Description

These sourdough pumpkin muffins are soft, moist, and full of warm fall flavor, making them a perfect quick breakfast, easy snack, or cozy addition to your favorite breakfast ideas and food ideas. Made with pumpkin puree, sourdough discard, and classic spices, this easy recipe bakes into tender muffins with bakery-style texture and is one of my favorite easy pumpkin baking recipes for busy mornings or relaxed weekend treats.

Ingredients

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

1/4 cup brown sugar

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

Powdered sugar, for dusting optional

Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

3. In a separate bowl, whisk together pumpkin puree, sourdough discard, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ingredients and stir gently just until combined.

5. In a small bowl, mix 1/3 cup flour, 1/4 cup brown sugar, melted butter, and 2 tablespoons granulated sugar to make the streusel.

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

7. Sprinkle the streusel over each muffin.

8. Bake for 18 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out clean.

9. Cool in the pan for 5 minutes, then transfer to a wire rack.

10. Dust with powdered sugar if desired and serve.

Notes

Do not overmix the batter once the wet and dry ingredients are combined, or the muffins can turn out 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: 245
Sugar: 16g
Sodium: 190mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 36mg

Keywords: sourdough pumpkin muffins, pumpkin muffins, sourdough discard muffins, quick breakfast, easy recipe, breakfast ideas, food ideas, fall baking