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Sourdough Pumpkin Muffins With Oat Crumble

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These Sourdough Pumpkin Muffins with Oat Crumble are the perfect fall treat, combining the tangy richness of sourdough with the sweetness of pumpkin. Topped with a crisp oat crumble, these muffins are a deliciously comforting way to start your day. Whether you’re craving a warm breakfast or an afternoon snack, these muffins will quickly become a favorite. The added probiotic benefits of sourdough make them a unique twist on traditional pumpkin muffins.

Ingredients

  • For the Muffins:

    • 1 cup sourdough starter (active and bubbly)
    • 1 cup canned pumpkin puree
    • 2 eggs
    • 1/2 cup brown sugar
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt

  • For the Oat Crumble:

    • 1/2 cup old-fashioned oats
    • 1/4 cup all-purpose flour
    • 1/4 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons butter, softened

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.

  • Prepare the Muffin Batter:

    • In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until smooth.
    • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  • Make the Oat Crumble:

    • In a small bowl, combine oats, flour, brown sugar, and cinnamon. Add the softened butter and mix until the mixture forms small crumbs.

  • Fill the Muffin Tin:

    • Spoon the muffin batter into each muffin cup, filling about 3/4 of the way.
    • Sprinkle the oat crumble generously over the top of each muffin.

  • Bake:

    • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

  • Cool:

    • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Sourdough Starter: If you don’t have an active sourdough starter, you can make one or substitute with a small amount of yogurt or buttermilk.
  • Storage: These muffins stay fresh for up to 3 days at room temperature or can be frozen for up to 3 months.

Find it online: https://yumfamilyrecipes.com/sourdough-pumpkin-muffins-with-oat-crumble/