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Sourdough Pumpkin Muffins Recipe

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These Sourdough Pumpkin Muffins are moist, flavorful, and perfectly spiced with pumpkin spice. Using sourdough discard adds a subtle tang and enhances the texture, while the crumble topping adds a delightful crunch. They are quick to prepare and baked to golden perfection, making a wonderful fall breakfast or snack.

Ingredients

Muffins

  • 1 ½ cups all-purpose flour
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup oil
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • ½ cup sourdough discard
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • ¼ cup milk

Crumble Topping

  • ⅔ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp pumpkin spice
  • ¼ cup salted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a cupcake pan with liners for easy muffin removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons pumpkin spice, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, mix the oil, granulated sugar, and light brown sugar until fully incorporated.
  4. Add Eggs: Incorporate the eggs one at a time into the sugar-oil mixture, mixing well after each addition to ensure even distribution.
  5. Add Sourdough and Pumpkin: Stir in the sourdough discard followed by the pumpkin puree and vanilla extract until the batter is smooth and homogeneous.
  6. Combine Wet and Dry Mixtures: Alternate adding the flour mixture and milk to the wet ingredients, mixing gently and just until combined to avoid overmixing.
  7. Portion Batter: Using a large cookie scoop (3 tablespoons), evenly distribute the muffin batter into the prepared cupcake liners.
  8. Prepare Crumble Topping: In a small bowl, whisk together ⅔ cup all-purpose flour, light brown sugar, granulated sugar, and pumpkin spice. Add the melted butter and mix until the texture resembles coarse crumbs.
  9. Add Crumble: Sprinkle 1-2 tablespoons of the crumble topping over each muffin evenly.
  10. Bake Muffins: Place the muffin pan in the oven and bake at 425°F for 5 minutes to give a burst of heat, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20-22 minutes, until a toothpick inserted comes out clean.
  11. Cool: Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep the muffins tender and light.
  • If sourdough discard is not available, buttermilk can be used as a substitute.
  • For a dairy-free version, substitute milk with plant-based milk and use oil instead of butter for the crumble topping.
  • Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Adjust pumpkin spice quantity based on your preference for spiciness.

Find it online: https://bitezly.com/sourdough-pumpkin-muffins-recipe/