Sourdough Pumpkin Spice Roll Muffins

My cinnamon roll muffin recipe was so popular, I’ve brought it back to you with an elevated spin- pumpkin spice! Be aware the hydration is high on this recipe to ensure a moist muffin. Work fast with this dough as it’s best cold. Enjoy! 

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Mix wet ingredients together in mixer with hook attachment until combined:

1/4 cup (57 g) unsalted butter, softened 

1 egg yolk 

1/2 cup (120 g) sourdough discard 

1 cup (240 g) cold buttermilk or milk 

1 teaspoon vanilla

3/4 cup (200 g) pumpkin puree

Whisk dry ingredients:

500 g ap flour (roughly 4 cups)

1 teaspoon baking powder 

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (50 g) white granulated sugar

Incorporate dry ingredients into wet with hook attachment in mixer on medium. Knead for 6 minutes. You want a fairly smooth lump of dough- it’ll be slightly sticky.  If you see clumps of butter don’t worry- it’ll incorporate as you bake. Work dough into ball in bowl. 

Flour a surface well (keep all surfaces well floured, dough can be sticky). Flour top of dough, and roll out dough to roughly 10x20 rectangle, and trim edges of uneven. 

Soften 1/2 cup (113 g) unsalted butter. Spread on  top of dough. 

Mix 3/4 cup (150 g) brown sugar, 1 teaspoon cinnamon, and 2 teaspoons pumpkin pie spice in a bowl- sprinkle over butter. 

Spray a muffin tin and line  with parchment (Here is the muffin pan I like to use linked here https://amzn.to/3BHRFwi). Cut dough rectangle in half, then cut each half into six even strips (You want 12 even strips- I love this pastry wheel to make it easy linked here https://amzn.to/3ZNzDTA). Starting at bottom of strip, roll up to form your cinnamon roll. If your dough is sticking, use a pastry knife or a spatula to release the dough as you roll. Transfer to parchment lined muffin tin.

Preheat oven to 350- bake muffins at 350 F for 30 minutes. 

While muffins cool, make your cream cheese glaze.

Cream Cheese Glaze:

4 ounces cream cheese, room temperature 

1/2 teaspoons vanilla

1/4 cup (57 g) salted butter, softened 

1/2 cup (60 g) powdered sugar

2 Tablespoons half and half (more if you want thinner consistency)

Cream together with hand mixer on high. Transfer to piping bag or ziplock, cut off 1/4 in tip. Pipe in circular motion over tops of rolls. Enjoy! 

These are too good you guys- let me know if you try them!

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