If you loved my viral Sourdough Discard Cinnamon Roll Muffins and my Sourdough Discard Pumpkin Sticks, you’re going to fall head over heels for this cozy pumpkin version. These Sourdough Discard Pumpkin Cinnamon Roll Muffins have everything you loved about the original—soft, fluffy dough, buttery swirls, and an irresistible cream cheese glaze—but with the warm flavors of pumpkin and pumpkin pie spice that make them perfect for fall.
They’re quick to make, use up your sourdough discard, and taste like a cross between a pumpkin cinnamon roll and a bakery-style muffin. Whether you’re baking them for a cozy weekend breakfast or a sweet afternoon treat, these muffins are guaranteed to become a new seasonal favorite.
Why You’ll Love This Recipe
- A fun fall twist on a viral favorite. Everything you love about my viral sourdough discard cinnamon roll muffins, now with cozy pumpkin flavor.
- Perfect for using sourdough discard. Fed or unfed discard works beautifully, making this an easy recipe to whip up anytime.
- Soft, fluffy, and gooey. Each muffin is swirled with a buttery pumpkin spice filling and topped with a luscious maple cream cheese glaze.
- Ready in about an hour. All the cozy cinnamon roll vibes without the long rise times.
- Perfect for fall. They’re the kind of bakery-style treat that makes your kitchen smell amazing and pairs perfectly with a hot cup of coffee.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! This recipe works with either active sourdough starter or sourdough discard. Since the baking powder and baking soda provide the rise, there’s no need to wait for the starter to be active.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt is a great substitute for sour cream and gives the muffins the same soft, tender texture.
Can I make these ahead of time?
Yes! Bake the muffins a day in advance and store them in an airtight container. For the freshest flavor, add the maple cream cheese glaze just before serving or after gently reheating.
Why is my dough so sticky?
That’s completely normal, pumpkin purée adds extra moisture. Chilling the dough helps firm it up, and generously flouring your work surface makes it much easier to roll out.
How should I store leftover pumpkin cinnamon roll muffins?
Store glazed muffins in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm them in the microwave for 10–15 seconds before enjoying.
Can I freeze these?
Yes! Freeze the muffins (preferably without the glaze) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then glaze before serving for the best texture.
How to make sourdough pumpkin cinnamon roll muffins: step-by-step
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the pumpkin sticks and bake.
Ingredients
- 120 grams sourdough discard (no more than a week old & room temp)
- 50 grams sugar
- 120 grams pumpkin puree (unsweetened)
- 120 grams full fat sour cream or full fat Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 30 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
- 1 teaspoon ground cinnamon
Pumpkin spice filling:
- 113 grams unsalted butter, softened
- 135 grams brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 tablespoon flour
Maple cream cheese glaze
- 113 grams (4 0z) cream cheese, room temperature
- 28 grams (2 tablespoons) unsalted butter, softened
- 125-240 grams (1-2 cups) powdered sugar (to taste)
- 30 grams (2 tablespoons) pure maple syrup
- 5-10 grams (1-2 teaspoons) milk (for consistency)
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- 12 cup muffin pan
- Muffin liners
Instructions
The sourdough discard brioche dough can be mixed by hand or a stand mixer.
- In a large bowl whisk together the sourdough discard, sugar, pumpkin puree, sour cream OR Greek yogurt, egg, and vanilla extract until combined.
- To a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 15–20 minutes to hydrate and relax. It will be sticky- this is normal!
- After resting, knead the dough (3-5 minutes) on a generously floured surface until it becomes smoother, but does not need to be perfect. Be careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Place the dough in a buttered bowl, cover it, and place it in the fridge for 20-30 minutes or up to 18 hours. Chilling the dough makes it easier to handle.
Shaping sourdough pumpkin cinnamon roll muffins
- Line a 12 cup muffin pan with muffin liners and preheat the oven to 350 degrees F.
- In a bowl, combine the brown sugar, granulated sugar, and cinnamon, then whisk until evenly mixed.
- Roll the dough out on a lightly floured surface into a 20×10-inch rectangle. Tip: flour your rolling pin to avoid it from sticking.
- Spread the softened butter evenly over the dough, leaving a ½-inch border. Sprinkle the pumpkin cinnamon-sugar mixture over the top, then gently press it into the dough to help it adhere.
- Using a ruler or visually estimating, lightly score the top of the dough every 1.5 inches to help guide the cuts and maintain uniformity. Use a pizza cutter to make clean, straight cuts through the dough. You will end up with 12 muffins.
