These bakery style pumpkin sourdough muffins have a soft texture, big pumpkin spice flavor, and a buttery crumb topping. They are a super delicious way to start your day.
There are so many tasty ways to incorporate sourdough starter or discard into recipes. Muffins are an excellent example of that.
We have been making sourdough muffins for years. Most of the recipes I shared early on were barely sweet and a tiny bit dense.
That includes a harvest sourdough muffin recipe that I shared in 2017. It included oatmeal, apple juice, and craisins.
They are delicious, but different than what you may have in mind if you are thinking of a soft and sweet bakery style muffin. This recipe takes the pumpkin puree, pumpkin spice, and sourdough discard and turns it into something worthy of any bakery case.
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Then they are topped with a yummy crumb topping. It adds a bit of texture and another layer of flavor that is absolutely fabulous.
The batter for these pumpkin muffins can be made the night ahead of time. That way it has a chance to do a nice long cold ferment.
However, if you are in a hurry, you can just stir everything together and bake it right away. Both ways will yields tasty muffins.
If you have a sourdough starter, be sure to bake a batch of these this fall. You won’t be sorry.
If you don’t have a sourdough starter, what are you waiting for? There are so many ways to use sourdough discard in breakfast recipes.
Bakery Style Pumpkin Sourdough Muffins
Equipment
Ingredients
- 1 large egg
- ⅓ cup sourdough discard
- ½ cup pumpkin puree
- ½ teaspoon vanilla extract
- ¼ cup neutral cooking oil
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Crumb Topping
- ½ cup white whole wheat flour or all-purpose
- ¼ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ cup salted butter
Instructions
- Making the batter: In a medium or large mixing bowl, stir together the 1 large egg, ⅓ cup sourdough discard, ½ cup pumpkin puree, ½ teaspoon vanilla extract, ¼ cup neutral cooking oil, ¼ cup granulated sugar, and ¼ cup light brown sugar.
- In a small bowl, stir together the 1 cup all-purpose flour, 2 teaspoons pumpkin pie spice, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add the dry ingredients to the pumpkin mixture. Stir to combine.
- Overnight fermentation: Cover tightly with plastic wrap and chill in the refrigerator for 8-12 hours for added fermentation benefits. If baking same day, skip this step.
- Before baking, preheat the oven to 400℉ and line 9 muffin wells with paper liners.
- Crumb topping: In a medium bowl, stir together the ½ cup white whole wheat flour, ¼ cup light brown sugar, and ½ teaspoon ground cinnamon.
- Add the ¼ cup salted butter and cut in with a fork or using your hands. The mixture should be crumbly.
- Scoop 3-4 Tablespoons of batter into each muffin wrapper.
- Distribute the crumb mixture evenly over all of the muffins. (About 1½-2 Tablespoons each)
- Bake for 18-20 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.
Notes
Video
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Hi Carlee,
Your Bakery Style Pumpkin Sourdough Muffins are delicious!
Miz Helen
Thank you!