These Pumpkin Sourdough Muffins are soft, fluffy, and bursting with fall flavors! Made with real pumpkin and a hint of warm spices, they’re perfect for breakfast or a tasty snack.
Baking these muffins fills the kitchen with a cozy smell that makes everyone smile. I love pairing them with a cup of coffee—so delightful! 😊
Key Ingredients & Substitutions
Sourdough Starter: An active, unfed starter adds a unique tang. If you don’t have one, you can use yogurt or buttermilk to add moisture and tanginess, though the flavor will change slightly.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, go for it! Simply roast and mash it up. Sweet potato can also work as a substitute if needed.
Oils and Fats: I like using melted butter for a richer flavor, but vegetable oil keeps things light and moist. You can substitute with coconut oil or applesauce for a healthier twist.
Sweeteners: Brown sugar adds depth, but you can use all granulated sugar or even honey or maple syrup in a pinch. Just remember to adjust the liquid ratio if you choose a liquid sweetener.
How Do You Keep Muffins Tender and Fluffy?
A common challenge in muffin-making is keeping them tender. The key is to mix gently. Here’s how to do it:
- Mix wet and dry ingredients separately first to avoid overworking the batter.
- When combining, use a light hand and stop as soon as everything is just mixed. A few lumps are fine!
- Filling the muffin cups 3/4 full helps them rise nicely and prevents overflow.
Following these tips will help you create moist, tender muffins that everyone will enjoy!
How to Make Pumpkin Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup canned pumpkin puree (or fresh cooked pumpkin)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Optional: 1/2 cup chopped nuts or pumpkin seeds for topping
- Optional: Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes to bake, plus a little cooling time. In total, you can expect to spend around 45 minutes from start to finish, including cooling. It’s a quick and simple process that will fill your kitchen with lovely smells!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a muffin tin with paper liners or grease it lightly with non-stick spray. This will prevent your muffins from sticking and make cleanup a breeze!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, and oil (or melted butter). Add the brown sugar and granulated sugar. Use a whisk to blend everything together until the mixture is smooth and well combined.
3. Prepare the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to combine everything evenly and aerate the flour.
4. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet ingredients. Use a spatula and mix gently just until there are no dry spots. It’s okay if there are a few lumps; avoid overmixing to keep the muffins tender!
5. Fill the Muffin Cups:
Spoon the batter into the muffin tin, filling each cup about 3/4 full. If you’d like, sprinkle the tops with chopped nuts or pumpkin seeds for an extra little crunch and flavor.
6. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. If it’s still gooey, give them a few more minutes.
7. Cool and Serve:
Once baked, remove the muffins from the oven. Allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. If you like, dust them with powdered sugar before serving for a lovely finish.
These muffins are wonderfully moist with a tangy hint from the sourdough, perfectly balancing the sweet and warm spices. They’re ideal for a cozy autumn treat or any time you crave a bit of comfort food paired with your favorite hot drink. Enjoy! 🍂
Can I Use All-Purpose Flour Instead of Whole Wheat?
Absolutely! All-purpose flour works perfectly in this recipe and will yield light and fluffy muffins. If you want a healthier option, you can use whole wheat flour, but consider mixing it with all-purpose flour to maintain tenderness.
What If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active or bubbly, it’s best to feed it and wait until it’s at its peak before using. Alternatively, you can use plain yogurt or buttermilk as a substitute, but keep in mind the flavor will differ slightly.
Can I Make These Muffins Gluten-Free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help maintain the right texture in your muffins.
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, freeze them by placing them in a freezer-safe bag or container. Thaw by leaving them at room temperature for a few hours or microwaving them for a few seconds.