Warm up your fall mornings with these delightful Sourdough Pumpkin Muffins, blending the cozy flavors of pumpkin with the tangy kick of sourdough. These muffins are moist, flavorful, and incredibly easy to make.
Ingredients:
1 cup active sourdough starter (fed and bubbly)
1 cup pumpkin puree
2 large eggs
1/2 cup melted coconut oil or butter
1 teaspoon vanilla extract
1/2 cup honey or maple syrup
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 ginger
1/4 teaspoon ground cloves
Directions:
Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
Mix Wet Ingredients: In a large mixing bowl, combine the active sourdough starter, pumpkin puree, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to ensure your muffins stay light and fluffy.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Tips:
Fresh and Warm: These muffins are at their best when served warm. For an extra treat, lightly toast them and spread with a bit of butter or cream cheese.
Pairings: Enjoy them with a hot cup of coffee or tea. They also pair well with a dollop of Greek yogurt or a drizzle of honey for a satisfying breakfast or snack.
Toppings: Consider sprinkling the muffins with a bit of coarse sugar before baking for a sweet, crunchy top. You can also add a sprinkle of cinnamon or powdered sugar for a decorative touch.
Storage Tips:
Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and prevent them from becoming too dry.
Refrigeration: If you want to extend their shelf life, you can store the muffins in the refrigerator for up to a week. Make sure they are in an airtight container to prevent them from absorbing other odors.
Freezing: For longer storage, these muffins freeze exceptionally well. Place them in a freezer-safe bag or container, and they can be kept for up to 3 months. To thaw, simply leave them at room temperature for a few hours or warm them in the oven at 350°F (175°C) for 5-10 minutes.
Reheating: If you’ve stored them in the fridge or freezer, reheat the muffins in a preheated oven or toaster oven to restore their fresh-baked texture. For frozen muffins, you can also microwave them for 20-30 seconds until warm.
Related Recipes:
FAQs:
Can I use a different type of oil instead of coconut oil?
Yes, you can substitute melted butter or any neutral oil, such as vegetable or canola oil, for the coconut oil. The muffins will still be delicious with these alternatives, though they may slightly alter the flavor and texture.
Can I make these muffins without sourdough starter?
Yes, you can make these muffins without sourdough starter. Simply replace the sourdough starter with an additional 1/2 cup of pumpkin puree and 1/2 cup of buttermilk or milk. This will help maintain the moisture and texture of the muffins.
How can I make these muffins gluten-free?
To make these muffins gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum or guar gum. Ensure that all other ingredients are gluten-free and follow the same mixing and baking instructions.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can add 1/2 cup of chocolate chips, chopped nuts (such as walnuts or pecans), or even dried fruit to the batter. Gently fold them in after combining the wet and dry ingredients to ensure they’re evenly distributed without overmixing the batter.
Conclusion:
These Sourdough Pumpkin Muffins are a perfect fusion of flavors for fall. The sourdough starter adds a unique tangy note that complements the rich, spicy pumpkin. With a moist texture and a lightly sweetened taste, they’re ideal for breakfast, snacks, or as a cozy treat with your favorite beverage.
📖 Recipe:
Print
Sourdough Pumpkin Muffins
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Enjoy the perfect fall treat with these Sourdough Pumpkin Muffins! Combining the warm, spicy flavors of pumpkin with the tangy goodness of sourdough, these moist and fluffy muffins are ideal for cozy mornings. Simple to make and packed with seasonal spices, they are a delicious and comforting option for breakfast or a snack.
Ingredients
1 cup active sourdough starter (fed and bubbly)
1 cup pumpkin puree
2 large eggs
1/2 cup melted coconut oil or butter
1/2 cup honey or maple syrup
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 ginger
1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- In a large bowl, mix together the sourdough starter, pumpkin puree, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For a sweeter muffin, sprinkle a bit of coarse sugar on top before baking.
These muffins freeze well. Store in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
