These pumpkin sourdough muffins are warm and fluffy, perfect for a cozy morning. The pumpkin adds a lovely spice, making them extra tasty and inviting!
I love how easy they are to make, especially when I have leftover sourdough starter. They pair so well with a hot cup of coffee—try not to eat them all at once! ☕️
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best rise and flavor. If you’re out of sourdough, plain yogurt or buttermilk can work in a pinch to maintain moisture and tang.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree can be delicious too. If you’re out, you might substitute with sweet potato or applesauce for a different twist.
Eggs: Two large eggs provide moisture and binding. For a vegan option, try using flaxseed meal or applesauce; one tablespoon of flaxseed mixed with three tablespoons of water works well.
Oil: I like using vegetable oil for a neutral flavor, but melted coconut oil gives a lovely hint of sweetness. You can also swap in applesauce for a healthier option.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger brings warmth. Feel free to adjust based on your preference or even add pumpkin spice blend if you have it handy!
How Do You Achieve Fluffy Muffins Without Overmixing?
Overmixing can lead to dense muffins, so it’s key to be gentle when combining your ingredients. Here are some tips:
- Mix wet ingredients together first until smooth, then add dry ingredients all at once.
- Stir with a spatula or wooden spoon until just combined—don’t worry about a few lumps!
- Filling the muffin cups about 3/4 full allows room for rising without spilling over.
By focusing on gentle mixing, you’ll achieve nice fluffy muffins that are perfect every time! Enjoy your baking!
Delicious Pumpkin Sourdough Muffins Recipe
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed or fed)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup brown sugar (packed)
- 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
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- Optional topping: streusel or powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. After that, you will need to bake the muffins for about 20-25 minutes. So, total time from start to finish is approximately 40-50 minutes. You’ll have delicious muffins ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, vegetable oil, and brown sugar. Whisk everything together until it’s smooth and nicely blended.
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, and the spices: cinnamon, nutmeg, cloves, and ginger. Mixing these will give your muffins a great flavor!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet ingredients. Stir gently just until combined—it’s okay if there are a few lumps. This keeps your muffins light and fluffy!
5. Fill the Muffin Cups:
Scoop the batter evenly into the muffin cups, filling each one about 3/4 full. This will give them room to rise without overflowing.
6. Add Toppings (Optional):
If you want, sprinkle some streusel or powdered sugar on top for an extra treat before baking.
7. Bake the Muffins:
Place your muffin tin in the oven and bake for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Serve warm or at room temperature with your favorite drink!
9. Storing Leftovers:
If you have any muffins left, store them in an airtight container at room temperature for up to 3 days. They make a perfect snack!
Enjoy these moist, spiced pumpkin sourdough muffins with friends or family—you might want to make a double batch because they’ll disappear fast!
Can I Use a Different Type of Flour?
Absolutely! If you prefer whole wheat flour for added nutrition, you can substitute up to half of the all-purpose flour with whole wheat. Just be aware that it might result in denser muffins.
Can I Freeze These Muffins?
Yes! These muffins freeze well. Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Thaw at room temperature or pop them in the microwave for a quick snack!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to your mixture.
How Do I Know When the Muffins Are Done Baking?
The best way to check is by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, they’re ready! You can also lightly press the top; it should spring back when done.
