Description
Delight your taste buds with these Sourdough Pumpkin Muffins that are bursting with warm spices and a delightful crumbly streusel topping. Perfect for breakfast or a snack!
Ingredients
Scale
Dry Ingredients:
- 190 g all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Wet Ingredients:
- 226 g pumpkin puree
- 105 g vegetable oil
- 100 g sourdough discard starter
- 100 g granulated sugar
- 100 g soft brown sugar
- 60 g whole milk
- 2 large eggs
- 1 teaspoon vanilla paste (or extract)
Streusel Topping:
- 45 g butter
- 63 g all-purpose flour
- 65 g granulated sugar
- 1/8 tsp salt
Instructions
- Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.
- Step 2: In a large mixing bowl, combine all wet ingredients and whisk until well combined.
- Step 3: Fold the dry ingredients into the wet ingredients until just combined. The batter can be baked immediately or cold-fermented overnight.
- Step 4: For overnight fermentation, cover the bowl tightly and refrigerate for up to 20 hours.
- Step 5: Make the streusel topping by combining butter, flour, sugar, and salt until crumbly.
- Step 6: Preheat the oven, prepare the muffin tin, fill with batter, top with streusel, and bake as directed.
Notes
- Cold-fermenting the batter overnight enhances the muffins’ flavor and texture.
- Ensure not to overmix the batter to maintain a tender crumb in the muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Sourdough Pumpkin Muffins, Pumpkin Muffins, Breakfast Muffins, Streusel Topping
