Ingredients:

  • 1/2 cup sourdough discard (unfed) (120g)
  • 1 cup pumpkin puree (245g)
  • 3/4 cup brown sugar, packed (150g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 2 large eggs (100g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 2 tsp pumpkin pie spice (5g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp salt (3g)
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup brown sugar (50g)
  • 2 tbsp cold unsalted butter, cubed (28g)
  • 1/4 tsp ground cinnamon (1g)

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.
  2. Prepare the cinnamon streusel by combining 1/4 cup flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon in a small bowl; cut in 2 tbsp cold cubed butter with a fork until coarse crumbs form, then set aside.
  3. In a large bowl, whisk together the sourdough discard, pumpkin puree, 3/4 cup brown sugar, melted butter, eggs, and vanilla until smooth and glossy.
  4. In a separate medium bowl, whisk together 2 cups flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Gently pour the dry ingredients into the wet mixture and fold with a spatula just until combined to avoid overmixing.