Sourdough Discard Pumpkin Muffins
Serves 12
15 mins prep
35 mins cook
50 mins total
A delicious recipe for Sourdough Discard Pumpkin Muffins - perfect for a fall breakfast, brunch or afternoon treat!
For the Muffins
For the Streusel Topping (optional)
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Make the Streusel Topping
In a small bowl, combine the 3 Tablespoons melted butter, brown sugar, flour, oats, and cinnamon. Mix until combined and crumbly, and set aside.
Make the Muffins
Preheat oven to 375℉ and line a 12-cup muffin pan with muffin liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
In a separate bowl, whisk together the sourdough discard, pumpkin purée, vegetable oil, and egg.
In a third bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients and liquid ingredients to the creamed butter mixture. Stir until just combined and no dry spots remain (do not overmix!).
Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Sprinkle generously with streusel topping and turbinado sugar (optional).
Bake for 30-35 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then serve or transfer to a cooling rack to cool fully.