Sourdough Pumpkin Cinnamon Crunch Muffins

Spray and line with papers 6 large muffin cups or 12 regular sized muffin cups. Preheat oven to 375. 

Wet ingredients:

1/3 cup avocado oil

1 cup (250 g) pumpkin puree 

2 Tablespoons sour cream 

1 Tablespoon vanilla (I like bourbon)

3/4 cup half and half (whole milk would also work)

1/4 cup honey 

1 whole egg 

Combine wet ingredients above, then mix in

1/2 cup sourdough discard.

In a separate bowl combine your dry ingredients:

1/2 cup white sugar

2 1/2 cups flour

1 teaspoon baking soda

2 1/2 teaspoons baking powder

Combine dry ingredients first, then add to wet and stir till batter is smooth. Set aside batter to rest (don’t skip this step).

In a small bowl combine 1/2 cup light brown sugar and 1 Tablespoon cinnamon. Set aside.

Spoon 1/3 cup batter into muffin cup, sprinkle with sugar cinnamon mix.  Swirl mix into batter, and add another 1/3 cup batter scoop on top. (Note: if making a dozen smaller muffins, you’ll be splitting 1/3 cup in half for each muffin.)

Next make your cinnamon streusel topping:

Melt 4 Tablespoons salted butter in a bowl.

Add:

1/2 cup brown sugar, light

1/3 cup flour

1 T cinnamon

Mix with a fork to form a crumby mixture. If it appears too wet, allow it to rest a minute and cool. Add an extra Tablespoon of flour to make it more crumbly if desired.

Spoon topping evenly over tops of muffins.

Bake at 375 for 30-40 mins or until toothpick comes out clean (Larger muffins may need 40 minutes, smaller may need closer to 30 minutes). Allow to cool fully before enjoying.

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