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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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.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 338.8kcalCarbohydrates: 47.3gProtein: 4.1gFat: 15.3gSaturated Fat: 7.2gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 5.4gTrans Fat: 0.4gCholesterol: 55.3mgSodium: 234.4mgPotassium: 108mgFiber: 1.4gSugar: 25.3gVitamin A: 3007.6IUVitamin C: 0.9mgCalcium: 64.5mgIron: 2mg
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