“Sourdough Pumpkin Coffee Cake Will Steal Your Heart”(58 characters)
A cozy fall favorite and perfect brunch treat! This sourdough pumpkin coffee cake features a moist pumpkin base, cinnamon swirl, and crunchy streusel topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin purée
- 1/2 cup sourdough discard (unfed)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup milk or buttermilk
- 1/3 cup brown sugar (for cinnamon swirl)
- 1 tbsp cinnamon (for cinnamon swirl)
- 2 tbsp melted butter (for cinnamon swirl)
- 1/3 cup flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1 tsp cinnamon (for streusel)
- 3 tbsp melted butter (for streusel)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tsp milk or cream (for glaze)
Instructions
- Mix pumpkin purée, sourdough discard, oil, sugars, eggs, and milk in a bowl until smooth.
- Whisk together flour, baking powder, baking soda, spices, and salt. Fold into the wet mixture.
- Pour half the batter into a greased 8×8″ pan. Mix swirl ingredients and drizzle over batter. Swirl gently with a knife.
- Mix streusel ingredients until crumbly. Sprinkle on top.
- Bake at 350°F for 35–40 minutes. Cool slightly, then drizzle with glaze.
Notes
- Use room temperature ingredients for even mixing.
- For a stronger pumpkin flavor, add an extra 1/4 cup of purée.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg