Sourdough Pumpkin Muffins

Spice up your breakfast with a batch of super soft and tender sourdough pumpkin muffins! The batter takes just a few minutes to stir together, and the muffins rise nice and tall with sparkling cinnamon-sugared tops.

Recipe includes a how-to video!

Course Breakfast, muffins, quick bread

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 240kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (240 g) pumpkin puree
½ cup (110 g) sourdough discard
½ cup (113 g) unsalted butter melted
½ cup (100 g) granulated sugar
⅓ cup (67 g) light brown sugar firmly packed
1 Tablespoon pumpkin pie spice
1 large egg room temperature preferred
2 teaspoons vanilla extract
1 ¼ cups (156 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt

For topping:

1 Tablespoon granulated sugar
½ teaspoon ground cinnamon

Instructions

Preheat oven to 375F (190C) and line a tin with 10 paper liners. Set aside.
In a large mixing bowl, whisk together pumpkin puree, discard, melted butter, sugars, and pumpkin pie spice until thoroughly combined.
1 cup pumpkin puree, ½ cup sourdough discard, ½ cup unsalted butter, ½ cup granulated sugar, ⅓ cup light brown sugar, 1 Tablespoon pumpkin pie spice
Add egg and vanilla extract and whisk well.
1 large egg, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
1 ¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon table salt
Add dry ingredients to wet and use a spatula to gently fold together until just combined.
Evenly divide batter into prepared muffin tin (remember, this recipe works best as 10 muffins, makes them slightly larger! If you want to make a full dozen muffins, you’ll need to reduce the baking time by a few minutes and the muffins won’t be as large).
Whisk together granulated sugar and cinnamon for topping and sprinkle evenly over prepared muffins.
1 Tablespoon granulated sugar, ½ teaspoon ground cinnamon
Transfer muffins to center rack of 375F(190C) preheated oven and bake for 17-19 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in the tin for 7 minutes before carefully removing to a cooling rack to cool completely. Enjoy!

Video

Notes

Storing

Store in an airtight container at room temperature for up to 3 days.

Nutrition