Sourdough Pumpkin Muffins with Brown Sugar Crumble
These sourdough pumpkin muffins are soft, full of warm spices, and topped with buttery crumble—the perfect grab-and-go snack or cozy bake to share. Whether you enjoy them fresh from the oven or pull a batch from the freezer on a busy morning, they’re a treat you’ll want to make on repeat all fall long.
Ingredients
Muffins
- 170 g melted butter
- ½ cup pumpkin puree not pumpkin pie filling
- 100 g sourdough starter
- 320 g maple syrup
- 4 large eggs
- 1 tsp pure vanilla extract
- 260 g all-purpose flour whole wheat, or a combination
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup chocolate chips or mini chocolate chips optional
Crumble
- 120 g flour
- 200 g brown sugar or substitute white sugar
- ½ tsp salt
- 1 tsp cinnamon or pumpkin spice
- 6 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with muffin cups, paper muffin liners, or cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, combine the wet ingredients: melted butter, pumpkin puree, sourdough starter, maple syrup, eggs, and vanilla extract. A whisk works well, though a stand mixer or hand mixer can make it even quicker.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until a thick muffin batter forms. Fold in chocolate chips if using.
- Cover your batter and allow it to sit and ferment at room temperature for 4-12 hours. Alternately, you can place it in the fridge overnight. The batter will start to look puffed up and bubbles will begin to form.
- Make the crumble topping: In a small bowl, combine flour, brown sugar, salt, and cinnamon. Use a fork to stir in the melted butter until a crumbly texture forms.
- After finished fermenting, scoop batter into the prepared muffin tin using a ⅓ cup measure or large cookie scoop. Top generously with crumble. Note: The crumble is optional and is unfermented. If you're sensitive to gluten and only tolerate fermented grains, just leave the crumble off.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the baked muffins in the muffin pan for 5 minutes, then transfer to a wire rack.