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

Sourdough Pumpkin Spice Cupcakes

No Seed Oils • Sourdough • High Altitude • Fall • Halloween | Published October 15, 2023 by Mimi Council

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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 frosting 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.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

Moist and fluffy, these pumpkin cupcakes use up sourdough discard and create an incredibly light cupcake that's perfectly spiced for fall. I add a maple cream cheese frosting on top for a sweet and tangy flavor profile that just screams fall!

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 include Eggless Sourdough Molasses Cookies, Lemon Rosemary Sourdough, and Sourdough Chocolate Shortbread Cookies.

Why You'll Love This Recipe

Uses Sourdough Discard: I love recipes that use sourdough discard as I hate wasting food! These organic cupcakes use 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 warm and cozy brown sugar pumpkin cupcakes. This light and fluffy crumb makes these organic 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!

Ingredients

All Purpose Flour: I use organic all purpose flour in these pumpkin cupcakes as opposed to cake flour because the pumpkin makes them so light and fluffy, the additional protein content of the all purpose flour gives them the right texture so they are crummy or falling apart.
Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Check out my post the Best Cinnamon to Bake With for more info on different varieites.
Ginger: I use organic ground ginger for a little extra kick.
Baking Powder: Use baking powder, not soda for the best texture.
Salt: Use fine sea salt.
Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure it's softened.
Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
Eggs: Use large eggs.
Pumpkin: I use organic pumpkin puree for flavor and it makes these organic cupcake so incredibly moist and fluffy.
Sourdough Discard: You can use your sourdough discard straight from the fridge in this recipe. If you don't have sourdough discard, you can still make this recipe by using 1 part water and 1 part all purpose flour. So, this would be 57 grams water and 57 grams all purpose flour, just mix together and use in ints place. It won't have the same flavor, but it will still be delicious.
Powdered Sugar: Make sure to sift powdered sugar for the cream cheese frosting so it's smooth and creamy.
Maple Syrup: Use a high quality organic maple syrup for the best flavor.
Cream Cheese: I love Organic Valley Cream Cheese, you can use your favorite. Tub or block will both work.
Cinnamon Sticks: I garnish these pumpkin cupcakes with organic cinnamon sticks. Totally optional, but it makes them look super cute!

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I prefer to use a stand mixer as it's hands free and it will be much faster. But, you can also use a hand mixer if you prefer.
Cupcake Pans: You'll need two cupcake pans as this is a larger batch of cupcakes.
Piping Bag: You'll need a large piping bag if you want to pipe the cream cheese frosting. You don't need this if you just want to frost with a spoon.
Decorating Tip: I use Ateco tip #827. This is optional, you can use another kind of decorating tip or even just frost these pumpkin cupcakes with a butter knife or spoon.

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woman sharing cookies with pug in kitchen

Step by Step Instructions

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 powder, 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).

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!