Sourdough Pumpkin Muffins
User Reviews
5
Sourdough Pumpkin Muffins
Description
Sourdough Pumpkin Muffins bring together pumpkin puree and unfed sourdough starter, enriched with eggs and oil to create a moist batter. The flour and spices blend produces a warmly spiced muffin base, while optional chocolate chips add bursts of sweetness. The muffins bake until just springy and a toothpick reveals a few moist crumbs, signaling tender crumb inside.
The texture is soft with a gentle crumb that holds well without being dense, highlighted by the characteristic mild sour note from the starter. Cinnamon provides aromatic warmth, enhancing the pumpkin's natural earthiness.
These muffins can be enjoyed at breakfast or as a wholesome snack. They pair well with coffee or tea and bring seasonal flavors to any occasion.
When using homemade pumpkin puree, draining excess liquid can prevent soggy batter. Whole wheat flour may replace all-purpose to add nuttiness and fiber, with some density difference noted. Using unfed sourdough starter helps contribute flavor without adding leavening power, but recently fed starter might also work.
Ingredients
- 2 cups pumpkin puree canned or homemade, see note
- 1 cup sourdough starter unfed/discard, see note
- 1 cup granulated sugar
- ½ cup canola oil neutral-flavored oil; or vegetable oil, melted butter, or coconut oil
- 3 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or whole wheat flour (see note
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt decrease if using salted butter
- 1 cup chocolate chips optional
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
- Use single ingredient pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- If using homemade pumpkin puree, drain excess liquid as it tends to be more watery than canned.
- The recipe calls for unfed sourdough starter (discard), but recently fed starter may also be suitable.
- Whole wheat flour can be used instead of all-purpose; white whole wheat tends to yield lighter muffins than red whole wheat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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