This sourdough-discard pumpkin coffee cake started as a happy accident on a blustery October morning when I had a bowl of discard sitting in the fridge and a yearning for something warm and spiced. I mixed familiar pantry staples with the discard and browned butter for depth, not expecting the cake to become the new family favorite. The crumb is tender and slightly tangy from the discard, the pumpkin keeps everything moist, and the walnut crumble adds the toasty crunch that sends it into must-bake territory. I first shared this at a Sunday brunch and everyone asked for the recipe — even my self-proclaimed non-bakers. I discovered how well discard plays with autumn spices while experimenting with ways to reduce waste and amplify flavor. The discard contributes a subtle fermented note that makes the cake more interesting than a plain pumpkin bar, without any sourness when balanced with brown sugar and Greek yogurt. It’s versatile: serve it warm with coffee, dress it up as an after-dinner treat with a scoop of vanilla ice cream, or pack squares for lunchbox surprises. Over the years I’ve tweaked the crumble and glaze to create a balance of sweet, salty, and nutty that keeps this recipe feeling special yet dependable.

Ingredients

• Sourdough discard (1/2 cup): Use an active, refrigerated discard that’s been fed within a few days — it adds depth and a gentle tang. I often use my 100% hydration white starter, but whole-grain discard works too for more flavor.
• Browned butter (8 tablespoons): Browning develops nutty, toffee-like flavors; start with unsalted butter (Kerrygold or Plugrá are great) and watch closely so it doesn’t burn.
• Greek yogurt (5 oz / 1 container): Full-fat Greek yogurt keeps the crumb tender and slightly tangy — plain Greek yogurt from a reliable brand like Fage or Chobani works well.
• Eggs (2, beaten): Room temperature eggs incorporate more evenly; they provide structure and lift without making the cake heavy.
• Sugars (1/2 cup brown sugar + 1/2 cup granulated): Brown sugar adds moisture and caramel notes; use light brown sugar for a gentle molasses hint.
• Pumpkin puree (3/4 cup): Use 100% pumpkin puree (not pumpkin pie filling) for true pumpkin flavor; Libby’s or store-brand purees are fine.
• Flour & leaveners: 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon baking powder — sift or whisk well to ensure even rise and a tender crumb.
• Spices & salt: 2 teaspoons cinnamon or pumpkin pie spice and 1/2 teaspoon ground ginger plus 1 teaspoon salt — balance is key, so taste your pumpkin if using homemade and adjust spices slightly.
• Crumble: 3 tablespoons melted butter, 1/2 cup brown sugar, 1/2 cup chopped walnuts, 1/4 cup flour — this becomes a crunchy, nutty top layer.
• Maple glaze: 1 cup powdered sugar, 1 tablespoon maple syrup, 1 tablespoon milk, 1/4 teaspoon pumpkin pie spice — stir to pourable consistency and adjust milk for thickness.

Instructions

Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit and line an 8x8-inch baking dish with parchment, leaving an overhang for easy removal. This ensures even baking and clean edges when you lift the cake out. Whisk dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon or pumpkin pie spice, 1/2 teaspoon ground ginger, and 1 teaspoon salt. Whisking distributes the leaveners and spices so you won’t have pockets of baking soda. Brown the butter: Melt 8 tablespoons unsalted butter in a light-colored skillet over medium heat, swirling often. It will foam, then brown bits will form and the aroma will turn nutty — about 4–6 minutes. Immediately transfer to a heatproof bowl to stop cooking and let cool slightly. Combine wet ingredients: In a large bowl, whisk together 2 beaten eggs, 5 oz Greek yogurt, 1/2 cup sourdough discard, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 3/4 cup pumpkin puree until smooth and free of streaks. Whisking by hand helps prevent overmixing at this stage. Make the crumble: In a small saucepan, melt 3 tablespoons butter, then stir in 1/2 cup brown sugar, 1/4 cup flour, and 1/2 cup chopped walnuts. Cook briefly over low heat until sugar dissolves and mixture clumps. Set aside to cool slightly — this forms the crunchy layers. Combine dry and wet: Fold the dry ingredients into the wet mixture until just combined; stop when there are no visible dry streaks. Overmixing develops gluten and will make the cake dense — gentle folding preserves tenderness. Assemble in pan: Pour half the batter into the prepared 8x8 pan and smooth the top. Sprinkle half the crumble across the batter. Spread the remaining batter over the crumble and finish with the remaining crumble evenly across the top. Bake and test: Bake at 350°F for 40–45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Rotate the pan halfway if your oven has hot spots for even color. Cool and glaze: Let the cake cool in the pan on a rack for 20 minutes, then lift out using the parchment overhang and cool a little more. Whisk together 1 cup powdered sugar, 1 tablespoon maple syrup, 1 tablespoon milk, and 1/4 teaspoon pumpkin pie spice to a drizzleable consistency, then spoon over the warm cake and serve.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 4 days. For freezing, cool completely, cut into squares, flash-freeze on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and reheat gently in a 300°F oven for 8–10 minutes. Avoid storing glazed slices for long at room temperature; the glaze can become tacky. Use glass or BPA-free plastic containers for best results and separate layers with parchment to keep the crumble intact.

Ingredient Substitutions

If you need dairy-free options, substitute the browned butter with a neutral oil infused with browned coconut flakes for a similar toasty note and use dairy-free yogurt; texture will be slightly different. For a nut-free version, swap walnuts for pumpkin seeds or omit entirely and increase crumble flour by 1 tablespoon. If you don’t have sourdough discard, a 1/2 cup buttermilk or full-fat plain yogurt will work but you’ll lose that subtle fermented complexity. For gluten-free, use a 1:1 gluten-free flour blend formulated for baking.

Serving Suggestions

Serve warm for breakfast with coffee or late-morning tea; a dollop of crème fraîche or a scoop of vanilla ice cream makes it dessert-worthy. Garnish with a few toasted walnut halves and a light dusting of cinnamon for visual appeal. It pairs nicely with crisp apples or a citrus salad to cut richness. For holiday spreads, cut into small squares and arrange on a platter with seasonal fruit and dark-roast coffee.

Cultural Background

While not a traditional regional classic, this style of coffee cake blends American fall baking traditions — pumpkin and maple — with practical sourdough culture. Using discard is a modern approach embraced by home bakers who prioritize sustainability and flavor. Coffee cake itself has roots in European teatime cakes, adapted in America into familiar crumb-topped loaf or square forms commonly enjoyed with morning coffee.

Seasonal Adaptations

In winter, boost spices with 1/4 teaspoon cloves and swap walnuts for pecans to echo holiday flavors. In spring, reduce spices and add lemon zest to the glaze for brightness. For summer, replace pumpkin with equal mashed roasted peaches and reduce spices to 1 teaspoon cinnamon for a lighter fruit-forward version. The crumble can be flavored with toasted coconut for a tropical twist.

Meal Prep Tips

For batch prep, bake two pans and freeze one. Prepare the crumble and glaze ahead — store crumble chilled for up to a week and powdered-sugar glaze in an airtight jar (stir before using). Cut the baked cake into individual portions and refrigerate or freeze single-serve packets for grab-and-go breakfasts. Label with bake date and reheat slices in a toaster oven for a quick treat.

Making this cake is one of those small rituals that turns the ordinary into something worth sharing. I hope you enjoy the interplay of sourdough tang, pumpkin warmth, browned-butter richness, and nutty crumble as much as my family does — and that it becomes a cozy staple in your rotation.