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