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Perfect Sourdough Discard Pumpkin Muffins (Easy Recipe)

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Tender, perfectly spiced pumpkin muffins made with sourdough discard, topped with a buttery cinnamon-sugar crumb. The subtle tang of the discard cuts through the sweetness, making these muffins uniquely delicious and a perfect fall treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (245g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup (90g) all-purpose flour (for crumb topping)
  • 1/2 cup (100g) brown sugar, packed (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • 1/4 teaspoon salt (for crumb topping)
  • 6 tablespoons (85g) unsalted butter, cold and cubed (for crumb topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the crumb topping: In a small bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In a large bowl, whisk together pumpkin puree, sourdough discard, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among muffin cups, filling each about three-quarters full.
  7. Sprinkle crumb topping generously over each muffin, pressing down gently to adhere.
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway through.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Keep crumb topping cold until ready to use. For dark muffin pans, reduce oven temperature by 25°F. Muffins taste even better the next day.

Nutrition

Keywords: sourdough discard, pumpkin muffins, crumb topping, fall baking, easy muffin recipe

Find it online: https://zestynora.com/perfect-sourdough-discard-pumpkin-muffins-easy-recipe/