Description
Get ready to enjoy one of the best cozy fall treats with these sourdough pumpkin muffins. This easy recipe combines warm pumpkin spice flavors with the subtle tang of sourdough discard, creating a soft, moist, and fluffy texture in every bite. Perfect as a quick breakfast, easy snack, or comforting dessert, these muffins are ideal for anyone looking for simple breakfast ideas or delicious homemade food ideas.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup sourdough discard
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour (topping)
2 tablespoons brown sugar (topping)
2 tablespoons butter (topping)
1 teaspoon cinnamon (topping)
Instructions
1. Preheat oven to 350°F (175°C) and prepare a muffin tin
2. Whisk together dry ingredients in a bowl
3. Mix pumpkin puree, sourdough discard, sugars, oil, eggs, and vanilla
4. Fold dry ingredients into wet mixture gently
5. Prepare streusel topping until crumbly
6. Fill muffin cups ¾ full
7. Add topping evenly
8. Bake for 18–22 minutes
9. Cool before serving
Notes
Do not overmix the batter to keep muffins light and fluffy
Use pure pumpkin puree, not pumpkin pie filling
Let muffins cool before removing from pan
Approximate nutrition per muffin: 210 calories, 28g carbohydrates, 4g protein, 9g fat, 2g saturated fat, 14g sugar, 2g fiber, 180mg sodium
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: easy recipe, breakfast ideas, pumpkin muffins, sourdough discard recipe, fall baking