Sourdough Pumpkin Muffins with Streusel Topping
You’re going to fall in love with these sourdough pumpkin muffins with streusel topping. Sourdough starter discard, pumpkin puree, and plenty of fall spices come together to make tender muffins with the best cinnamon-flavored streusel muffin tops!
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Pumpkin Season
The fall season is upon us, and with it comes all things pumpkin! And for good reason, it’s delicious. So whether you grow your own pumpkins, make homemade pumpkin puree, or simply buy canned pumpkin puree from the store, be sure to have plenty of pumpkin recipes on hand.
Typically, pumpkin is added to sweet baked goods, like artisan sourdough pumpkin bread, pumpkin pie, and my personal favorite, pumpkin bars! However, after tasting these sourdough pumpkin spice muffins, they’re in contention to become my new fall favorite.
Don’t limit pumpkin to only sweet baked goods; it’s also delicious in savory applications. Add a cup or two of pumpkin puree to your favorite broth-based soup or create a pumpkin sauce like my pumpkin gnocchi with Italian sausage and spinach.
Why You’ll Love This Sourdough Pumpkin Muffins Recipe
- Tall muffin tops – Sourdough pumpkin streusel muffins bake tall with a domed top, just what you want in a bakery-style muffin.
- Easy – These muffins come together so quickly and easily, regardless of whether you mix with a bowl and spoon, a stand mixer, or a hand mixer. They’re perfect for both the seasoned and beginner baker.
- Sourdough goodness – The classic tangy sourdough flavor collides with pumpkin flavors. A great way to use up sourdough discard and improve the
- Delicious – A bit of sweetness, some crunch, and soft cake come together to make the perfect, delicious fall treat.
- Size – Muffins are the best grab-and-go snack without the need for any additional utensils. In addition, their individual serving size makes portion control simpler than ever.
Important Ingredients
- Sourdough starter – Use freshly fed sourdough discard for a light, tangy flavor. While this recipe was intended as a way to use up sourdough discard, you can use active sourdough starter. Just be sure to measure by weight, and not by volume, since the active starter contains more air.
- Pumpkin – Use canned pumpkin and not canned pumpkin pie filling, as they’re not the same thing. Be sure to drain homemade pumpkin puree since it has a higher water content than store-bought pumpkin puree.
- Flour – I use all-purpose flour for all of my muffins and pastries for a tender crumb. Save the bread flour for artisan sourdough breads and bagels.
- Butter – I like to use unsalted butter in my baking since the salt content can vary from brand to brand. If you’re using salted butter, reduce the salt by 1/4 tsp for every 1/2 cup.
- Pumpkin Spice – a blend of warm spices like cloves, cinnamon, nutmeg, ginger, and allspice, that are typically used in fall baking. Make your own spice blend with spices in your cupboard, or buy a premade blend from the store.
How to Make Easy Sourdough Pumpkin Muffins
Prep
Preheat the oven to 425°F/218°C with the oven rack set to the middle position.
Grease the muffin pan or line it with paper muffin liners.
Mix
First, make the streusel. Mix the flour, pumpkin pie spice, salt, and brown sugar in a medium bowl. Next, add the cubed butter, blend with a fork or pastry cutter until it resembles coarse sand, and set aside.
In a large bowl, whisk the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
In a separate mixing bowl, combine the unsalted butter, brown sugar, and sugar until fully incorporated. Next, stir in the sourdough discard. Then add the vanilla extract, pumpkin puree, and oil. Finally, add the eggs, one at a time, mixing after each addition.
TIP: Mix the wet ingredients in the order given for easy blending.
Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined.
Fill
Scoop the muffin mix into the muffin tin, filling each cup until it’s 3/4 full, roughly 65 g each.
Add 1 1/2 tbsp of the streusel topping over the top of each muffin cup. Be generous with the topping, it’s the best part!
Bake
Place the muffin trays into the preheated oven and bake for 5 minutes. Then, without opening the door, lower the temperature to 350°F/177°C and bake for an additional 13-15 minutes.
The muffins are done when a toothpick inserted into the middle of the muffin comes out clean.
Let the muffins rest in the muffin tin for 5 minutes before moving to a wire rack.
Adjust the oven temperature back to 425°F/218°C and repeat with the remaining muffin batter.
Storage
Like all baked goods, pumpkin sourdough discard muffins are best the day they’re baked. Allow the sourdough pumpkin muffins to cool to room temperature before placing them into an airtight container or plastic bag. Store at room temperature up to 3 days.
