Sourdough Pumpkin Muffins

Directions

1. Line a muffin tin with baking papers, and preheat the oven to 350 degrees.
2. Crumble: In a small mixing bowl, combine the sugars, cinnamon and salt and whisk together. Pour in the melted butter and whisk until incorporated. Then add the flour and pepitas and mix with a rubber spatula until it combines into a coarse crumble. Feel free to use your hands to squeeze bits together to form bigger crumbs. Spread out on to a baking sheet and refrigerate until firm.
3. Muffins: Add the dry ingredients to a mixing bowl and whisk to combine. In a separate bowl, whisk the eggs together with the sugar until well mixed. Next, add the oil, sourdough starter, vanilla and pumpkin. Whisk together until smooth. Fold the dry ingredients in with a spatula until just combined. Do not over mix. Divide the batter between 12 muffin cups, and top with the crumble topping.
4. Bake: Bake for 18-25 minutes, or until a toothpick inserted comes out with a few crumbs. Cool before serving. Store in an airtight container for up to 3 days, or freeze for one month.