Want to know a secret? I tried out this recipe one time before committing to it, because that’s how good it turned out. It didn’t need any tweaking or adjustments; it was perfect just the way it was. With strong fall flavors and pumpkin puree, this coffee cake can be eaten at any time of the day, all season long.

❤️ Why You’ll Love Sourdough Discard Pumpkin Coffee Cake

I think the best part of this cake is the texture, it’s both rich and fluffy. It’s sweet, but not too sweet. There’s a perfect blend of fall and pumpkin flavor working perfectly together to create a staple autumn cake.

🍲 Ingredients

Sourdough Discard – your unfed, inactive sourdough starter. Sourdough discard is, essentially, equal parts flour and water. So, if you don’t have sourdough discard but still want to make this recipe, add 1/4 cup of flour + 1/4 cup of milk to achieve the same wonderful texture that this cake has.

Flour– AP flour, or all-purpose flour, is really the only flour that I use in any of my recipes. I’ve learned over my years of baking that I don’t always have bread flour, cake flour, or even whole-wheat flour in my pantry – but I do always have AP flour on hand. So, I want to create recipes that anyone can make with what they have on hand without needing to get anything extra from the store.

👩‍🍳 How to Make Pumpkin Coffee Cake

Whisk together your dry ingredients: flour, baking soda, baking powder, spices and salt.
Brown your butter and pour into a stand mixer or large mixing bowl. On low, mix together brown butter and sugar for 1 minute. Add beaten eggs, yogurt and sourdough discard until there are no streaks. Add pumpkin purée and mix until all combined. Slowly add the dry ingredients until there are no dry bits of flour.

In a small sauce pan, melt butter then add brown sugar, flour and walnuts. Mix until fully combined.

In a parchment lined 8×8 baking dish, pour half of your batter in and smooth out. Sprinkle half of the crumble topping across the batter. Cover that with the second half of your batter. Sprinkle the second half of the crumble all over the top.
Bake at 350 for 40-45 minutes.
Let cool and drizzle with maple glaze.

🪄 Tips and Tricks

  • Whisk the eggs slightly before adding to the batter
  • If you don’t have sourdough discard, add 1/4 cup of flour with 1/4 cup of milk.
  • You can substitute walnuts out for pecans.

🗒 Variations

If you don’t like pumpkin flavor, but still want to try this sourdough discard coffee cake. You can withhold the pumpkin all together.

  • Sourdough Discard Coffee Cake


🗒 Substitutions

If you don’t have any sourdough discard, you can substitute discard for 1/4 cup of flour + 1/4 cup of milk. If you only have active sourdough starter, you can stir that down so it’s more less bubbly and add 1/2 cup to the batter just like the recipe calls for.

  • Sourdough discard – 1/4 cup flour + 1/4 cup milk.


🗒 Best Served With

  • Coffee in the morning
  • After dinner cup of coffee

👝 How to Store Leftovers

Put your leftover pumpkin coffee cake in an airtight container, and store it in the fridge for up to 3 days.

🤔 Common Questions

What if I don’t like pumpkin?

You can take the pumpkin out entirely and add more maple if you like. Or leave it as it is.

What if I don’t have any sourdough discard?

Sourdough discard is essentially equal parts flour and water, so to substitute discard out of recipes just add equal parts flour and water so it equals the measurements that the recipe calls for.

Pumpkin coffee cake in a baking dish with parchment paper
5 from 2 votes

Sourdough Discard Pumpkin Coffee Cake

Print Recipe
A rich and fluffy coffee cake that has a beautiful addition of pumpkin purée and fall flavors.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Equipment

Ingredients

  • ½ cup sourdough discard
  • 8 TBS butter, browned
  • 5 oz vanilla yogurt, 1 container
  • 2 eggs, beaten
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree
  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon or pumpkin pie spice
  • ½ tsp ground ginger
  • 1 tsp salt

Coffee Cake Crumble

  • 3 TBS butter, melted
  • ½ cup brown sugar
  • ½ cup chopped walnuts
  • ¼ cup all-purpose flour

Maple Glaze

  • 1 cup powdered sugar
  • 1 TBS maple syrup
  • 1 TBS milk
  • ¼ tsp pumpkin pie spice

Instructions

  • Whisk together your dry ingredients: flour, baking soda, baking powder, spices and salt.
  • Brown your butter and pour into a stand mixer or large mixing bowl. 
  • On low, mix together brown butter and sugar for 1 minute. Add beaten eggs, yogurt and sourdough discard until there are no streaks. Add pumpkin purée and mix until combined. Slowly add the dry ingredients until there are no dry bits of flour.
  • In a small saucepan, melt butter then add brown sugar, flour and walnuts. Mix until fully combined.
  • In a parchment lined 8×8 baking dish, pour half of your batter in and smooth out. Sprinkle half of the crumble topping across the batter. Cover that with the second half of your batter. Sprinkle the second half of the crumble all over the top.
  • Bake at 350 degrees for 40-45 minutes.
  • Let cool and drizzle with maple glaze.

Nutrition

Calories: 573kcal | Carbohydrates: 89g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 609mg | Potassium: 226mg | Fiber: 2g | Sugar: 59g | Vitamin A: 4129IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Keyword: Coffee, fall, Sourdough Discard
Servings: 8
Calories: 573kcal
Cost: $5

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Recipe Rating




7 Comments

  1. 5 stars
    This was phenomenal. I will be making this over and over again. I doubled crumb topping because I love it extra thick and it turned out SO good. Thankyou for such a wonderful way to use up discard!