Sourdough Pumpkin Crumble Cake Muffins
It’s pumpkin season, which means all things pumpkin until further notice! But seriously, fresh pumpkin and warm spices are my favorite fall flavors. And these Sourdough Pumpkin Crumble Cake Muffins are a great way to enter the fall season and use up all that extra sourdough discard!
THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL AFFILIATE LINK DISCLOSURE HERE.
As we are starting to get cooler weather, I can’t help but get so excited for all of the baking I know I’ll be doing in the coming months. I truthfully bake all year round because it’s something I’ve always done even since I was a little girl. Baking for others is a love language for me. And these sourdough discard pumpkin muffins are one of my favorite pumpkin recipes to share with others!
FAQ
Can I freeze these?
Yes. Freeze after fully cooling. Thaw on the counter or warm in the oven at 350 until warm.
Can I make these without the cream cheese?
Absolutely, they’ll still be soft and flavorful.
How do I store these Sourdough Pumpkin Muffins?
These Sourdough Pumpkin Muffins can be left out on the counter for 3-4 days in an airtight container. For longer storage, you can store in the fridge for a week (or longer). You can also make big batches and freeze this recipe for up to 3-6 months in the freezer.
Can I use Pumpkin Pie Filling in place of Pumpkin Puree?
No, you should only use pumpkin puree for this recipe. The pumpkin pie filling has extra sugar and spices that you don’t need for this recipe.
How do I make my own sourdough starter?
I have a whole post on making your own sourdough starter. On this post I try to make it as simple as possible because I feel like sometimes people way over complicate it. You can learn how to make your own homemade sourdough starter here.
How do I make sure these Sourdough Pumpkin Muffins are moist and fluffy?
Do not over mix, you want to ensure that you are only mixing until all the ingredients are just combined. Over mixing can result in muffins that are dense and sometimes even dry.
Can I long ferment these Pumpkin Sourdough Muffins?
Yes! If you prefer a longer ferment for easier digestion, you can do that here without affecting the texture.
- Mix all ingredients except the baking soda and baking powder and let the batter rest, covered, in the fridge overnight (or 8–12 hours).
- When you’re ready to bake, stir in the baking soda, pipe in the cream cheese filling, and bake as usual.
This gives the batter time to ferment, but still gives you good rise from the fresh baking soda and baking powder.
Notes
To evenly scoop the muffin mixture into the muffin tins, I recommend using an ice cream scoop for the best results.
You can long ferment this recipe for added benefits, see paragraph above.
Let the muffins completely cool before eating! They will firm up nicely as they cool.
PrintSourdough Pumpkin Crumble Cake Muffins
It’s pumpkin season, which means all things pumpkin until further notice! But seriously, fresh pumpkin and warm spices are my favorite fall flavors. And these Sourdough Pumpkin Crumble Cake Muffins are a great way to enter the fall season and use up all that extra sourdough discard!
- Prep Time: 12 minutes
- Cook Time: 15-20 minutes
- Total Time: 27-32 minutes
- Yield: 12-14 muffins
- Category: Muffins, Sourdough, Discard
- Method: Baking
Ingredients
Sourdough Pumpkin Muffins
Dry Ingredients
1 1/4 cups all purpose flour
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
1 (15 oz) can pure pumpkin puree
1/2 cup sourdough discard
2 large eggs
1 Tablespoon vanilla extract
Crumb Topping
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar (dark or light)
1 teaspoon pumpkin pie spice
6 Tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a muffin tin or line with muffin liners.
- In a medium bowl, combine dry ingredients – flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a stand mixer or large bowl, mix melted butter and brown sugar until light and fluffy.
- To the sugar and butter mixture, add in pumpkin puree, eggs, sourdough discard, and vanilla extract, and mix together.
- Slowly add in dry ingredients and mix until just incorporated. Be careful to not over-mix.
- For the Crumb Topping – In a small bowl, add flour, sugar, brown sugar, pumpkin pie spice and melted butter and mix until well combined.
- Add equal parts oil the sourdough muffin batter to each muffin tin.
- Then add the crumb topping to the tops of the muffins.
- Place in the oven and bake for 20-25 minutes. Test with a toothpick, It’s ready when it comes out clean.
- Allow the muffins to cool for a few minutes and transfer to a wire cooling rack.
I really hope you enjoy this recipe as much as I do. It’s one of my favorite sourdough discard recipes and pumpkin muffin recipe. You can’t go wrong when you’re mixing sourdough and pumpkin together! If you love this recipe like I do, let me know in the comments, and be sure to share with friends and family!
