These Sourdough Pumpkin Muffins are an easy way to use up sourdough discard this fall, with pumpkin puree, warm spices, and crunchy streusel on top. They're soft, moist, and have those tall, bakery-style tops you usually only get from a bakery!
Third time's the charm! I originally posted this recipe back in 2023, and I've since updated it twice—first to swap the oil for butter (I'm a butter girl at heart), and now with a complete overhaul of the recipe.
I wanted these sourdough pumpkin muffins to be taller, lighter, and, most importantly, just a little less boring. So I made a few adjustments to the recipe and added my favorite streusel topping, made with a little pumpkin spice for even more fall flavor.
And now they're truly a little piece of fall wrapped up in a muffin liner. Okay, maybe that's a little dramatic, but they really are so good!
They're soft and moist from the pumpkin puree, warmly spiced with just the right amount of sweetness, and topped with a buttery, crunchy streusel that makes them completely irresistible.
While testing these, I immediately inhaled two. Then I gave the rest to my dad so I wouldn't eat them all myself.
So if you're looking for an easy sourdough pumpkin recipe to bake this fall, give these sourdough pumpkin streusel muffins a try! I hope you enjoy them as much as I do.
Prefer a sliceable loaf? Try my sourdough discard pumpkin bread or sourdough cream cheese pumpkin bread instead!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- A great way to use up extra sourdough discard. Active starter can also be used if that's what you have on hand. For best results, bring it to room temperature so it blends easily into the batter.
- Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices. Avoid pumpkin pie filling, which contains added ingredients that will affect the flavor and texture.
- Pumpkin Pie Spice- Adds warm fall flavor to both the muffins and streusel topping. Store-bought works great, or you can make your own blend using individual spices.
- All-Purpose Flour- Gives the muffins structure while keeping them soft and tender. It's also used in the streusel topping to create those buttery crumbs.
- Brown & Granulated Sugar- Brown sugar adds moisture and a deeper flavor to the pumpkin muffins, while granulated sugar helps balance the sweetness without making them too heavy.
- Butter- Melted butter adds richness and moisture to the muffin batter. For the streusel, be sure to use cold butter so the topping stays crumbly rather than melting into the muffins.
- Baking Powder & Baking Soda- This combination gives the muffins their lift and helps create soft, nicely domed tops.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If using Morton's kosher salt or table salt, reduce the amount by half.
Tips for Success
- Keep the streusel cold. Refrigerating the streusel while you prepare the muffin batter helps the butter stay cold, creating a crumbly topping instead of one that melts completely into the muffins.
- Use room temperature ingredients. Room temperature eggs and discard blend more easily into the batter and help prevent the melted butter from solidifying when everything is mixed together.
- Don't overmix the muffin batter. Once you add the dry ingredients, gently fold just until no streaks of flour remain. Overmixing can lead to dense or tough muffins.
- Start at a higher temperature. Bake at 425°F for the first 5 minutes to help create tall, domed muffin tops, then reduce the temperature to 375°F.
- Don't open the oven door when lowering the temperature. Simply adjust the oven to 375°F and let the muffins continue baking. Opening the door can cause you to lose heat right when the muffins are rising.
How to Make Sourdough Pumpkin Muffins
Follow along with these step-by-step photos to make sourdough pumpkin muffins with streusel. For the full instructions and measurements, see the recipe card below.
Step 1: Make the streusel. Combine the flour, brown sugar, pumpkin pie spice, and salt. Work in the cold butter until the mixture resembles coarse crumbs, then refrigerate while you make the muffin batter.
Step 2: Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 3: Mix the wet ingredients. Whisk together the melted butter and sugars, then add the eggs. Mix in the pumpkin puree, sourdough discard, and vanilla until smooth.
Step 4: Make the batter. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 5: Fill and top the muffins. Divide the batter evenly among a lined 12-cup muffin pan and generously sprinkle the chilled streusel over the tops.
Step 6: Bake. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 15–18 minutes. Cool in the pan for 5 minutes before transferring them to a wire rack.
How to Store
Store sourdough discard pumpkin muffins in an airtight container at room temperature for 2-3 days.
For longer storage, transfer the muffins to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Pumpkin Muffins with Streusel
Equipment
- Kitchen scale (optional)
Ingredients
Pumpkin Spice Streusel
- ½ cup (60 grams) all-purpose flour
- ¼ cup (50 grams) brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoon if using Morton's brand or table salt
- 3 tablespoons (42 grams) unsalted butter cold, cut into small cubes
Sourdough Pumpkin Muffins
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 grams) pumpkin puree
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray.
- In a small bowl, combine the flour, brown sugar, pumpkin pie spice, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the muffin batter.½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon pumpkin pie spice, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons (42 grams) unsalted butter
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.2 cups (240 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 ½ teaspoon baking powder
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and whisk until smooth. Whisk in the pumpkin puree, sourdough discard, and vanilla extract until fully combined.¼ cup (50 grams) granulated sugar, ¾ cup (150 grams) brown sugar, 2 large eggs, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ cup (113 grams, 1 stick) unsalted butter
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold everything together just until no dry streaks of flour remain. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups. Generously sprinkle the chilled streusel over the top of each muffin.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage:Â Keep muffins in an airtight container at room temperature for 2-3 days or freeze them for up to 3 months.
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