Sourdough Donut Muffins (with pumpkin spice)
A delicious sourdough donut muffin recipe infused with warm pumpkin spice flavors. These soft, moist treats combine sourdough with the cozy taste of fall, making them perfect for any occasion!
Servings: 24 muffins
Equipment
- Mixing bowls
- Measuring cups and spoons
- 1 24 cup mini muffin pan
Ingredients
- 1/2 cup unsweetened apple sauce
- 1/4 cup unsalted butter melted
- 1/4 cup milk warm
- 1 egg beaten & brought to room temp
- 1/2 cup sourdough discard brought to room temp
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 & 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice or pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the topping
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375 degrees F and spray your muffin pan with a non-stick oil.
- Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.
- Then, add the mixture to a mixing bowl and stir in the sugar, the beaten egg, applesauce, vanilla extract, and sourdough discard. Whisk to combine.
- To the same bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine into a thick batter.*If the batter seems too runny, add a tablespoon of flour to thicken it.
- Then, divide the batter among the prepared muffin pan using about 1 & 1/2 tablespoons of batter in each muffin cup.
- Bake the sourdough donut muffins for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
- While the muffins are cooling melt the butter & stir together the sugar and cinnamon in a separate bowl.
- Dip each sourdough donut muffin into the melted butter and then in the cinnamon sugar mixture. This will give them that true cake donut taste!
- Any leftover sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
Notes
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
Pumpkin pie spice: pumpkin pie spice can be replaced with all-spice, cinnamon, nutmeg, or a mix of each.
