Imagine the warm aroma of spices mingling with pumpkin as you pull a batch of sourdough pumpkin muffins from the oven.
These muffins are a delightful treat that’s surprisingly easy to whip up, offering a cozy and comforting indulgence for any time of day.
As the ingredients meld together, the muffins transform into a moist, flavorful delight that’s hard to resist.
Let’s bring this delicious creation to life together!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Muffin tin
- 12 Muffin liners
- 1 Cooling rack
Ingredients
- 1 cup Sourdough starter discard
- 1 cup Pumpkin puree
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
Cook & Prep Time
To efficiently manage your time while preparing and baking Sourdough Pumpkin Muffins, follow this timeline:
- Reading the Recipe (5 minutes):
- Spend a few minutes reading through the entire recipe to familiarize yourself with the ingredients and steps.
- Preparation (15 minutes):
- Preheat Oven: Start by preheating your oven to 350°F (175°C).
- Gather Ingredients & Tools: Collect all the ingredients and tools needed, such as mixing bowls, measuring cups, whisk, muffin tin, liners, and cooling rack.
- Mix Wet Ingredients: In a mixing bowl, whisk together sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combining Ingredients & Filling Muffin Tin (10 minutes):
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Line the muffin tin with liners and divide the batter evenly among the 12 liners.
- Baking (25 minutes):
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes):
- Allow the muffins to cool in the tin for 10 minutes.
- Transfer to Cooling Rack:
- After 10 minutes, transfer the muffins from the tin to a cooling rack to cool completely.
Adjust time allocations as needed based on your pace and familiarity with the recipe.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a mixing bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly among the 12 muffin liners in the tin.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Warm Butter Spread: Serve the muffins with a pat of warm butter to enhance their rich, spiced flavor.
- Cream Cheese Frosting: Top the muffins with a dollop of cream cheese frosting for a sweet and tangy contrast.
- Maple Syrup Drizzle: Drizzle maple syrup over the muffins for added sweetness and a touch of autumnal flair.
- Yogurt and Berries: Pair with a side of yogurt and fresh berries for a balanced breakfast or snack.
- Coffee or Tea: Enjoy these muffins with a cup of coffee or tea to complement the spices and bring out the flavors.
Storage
To store sourdough pumpkin muffins, place them in an airtight container at room temperature for up to three days.
For longer storage, freeze them individually wrapped for up to three months.
Freezing
To freeze sourdough pumpkin muffins, let them cool completely.
Then wrap each muffin individually in plastic wrap.
Place them in a freezer-safe bag, expelling air.
Freeze for up to three months.
Reheating
To reheat Sourdough Pumpkin Muffins, place them in a preheated oven at 350°F for 5-10 minutes.
Or, microwave for 20-30 seconds.
This restores their softness and flavor.
Final Thoughts
Making sourdough pumpkin muffins is a delightful way to use up sourdough starter discard.
The combination of pumpkin and warming spices creates a flavorful treat.
These muffins are perfect for breakfast or a snack. You can customize them by adjusting the spices or adding chocolate chips or nuts.
They store well in an airtight container for up to three days. For longer storage, they freeze beautifully.
Enjoy baking and savoring these delicious muffins!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
You can substitute gluten-free flour using a 1:1 ratio. Confirm your mix includes xanthan gum for structure. Combine your gluten-free flour with baking powder, baking soda, and spices, then incorporate into the wet mixture as directed.
How Do I Make My Own Sourdough Starter?
To make your own sourdough starter, mix 100g all-purpose flour with 100g water in a glass jar. Cover loosely, let it sit at room temperature. Feed daily with equal parts flour and water, discarding half.
What Is the Nutritional Information per Muffin?
You’ll find each muffin contains approximately 190 calories, 8g fat, 28g carbohydrates, 2g protein, 1g fiber, and 16g sugar. Adjust ingredient amounts to modify nutritional content according to your dietary preferences.
Can I Substitute Honey for the Sugar?
You can substitute honey for sugar using a 1:1 ratio. Reduce other liquids in the recipe by 1/4 cup per cup of honey used. Bake at a slightly lower temperature to prevent over-browning.
How Can I Make These Muffins Vegan-Friendly?
Substitute flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water), use 1/2 cup coconut oil or applesauce instead of vegetable oil, and replace both sugars with 3/4 cup maple syrup. Confirm all ingredients are plant-based.
Sourdough Pumpkin Muffins
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 muffin tin
- 12 muffin liners
- 1 Cooling rack
Ingredients
- 1 cup Sourdough starter discard
- 1 cup Pumpkin puree
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the 12 muffin liners in the tin.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Notes
