Sourdough Pumpkin Muffins

Sourdough Pumpkin Muffins with Oat Streusel Topping

These sourdough pumpkin muffins with oat streusel topping are the perfect fall muffin! They are made with sourdough discard and fresh pumpkin puree. Moist, delicious and loved by all pumpkin enthusiasts.

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Ingredients for Sourdough Pumpkin Muffins (with Oat Streusel Topping)

For Muffins

1/2 cup sourdough discard
1/2 cup butter melted
3/4 cup brown sugar
1/4 cup organic maple syrup
2 eggs
1 1/2 tsp vanilla extract
2 cups of organic flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt

1/2 cup pumpkin puree

1/4 cup buttermilk
1 tsp pumpkin pie spice

For Oat Streusel Topping
1 1/2 cups brown sugar
3/4 cup butter
1 cup flour
1/2 cup organic oats
2 tsp all spice
2 tsp maple syrup

Instructions to Make Sourdough Pumpkin Muffins

1. Preheat oven to 400°
2. Prepare Pumpkin Muffin Batter
3. In large bowl combine flour, brown sugar, baking soda, baking powder, salt and pumpkin pie spice.
4. In a separate large mixing bowl mix together eggs, sourdough discard, butter, maple syrup, vanilla extract.
5. Whisk wet ingredients until well combined.
6. Add pumpkin puree and butter milk to mixing bowl with wet ingredients.Mix well.
7. Gradually incorporate dry ingredients, one cup at a time.
8. Mix well will mixer. Set aside.
9. Prepare Oat Streusel Topping
10. Combine brown sugar, spices, and oats together. Pour in melted butter and maple syrup. Mix together.
11. Add flour to mixture and combine well.
12. Prepare to Bake Muffins
13. Line muffin tins. I love these reusable silicone ones!
14. Pour muffin batter into 24 lined muffin tins.
15. Top batter with streusel topping.
16. Bake for 18-20 minutes, until inserted toothpick comes out clean.

Wondering how to make your own fresh Pumpkin Puree? This blog post shows how. Click here to read.

If you are looking for more pumpkin puree recipes check out my video below.

Find More Fall Recipes:

ROASTED PUMPKIN & BUTTERNUT SQUASH

PUMPKIN RICE PUDDING

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