Ingredients:

  • 1 cup (120g) Whole wheat pastry flour
  • 1/2 cup (125g) Sourdough discard
  • 1 cup (245g) Canned pumpkin puree
  • 1/3 cup (80ml) Pure maple syrup
  • 1 large egg
  • 1/4 cup (60ml) Melted coconut oil
  • 1 tsp (5ml) Vanilla extract
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (2g) Baking powder
  • 1 tbsp (6g) Pumpkin pie spice
  • 1/2 tsp (3g) Sea salt
  • 2 tbsp (15g) Almond flour
  • 1 tbsp (12g) Coconut sugar
  • 1/2 tsp (2g) Ground cinnamon
  • 1 tbsp (15g) Melted coconut oil

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with liners or grease with coconut oil.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and sea salt until no clumps remain.
  3. In a large bowl, whisk together the pumpkin puree and sourdough discard until smooth. Stir in the maple syrup, egg, melted coconut oil, and vanilla extract until the batter is glossy and emulsified.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as flour streaks disappear to avoid overdeveloping the gluten.
  5. Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
  6. Prepare the streusel by mixing almond flour, coconut sugar, ground cinnamon, and melted coconut oil together. Sprinkle the topping evenly over each muffin.
  7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.