Easy Sourdough Pumpkin Muffins Recipe with Streusel

There’s a certain magic that happens when the first cool breeze of autumn rolls in. My immediate instinct is to head to the kitchen, pull out the can of pumpkin puree, and start baking. These Easy Sourdough Pumpkin Muffins are the delightful result of that fall-inspired craving. They combine the cozy warmth of pumpkin spice with the subtle tang of sourdough discard, creating a muffin that is unbelievably moist and tender. Topped with a buttery, cinnamon-sugar streusel, they are the perfect companion for a hot cup of coffee on a crisp morning.

What makes these muffins truly special is how they give new life to sourdough discard. Instead of tossing it out, you can transform it into these bakery-quality treats. The discard adds a complex flavor and a wonderful texture that you just can’t get from a standard muffin recipe. They are simple, quick, and fill your home with the most incredible autumn aroma.

Why make this recipe

If the mouth-watering description wasn’t enough, here are a few more reasons why you need to bake these muffins right away:

• Perfect Use for Sourdough Discard: This recipe is a fantastic way to use up your unfed sourdough starter, reducing kitchen waste while adding incredible flavor and moisture.
• Incredibly Moist & Tender: The combination of pumpkin puree, oil, and sourdough discard ensures these muffins stay soft and delicious for days.
• Classic Fall Flavors: Loaded with pumpkin, cinnamon, and pumpkin pie spice, these muffins are the essence of autumn in every bite.
• Irresistible Streusel Topping: The sweet, crumbly cinnamon-sugar topping provides the perfect textural contrast to the soft muffin.
• Quick and Easy: With just 15 minutes of prep time, you can have these muffins in the oven, making them perfect for a weekend breakfast or a simple afternoon snack.

Ingredients

• 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

How to make Sourdough Pumpkin Muffins

Step 1: First things first, preheat your oven to 375°F. Prepare a standard 12-cup muffin tin by lining it with paper liners or giving it a good spray with nonstick cooking spray. I personally prefer using liners for easy cleanup.

Step 2: In a large mixing bowl, combine the brown sugar, granulated sugar, and vegetable oil. Whisk them together until they are well combined. You can also use a hand mixer or stand mixer for this, but be careful not to overdo it.

Step 3: Add the large eggs and vanilla extract to the sugar mixture and continue to whisk until everything is smooth and incorporated.

Step 4: Now, it’s time for the stars of the show! Add your sourdough discard and pumpkin puree to the bowl and mix until just combined.

Step 5: In a separate, smaller bowl, whisk together the dry ingredients for the muffin batter: 1 1/2 cups of all-purpose flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet ingredients using a rubber spatula. Stop mixing as soon as you no longer see streaks of flour. Overmixing will lead to tough muffins!

Step 6: To make the delicious streusel topping, mix the remaining 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon in a small bowl. Pour in the melted butter and use a fork to mix until a crumbly texture forms.

Step 7: Scoop about 2 to 3 tablespoons of the muffin batter into each prepared muffin cup, filling them about two-thirds of the way full.

Step 8: Sprinkle a generous amount of the streusel mixture over the top of each muffin. Be mindful not to add too much, as a very heavy topping can weigh the muffin down and prevent it from rising properly.

Step 9: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan on a wire rack for about 10 minutes before removing them to cool completely.

How to serve Sourdough Pumpkin Muffins

These muffins are absolutely divine when served warm from the oven, perhaps with a small pat of butter that melts into the crumbly topping. They are a perfect grab-and-go breakfast on busy mornings or a delightful afternoon snack with a cup of tea or coffee. For an extra-decadent dessert, you can serve one slightly warmed with a scoop of vanilla ice cream.

How to store Sourdough Pumpkin Muffins

Storing these muffins is simple! Once they have cooled completely, place them in an airtight container. They will stay fresh on the counter for up to 3 days or in the refrigerator for up to a week. These muffins also freeze wonderfully. Just place them in a freezer-safe bag or container, and they can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or gently warm in the microwave.

Tips to make

• Do Not Overmix: I can’t stress this enough! Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten and results in dense, tough muffins instead of light and fluffy ones.
• Room Temperature Ingredients: For a smoother, more uniform batter, try to use room temperature eggs and sourdough discard. They incorporate much more easily into the other ingredients.
• Canned Pumpkin Puree is Key: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
• Don’t Overdo the Streusel: While it’s tempting to pile on the crumble, too much weight can cause the muffin to sink in the middle. A nice, even layer is all you need for that perfect crunch. If you love a good crumb topping, you’ll adore our Pumpkin Crumb Cake Muffins!

FAQs About Easy Sourdough Pumpkin Muffins

What does the sourdough discard do in this recipe?

In this recipe, the sourdough discard is used primarily for flavor and moisture. It adds a subtle, complex tang that balances the sweetness of the pumpkin and spices. It also contributes to the incredibly soft and tender texture of the muffins. It is not used here as a leavening agent.

Can I use active sourdough starter instead of discard?

You can, but the flavor will be more pronounced and tangier. The recipe is balanced for the milder flavor of unfed discard. If you only have an active starter, it will work, but expect a slightly different taste profile.

I don’t have pumpkin pie spice. What can I use instead?

No problem! You can make your own by mixing a combination of cinnamon, nutmeg, ginger, and a pinch of cloves. For this recipe, you could substitute the 1 teaspoon of pumpkin pie spice with an additional 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, and a pinch each of nutmeg and cloves.

Final Thoughts

These Easy Sourdough Pumpkin Muffins are a true celebration of fall flavors. They are wonderfully moist, perfectly spiced, and topped with a buttery crumble that takes them over the top. It’s a simple, no-fuss recipe that delivers impressive results every time, making it a fantastic way to welcome the autumn season. For another amazing way to bake with pumpkin, be sure to check out our Cream Cheese Filled Pumpkin Bread. Happy baking!

Hungry for more? Follow us on Pinterest for daily recipes!

Print