Sourdough Pumpkin Muffins With Oat Crumble
Soft, tall sourdough pumpkin muffins topped with a spiced oat crumble. Uses a whole can of pumpkin and a full cup of sourdough discard. One bowl, makes 24, and the batter can rest overnight in the fridge.
Equipment
- Two 12-cup muffin pans
- Large mixing bowl
- Whisk and spatula
- Cookie or ice cream scoop
- Paper or tulip liners
- Wire cooling rack
Ingredients
Wet
- 15 ounces 425g pumpkin puree, one standard can
- 1 cup 240g sourdough discard
- 1/2 cup about 120g neutral oil or melted butter
- 3/4 cup 150g brown sugar, up to 1 cup (180g) for a sweeter muffin
- 2 large eggs
- 1 tablespoon vanilla extract
Dry
- 2 1/4 cups 270g all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Oat Crumble
- 3/4 cup brown sugar
- 3/4 cup old-fashioned oats
- 3 tablespoons all-purpose flour
- 6 tablespoons butter softened
- 1 1/2 teaspoons pumpkin spice
Instructions
- Add all wet ingredients to a large mixing bowl and whisk until fully combined.
- Add the dry ingredients and stir gently with a spatula until just combined. The batter should look lumpy. Do not mix until smooth.
- In a small bowl, combine the brown sugar, oats, flour, butter and pumpkin spice for the crumble. Work it with your fingers until it forms clumps that hold together.
- Let the batter rest on the counter for 20 to 30 minutes while the oven preheats to 375°F (190°C). Line 24 muffin cups, staggering them across two pans with an empty cup between each one where possible.
- Scoop the batter into the cups, filling each one almost to the lip. Top each with crumble.
- Bake 20 minutes, checking at 18. The muffins are done when the tops spring back to a light press and a toothpick shows moist crumbs.
- Cool in the pan a few minutes, then transfer to a wire rack. Cool completely before peeling paper liners.
Notes
Overnight option: mix the batter, cover, and refrigerate up to overnight. Scoop and bake straight from cold, adding 1 to 2 minutes.
Active starter can replace discard at the same weight (240g). If measuring by volume, stir the bubbles out first.
Oil makes a moister muffin that keeps longer; butter tastes richer. Both work.
Without the crumble, increase the batter sugar to the full cup.
Store airtight at room temperature up to 3 days, or freeze baked muffins up to 3 months.
Use pure pumpkin, not pumpkin pie filling. Strain homemade puree if it's watery.
Active starter can replace discard at the same weight (240g). If measuring by volume, stir the bubbles out first.
Oil makes a moister muffin that keeps longer; butter tastes richer. Both work.
Without the crumble, increase the batter sugar to the full cup.
Store airtight at room temperature up to 3 days, or freeze baked muffins up to 3 months.
Use pure pumpkin, not pumpkin pie filling. Strain homemade puree if it's watery.
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