- Roll each cinnamon roll individually and place each one in the muffin pan.
- Bake the sourdough pumpkin cinnamon roll muffins for 23-25 minutes or until the internal temperature is 190-200 degrees F.
- Allow the muffins to rest for 10-15 minutes before removing from the pan.
How to make the maple cream cheese frosting
- In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
- Add the maple syrup and mix until fully combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
- Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
- Generously coat each pumpkin cinnamon roll muffin with the frosting and enjoy!
Storage Instructions
- Store leftover pumpkin cinnamon roll muffins in an airtight container in the refrigerator for up to 4 days. For the best texture, warm them in the microwave for 10–15 seconds before serving to soften the filling and glaze.
- If you’d like to freeze them, it’s best to do so without the glaze. Freeze in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator or at room temperature before glazing and enjoying.
More sourdough discard fall recipes
- Sourdough Discard Pumpkin Sticks
- Sourdough Discard Apple Cinnamon Roll Muffins
- Sourdough Pumpkin Quick Bread
- Sourdough Pumpkin Scones (with a maple glaze)
Sourdough Pumpkin Cinnamon Roll Muffins (discard recipe)
These soft and fluffy sourdough discard pumpkin cinnamon roll muffins are swirled with a buttery pumpkin spice filling and topped with a rich maple cream cheese glaze for the ultimate cozy fall breakfast or treat.
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- 12 cup muffin pan
- Muffin liners
Ingredients
- 120 grams sourdough discard (no more than a week old & room temp)
- 50 grams sugar
- 120 grams pumpkin puree (unsweetened )
- 120 grams full fat sour cream or Greek yogurt
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 30 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
- 1 teaspoon ground cinnamon
Pumpkin spice filling
- 113 grams unsalted butter (softened )
- 135 grams brown sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie space
- 1 tablespoon all-purpose flour
Maple cream cheese frosting
- 113 grams (4 oz) cream cheese (room temperature )
- 28 grams (2 tablespoons) unsalted butter (softened )
- 125-240 grams (1-2 cups) powdered sugar (to taste)
- 30 grams (2 tablespoons) pure maple syrup
- 5-10 grams (1-2 teaspoons) milk (for consistency )
Instructions
-
The sourdough discard brioche dough can be mixed by hand or a stand mixer.
In a large bowl whisk together the sourdough discard, sugar, pumpkin puree, sour cream OR Greek yogurt, egg, and vanilla extract until combined.
-
To a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon and slowly add it to the wet mixture along with the softened butter.
-
Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 15–20 minutes to hydrate and relax. It will be sticky- this is normal!
-
After resting, knead the dough (3-5 minutes) on a generously floured surface until it becomes smoother, but does not need to be perfect. Be careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
-
Place the dough in a buttered bowl, cover it, and place it in the fridge for 20-30 minutes or up to 18 hours. Chilling the dough makes it easier to handle.
Shaping sourdough pumpkin cinnamon roll muffins
-
Line a 12 cup muffin pan with muffin liners and preheat the oven to 350 degrees F.
-
In a bowl, combine the brown sugar, granulated sugar, and cinnamon, then whisk until evenly mixed.
-
Roll the dough out on a lightly floured surface into a 20×10-inch rectangle. Tip: flour your rolling pin to avoid it from sticking.
-
Spread the softened butter evenly over the dough, leaving a ½-inch border. Sprinkle the pumpkin cinnamon-sugar mixture over the top, then gently press it into the dough to help it adhere.
-
Using a ruler or visually estimating, lightly score the top of the dough every 1.5 inches to help guide the cuts and maintain uniformity. Use a pizza cutter to make clean, straight cuts through the dough. You will end up with 12 muffins.
-
Roll each cinnamon roll individually and place each one in the muffin pan.
-
Bake the sourdough pumpkin cinnamon roll muffins for 23-25 minutes or until the internal temperature is 190-200 degrees F.
-
Allow the muffins to rest for 10-15 minutes before removing from the pan.
How to make the maple cream cheese frosting
-
In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
-
Add the maple syrup and mix until fully combined.
-
Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
-
Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
-
Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
-
Generously coat each pumpkin cinnamon roll muffin with the frosting and enjoy!
Storage
-
Store leftover pumpkin cinnamon roll muffins in an airtight container in the refrigerator for up to 4 days. For the best texture, warm them in the microwave for 10–15 seconds before serving to soften the filling and glaze.
-
If you'd like to freeze them, it's best to do so without the glaze. Freeze in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator or at room temperature before glazing and enjoying.
Notes
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the pumpkin sticks and bake.
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