Long Ferment Instructions
After mixing the sourdough pumpkin muffin batter, cover and refrigerate for up to 24 hours. The next day, scoop the batter into muffin liners and top with streusel topping. Bake according to directions. If the muffin batter is cold, you may need to increase the bake time by 1-2 minutes.
Tips
- Allow all of the ingredients to come to room temperature for easy mixing.
- Use a kitchen scale to measure the ingredients for accurate, consistent results.
- Don’t over-mix the muffin batter! Fold the wet and dry ingredients until you no longer see the dry ingredients.
- Use a cookie scoop or kitchen scale to weigh each cup of muffin batter for even baking.
- Stagger the pumpkin sourdough muffins in the pan to allow plenty of room for the muffins to bake.
- The temperature can vary from oven to oven, so be sure to test the muffins a minute or two before the baking time to prevent them from overbaking, which leads to dry muffins.
Variations
- Add 1 cup of mini chocolate chips or white chocolate chips for an extra pop of sweetness.
- Fold 1 cup of chopped pecans or walnuts into the streusel for a nutty, chewy topping.
FAQs
Are Sourdough Pumpkin Muffins Healthy?
While I wouldn’t call pumpkin muffins a health food, adding sourdough discard to the batter can help break down the phytic acid and make it easier to digest after a long ferment.
Can I Freeze Sourdough Discard Pumpkin Muffins?
Yes! Freezing the sourdough pumpkin spice muffins makes them convenient to have on hand when you don’t have time to bake. Bake the muffins as directed and allow them to cool completely. Place the muffins into a freezer-safe bag, remove as much air as possible, label with the date, and freeze. The muffins are best enjoyed within 3 months, but can last for up to 12 months.
I’d love to hear from you if you loved this sourdough discard pumpkin muffins recipe! Please consider leaving a comment and a star rating.
Sourdough Pumpkin Muffins with Streusel Topping
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Equipment
- muffin pan
- mixing bowls
- kitchen scale
- measuring spoons
- muffin liners optional
Ingredients
Streusel Topping
- 188 g flour 1½ cups
- 200 g brown sugar 1 cup
- 1½ tbsp pumpkin pie spice
- 170 g butter ¾ cup
Muffin Batter
- 344 g flour 2¾ cup
- 2¼ tsp baking powder
- ¾ tsp sea salt
- 1½ tbsp pumpkin pie spice
- 1½ tsp cinnamon
- 85 g butter 6 tbsp
- 75 g oil 6 tbsp
- 150 g sugar ¾ cup
- 150 g brown sugar ¾ cup
- 62 g sourdough discard ¼ cup
- 340 g pumpkin puree 1½ cups
- 1 tbsp vanilla extract
- 3 large eggs
Instructions
Prep
- Preheat the oven to 425°F/218°C with the oven rack set to the middle position.
- Grease the muffin pan or line it with paper muffin liners.
Mix
- First, make the streusel. Mix the flour, pumpkin pie spice, salt, and brown sugar in a medium bowl. Next, add the cubed butter, blend with a fork or pastry cutter until it resembles coarse sand, and set aside.
- In a large bowl, whisk the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate mixing bowl, combine the unsalted butter, brown sugar, and sugar until fully incorporated. Next, stir in the sourdough discard. Then add the vanilla extract, pumpkin puree, and oil. Finally, add the eggs, one at a time, mixing after each addition.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined.
Fill
- Scoop the muffin mix into the muffin tin, filling each cup until it’s 3/4 full, roughly 65 g each.
- Add 1-2 tbsp of the streusel topping over the top of each muffin cup. Be generous with the topping, it’s the best part!
Bake
- Place the muffin trays into the preheated oven and bake for 5 minutes. Then, without opening the door, lower the temperature to 350°F/177°C and bake for an additional 13-15 minutes.
- The muffins are done when a toothpick inserted into the middle of the muffin comes out clean.
- Let the muffins rest in the muffin tin for 5 minutes before moving to a wire rack.
- Adjust the oven temperature back to 425°F/218°C and repeat with the remaining muffin batter.
Storage
- Like all baked goods, pumpkin sourdough discard muffins are best the day they’re baked. Allow the sourdough pumpkin muffins to cool to room temperature before placing them into an airtight container or plastic bag. Store at room temperature up to 3 days.
Long Ferment Instructions
- After mixing the sourdough pumpkin muffin batter, cover and refrigerate for up to 24 hours. The next day, scoop the batter into muffin liners and top with streusel topping. Bake according to directions. If the muffin batter is cold, you may need to increase the bake time by 1-2 minutes.
Some people love apple in the fall, but I am a pumpkin lover through and through! These muffins are sweet, spiced, and the crumble adds the perfect crunch! Try them and share your questions and comments below! Happy fall!