1. 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.

2. 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.
3. 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!
4. 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.
5. 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

1. Line a 12 cup muffin pan with muffin liners and preheat the oven to 350 degrees F.
2. In a bowl, combine the brown sugar, granulated sugar, and cinnamon, then whisk until evenly mixed.
3. 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.
4. 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.
5. 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.
6. Roll each cinnamon roll individually and place each one in the muffin pan.
7. Bake the sourdough pumpkin cinnamon roll muffins for 23-25 minutes or until the internal temperature is 190-200 degrees F.
8. Allow the muffins to rest for 10-15 minutes before removing from the pan.

How to make the maple cream cheese frosting

1. In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
2. Add the maple syrup and mix until fully combined.
3. 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.
4. Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
5. Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
6. Generously coat each pumpkin cinnamon roll muffin with the frosting and enjoy!

Storage

1. 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.
2. 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.