Sourdough Pumpkin Muffins

Name: Sourdough Pumpkin Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 muffins
Ingredients: 2 2 cups pumpkin puree, canned or homemade (see note); 1 1 cup sourdough starter, unfed/discard (see note); 1 1 cup granulated sugar; ½ ½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil; 3 3 large eggs; 1 1 teaspoon vanilla extract; 2 2 cups all-purpose or whole wheat flour (see note); 2 2 teaspoons ground cinnamon; 2 2 teaspoons baking powder; 1 ½ 1 ½ teaspoons baking soda; 1 1 teaspoon salt (decrease if using salted butter); 1 1 cup chocolate chips (optional)

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5.0

429 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
24 muffins
Course
Bread
Cuisine
American

Sourdough Pumpkin Muffins

Iris Warren

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Ingredients

Servings

2 2 cups pumpkin puree, canned or homemade (see note)
1 1 cup sourdough starter, unfed/discard (see note)
1 1 cup granulated sugar
½ ½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
3 3 large eggs
1 1 teaspoon vanilla extract
2 2 cups all-purpose or whole wheat flour (see note)
2 2 teaspoons ground cinnamon
2 2 teaspoons baking powder
1 ½ 1 ½ teaspoons baking soda
1 1 teaspoon salt (decrease if using salted butter)
1 1 cup chocolate chips (optional)

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Instructions

Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin.
Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well.
Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods).

Nutrition Information

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Serving 1 muffin Calories 138kcal (7%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 23mg (8%) Sodium 211mg (9%) Fiber 1g (4%) Sugar 9g (18%)