Muscle Momma Sourdough

Sourdough Pumpkin Brioche Twist

If you’ve been to Trader Joe’s in the fall, you’ve probably seen their Pumpkin Brioche Twist fly off the shelves. Naturally, I had to grab a loaf, flip over the ingredient list, and test it in my own kitchen… but make it sourdough of course!

And full transparency? I tested this recipe six times before I got it right. I almost gave up — every version was either too heavy, too dry, or too many steps. Then I realized I was way overcomplicating it. Once I simplified the ingredients and the process, that’s when the magic happened.

Interestingly, there’s not actually much pumpkin in Trader Joe’s version — most of that golden color comes from beta carotene. And while it’s marketed as a “brioche,” the shaping is actually closer to a babka (a filled and twisted brioche loaf). Clever branding, because who can resist the word brioche?

What makes it such a fan favorite is that texture: soft, shreddable, buttery, and lightly spiced. My version keeps all of that — but with a homemade sourdough twist. Instead of commercial yeast or dough conditioners, this loaf is naturally leavened with a sweet stiff starter (aka levain) — don’t worry, I’ll teach you exactly how to make it. It’s enriched with real butter, eggs, and flavored with real pumpkin purée.

The swirl is filled with a brown sugar pumpkin spice filling. The result? A cozy fall bake that’s every bit as delicious as the Trader Joe’s version — maybe even better, because it’s 100% homemade.

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What Makes This Recipe Different

• Sweet Stiff Starter (Levain) – Builds strength, enhances rise, and keeps the flavor sweet and mild (no tang).
• Naturally Leavened – No commercial yeast or dough conditioners; slow fermentation creates depth and softness.
• Real Pumpkin – Trader Joe’s version uses beta carotene for color — this one gets its color from real pumpkin purée.

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Ingredients You’ll Need

Sweet Stiff Starter (Levain)

• 15 g sourdough starter (from your main jar)
• 25 g filtered water
• 55 g unbleached bread flour
• 15 g granulated sugar

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Dough

• 320 g unbleached bread flour
• 145 g pumpkin purée (not pumpkin pie filling)
• 85 g half and half or whole milk
• 1 large egg (≈ 50 g)
• 60 g sugar
• 6 g salt
• 110 g sweet stiff levain (from above)
• 45 g unsalted butter, softened

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Pumpkin Spice Swirl Filling

• 50 g unsalted butter, softened
• 45 g brown sugar
• 1 ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice

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Maple Glaze (optional)

• 1 Tbsp butter
• 1 Tbsp maple syrup
• a pinch of salt

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How to Make a Sourdough Pumpkin Brioche Twist

1. Make the Sweet Stiff Starter (Levain) – Day 1 – Before Bedtime

This is something I completely overlooked when I first started testing this recipe. A stiff sweet starter works best for enriched doughs because it’s thicker and less watery, which helps the dough stay strong even with all the butter and eggs. The little bit of sugar keeps the flavor mild, giving you a soft, fluffy loaf without any sour tang.

You’ll make this starter separately from your regular (mother) starter so don’t use your entire main jar! Just take a small amount (15g) from your main starter to build this one, because we’ll be using all of it in the dough.

To make it, in a jar mix together:

• 15 g sourdough starter (from your main jar)
• 25 g filtered water
• 55 g unbleached bread flour
• 15 g granulated sugar

Stir and knead until it comes together and there are no dry flour spots, it will be similar to a ball of dough. Place it in a jar, cover loosely, and let it ferment until it’s puffed up, domed on top, and just starting to flatten. This is usually ready by 8am the next morning to make your dough assuming your house is about 70-72 degrees.

You’ll use 100% of this sweet stiff starter in your final dough.

This would be a good time to set out your 45 g of butter to soften for your dough tomorrow morning.

2. Mix the Dough- Day 2- 8AM

In the bowl of a stand mixer, combine 145 g pumpkin purée, 85 g half and half, 1 egg, 60 g sugar, all of (110 g) sweet stiff starter, 6 g salt, and 320 g bread flour. Mix on low (speed 2 for KitchenAid) until a rough dough forms (5–7 minutes).

Let dough rest about 10 minutes to help gluten develop.

3. Add the Butter and Develop Gluten

After the rest, add the 45 g softened butter, one tablespoon at a time, mixing on low speed (speed 2 for KitchenAid) until incorporated. Increase to medium speed (speed 3 on KitchenAid) and knead until smooth, elastic, and slightly tacky — about 15–20 minutes total. Give your stand mixer breaks if needed (cough.. cough… I’m looking at you, KitchenAid😉) When the dough is done mixing it should be more of a cohesive ball and should pass the windowpane test shown below. Mixing times may vary depending on what type of stand mixer you’re using.

4. Bulk Fermentation 9AM- 2PM

Once your dough is done mixing, place the dough in a greased bowl, cover, and let rise at 78°F for 4–6 hours, or until puffy (about 50–70% rise). It won’t fully double due to the butter and sugar content.

