Sourdough Discard Pumpkin Streusel Muffins
These soft and moist sourdough discard pumpkin streusel muffins are full of pumpkin spice and delicious sourdough tang!
Featuring festive pumpkin spice flavors and topped with a decadent crumb topping, these soft sourdough muffins will be a fall favorite in no time!
This easy recipe is made with pure pumpkin puree, sourdough discard (sourdough starter that is flat and runny), eggs and milk. These muffins are moist and tender with a crunchy streusel top!
These are the best sourdough pumpkin muffins to make for fall! You can find the non sourdough version of this recipe here.
Muffin cravings? Try my sourdough zucchini muffins, easy sourdough pumpkin muffins, or mouth watering sourdough blueberry muffins.
The moisture in the pumpkin puree combined with melted butter, sourdough discard, and eggs makes these muffins incredibly moist. This is quick + simple recipe even beginners can make!
Ingredients
See the recipe card for the full ingredient details.
Muffin ingredients: sourdough discard, canned pure pumpkin, white sugar, large eggs, melted butter, pumpkin pie spice, all-purpose flour, baking soda, salt, baking powder, vanilla extract
Streusel ingredients: flour, pumpkin pie spice, melted butter, brown sugar, white sugar
What Is Sourdough Discard?
Sourdough discard is the leftover portion of sourdough starter that is flat and runny. If you feed your starter at night and use it the next morning, the remainder portion of sourdough in the jar is referred to as discard. Learn more about discard here.
Variations
To take these muffins to the next level consider adding:
- pumpkin seeds sprinkled on top of the muffins
- chocolate chips mixed into the batter
- a pumpkin spice or maple glaze drizzled over the top
How To Make Sourdough Pumpkin Streusel Muffins
You need muffin pan and muffin liners for this recipe. Line your muffin tins with paper liners before starting, and preheat oven to 400 degrees F.
A large cookie scoop comes in really handy for perfectly scooping out the batter!
Step 1: Whisk the dry ingredients in a medium bowl.
Step 2: Mix all of the wet ingredients except the sourdough discard in a stand mixer fitted with paddle attachment until just combined.
Add the discard and mix once again until just combined.
Step 3: Add half of the dry flour mixture to the wet ingredients and mix until combined. Repeat with the second half of dry ingredients. Do not overmix.
Step 4: Fill each muffin liner to the top with the pumpkin mixture.
Step 5: Mix the dry ingredients for the muffin streusel in a small bowl. Add melted butter and mix with a fork until dry and crumbly streusel forms. Sprinkle the streusel on top of each muffin.
Step 6: Bake for five minutes at 400 degrees. Lower the temperature to 350°F and bake for an additional 15-17 minutes.
Cool muffins on a cookie rack.
Recipe Tips
- Be sure to use real pumpkin puree, not pumpkin pie filling.
- Cool the muffins on a cookie rack for best results, they will continue to bake if left in the pan to cool!
- Do not over mix batter or the muffins will be tough.
How To Store
Cool the muffins before storing then transfer to an airtight container and store for 3-5 days on the countertop.
These muffins freeze well! Freeze in an air tight container for up to 3 months. To thaw, set the muffins on the counter over night.
Faq’s
Sourdough muffins still contain sugar, wheat, and fat. They can be a healthier option than regular muffins, but usually are not fermented and retain no additional benefits.
Yes, these sourdough muffins freeze well. Store them in a freezer safe air-tight container and thaw overnight before enjoying!
These mouth watering sourdough pumpkin streusel muffins will beckon with the aroma of fall. Soft, moist, and tender, these sourdough muffins are the perfect treat for fall!
Sourdough Discard Pumpkin Streusel Muffins
Equipment
- 1 small bowl
- 1 stand mixer with paddle attachment or large bowl and rubber spatula
Ingredients
Muffins
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1 15 oz can pumpkin puree
- 1/2 cup sourdough discard
- 1/3 cup melted butter
- 2 eggs
- 1 cup white sugar
- 1 tsp vanilla
Streusel
- 3/4 cup flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 6 tbsp melted butter
Instructions
Muffins
- Preheat oven to 400 degree F and line cupcake or muffin tin with liners.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.1.5 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1.5 tsp pumpkin pie spice
- In a stand mixer fitted with a paddle attachment, add the eggs, pumpkin puree, sugar, melted butter, and vanilla. Beat on the lowest setting until just combined, do not over mix. Add the sourdough discard to the batter and beat on lowest setting until just combined. (See notes below if you do not have a stand mixer).1 15 oz can pumpkin puree, 1/3 cup melted butter, 2 eggs, 1 cup white sugar, 1 tsp vanilla
- Add half of the dry ingredients to the pumpkin mixture and mix on the lowest setting. Add the second half and continue to mix until combined, being careful not to overmix!Fill each muffin liner to the top with batter.
Streusel
- In a small bowl whisk the flour, white sugar, brown sugar and pumpkin pie spice. Add the melted butter and stir with a fork until small crumbles form. Sprinkle the top of each muffin with streusel, covering it completely.3/4 cup flour, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 6 tbsp melted butter, 1/4 cup white sugar
Bake
- Bake at 400 degrees F for five minutes. Without opening the oven, reduce temperature to 350 degrees F and bake for an additional 15-17 minutes or until the muffins are no longer doughy and spring back when touched.
- Transfer the muffins to a wire rack to cool. Enjoy!
Notes
-
- If you do not have a stand mixer, mix by hand with a rubber spatula until all ingredients are combined.
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Mix until just combined for tender muffins.
- For accurate measurement, scoop flour into your measuring cup with a spoon, and level off with the back of a butter knife.
