Sourdourgh Pumpkin Coffee Cake

Savoring Italy

The best sourdough discard pumpkin coffee cake-This easy Sourdough Pumpkin Coffee Cake recipe is full of warm fall spices, subtle sourdough tang, rich pumpkin flavor, and topped with an irresistible brown sugar crumb topping! This coffee cake is my favorite fall brunch go-to!

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1 9-inch round cake



prep Time

10 min


– STREUSEL – 1/2 cup flour – pinch of salt – 1 tsp cinnamon – 1/2 cup brown sugar – 6 Tbsp butter cold – CAKE – 1 1/2 cups all-purpose flour – 2 tsp. baking powder – 1/2 tsp. baking soda – 2 tsp. ground cinnamon – 1 tsp. ground ginger – 1/4 tsp nutmeg – 1/2 tsp. salt – 1/2 cup pumpkin puree not pumpkin pie filling – 1 cup firmly packed light brown sugar – 1/2 cup vegetable oil or coconut oil – 2 eggs use 2 flax eggs to make vegan – 1 tsp vanilla extract – 1/2 cup sourdough starter fed and active – GLAZE – 1/2 cup confectioners’ sugar sifted – 1 tsp. whole milk I used coconut milk

Cook Time:30 min


White Scribbled Underline

How to bake without a sourdough starter? Limply sub in your favorite plain yogurt (I love to bake with plain coconut milk yogurt) or you could sub in buttermilk if you don’t have a sourdough starter to use. Either way, it will also make the cake nice and moist. But if you do have sourdough starter on hand, use it for this!

Can I use pumpkin pie filling? No, you can't. Pumpkin pie mix has additional sugars and other spices.  Does this cake need to be refrigerated?  Yes. Once you've baked this cake you'll either serve it warm immediately, or store it in the refrigerator for up to 3 days. What is sourdough ? Sourdough is a type of bread that is made with a sourdough starter. A sourdough starter is a culture of yeast and bacteria that is used to leaven bread. The starter gives the bread a slightly sour taste and a chewy texture in the best way possibile.


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