5. Cold Proof Overnight

After bulk fermentation, keep the bowl covered and refrigerate overnight (8–12 hours). This improves flavor and makes shaping easier when adding filling and twisting tomorrow.

6. Fill & Twist – Day 3 – 8AM

Make your filling and prepare a greased 9×5 or 10×5-inch loaf pan.

In a small bowl mix together the filling and set aside.

• 50 g unsalted butter, softened
• 45 g brown sugar
• 1 ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice

This is my favorite part of this recipe!

Lightly flour your work surface, take the dough out of the refrigerator and roll the chilled dough into a 10×14-inch rectangle. Spread the prepared filling evenly over the surface leaving an inch around the edges. Roll up tightly into a log starting from the short edge, then using a knife or bench scraper, slice lengthwise into 2 separate strips. Lay the strips side by side, cut sides up, twist them together like a braid, and tuck the ends under to fit a greased 9×5 or 10×5-inch loaf pan.

You want to work quickly here or refrigerate your dough in between rolling it and slicing it if it gets too warm or hard to work with.

7. Final Proof 8:30AM – 12PM

After shaping, cover and let rise, at 78°F this will take about 4-5hrs. When it’s ready to bake it will be very puffy, jiggly, and a bit over top of the pan. Patience is key here, if we bake too soon, it won’t reach its full fluffy potential. Check out this visual as a guide!

8. Bake 12PM

Once your dough has filled the loaf pan, bake at 350°F (175°C) covered with an inverted bread pan or loose foil for 20 minutes and uncovered for another 25 minutes until deep golden and the internal temperature reaches 190–195°F. Total bake time 40-45 minutes, but internal temperature is most important.

Optional Glaze: Melt 1 Tbsp butter, 1 Tbsp pure maple syrup, and a pinch of salt together, then brush over the hot loaf right out of the oven for a sweet and shiny finish!

Cool 10 minutes, remove from the loaf pan, let it cool on a rack before slicing. Enjoy!

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Tips for Success

• Butter Texture: Soft but not melted– butter should be soft enough to press a finger into easily but not shiny or greasy.
• Windowpane Test: Stretch a small piece of dough; if it’s thin and translucent without tearing, it’s ready.
• Patience with Proofing: Enriched sourdough proofs slower than regular dough — don’t rush it!

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Alternate Baker’s Timelines

Example 1- Two day process -Overnight cold proof with mid afternoon bake

8 AM – Build sweet stiff starter (keep this warm so it rises fast!)
2 PM – Mix dough, rest, add butter, start bulk fermentation
7 PM – Once the dough is ~50% larger, transfer it to the refrigerator overnight
8 AM (next day) – Shape & fill loaf
9 AM–1 PM – Final proof (depends on temperature and starter strength)
1–2 PM – Bake and cool

Example 2- Overnight final proof with morning bake

10 PM – Build sweet stiff starter (let it ferment overnight at 70–72°F).
8 AM (next morning) – Mix dough, rest, add butter, and start bulk fermentation.
2–9 PM – Once the dough is ~50% larger, transfer it to the refrigerator to chill.
9 PM – Shape, fill, and twist the loaf. Place in a greased loaf pan, cover, and proof overnight at room temperature (around 70–72°F).
7 AM (next morning) – Bake and cool. Enjoy fresh, warm sourdough pumpkin brioche for breakfast!

Q&A: Sourdough Pumpkin Brioche Twist

Q: Can I use my regular sourdough starter instead of making a sweet stiff starter?
A: I wouldn’t skip this part— a sweet stiff starter is thicker and made with a touch of sugar. It gives your dough a soft, fluffy texture and mild flavor instead of the tang you’d get from a regular starter. Using a regular starter also changes the hydration and, in my experience, yields a denser brioche

Q: Do I need a stand mixer for this recipe?
A: A stand mixer makes it easier, but you can definitely mix by hand! It just takes a little patience. You can find hand mixing instructions in the section above

Q: My dough isn’t rising much during bulk fermentation — what should I do?
A: Enriched doughs rise slower because of the butter, eggs, and sugar. Make sure your starter is strong, and keep your dough warm (around 78°F). If your kitchen is cooler, you can extend the bulk fermentation or use a proofing box or warm (turned off) oven to help it along.

Q: How do I know when my loaf is ready to bake?
A: The dough should be very puffy and jiggly, almost at the top of the pan. If you gently poke it and it springs back slowly, it’s ready!

Q: How should I store it?
A: Once cooled, you can store it at room temperature, wrap the loaf in a reusable bread bag or airtight container for up to 2-3 days. I use these bread bags — they’re like a traditional grocery store bread bag.

In the freezer: Slice the loaf first, then freeze individual pieces in a freezer-safe bag for up to a few months. Take one out as needed and pop it in the toaster to defrost.

Want more cozy fall recipes?

Try this Sourdough Apple Fritter Focaccia, one of my most popular recipes for a reason!

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