Sourdough Discard Pumpkin Muffins
Soft and spiced sourdough discard pumpkin muffins with crispy streusel topping.
Ingredients
Pumpkin muffins
- 190 g all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 226 g pumpkin puree
- 105 g vegetable oil
- 100 g sourdough discard starter
- 100 g granulated sugar
- 100 g soft brown sugar
- 60 g whole milk
- 2 large eggs
- 1 teaspoon vanilla paste or extract
Streusel
- 45 g butter
- 63 g all-purpose flour
- 65 g granulated sugar
- 1/8 tsp salt
Instructions
- Whisk together the all-purpose flour, baking soda, baking powder, spices, and salt in a medium bowl. Set aside. 190 g all-purpose flour, 1 ½ teaspoons ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 3/4 teaspoon salt, 1 teaspoon baking soda, ¼ teaspoon baking powder
- In a large mixing bowl, add pumpkin puree, oil, sourdough discard, brown and white sugar, milk, eggs and vanilla. Whisk until well combined. 226 g pumpkin puree, 105 g vegetable oil, 100 g sourdough discard starter, 100 g granulated sugar, 100 g soft brown sugar, 60 g whole milk, 2 large eggs, 1 teaspoon vanilla paste
- 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.
Overnight sourdough muffins
- Cover the bowl tightly and place it in the refrigerator for up to 20 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more tender and moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
Streusel and Baking
- 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. 45 g butter, 63 g all-purpose flour, 65 g granulated sugar, 1/8 tsp salt
- Preheat the oven to 425°F/220°C. Spray a muffin tin with nonstick or line it with 12 paper liners.
- Divide pumpkin muffin batter evenly over 12 muffin cups. They will be full.
- Generously pile the crumbly streusel mixture on top of each muffin. Gently press it on top of each muffin to keep it in place.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F (180°C) and bake for 20-25 minutes until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes, then move them to a cooling rack.
Notes
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned or homemade both work.
Butter: The streusel calls for melted butter. Salted or unsalted both work, if using salted, you can reduce or skip the added 1/8 teaspoon of salt, but I personally leave it in.
Two-stage bake: The initial 5 minutes at high heat gives the muffins their tall bakery-style domes. Don't skip the temperature drop, it lets the centers cook through without the streusel burning.
Make ahead: Mix the batter and cold-ferment in the fridge for up to 20 hours. The streusel can be prepared up to a week in advance and stored in the fridge, or frozen for up to a month.
Storage: Loosely cover the muffins at room temperature for up to 3 days. Avoid airtight containers, which soften the streusel. For longer storage, freeze for up to 2 months and reheat briefly in the microwave.
Loaf option: Bake the batter in a 9x5 inch loaf pan at 350°F/180°C for 50 to 60 minutes, or until a cake tester comes out clean.
Nutrition
Serving: 1muffinCalories: 288kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 40mgSodium: 279mgFiber: 1gSugar: 23g
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