Moist Sourdough Pumpkin Muffins with Oil

Closeup of Sourdough Discard Pumpkin Muffins.

Moist Sourdough Pumpkin Muffins with Oil

Soft, fluffy, and full of cozy fall flavor, my fresh Sourdough Pumpkin Muffins are made with tangy sourdough discard, aromatic pumpkin pie spices, and silky canned pumpkin puree. Lightly sweetened with brown sugar and topped with a crunchy brown sugar-pecan streusel, these muffins are irresistibly tender. This recipe makes 12 fluffy muffins - vegetarian and easily dairy free!

Heads Up: there's an oven temperature change after the muffins are in the oven for 5 minutes.

*Pumpkin Pie Spice Fans: If preferred, you can use PPS in this recipe. See recipe notes.

**For Chocolate Lovers: I've added an option for chocolate chips in the recipe notes!

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword Sourdough Pumpkin Muffins

Prep Time 20

Cook Time 17

Active Resting Time 15

Total Time 52

Servings muffins

Calories 291kcal

Author Traci York

Ingredients

Dry Ingredients:

1 cup + 3 tablespoons (165 grams) Unbleached All Purpose Flour
3 teaspoons Ground Cinnamon **see note if using PPS
3/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cloves
1/2 teaspoon Fine Sea Salt
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder non aluminum

Wet Ingredients

3/4 cup + 2 tablespoons (185 grams) Light Brown Sugar packed
2 Large Eggs
3/4 cup (185 grams) Pumpkin Puree canned, plain
2 teaspoons Vanilla Extract
1/2 cup + 1 tablespoon (160 grams) Sourdough Discard 100% hydration, stirred down
1/3 cup (65 grams) Coconut Oil melted, warm to touch

For the Streusel

1/2 cup + 1 tablespoon (80 grams) Unbleached All Purpose Flour
1/3 cup (70 grams) Light Brown Sugar
1/3 cup (40 grams) Pecan Halves chopped fine
3/4 teaspoon Ground Cinnamon
1/8 teaspoon Fine Sea Salt
4 tablespoons (57 grams) Unsalted Butter melted, use plant butter for dairy free

Instructions

Get Ready

Set oven rack in the center and preheat the oven to 425 Fahrenheit (218 Celsius). Line a standard muffin pan with 12 tulip style muffin cups (or DIY tulip cups). Tip: if you have two muffin pans, use both, leaving every other cup empty. This helps all the muffins rise to their full potential and helps create a nice dome. Set aside.

Make the Batter

Mix the Dry Ingredients: In a medium mixing bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda and baking powder. Set aside.
Mix the Wet Ingredients: In large mixing bowl add the brown sugar, eggs, vanilla, pumpkin, sourdough discard and oil. Whisk until emulsified.
Mix the Batter: Add the dry ingredients all at once to the wet ingredients. Fold together until no dry patches remains. Set aside to rest 15 minutes.
While the batter rests, make the streusel.

Make the Streusel

In a medium mixing bowl, whisk the flour, sugar, pecans, cinnamon and salt. Pour in the melted butter. Toss gently until the mixture forms clumps, and is crumbly just until no white flour patches remain. Large chunks are okay. Set the bowl in the freezer for at least 5 minutes while the batter finishes resting.

Scoop & Bake

The batter will puff up while it rests. Gently stir down 2-3 times. (*Fold in the chocolate chips now if using).
Use a slightly overfilled large cookie scoop (#20) or about 1/4 cup each with batter and transfer to the muffin liners. Distribute any leftover batter evenly among cups. Sprinkle about 1 1/2 tablespoons streusel over each.
Bake at 425 Fahrenheit (218 Celsius) for 5 minutes, reduce heat to 375 Fahrenheit (190 Celsius). Bake for an additional 11-14 minutes until golden brown. The internal temperature of the muffins should read 190-200F on a digital food thermometer when done. Remove the muffins from the oven, then transfer individual muffins to a cooling rack. Cool completely before storing.

To Store

Store at room temperature, covered, for up to three days.
To Freeze: allow muffins to cool completely. Place individual muffins on a parchment lined sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.
To rewarm: These are delicious shared warm. Reheat in a 350F oven for about 10 minutes.

Notes

*Pumpkin Pie Spice: if using PPS, omit the spices listed in the batter and add 1 teaspoon ground cinnamon, and 3 1/2 teaspoons pumpkin pie spice.

**Add Chocolate Chips: 1 1/4 cups (205 grams) fold in after the batter has rested.

Nutrition