Mimi's Organic Eats » Fall Recipes » Sourdough Pumpkin Spice Cupcakes

Sourdough Pumpkin Spice Cupcakes

Light and fluffy, this recipe for Sourdough Pumpkin Spice Cupcakes has warm and comforting notes of cinnamon, ginger, and cloves that compliments the earthy richness of pumpkin and sourdough. These simple cupcakes are topped with a maple cream cheese buttercream for a fall favorite that will use up your sourdough discard!

If you’re looking for more pumpkin recipes, be sure to check out some of my other favorites like my Pumpkin Spice S’More Bars, Pumpkin Buttermilk Waffles, or my Caramel Pumpkin Spice Snack Cake.

sourdough pumpkin spice cupcakes
sourdough pumpkin spice cupcakes

Why You'll Love This Recipe

Uses Sourdough Discard: I love recipes that use sourdough discard as I hate wasting food! This recipe calls for sourdough discard and it lends a slightly tangy flavor that compliments the warm and comforting spices. When baking with sourdough discard you can use it directly from the fridge.

Warm & Cozy: This recipe for Sourdough Pumpkin Spice Cupcakes make a warm and cozy brown sugar pumpkin spice cake. This light and fluffy crumb makes these cupcakes a delicious mid morning treat, afternoon snack, or dessert!

Cream Cheese Frosting: Yes, everyone loves cream cheese frosting! These are topped with a maple cream cheese frosting for that sweet and tangy combo! Adding maple syrup in addition to powdered sugar in cream cheese frosting just screams fall to me, it’s a pairing I love!

This is another collab with my friend Hannah at Make It Dough! We have been doing recipe collabs for a year now, I can’t believe it! Hannah has inspired me to bake more with sourdough and I love all our sourdough discard recipes as it prevents food waste, which is a big thing for me! Some of my other favorite recipes of ours are Eggless Sourdough Molasses Cookies, Lemon Rosemary Sourdough, and Sourdough Chocolate Shortbread Cookies.

sourdough pumpkin spice cupcakes

Ingredients for Sourdough Pumpkin Spice Cupcakes

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Korintje Cinnamon

Baking Soda

Frontier Co-Op Organic Ginger

Frontier Co-Op Fine Sea Salt

Organic Valley Salted Butter

Frontier Co-Op Organic Cloves

Homemade Organic Light Brown Sugar

Organic Valley Large Eggs

Farmer's Market Organic Pumpkin Puree

Organic Sourdough Discard

Organic Maple Syrup

Florida Crystals Organic Powdered Sugar

Organic Valley Cream Cheese

Wholesome Organic Cane Sugar

Organic Cinnamon Sticks

sourdough pumpkin spice cupcakes

Tools Needed

Digital Food Scale

Stand Mixer or Hand Mixer

Cupcake Pans

Cupcake Liners

Piping Bags

Ateco Tip #827

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sourdough pumpkin spice cupcakes

How to Make Sourdough Pumpkin Spice Cupcakes

Step 1

Preheat the oven to 375°F. Line 2 cupcake tins with liners. 

Step 2

To make the batter: In a large mixing bowl, add the flour, cinnamon, baking soda, ginger, sea salt, and cloves. Whisk together to combine completely and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Cream together until light and fluffy. Mix in the pumpkin puree and sourdough discard until the starter has fully dissolved into the mixture. 

Using a spatula (or with your mixer on the low setting), slowly add in the flour mixture and mix until combined.  

Step 3

Using a large spoon or cookie scoop, fill the cupcakes three-quarters full. 

Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean.

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, cream cheese, maple syrup, and powdered sugar. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl and paddle to mix thoroughly so you have a smooth texture. 

Transfer the frosting to a piping bag with Ateco tip #827. 

Step 5

To make the topping: In a small bowl, add the cane sugar and cinnamon and stir to combine completely. Be sure to have this ready before frosting the cupcakes so when you sprinkle this on top, it sticks and the frosting hasn’t began to set yet.

Step 6

Pipe frosting onto each cupcake and sprinkle with the cinnamon and sugar mixture. Stick with a cinnamon stick (optional).

sourdough pumpkin spice cupcakes

FAQ's

Do I need a stand mixer for this recipe?

No, you can easily make this recipe with a hand mixer or stand mixer. You do need some kind of mixer to whip the buttercream.

Can I use sourdough discard from the fridge?

Yes, you can use your sourdough discard directly from the fridge making this an easy recipe! When you feed your starter, or even if you are not feeding, just add in the amount of sourdough discard to the batter.

Do I need a piping bag and decorating tip?

No way! While I usually frost cupcakes with a piping bag and decorating tip, they are not necessary at all. It just comes naturally to me from all my commercial baking experience. But you can easily frost cupcakes with a butter knife, spatula, or spoon!

Can I make less frosting?

If you don’t like a lot of frosting on your cupcakes, then you half the recipe for the frosting. If you like big and tall frosted cupcakes, you’ll want the full amount!

Why Choose Organic Ingredients?

sourdough pumpkin spice cupcakes

Sourdough Pumpkin Spice Cupcakes

Mimi Council
Use up sourdough discard in this fall recipe for Sourdough Pumpkin Spice Cupcakes that have a maple cream cheese frosting!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 24 cupcakes
Calories 376 kcal

Ingredients
 
 

Batter

Frosting

Topping

Instructions
 

  • Preheat the oven to 375°F. Line 2 cupcake tins with liners.
  • To make the batter: In a large mixing bowl, add the flour, cinnamon, baking soda, ginger, sea salt, and cloves. Whisk together to combine completely and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Cream together until light and fluffy. Mix in the pumpkin puree and sourdough discard until the starter has fully dissolved into the mixture.
  • Using a spatula (or with your mixer on the low setting), slowly add in the flour mixture and mix until combined.
  • Using a large spoon or cookie scoop, fill the cupcakes three-quarters full.
  • Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, cream cheese, maple syrup, and powdered sugar. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl and paddle to mix thoroughly so you have a smooth texture.
  • Transfer the frosting to a piping bag with Ateco tip #827.
  • To make the topping: In a small bowl, add the cane sugar and cinnamon and stir to combine completely. Be sure to have this ready before frosting the cupcakes so when you sprinkle this on top, it sticks and the frosting hasn’t began to set yet.
  • Pipe frosting onto each cupcake and sprinkle with the cinnamon and sugar mixture. Stick with a cinnamon stick (optional).
  • Store in an airtight container in the fridge for up to 3 days.

Notes

High Altitude— Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 376kcalCarbohydrates: 54gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 284mgPotassium: 95mgFiber: 1gSugar: 43gVitamin A: 3312IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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