Sourdough Pumpkin Muffins

Soft, sweet and are topped with an irresistible, spiced oat crumble. The ultimate fall treat that you will want to make again and again. Make them the quick way or ferment for more health benefits.

Course Sourdough

Cuisine American

Keyword baking, muffins, sourdough, sourdough pumpkin muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 223kcal

Author Lisa

Ingredients

1/2 cup melted butter
1 cup dark brown sugar
1 1/2 cups pumpkin puree
2 large eggs
1/2 cup sourdough starter discard
1 teaspoon vanilla

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin spice

Crumble Topping

1/2 cup brown sugar
1/2 cup oats
2 tablespoons flour
4 tablespoons softened butter
1 teaspoon pumpkin spice

Instructions

Preheat the oven to 350 degrees.
Lightly grease a muffin tin or line with cupcake liners.
In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy.
Add in eggs, vanilla, pumpkin puree, and sourdough starter.
Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) well in a medium bowl.
Add in dry ingredients 1/3 at a time and mix until just incorporated. You don’t want to over-mix.
In a small bowl, add softened butter, brown sugar, flour, oats, and pumpkin spice and mix until well combined. I find my hands to be the best tool for this job.
Add equal amounts of batter to each muffin well. For super easy distribution, use an ice cream scooper like this one.
Top each muffin with crumble.
Place in the oven and bake for 20-25 minutes. Test with a toothpick or cake tester. When it comes out clean, it is ready.
Allow the muffins to cool for a few minutes and transfer to a baking rack.

Notes

If you don’t want to add the crumb topping, I would suggest adding 1/4 cup more brown sugar to the batter. Without the crumble, it loses some of the sweetness.
For a more tangy flavor, use sourdough discard that hasn’t been fed in a day. For a less tangy flavor, use an active sourdough starter.
This recipe can be long fermented for more health benefits, or made into a quick version for a yummy, fast recipe.

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