon sugar and drizzled with a decadent cinnamon sugar glaze.
It’s an easy sourdough recipe that can be made with sourdough discard OR active sourdough starter. There’s no long fermentation time. From bowl to table in a hour!
If you like this version of sourdough coffee cake muffins, you’ll love my sourdough blueberry coffee cake muffins and my classic sourdough coffee cake muffins. Looking for a sourdough coffee cake for a crowd? My sourdough blueberry coffee cake and classic sourdough discard coffee cake are perfect for feeding a group!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Pumpkin Coffee Cake Muffins Recipe
Sourdough Pumpkin Coffee Cake Muffins
Ingredients
Sourdough Pumpkin Coffee Cake Batter
- ½ cup salted butter 1 stick, softened
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 1½ cup pumpkin puree
- 4 teaspoons pumpkin pie spice
- 4 teaspoons baking powder
- 4 cups all purpose flour
Cinnamon Sugar Filling & Topping
- 1½ cup brown sugar packed
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter melted
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 Tablespoons milk
Instructions
Cinnamon Sugar Filling & Topping
- Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Sourdough Pumpkin Coffee Cake Batter
- Preheat your oven to 350℉ (175℃). Place muffin liners in muffin tins and set aside.
- In a large mixing bowl cream together sugar and softened butter. Add vanilla extract, eggs, milk, sourdough discard (or active starter), and pumpkin puree. Mix to combine.
- Add the baking powder and pumpkin pie spice. Mix to combine well, then add the flour, and mix.
- Scoop a spoonful of batter into the bottom of the muffin liners. Use about half of the batter to fill the bottoms of the muffin liners. Set the other half aside. Use half of the cinnamon sugar mixture and sprinkle some into each muffin liner. Use the other half of the batter to top and then crumble the remaining cinnamon sugar on top of each muffin.
- Bake for 25-30 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean.
Cinnamon Vanilla Glaze
- While the sourdough pumpkin coffee cake muffins are cooling, make the glaze by mixing up powdered sugar, ground cinnamon, vanilla extract, and milk. Start by adding 1 Tablespoon milk to the mixture and gradually add more to get your desired consistency for the drizzle. Drizzle over muffins and enjoy!
Why you’ll love this recipe
- It is quick and simple! These sourdough pumpkin coffee cake muffins can go from bowl to table in under an hour. There’s no bulk fermentation time and no chilling of the dough required. You can whip up a batch in no time!
- It takes sourdough coffee cake to the next level with bakery style muffins. They’re beautiful and impressive. They’re preportioned so they’re easy to gift or take to your next holiday gathering. Who doesn’t love an easy holiday sourdough recipe?
Important Ingredients
These sourdough pumpkin coffee cake muffins use mostly pantry staples. But there are a couple seasonal ingredients you’ll want to have on hand. Take note for:
- Pumpkin puree – I use classic canned pumpkin puree.
- Pumpkin pie spice – Pumpkin pie spice is a mixture of cinnamon, ginger, cloves, and nutmeg. Instead of measuring out each spice individually I use the mixture because it’s easier.
- Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
- Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
A full ingredient list with exact amounts can be found in the recipe card above.
Note on Making Bakery Style Muffins
To achieve the bakery-style muffin look with these sourdough muffins, I recommend using bakery style baking cups (also called tulip cupcake liners). These large paper baking cups are pretty AND functional. They keep the muffins inside the liners and give them a beautiful, elevated look.
How to Make Sourdough Pumpkin Coffee Cake Muffins
Set your oven to 350℉ (175℃) to preheat while you make the muffin batter and topping.
Step 1: Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Step 2: In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine. Add the baking powder and pumpkin pie spice. Mix to combine well, then add the flour, and mix.
Step 3: Scoop a spoonful of batter into the bottom of the muffin liners. Use about half of the batter to fill the bottoms of the muffin liners. Set the other half aside.
Use half of the cinnamon sugar mixture and sprinkle some into each muffin liner. Use the other half of the batter to top and then crumble the remaining cinnamon sugar on top of each muffin.
Step 4: Bake for 25-30 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean. Allow to cool while you mix up powdered sugar, cinnamon, vanilla extract, and milk for the glaze. Drizzle the glaze on top of the sourdough pumpkin coffee cake muffins and enjoy!
How to Serve
Sourdough pumpkin coffee cake muffins are served best with a cup of coffee or warm cup of tea. A cozy treat needs a cozy drink, right? These sourdough pumpkin muffins aren’t just for dessert. Serve them for a holiday brunch, special holiday breakfast, harvest party, or as a sourdough Thanksgiving dessert.
How to Store
Store at room temperature in an airtight container for up to 4 days.
How to Gift
Gifting these muffins to neighbors, your child’s teacher at school, or to coworkers is simple and easy. Simply tuck your sourdough pumpkin muffins into an adorable bakery box. They’re easy to use and make any baked good look professional. I love tying up treat boxes with twine and this orange and white baker’s twine is the perfect match. Top it off with a customizable gift tag and it’s perfect for any occasion!
Frequently Asked Questions
These sourdough pumpkin coffee cake muffins are just right for enjoying around a campfire on a crisp evening, pairing with my morning coffee on the porch, or taking to a family holiday brunch. They fit pretty much any occasion needing a fall sourdough dessert.
Fall is one of the times of the year I feel most inspired in the kitchen. I love all the colors of the changing leaves, the coziness of layering up, and of course, the spices and flavors of the season.
I’m always drawn to baking more this time of year and I know I’m not the only one. I’m so glad you joined me with this easy sourdough pumpkin muffin recipe!
Leave a rating and comment letting me know how you enjoyed this recipe! Don’t forget to pin to save for later!
These sourdough pumpkin coffee cake muffins are just right for enjoying around a campfire on a crisp evening, pairing with my morning coffee on the porch, or taking to a family holiday brunch. I hope you enjoy them as much as we do!
Have any questions? Leave them in the comments and I’ll get back to you as soon as I can!
Oh these sound so yummy! Definitely gonna make for my bakery both at the bluegrass festival next month! Needed a fall idea and just couldn’t find a recipe that spoke to me.
I’m glad you found some inspiration in this recipe, Abilena! Hope you enjoy!
What an awesome combo! I can’t wait to try these this fall. Hard to believe it’s right around the corner! I have a feeling these will be a staple in our house!
Yes, can’t wait for fall! Enjoy!
this recipe smells like fall and I’m so ready for it haha
Same same! Hope you enjoy!
Oh my gosh, yum!!! Pumpkin coffee cake in muffin form?! What an amazing idea!
Thanks so much, Molly! Hope you enjoy!
I am so excited for fall! These will definitely be on the menu!
Thanks so much, Mindy!
Ok, this is one recipe I’m actually going to make. Coffeecake, sourdough and pumpkin. Perfect combo.
Thanks, Nikki. Couldn’t agree more. Bring on all the fall flavors!
Totally rocking these out for our next camping trip! These pumpkin coffee cake muffins look freaking amazing!!
What an excellent recipe! These muffins look scrumptious, and I’m sure they taste fabulous! Looking at your final photo makes me drool, lol. Definitely saving this! Thank you!
Yum! These are perfect. I love the combination of the vanilla glaze and cinnamon sugar topping!
These look so good!!
These look amazing! Cannot wait to try this recipe 🙂
Loved the recipe super easy to follow! But it came out quite dense. Is it because I realized I accidentally used my unbleached bread flour? Would love your recommendation so I can try it again!
Loved the recipe super easy to follow! But it came out quite dense. Is it because I realized I accidentally used my unbleached bread flour? Would love your recommendation so I can try it again!
Hi, Ashlyn! I use regular unbleached all purpose flour for this recipe. I know bread flours can have different gluten qualities so that may have impacted the density.
This looks so good! What a great combination of flavors!
Thanks so much! Enjoy!
Thanks for sharing! Does it keep long?
Hi, Vanessa. These keep for a few days at room temperature in an airtight container!
These were absolutely delish!!
Can you prep the batter the day before, refrigerate it, and then assemble it with the crumble topping and bake the following day?
Hi Abby, I personally wouldn’t because of the liquid in the batter and the baking soda that makes the muffins rise. But you can always experiment!
You can fully make and bake them the day before and then add the glaze before serving. They stay fresh wonderfully in an airtight container until the next day, just don’t add the glaze until serving! Hope this helps. 🙂
Thanks for the tip! I’ve tried this recipe and your non pumpkin recipe and they are a huge hit! ❤️
Yay! So great to hear, Abby! Thank you so much 🙂
Marvelous flavor! Next time I will probably make coffee cake as these are pretty, but a lot of work.
Hi, Billie! So glad you loved them! If you’d like a coffee cake version of this recipe you can find it here: https://hellohoneycomb.blog/sourdough-pumpkin-coffee-cake/.
Or search my site for sourdough pumpkin coffee cake. Happy baking!
Made these today for a coworkers birthday. Of course we sampled one!
They taste as yummy as they look!! Definite repeat this fall!
Thank you so much, Barbara! So glad you and your coworkers enjoyed them!
Love the step by step instructions with photos! Such a beautiful recipe that also looks amazing. I can’t wait to try it with that delicious glaze. Thanks for the recipe!