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sourdough discard pumpkin muffin with streusel topping

Sourdough Discard Pumpkin Streusel Muffins

Jamie Saechao
These easy sourdough discard pumpkin streusel muffins make the BEST pumpkin muffins! They featured fall flavors like pumpkin puree and pumpkin pie spice combined with a delicious sourdough tang.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Side Dish
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • 1 small bowl
  • 1 stand mixer with paddle attachment or large bowl and rubber spatula
  • 1 Cupcake tin
  • Muffin liners

Ingredients
  

Muffins

  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sourdough discard
  • 2.5 tsp pumpkin pie spice
  • 1 15 oz can pumpkin puree
  • 1/3 cup melted butter unsalted
  • 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 unsalted
  • 1/4 tsp salt
  • 1/2 tsp cinnamon optional

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, 2.5 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, 1/2 cup sourdough discard
  • 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, pumpkin pie spice, and cinnamon (if using). 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

 
  • To long-ferment these muffins, cover the batter and refrigerate for up to 24 hours. Continue with the recipe when ready to bake. 
  • Be sure to use real pumpkin puree, not pumpkin pie filling. 
  • Use a large cookie scoop to scoop out the batter for easy, mess-free scooping. 
  • Cool the muffins on a cookie rack for soft, tender muffins. 
  • Do not over mix this muffin batter, or the muffins will be dense and tough.
  • If you only have salted butter, simply reduce the amount of salt in the recipe by 1/4 tsp.
 
 

Nutrition

Calories: 215kcalCarbohydrates: 48gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 218mgPotassium: 51mgFiber: 1gSugar: 25gVitamin A: 54IUVitamin C: 0.1mgCalcium: 25mgIron: 2mg
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