These pumpkin sourdough muffins are a tasty fall treat! They mix the cozy flavors of pumpkin, warm spices, and tangy sourdough for a mouth-watering bite.
Nothing beats the scent of these muffins baking in the oven. I love having them warm with a little butter on top—it’s like a hug in a muffin! 🧡
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for best results. If you don’t have one, you can substitute 1 cup of plain yogurt or buttermilk, but it will change the flavor a bit.
Pumpkin Puree: Canned pumpkin is convenient; however, fresh pumpkin works too! Just roast, scoop, and blend it until smooth. Remember to adjust the moisture content if using fresh.
Oils: I often use melted coconut oil for a hint of flavor, but vegetable oil works just as well. If you want a healthier option, try applesauce in a 1:1 ratio (although this may change the texture slightly).
Spices: Feel free to adjust the spices according to your taste. Some like adding a pinch of allspice or even a dash of cayenne for warmth. Keep it simple or make it spicy!
How Do I Keep My Muffins Moist and Tender?
A common challenge is ensuring that muffins come out moist and tender instead of dry. Here’s how to achieve that:
- Make sure your sourdough starter is active and bubbly to ensure proper leavening.
- Be gentle when mixing the wet and dry ingredients; overmixing can create dense muffins. Fold until just combined.
- Fill the muffin tins only 3/4 full, allowing room for the muffins to rise without overflowing.
- Monitor baking time; every oven is different. Check for doneness with a toothpick to avoid over-baking.
By following these tips, your pumpkin sourdough muffins will turn out deliciously moist every time!
Pumpkin Sourdough Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Pumpkin seeds (pepitas), for topping
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20-25 minutes for baking. Total time is about 40-45 minutes, plus a bit of cooling time before you dig in. Perfect for a weekend baking project!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a 12-cup muffin tin with paper liners to make removing the muffins a breeze.
2. Mixing the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until all the ingredients are smooth and well blended. This is when the cozy pumpkin scent starts to fill your kitchen!
3. Combining the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure to mix them well to distribute the baking soda and spices evenly.
4. Bringing It All Together:
Now, slowly add the dry ingredients to the wet ingredients. Gently fold everything together using a spatula or a wooden spoon. Be careful not to overmix—just combine until the flour is incorporated!
5. Filling the Muffin Tin:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 3/4 full. This way, they have room to rise.
6. Topping Off the Muffins:
Sprinkle pumpkin seeds on top of each muffin. They give a nice crunch and look great against the fluffy batter.
7. Baking to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.
8. Cooling Down:
Once baked, let the muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. The waiting is the hardest part!
9. Serving Suggestions:
If you’d like, dust the cooled muffins lightly with powdered sugar for a sweet touch. You can enjoy them warm or at room temperature. They are perfect for breakfast, snacks, or even dessert!
These pumpkin sourdough muffins are sure to be a hit! With their moist crumb and flavorful spices, they are a delightful treat for those cozy autumn days. Enjoy!
Can I Use a Mature Sourdough Starter?
Absolutely! A mature starter will work just fine. Just ensure it’s active and bubbly for the best results in your muffins.
What If I Don’t Have Pumpkin Puree?
No pumpkin puree? No problem! You can substitute with unsweetened applesauce or even mashed bananas for a different flavor. Just remember that the taste will vary slightly.
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that it contains xanthan gum or add a bit if your blend doesn’t contain it for structure.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, they freeze well; just wrap them individually and keep them in the freezer for up to 2 months. Thaw at room temperature when ready to enjoy!
