Description
Delightful Sourdough Pumpkin Muffins infused with warm spices and a unique tang from sourdough discard, perfect for autumn baking.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sourdough discard
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 2 tablespoons unsalted butter, melted (for streusel)
- 2 tablespoons granulated sugar (for streusel)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Whisk together 1 3/4 cups of flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl until well combined.
- Combine the pumpkin puree, sourdough discard, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract in a separate bowl. Whisk until smooth.
- Gently add the wet ingredients to the dry ingredients, stirring with a rubber spatula until just combined.
- Mix the streusel topping by combining 1/3 cup flour, 1/4 cup brown sugar, melted butter, and 2 tablespoons granulated sugar until crumbly.
- Divide the batter evenly among the muffin cups and top with streusel mixture.
- Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for five minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
Muffins can be stored in an airtight container for 3-5 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg