Sourdough Pumpkin Muffins Recipe
Sourdough pumpkin muffins with crumble topping use your discard starter for moist, flavorful fall treats. Easy recipe makes 24 bakery-style muffins!
Servings 24
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- ½ cup sourdough discard
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup milk
Crumble
- ⅔ cup all-purpose flour
- ½ cup light brown sugar packed
- 2 tbsp granulated sugar
- 1 tsp pumpkin spice
- ¼ cup salted butter melted
Instructions
- Preheat the oven to 425 °F.
- Line a cupcake pan with liners, set aside.
- In a large mixing bowl, add the flour, pumpkin spice, baking powder, baking soda, and salt. Whisk together. Set aside.
- In a separate bowl, add the oil, granulated sugar, and brown sugar. Mix until all ingredients are combined.
- Add the eggs, one at a time, mixing well in between each addition. I use a Danish dough whisk, but a hand mixer can also be used.
- Add the sourdough discard. Mix well.
- Add the pumpkin purée and vanilla and mix until you have a smooth, even batter.
- Add the flour mixture, alternating with milk. Mix until all ingredients are just combined. Don’t overmix.
- Using a large cookie scoop (3 tablespoons), scoop the batter into the prepared cupcake pan. Set aside.
- Make the crumble. In a mixing bowl, whisk together the flour, sugars, and pumpkin spice.
- Add the melted butter and mix until the mixture resembles coarse crumbs.
- Use 1-2 tablespoons of the crumble to cover each pumpkin muffin.
- Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 °F for 20-22 minutes.
- Cool in the pan for 2-3 minutes, then transfer to a cooling rack.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling.
For this recipe, I used sourdough discard, which gives a slightly more tangy flavor. You can also use a fed sourdough starter; the muffin will have more of a lift.
I like baking my muffins at 425 degrees F for 5 minutes, then reduce to 350 degrees F to finish the baking time. This will lead to a taller muffin, crispy top, and perfectly moist inside crumb.
Storage: Store in an airtight container at room temperature for 3 days or in the fridge up to 5 days.
You can make the muffins dairy-free by using alternative milk and butter for the crumble. Flavors may vary.
Recipe variations:
Add chocolate chips to the batter (½ to ¾ cups)
Chopped nuts (pecans, walnuts,...)
Add chocolate chips to the batter (½ to ¾ cups)
Chopped nuts (pecans, walnuts,...)
Nutrition
Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1672IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
