Sourdough Pumpkin Muffins
These Sourdough Pumpkin Muffins are the perfect fall treat, combining the rich flavor of pumpkin with the unique tang of sourdough. Ideal for breakfast or a cozy snack, they are easy to make and are sure to delight the whole family. Whether you’re enjoying them fresh out of the oven or packed in lunchboxes, these muffins will quickly become a favorite in your sourdough discard recipes.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and spices creates a warm, inviting taste that captures the essence of autumn.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Family-Friendly: Kids and adults alike will love these muffins, making them a great addition to any meal or snack time.
- Uses Sourdough Discard: Reduce waste by using your sourdough discard in this delightful recipe.
- Versatile Options: Feel free to customize with nuts or different types of chocolate chips based on your preferences.
Tools and Preparation
To make these delicious muffins, gather the essential tools listed below. Having everything prepped in advance will make your baking experience smoother.
Essential Tools and Equipment
- Muffin tin
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Muffin tin: Provides the shape for your muffins, ensuring even baking and perfect portions.
- Mixing bowls: Essential for combining wet and dry ingredients separately before mixing.
- Hand mixer or whisk: Helps achieve a smooth batter, making it easier to incorporate ingredients evenly.
Ingredients
For the Muffins
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1/2 cup organic cane sugar (or sub more coconut sugar)
- 1/2 cup coconut sugar
- 1/2 cup coconut oil (melted and cooled)
- 1/2 cup sourdough discard
- 2 eggs (room temp)
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (unbleached)
- 1 ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup chocolate chips (dairy free if needed)
How to Make Sourdough Pumpkin Muffins
Step 1: Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit. This initial high temperature helps create a dome shape on the muffins.
Step 2: Prepare Muffin Cups
Line 12 muffin cups with liners. This makes for easy removal after baking and ensures clean-up is a breeze.
Step 3: Combine Wet Ingredients
In a large mixing bowl, use a hand mixer or whisk to beat together:
1. Pumpkin puree
2. Cane sugar
3. Coconut sugar
4. Melted coconut oil
5. Sourdough discard
6. Eggs
7. Vanilla extract
Mix until well combined and smooth.
Step 4: Mix Dry Ingredients
In another bowl, stir together:
All-purpose flour
Baking soda
Sea salt
Cinnamon
Ground ginger
Ground nutmeg
Ground cloves
This step ensures even distribution of leavening agents and spices.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients into the bowl with wet ingredients. Stir gently until almost fully combined—some lumps are okay.
Step 6: Add Chocolate Chips
Fold in chocolate chips until evenly distributed throughout the batter. Make sure not to overmix at this stage.
Step 7: Fill Muffin Cups
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
Step 8: Bake the Muffins
Place your muffin tin in the oven. Bake at 400 degrees for 5 minutes, then reduce the temperature to 350 degrees Fahrenheit. Continue baking for an additional 10–15 minutes or until a toothpick inserted into the center comes out clean.
Enjoy your homemade sourdough pumpkin muffins, perfect for any occasion!
How to Serve Sourdough Pumpkin Muffins
Sourdough pumpkin muffins are versatile and can be enjoyed in various ways. Whether you prefer them as a breakfast treat or a cozy snack, these suggestions will enhance your muffin experience.
With Cream Cheese Frosting
- Spread a layer of cream cheese frosting on top of your muffins for a rich and tangy flavor that pairs beautifully with pumpkin.
Accompanied by Fresh Fruit
- Serve your muffins alongside fresh slices of apple or pear. The natural sweetness and crunch of the fruit complement the soft texture of the muffins.
Paired with Coffee or Tea
- Enjoy your sourdough pumpkin muffins with a warm cup of coffee or tea. The warmth of the beverage enhances the fall flavors in the muffins.
Topped with Maple Syrup
- Drizzle some pure maple syrup over your muffins for an extra touch of sweetness, making them perfect for a leisurely weekend brunch.
As a Dessert Option
- Add a scoop of vanilla ice cream on the side for a delightful dessert experience that transforms your muffins into an indulgent treat.
How to Perfect Sourdough Pumpkin Muffins
Perfecting sourdough pumpkin muffins is all about getting the texture and flavor just right. Here are some tips to ensure your baking turns out amazing every time.
- Use Fresh Pumpkin Puree: For the best flavor and moisture, opt for freshly made pumpkin puree instead of canned options.
- Check Your Sourdough Discard: Ensure that your sourdough discard is active but not too sour, which can affect the taste of your muffins.
- Room Temperature Ingredients: Use room temperature eggs and other wet ingredients to help create a uniform batter that rises well.
- Don’t Overmix: Mix until just combined to avoid dense muffins. A few lumps are okay; this keeps them light and fluffy.
