WET INGREDIENTS:

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½ cup melted butter

1 cup dark brown sugar

1 ½ cups pumpkin puree

2 large eggs

½ cup sourdough starter discard

1 teaspoon vanilla

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DRY INGREDIENTS:

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pumpkin spice

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CRUMBLE TOPPING:

½ cup brown sugar

½ cup oats

2 tablespoons flour

4 tablespoons softened butter

1 teaspoon pumpkin spice

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1. Preheat the oven to 350 degrees.

2. Lightly grease a muffin tin or line with cupcake liners.

3. In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy.

4. Add in eggs, vanilla, pumpkin puree, and sourdough starter.

5. Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) well in a medium bowl.

6. Add in dry ingredients ⅓ at a time and mix until just incorporated. You don’t want to over-mix.

7. In a small bowl, add softened butter, brown sugar, flour, oats, and pumpkin spice and mix until well combined. I find my hands to be the best tool for this job.

8. Add equal amounts of batter to each muffin well. For super easy distribution, use an ice cream scooper like this one.

9. Top each muffin with crumble.

10. Place in the oven and bake for 20-25 minutes. Test with a toothpick or cake tester. When it comes out clean, it is ready.

11. Allow the muffins to cool for a few minutes and transfer to a baking rack.