Sourdough Discard Pumpkin Muffins

Name: Sourdough Discard Pumpkin Muffins
Yield: 12 muffins
Ingredients: 190 g All-purpose flour; 1.5 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 0.125 tsp Ground cloves; 0.75 tsp Salt; 1 tsp Baking soda; 0.25 tsp Baking powder; 226 g Pumpkin purée; 105 g Vegetable oil; 100 g Sourdough discard; 100 g Granulated sugar; 100 g Soft brown sugar; 60 g Whole milk; 2 each Eggs; 1 tsp Vanilla extract; 45 g Butter; 63 g All-purpose flour; 65 g Granulated sugar; 0.125 tsp Salt

Twelve pumpkin muffins with a crisp butter crumble and no yeast rise.

35–40 minutes, plus cooling12 muffins

Ingredients

Ingredients for12 muffins
Ingredient	Amount
Muffin batter
All-purpose flour	190 g
Ground cinnamon	1.5 tsp
Ground nutmeg	0.25 tsp
Ground cloves	0.125 tsp
Salt	0.75 tsp
Baking soda	1 tsp
Baking powder	0.25 tsp
Pumpkin puréeUnsweetened; not pie filling.	226 g
Vegetable oil	105 g
Sourdough discard	100 g
Granulated sugar	100 g
Soft brown sugar	100 g
Whole milk	60 g
EggsLarge.	2 each
Vanilla extract	1 tsp
Streusel
ButterMelted.	45 g
All-purpose flour	63 g
Granulated sugar	65 g
Salt	0.125 tsp

Method

1
Heat to 220°C/425°F; line a standard 12-cup muffin tin.
2
Whisk batter flour, spices, salt and leaveners separately from pumpkin, oil, discard, sugars, milk, eggs and vanilla.
3
Fold wet and dry mixtures together just until combined.
4
Combine streusel ingredients into crumbs. Divide batter between 12 cups; add crumbs and press lightly.
5
Bake 5 minutes; lower to 180°C/350°F for 20–25 minutes, until a tester emerges clean.
6
Cool in the tin 5 minutes, then transfer to a rack.