Sourdough Pumpkin Muffins

These sourdough pumpkin muffins are soft, fluffy, and full of warm fall spices, with just the right amount of sweetness. They’re the perfect way to use up sourdough discard while baking a seasonal treat your whole family will love.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 648kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
Muffin Pan (you can use a 6 or 12 hole muffin pan)
Cookie Scoop (I've used a 3 tablespoon cookie scoop)

Ingredients

Wet Ingredients

150 g Sourdough Starter Discard or Active Starter
200 g Pumpkin Puree canned or homemade
2 Eggs (large, 60g each)
5 g Vanilla Extract
50 g Butter (salted, melted)
50 g Vegetable Oil

Dry Ingredients

300 g All Purpose Flour
5 g Salt
6 g Baking Powder
3 g Pumpkin Spice (I've used 2 tablespoons but adjust to your own taste)
100 g Brown Sugar
50 g Granulated Sugar

Brown Sugar Streusel Topping

35 g All Purpose Flour
95 g Butter (cold, cubed or grated)
45 g Brown Sugar
60 g Raw Sugar
20 g Rolled Oats
30 g Pecans (roughly chopped)
2 g Cinnamon

Instructions

Make The Muffins

Preheat oven to 200C/390F and add 6 paper muffin liners to a 6 hole muffin pan. Spray the liners with a little cooking spray. Set these saide.
Add the wet ingredients (sourdough starter, pumpkin puree, 2 eggs, vanilla extract, butter and oil) in a bowl. Whisk together until well combined.
In a separate bowl mix together the dry ingredients (all purpose flour, salt, baking powder, pumpkin spice, brown sugar and granulated sugar.
Now add the dry ingredients to the top of the bowl with the wet ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough. Set this batter aside while you make the streusel topping.

Make The Streusel Topping

Add the cold, cubed butter and all purpose flour to a bowl. Rub together with your fingertips so that it resembles breadcrumbs.
Now add the brown sugar, raw sugar, rolled oats, chopped pecans and cinnamon. Rub these ingredients through the butter and flour mixture until it's well combined.
You can easily make this streusel topping in a food processor if you prefer - just place all the ingredients in the food processor and blitz for a few seconds. Too easy!

Assembling The Muffins

Use a 3 tablespoon cookie scoop to evenly divide the muffin batter among the 6 muffin holes. To get a lovely dome on top, fill the liners all the way to the top.
Add streusel to the top of each muffin (I've used around a tablespoon of streusel for each muffin). Gently press it into the top of the batter.
Bake at 200C/390F for approximately 10 minutes and then turn the oven down to 180C (350F) for the remaining 20 minutes, or until the streusel topping is golden brown.
Once sourdough pumpkin muffins are golden brown and baked through, remove from the oven and cool on a wire rack.

Notes

Brown Sugar Streusel Topping - Place the leftover streusel topping into a jar in the freezer and use it on top of your favorite dessert pizza, muffins or cakes.

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