Sourdough Pumpkin Muffins Recipe
Warm and fragrant with autumn spices, these sourdough pumpkin muffins are a cozy treat for crisp mornings. The tender crumb and buttery streusel topping make them a delightful treat to a cup of tea or coffee.
Servings: 12 muffins
Calories: 5kcal
Ingredients
- 1 tablespoon 7 g pumpkin pie spice seasoning
- ½ teaspoon 3 g salt
- 1 cup 245 g pumpkin puree
- ¾ teaspoon 4 g baking soda
- 1 tablespoon 12 g baking powder
- ¾ cup 150 g brown sugar
- 2 large 100 g eggs
- ½ cup 120 g Greek yogurt or sour cream
- 1 teaspoon 5 g vanilla extract
- 1 cup 240 g sourdough discard or starter
- 2 ¼ cups 270 g unbleached all-purpose flour, plus more as needed
Streusel Topping:
- 3 tablespoons 45 g salted butter
- ½ cup 63 g all-purpose flour
- ⅓ cup 65 g granulated sugar
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line a muffin tin with liners or grease with coconut oil.
- Mix the wet ingredients: In a large bowl, whisk together sourdough discard, pumpkin puree, eggs, brown sugar, Greek yogurt or sour cream, and vanilla extract until smooth.
- Combine the dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking soda, and baking powder.
- Blend wet and dry: Stir the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Make the streusel: Mix butter, flour, and sugar together until crumbly.
- Fill muffin cups: Scoop batter into cups, filling about ¾ full, and sprinkle streusel topping evenly on top.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack.
Notes
Overnight fermentation: For deeper flavor, mix all ingredients except baking powder, baking soda, eggs, seasoning, and salt. Refrigerate overnight, then stir in reserved ingredients before baking.
Texture tip: Add extra flour a spoonful at a time until the batter is thick enough to hold shape.
Storage: Keep muffins in an airtight container at room temperature for 2 days or freeze for up to 2 months.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 3mg | Fiber: 0.04g | Sugar: 0.04g | Calcium: 0.3mg | Iron: 0.02mg