Soft and perfectly spiced pumpkin muffins made using sourdough discard. The very best thing about these is the crumble topping - it adds the most satisfying crunch and a whole lot of cinnamon flavor.
Adapted from this much-loved sourdough discard pumpkin quick bread recipe. I did a lot of testing to try to find a way to get a whole can of pumpkin into these while only making a dozen muffins, but it couldn't be done while maintaining this soft and spongy texture that I LOVE. So this makes two dozen muffins.
You know what's more annoying than having an excess of muffins? Opening a can of pumpkin puree and then only using part of it. The bane of my existence!
(That being said, if you don't mind using a partial can, you can halve the recipe and make a dozen muffins.)
But having two dozen of these muffins is sublime. They will go fast. And do you know how many people there are to give muffins to when you have a bunch of muffins laying around?? So many.
I have one standard size muffin pan, so I bake half the muffins, take them out to cool, and re-line the pan and bake the rest. It's not a big deal to bake in batches, but also Amazon has this set of two muffin pans that would streamline things.
If you wanted to, you could also make half the batter into muffins and bake the other half in an (8 by 4-inch) loaf pan.
The crumble topping
A really simple crumble topping that I want to put on EVERYTHING it's so good!
It adds so much crunch and the perfect extra boost of cinnamon flavor.
To make it, you'll combine flour, brown and white sugar, and a whole lot of cinnamon, then pour melted butter over top and mix until moistened. Set it aside to cool while you make the muffins. It will cool in a big clump, then break it apart gently with your fingers as you pack it on the muffins. I like to leave big clumps for maximum texture.
Can't get enough of these!
Happy muffin making!
Sourdough Pumpkin Muffins with Crumble Topping
Ingredients
For the Crumble Topping
- 12 tablespoons unsalted butter
- 1 ½ cup flour
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 ½ tablespoons cinnamon
For the Muffins
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1 ⅔ cup sugar
- ½ cup neutral oil
- ½ cup sourdough starter discard
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon cloves
- 2 cups flour
Directions
For the Crumble Topping
- Melt the butter in a saucepan over medium-low heat.In a medium bowl, combine the flour, sugars, and cinnamon. Pour the melted butter over top and mix with a fork until no dry bits remain. Set aside to cool while you make the muffin batter.
For the Muffins
- Preheat oven to 375 degrees. Line a muffin tin. This recipe makes 24 muffins, so if you have 2 muffin tins, line them both. Otherwise, you can make these in batches.In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, and discard until smooth. Add in the baking powder, soda, salt, cinnamon, nutmeg, ginger, and cloves and mix to combine. Stir in the flour until just combined. Divide between the prepared muffin cups. Sprinkle a generous amount of the crumble topping over each muffin, breaking the crumbles up with your fingers if they're too big. Bake 18-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean, or with just a few moist crumbs. Cool for a couple of minutes in the muffin tin until cool enough to handle, then remove to a wire rack to cool completely. Repeat with the remaining batter and crumble topping if making in batches. Muffins can be kept uncovered for up to a day. After that, store them in a container or a plastic bag, but keep it open slightly. If the topping gets moist, it will soften. Muffins will keep for up to 4 days.
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