These pumpkin sourdough muffins are a delightful treat! They have a warm, spicy flavor from the pumpkin and spices, making them perfect for fall or any cozy day.
With a crusty top and soft inside, they are hard to resist. I love to enjoy them with a cup of coffee or tea—it’s a little bit of happiness in every bite!
Key Ingredients & Substitutions
Sourdough Starter: This is the star of the show! An active, unfed starter adds a nice tang. If you don’t have sourdough, you can replace it with yogurt or buttermilk for similar moisture, but keep in mind it will change the flavor a bit.
Canned Pumpkin Puree: This gives the muffins their rich pumpkin flavor. If you prefer, fresh pumpkin works too—just roast and blend until smooth. Other squashes like butternut can be used in a pinch!
Brown Sugar: Adds depth and a hint of molasses. Feel free to swap it with granulated sugar or coconut sugar, but you might want to increase the sweetness a bit if you use granulated.
Vegetable Oil/Coconut Oil: Both oils create moist muffins. You can substitute with melted butter for a richer flavor or applesauce for a lighter option.
How Do I Achieve Perfectly Fluffy Muffins?
For fluffy muffins, mixing your ingredients properly is key. Start by combining the wet ingredients until smooth. Then, gently fold in the dry ingredients. Overmixing can lead to dense muffins, so less is more here!
- Mix until you just see dry flour—no need for a perfectly smooth batter.
- Use a spatula for folding to keep the batter light and airy.
- Fill muffin cups about 3/4 full for the best rise.
With these tips in mind, you’ll create delicious, fluffy pumpkin sourdough muffins that everyone will love! Enjoy your baking adventure!
How to Make Pumpkin Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: Pumpkin seeds or rolled oats for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. You’ll want to let the muffins cool for about 10 minutes in the pan after baking. All in all, you can enjoy your delicious pumpkin muffins in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until everything is smoothly combined. Take your time to make sure there are no lumps!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Sifting helps eliminate lumps and air to the flour, making for lighter muffins.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Use a spatula or a wooden spoon to gently fold it all together until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This gives the muffins room to rise without overflowing.
6. Add Toppings:
If you like, sprinkle some pumpkin seeds or rolled oats on top of each muffin to give them a crunchy, decorative finish.
7. Bake Them Up:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Your muffins are done when a toothpick inserted into the center comes out clean.
8. Let Them Cool:
Once baked, allow the muffins to cool in the pan for about 5-10 minutes. Then transfer them to a wire rack to cool completely. This step helps maintain their texture!
9. Enjoy!
Serve your pumpkin sourdough muffins warm or at room temperature. They are perfect with a hot drink or just on their own—enjoy the delicious fall flavors!
These muffins have a lovely rustic crumb and a slight tang from the sourdough starter that pairs beautifully with the warm spices and pumpkin goodness. Happy baking!
Can I Use a Fed Sourdough Starter for This Recipe?
Yes, you can use a fed starter, but make sure it’s at room temperature for best results. An unfed starter might give a more pronounced tang, but both will work well in these muffins!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If using fresh pumpkin, just roast it until tender and then puree it until smooth. You’ll get a similar texture and fantastic flavor in your muffins.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Adjust the Sugar in the Recipe?
Yes, you can reduce the sugar if you prefer less sweetness. Alternatively, you could use a sugar substitute like honey or maple syrup, though adjustments in liquid might be needed, so start slowly and taste as you go!
