Sourdough Pumpkin Muffins with Streusel

Name: Sourdough Pumpkin Muffins with Streusel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (60 grams) all-purpose flour; ¼ cup (50 grams) brown sugar; 1 teaspoon pumpkin pie spice; ¼ teaspoon Diamond Crystal Kosher Salt (reduce to ⅛ teaspoon if using Morton's brand or table salt); 3 tablespoons (42 grams) unsalted butter (cold, cut into small cubes); 2 cups (240 grams) all-purpose flour; 1 tablespoon pumpkin pie spice; 1 ½ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon Diamond Crystal Kosher Salt (reduce to ½ teaspoon if using Morton's brand or table salt); ½ cup (113 grams, 1 stick) unsalted butter (melted); ¾ cup (150 grams) brown sugar (packed); ¼ cup (50 grams) granulated sugar; 2 large eggs (room temperature); 1 cup (240 grams) pumpkin puree; ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract

Instructions

Prep:20minCook:20min

These Sourdough Pumpkin Muffins are an easy way to use up sourdough discard this fall, with pumpkin puree, warm spices, and crunchy streusel on top. They're soft, moist, and have those tall, bakery-style tops you usually only get from a bakery!

Updated at: Sun, 11 Oct 2026 00:08:53 GMT