- Watch Baking Time: Keep an eye on your oven towards the end of baking—check for doneness with a toothpick to achieve moist yet cooked-through muffins.
- Experiment with Spices: Feel free to adjust spices according to your preference. Adding nutmeg or cardamom can give unique flavors.
Best Side Dishes for Sourdough Pumpkin Muffins
Sourdough pumpkin muffins pair wonderfully with various side dishes that elevate their deliciousness. Here are some great options to consider.
- Yogurt Parfait: Layer yogurt with granola and berries for a healthy side that balances flavors.
- Chia Seed Pudding: This creamy option adds richness and can be flavored with vanilla or cinnamon.
- Savory Oatmeal: A bowl of savory oatmeal topped with nuts and seeds offers a hearty contrast to sweet muffins.
- Fruit Salad: A refreshing mix of seasonal fruits provides bright flavors that complement pumpkin well.
- Cheese Platter: Pairing assorted cheeses creates an interesting flavor profile alongside sweet muffins, ideal for brunch.
- Nut Butter Spread: Almond or peanut butter spread on top enhances both protein content and flavor, making it more filling.
- Smoothie Bowl: A thick smoothie bowl topped with nuts and fruits serves as a nutritious complement to your baked goods.
Common Mistakes to Avoid
When making sourdough pumpkin muffins, it’s easy to make a few common errors. Here are some mistakes to watch for:
- Using the wrong type of pumpkin: Ensure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Not measuring ingredients accurately: Use proper measuring tools for both wet and dry ingredients. This will help achieve the right texture and flavor.
- Skipping the sourdough discard: The sourdough discard is essential for flavor and texture. Don’t leave it out; if you’re low, save it for another baking day.
- Overmixing the batter: Mix just until combined to keep your muffins light and fluffy. Overmixing can lead to dense muffins.
- Ignoring oven temperature adjustments: Start baking at a higher temperature, but remember to reduce it halfway through for even cooking; this step is crucial.
Storage & Reheating Instructions
Refrigerator Storage
- Store muffins in an airtight container.
- They will stay fresh for up to 5 days in the fridge.
Freezing Sourdough Pumpkin Muffins
- Wrap each muffin individually in plastic wrap or foil.
- Place them in a freezer bag; they can be frozen for up to 3 months.
Reheating Sourdough Pumpkin Muffins
- Oven: Preheat to 350°F, wrap muffins in foil, and heat for about 10 minutes.
- Microwave: Heat on medium power for about 15-20 seconds per muffin until warm.
- Stovetop: Place in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
If you have questions about sourdough pumpkin muffins, you’re not alone! Here are some common queries:
Can I use whole wheat flour instead of all-purpose?
Yes, whole wheat flour can be used but may result in denser muffins. Consider using half whole wheat and half all-purpose for a lighter texture.
How do I use leftover sourdough starter?
Leftover sourdough starter works perfectly as the sourdough discard in this recipe. It adds flavor and moisture!
What makes these Sourdough Pumpkin Muffins different from regular muffins?
The inclusion of sourdough discard gives these muffins a unique tangy flavor and enhances their moistness compared to traditional recipes.
Can I add nuts or seeds to my Sourdough Pumpkin Muffins?
Absolutely! Feel free to incorporate walnuts or sunflower seeds for added crunch and nutrition.
Are these muffins gluten-free?
To make gluten-free sourdough pumpkin muffins, substitute all-purpose flour with a gluten-free blend that has xantham gum included.
Final Thoughts
These Sourdough Pumpkin Muffins are not only delicious but also versatile! Perfect for breakfast or as a snack, they can be customized with different mix-ins like nuts or dried fruits. Try this recipe today for a cozy fall treat that everyone will love!
Sourdough Pumpkin Muffins
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the warmth of fall with these scrumptious Sourdough Pumpkin Muffins. Perfectly moist and bursting with the rich flavors of pumpkin and aromatic spices, these muffins are an ideal treat for breakfast or as a cozy snack. Made using sourdough discard, they not only minimize waste but also add a delightful tang to each bite. With easy preparation steps and customizable options like chocolate chips or nuts, this recipe ensures that everyone in the family will enjoy these seasonal delights. Whether served warm from the oven or saved for later, these muffins promise to become a cherished addition to your autumn baking repertoire.
Ingredients
- 1 ½ cups pumpkin puree (not pie filling)
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup melted coconut oil
- ½ cup sourdough discard
- 2 large eggs (room temperature)
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- Spices: cinnamon, ginger, nutmeg, cloves
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking soda, salt, and spices. Gradually mix into the wet ingredients until just combined (lumps are okay).
- Fold in chocolate chips if using.
- Divide batter into muffin cups, filling each about two-thirds full.
- Bake at 400°F for 5 minutes; then reduce temperature to 350°F and bake for an additional 10-15 minutes until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
