Description

These Sourdough Pumpkin Muffins are the kind of bake that makes an ordinary morning feel cozy and special. Soft, moist, warmly spiced, and full of pumpkin flavor, they are perfect for a quick breakfast, easy snack, fall brunch, or make-ahead treat for busy days. The sourdough discard adds a gentle tang and extra depth, giving these muffins a homemade bakery feel while still keeping the recipe simple, approachable, and ideal for breakfast ideas, snack ideas, easy baking, and comforting food ideas.

Ingredients

1 cup pumpkin puree

1/2 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 neutral oil

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/3 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold butter

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Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. If using the streusel, mix the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter until crumbly. Set aside.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

4. In a large bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.

5. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

6. Divide the batter evenly between the muffin cups, filling each about three-quarters full.

7. Sprinkle the streusel topping over each muffin if using.

8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter once the flour goes in, or the muffins can turn dense instead of soft and tender.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 32mg