Description
These Sourdough Pumpkin Muffins combine the warmth of fall spices with the tang of sourdough starter for a moist, bakery-style muffin. A perfect way to use up sourdough discard, these muffins make a delicious breakfast, snack, or cozy autumn treat.
Ingredients
1 cup sourdough starter (discard or active)
1 cup pumpkin puree
2 large eggs
1 ½ teaspoons vanilla extract
½ cup vegetable oil
¾ cup brown sugar
¼ cup granulated sugar
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon cloves
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. In a large bowl, whisk together pumpkin puree, eggs, vanilla extract, vegetable oil, brown sugar, and granulated sugar until smooth.
3. Add sourdough starter and whisk until well combined.
4. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
6. Use a scoop or spoon to fill muffin cups about ¾ full. Optionally sprinkle cinnamon sugar or streusel topping.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Make sure your sourdough starter is room temperature to mix smoothly.
For added sweetness and texture, fold in ½ cup chocolate chips or chopped nuts.
Muffins taste even better the next day as the flavors deepen and settle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg