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Unwrapped pumpkin sourdough muffin sitting on muffin wrapper showing soft pumpkin muffin underneath buttery cinnamon streusel crumb topping ready to eat.

Bakery Style Pumpkin Sourdough Muffins

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9 Muffins
Author: Carlee

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

Store muffins in an airtight container at room temperature for up to 4 days. Freeze for longer storage. 

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 289mg | Potassium: 79mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2304IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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