Moist Sourdough Pumpkin Streusel Muffins
These soft and tender pumpkin streusel muffins are bakery level amazing but really easy to make! Almost a whole can of pumpkin and sourdough discard makes them super moist, while the warm spices make the flavors pop. The buttery, nutty streusel makes for an absolutely unforgettable muffin top, and adds just the right amount of crunchy texture.
Yield: 10 to 12 muffins
Ingredients
- 320 grams pumpkin puree
- 2 large eggs
- 125 grams sourdough discard, at room temperature
- 100 grams neutral oil - like sunflower grapeseed, or canola oil
- 2 tablespoons pure maple syrup
- 1 1/4 teaspoons vanilla extract
- 110 grams granulated sugar
- 105 grams brown sugar
- 185 grams all-purpose flour
- 50 grams blanched almond flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 3/4 teaspoon fine salt
Streusel
- 40 grams finely chopped raw walnuts or pecans
- 60 grams all purpose flour
- 30 grams granulated sugar
- 30 grams brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 42 grams 3 tablespoons butter, melted
Equipment
Instructions
- To a large bowl, add pumpkin, eggs, and sourdough discard. Whisk until combined. Then add oil, maple syrup, vanilla, and sugars. Whisk until combined.
- To a large bowl, add flour, almond flour, baking soda, baking powder, cinnamon, ginger, cardamom, and salt. Whisk to combine.
- Make a well in the center of the dry ingredients and pour the wet mixture in. Stir with a spatula until just combined and no dry streaks remain. Set aside and cover loosely with a towel.
- Meanwhile, preheat the oven to 400 degrees F. (We are leaving the batter sit on the counter during this time to let the wet ingredients absorb the dry, which helps the muffins rise higher.) While this is happening, make the streusel by whisking together all ingredients except butter. Then add the melted butter and stir to combine, gently squeezing with hand to know that it sticks into crumbles. Set aside.
- When oven has preheated, grease muffin tin and place a muffin liner in every other muffin hole. Use a cookie scoop to fill each cup until just short of the lip. Divide an even amount of streusel over the top of each muffin.
- Place muffin tin in the oven and turn it down to 375 degrees F. Bake for 21 to 22 muffins, until toothpick comes out with moist but not wet crumbs. Let cool on a wire rack.
Notes
If you'd like to long ferment the batter, it works great. Simply mix up the batter, cover with plastic wrap, and refrigerate for up to 16 hours.
*Do not decrease the sugar in this recipe. When recipe testing, this was the necessary amount to give them the perfect amount of sweetness and flavor - they are not too sweet. Trust me.
