Sourdough Pumpkin Muffins with Streusel
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!
Servings 12 muffins
Calories 300kcal
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: Keep muffins in an airtight container at room temperature for 2-3 days or freeze them for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 248mg | Potassium: 126mg | Fiber: 1g | Sugar: 21.5g | Vitamin C: 1mg | Calcium: 65.5mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
