Sourdough Pumpkin Muffins With Toasted Oat Crumble
Sourdough Pumpkin Muffins With Toasted Oat Crumble
Makes one dozen muffins
Crumble
½ cup oats (toasted and cooled)
¼ cup flour
¼ brown sugar
¼ butter (chilled in cubes)
Muffins
One banana mashed (the more ripe, the better)
¾ cup pumpkin puree
¾ cup white granulated sugar
One slightly beaten egg
½ cup sourdough discard
⅓ cup oil or melted butter
1 tsp vanilla extract
1 ½ cup flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
¼ tsp nutmeg
¼ tsp cloves
½ tsp ginger
1 tsp cinnamon
Options: replace all the spices with 1 ½ tsp of pumpkin pie spice.
Or if you like chocolate, add ½ cup of chocolate chips.
Directions
1. Preheat oven to 350°F and line muffin tin with liners or grease muffin tin.
Toast the oats over medium heat in a pan until they start to turn golden and you can smell them. Remove from heat and let them cool.
Make the crumble topping in a medium bowl. Combine the ingredients until no large pieces of butter are left and there are walnut-sized clumps. Set aside
2. Mash bananas in a mixing bowl. Add pumpkin puree, sourdough discard, sugar, egg, oil, and vanilla.
3. In a medium bowl, mix the dry ingredients: baking soda, baking powder, salt, and flour.
4. Pour the dry ingredients over the wet ingredients and mix until just combined. If using chocolate chips, add them and mix until evenly distributed throughout the batter.
5. Scoop the batter into a muffin tin so each is 3/4 full. Sprinkle the crumble on top of each muffin. Put the muffins in the oven and bake for 20 minutes.
Notes: We have had a lot of success trying out different flours, oils, applesauce, gluten-free flour, and flax eggs. Give it a try. I think that the key to a light muffin is not to over-mix the batter.
Sourdough Pumpkin Muffins With Toasted Oat Crumble
Ingredients
- ½ cup oats (toasted and cooled)
- ¼ cup flour
- ¼ brown sugar
- ¼ butter (chilled in cubes)
- One banana mashed (the more ripe, the better)
- ¾ cup pumpkin puree
- ¾ cup white granulated sugar
- One slightly beaten egg
- ½ cup sourdough discard
- ⅓ cup oil or melted butter
- 1 tsp vanilla extract
- 1 ½ cup flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp ginger
- 1 tsp cinnamon
- Options: replace all the spices with 1 ½ tsp of pumpkin pie spice.
- Or if you like chocolate, add ½ cup of chocolate chips.
Instructions
- Preheat oven to 350°F and line muffin tin with liners or grease muffin tin.
- Toast the oats over medium heat in a pan until they start to turn golden and you can smell them. Remove from heat and let them cool.
- Make the crumble topping in a medium bowl. Combine the ingredients until no large pieces of butter are left and there are walnut-sized clumps. Set aside.
- Mash bananas in a mixing bowl. Add pumpkin puree, sourdough discard, sugar, egg, oil, and vanilla.
- In a medium bowl, mix the dry ingredients: baking soda, baking powder, salt, and flour.
- Pour the dry ingredients over the wet ingredients and mix until just combined. If using chocolate chips, add them and mix until evenly distributed throughout the batter.
- Scoop the batter into a muffin tin so each is 3/4 full. Sprinkle the crumble on top of each muffin. Put the muffins in the oven and bake for 20 minutes.
- Notes: We have had a lot of success trying out different flours, oils, applesauce, gluten-free flour, and flax eggs. Give it a try. I think that the key to a light muffin is not to over-mix the batter.