Description
A simple recipe for moist and delicious sourdough pumpkin muffins topped with a sweet cinnamon streusel. A perfect way to use sourdough discard for a seasonal treat.
Ingredients
For the 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
For the Streusel Topping:
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
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
- Step 2: In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar.
- Step 3: Add the eggs and vanilla extract, and continue to whisk until well combined.
- Step 4: Stir in the sourdough discard and pumpkin puree until just mixed.
- Step 5: In a separate bowl, combine the 1 1/2 cups of all-purpose flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Step 6: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Be careful not to overmix the batter.
- Step 7: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Step 8: To make the streusel, combine the 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 mix with a fork until a crumbly texture forms
- Step 9: Sprinkle the streusel topping over the batter in each muffin cup.
- Step 10: Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Step 11: Let the muffins cool in the pan on a wire rack for 10 minutes before removing them to cool further.
Notes
For the streusel, be careful not to add too much to one muffin, as it can cause the muffin to sink instead of rise.
Store leftover muffins in an airtight container on the counter or in the refrigerator. They can also be frozen for longer storage.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: American