Need another great recipe to make with your sourdough discard? Check out my new easy sourdough pumpkin muffins recipe!
I have a ton of great sourdough discard recipes here on the blog and I am excited to share this new sourdough pumpkin muffin with you! These pumpkin muffins are so delicious. They have that sweet and spicy flavor that comes with pumpkin spice and the bit of sourdough tang.
These sourdough pumpkin muffins are also moist and tender with a soft crumb. The streusel topping takes these muffins over the top.
Easy Sourdough Pumpkin Muffins with Sourdough Discard or Sourdough Starter
Easy Sourdough Pumpkin Muffins
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter
- In a large mixing bowl, add your sugars and oil and mix well with a whisk. You can also use a hand mixer or a stand mixer to mix these up. Just remember to not overmix the batter.
- Add your eggs and vanilla and continue to whisk together.
- Next, add your sourdough and pumpkin and continue to mix.
- Next add your spices, baking powder, baking soda, salt and flour (your dry ingredients) and fold and stir these ingredients in using a rubber spatula. You do not want to overmix the muffin batter.
- Preheat your oven to 375 degrees and prep your muffin tin. Use paper liners or spray your pan with nonstick spray. I prefer to do muffin liners.
- Scoop 2-3 tablespoons of batter into the liners in the muffin cups. You want to fill them to about 2/3 full
- Mix up the flour, sugars, flour and melted butter to create the streusel. Mix together using a fork.
- Sprinkle some crumble over the top of each muffin. Be aware that if you add way too much it will prevent the muffin from rising all the way and it may fall into the muffin instead of staying on top.
- Bake in the oven for 25 minutes or until a toothpick comes out clean.
- Let the muffin pan cool on a wire rack for 10 minutes before removing and for at least 30 minutes before eating.
- Store the leftover muffins in an airtight container. You can put them in the fridge or leave on the counter. You can also freeze these!
Tips & Tricks
- If you do not have pumpkin pie spice you can use a combination of cloves, all spice, ginger, and nutmeg.
- Use an ice cream scoop or a cookie scoop to measure out the batter for the muffin pan. This make them all the same size.
- Chocolate bar marzipan jujubes jelly-o carrot cake caramels. Tootsie roll cookie jujubes powder icing lemon drops. Pastry brownie topping oat cake chocolate cake jelly candy gingerbread tart.
- Add a simple glaze using powdered sugar and milk to make this even more decadent and sweet.
These muffins are a great treat for fall. With all the pumpkin treats being made during the fall, make these sourdough pumpkin muffins! They are perfect for breakfast, brunch or for any time of day!
My kid are a huge fan of these muffins and the cinnamon streusel on top is just the right amount of sweetness. The texture is soft, tender and moist.