Makes: 12 large muffins
Bake: 375°F for 20–24 minutes

Pumpkin Spice Muffins

Ingredients

• 1 cup (240g) pumpkin purée

• 100g active sourdough starter or sourdough discard

• ½ cup (100g) brown sugar

• ¼ cup (50g) granulated sugar

• ½ cup (113g) melted butter

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups (190g) all-purpose flour

• 1½ tsp pumpkin pie spice

• 1 tsp cinnamon

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

🍂 Crumbl-Style Cinnamon Crumble Topping

• ¾ cup (95g) all-purpose flour

• ⅓ cup (65g) brown sugar

• ½ tsp cinnamon

• ¼ tsp pumpkin pie spice

• Pinch of salt

• 5 tbsp (70g) melted butter

• ½ tsp vanilla extract

Instructions

1. Make the crumble.
In a small bowl, combine the flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Add melted butter and vanilla. Mix with a fork until large, chunky crumbs form. Set aside.

2. Make the muffin batter.
Preheat oven to 375°F and line a 12-cup muffin pan with liners.

In a large bowl, whisk together pumpkin, sourdough starter, brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.

In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and gently fold together until just combined. Don't overmix.

3. Fill the muffin cups.
Divide batter evenly between the 12 muffin cups, filling each about ¾ full.

Generously cover each muffin with the crumble topping, gently pressing it into the batter so it stays put while baking.

4. Bake.
Bake at 375°F for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Let cool in the pan for about 5 minutes, then transfer to a wire rack.

✨ Optional Bakery Finish

For an extra Crumbl-inspired finish, drizzle the cooled muffins with a simple vanilla glaze:

• ½ cup powdered sugar

• 1–2 tbsp heavy cream or milk

• ½ tsp vanilla

Whisk until smooth and drizzle over the cooled muffins.

🎃 Sourdough Note

You can use active starter or discard for these. The sourdough adds flavor and moisture, but this recipe isn't designed as a long fermentation recipe. For a stronger fermented flavor, mix the batter without the baking soda and baking powder, cover, and refrigerate overnight. The next day, let the batter sit at room temperature for about 30 minutes, then mix in the leaveners and bake.