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!
- 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.