Sourdough Pumpkin Muffins

These soft sourdough pumpkin muffins are a great way to use your extra sourdough starter.

Whisk together the all-purpose flour, baking soda, baking powder, spices, and salt in a medium bowl. Set aside.

In a large mixing bowl, add oil, eggs, milk, sourdough discard, brown and white sugar, and pumpkin puree.

Whisk until well combined.

Add the dry ingredients to the wet ingredients in the large bowl. Fold until combined. The muffins can be baked right away or cold-fermented overnight.

In a small bowl, combine melted butter, granulated sugar, salt, and all-purpose flour for the streusel. Use a fork to combine into a coarse crumb, then set it aside.

Divide pumpkin muffin batter evenly over 12 muffin cups. They will be full. Generously pile the crumbly streusel mixture on top of each muffin.

Bake until puffed and golden brown.

See the link for the full recipe!