Sourdough Pumpkin Muffins
Warm, tender muffins with a delightful blend of pumpkin and tangy sourdough, perfect for cozy fall moments.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1/2 cup sourdough discard Adds a delightful tang and keeps the muffins moist.
- 1/2 cup unsalted butter, melted Provides rich flavor and tender crumb.
- 1/2 cup granulated sugar Sweetens without overpowering natural flavors.
- 1/3 cup light brown sugar, firmly packed Adds caramel sweetness and moisture.
- 1 tablespoon pumpkin pie spice For quintessential fall flavor.
- 1 large egg Helps bind ingredients and adds richness.
- 2 teaspoons vanilla extract Enhances overall flavor.
- 1 1/4 cups all-purpose flour Provides structure while keeping muffins fluffy.
- 1 teaspoon baking powder Helps the muffins rise.
- 1 teaspoon baking soda Works with sourdough for fluffy texture.
- 1/2 teaspoon table salt Balances sweetness.
Topping Ingredients
- 1 tablespoon granulated sugar Adds crunch and sweetness on top.
- 1/2 teaspoon ground cinnamon Elevates aroma.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line a muffin tin with 10 paper liners.
- In a large mixing bowl, whisk together pumpkin puree, sourdough discard, melted butter, granulated sugar, brown sugar, and pumpkin pie spice until combined.
- Add the egg and vanilla extract and whisk well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and fold together until just combined.
- Evenly divide the batter into the prepared muffin tin.
- Mix together the topping ingredients and sprinkle evenly over the muffins.
- Bake for 17-19 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool in the tin for 7 minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer, then transfer to an airtight bag.