Sourdough Pumpkin Muffins
These Sourdough Pumpkin Muffins are the ultimate fall treat! Made with sourdough discard, they offer a delightful twist on traditional muffins. Perfect for breakfast or as an afternoon snack, these muffins are fluffy, moist, and packed with warm spices. Whether you’re hosting a gathering or just enjoying a cozy day at home, these muffins will surely impress everyone at the table.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you’ll have these muffins baked in no time.
- Deliciously Flavorful: The combination of pumpkin and warm spices ensures each bite is bursting with flavor.
- Great for Using Discard: This recipe is a fantastic way to reduce waste by utilizing your sourdough discard.
- Versatile Snack: Enjoy them warm for breakfast or as a delightful afternoon treat with coffee or tea.
- Family-Friendly: These muffins are loved by kids and adults alike, making them perfect for family gatherings.
Tools and Preparation
Before diving into the recipe, gather your tools to streamline the process. Having everything ready will make baking these sourdough pumpkin muffins even more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners
Importance of Each Tool
- Mixing bowls: Essential for combining wet and dry ingredients without any mess.
- Hand mixer or whisk: Helps achieve a smooth batter quickly, ensuring all ingredients blend well.
- Muffin tin: Provides the perfect shape and size for your muffins.
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
Dry Ingredients
- 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
Add-ins
- 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 will help give your muffins a nice rise.
Step 2: Prepare Muffin Tin
Line 12 muffin cups with liners. This helps prevent sticking and makes cleanup easier.
Step 3: Mix Wet Ingredients
In a large mixing bowl, use a hand mixer or whisk to beat together:
1. Pumpkin puree
2. Organic cane sugar
3. Coconut sugar
4. Melted coconut oil
5. Sourdough discard
6. Eggs
7. Vanilla extract
Make sure everything is well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, stir together the following dry ingredients:
All-purpose flour
Baking soda
Sea salt
Cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Mix until evenly distributed.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients into the bowl of wet ingredients. Stir until almost fully combined but do not overmix.
Step 6: Add Chocolate Chips
Fold in chocolate chips until all flour has been incorporated into the batter.
Step 7: Fill Muffin Cups
Divide the batter among twelve muffin cups evenly.
Step 8: Bake
Place your muffin tin in the oven and bake at 400 degrees Fahrenheit for 5 minutes. After that time, turn down the oven temperature to 350 degrees Fahrenheit and continue baking for another 10–15 minutes. Check doneness by inserting a toothpick; it should come out clean when done.
Enjoy your freshly baked Sourdough Pumpkin Muffins, perfect for any occasion!
How to Serve Sourdough Pumpkin Muffins
Sourdough pumpkin muffins are not only delicious on their own, but they can also be served in various delightful ways. Here are some serving suggestions that will elevate your muffin experience.
Breakfast Delight
- With Yogurt: Serve your muffins alongside a bowl of Greek yogurt for a creamy and protein-rich breakfast.
- Fresh Fruit: Pair with sliced bananas or apples for a refreshing contrast to the rich pumpkin flavor.
Snack Time Treat
- Nut Butter Spread: Spread almond or peanut butter on top for an extra layer of flavor and healthy fats.
- Honey Drizzle: A drizzle of honey adds sweetness and complements the spices in the muffins.
Dessert Option
- Ice Cream Sandwich: Use two muffins to create an ice cream sandwich filled with your favorite flavor.
- Warm with Whipped Cream: Serve warmed with a dollop of whipped cream for a cozy dessert.
How to Perfect Sourdough Pumpkin Muffins
Perfecting sourdough pumpkin muffins involves attention to detail. Here are some tips to ensure your muffins turn out amazing every time.
- Use Fresh Ingredients: Make sure your pumpkin puree is fresh and not past its expiration date for optimal flavor.
- Room Temperature Eggs: Using eggs at room temperature helps create a smoother batter and improves texture.
- Don’t Overmix: Mix until just combined to keep the muffins light and fluffy; overmixing can lead to dense muffins.
- Check Oven Temperature: Ensure your oven is properly calibrated; an oven thermometer can help maintain accurate baking temperatures.
Best Side Dishes for Sourdough Pumpkin Muffins
Sourdough pumpkin muffins can be complemented by various side dishes that enhance their flavor. Here are some excellent options:
- Fresh Salad: A light green salad with vinaigrette adds freshness and balances the sweet flavors of the muffins.
- Cheese Platter: Offer a selection of cheeses like brie or cheddar that pair well with the spices in the muffins.
- Smoothie Bowl: A smoothie bowl topped with nuts and seeds provides a nutritious side packed with vitamins.
- Chia Seed Pudding: This creamy pudding adds texture and nutrition, making it a great accompaniment for breakfast.
- Hard-Boiled Eggs: Protein-rich hard-boiled eggs make for a satisfying side that complements the sweet muffins nicely.
- Granola Parfait: Layer granola, yogurt, and fruit for a delightful parfait that pairs perfectly with your baked goods.
Common Mistakes to Avoid
When making sourdough pumpkin muffins, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.
- Ignoring ingredient temperatures: Using cold eggs or oil can affect the batter’s consistency. Always ensure your eggs are at room temperature.
- Using pumpkin pie filling: This is a common mix-up! Stick to pure pumpkin puree for a more authentic flavor in your sourdough pumpkin muffins.
- Overmixing the batter: Mixing too long can lead to tough muffins. Stir until just combined for a light texture.
- Skipping the cooling period: Letting muffins cool in the pan for too long may cause them to steam and become soggy. Follow cooling times closely.
- Not checking for doneness: Relying solely on baking times can be misleading. Always test with a toothpick for perfect results.
Storage & Reheating Instructions
Refrigerator Storage
- Store sourdough pumpkin muffins in an airtight container for up to 5 days.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Sourdough Pumpkin Muffins
- Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 3 months without losing flavor.
Reheating Sourdough Pumpkin Muffins
- Oven: Preheat your oven to 350°F and warm muffins for about 10 minutes for a fresh taste.
- Microwave: Heat one muffin on high for 15-20 seconds, checking frequently to avoid drying out.
- Stovetop: Use a skillet on low heat, cover with a lid, and warm for about 5 minutes, flipping halfway through.
Frequently Asked Questions
Here are some common questions about making sourdough pumpkin muffins.
Can I use whole wheat flour in my Sourdough Pumpkin Muffins?
Yes, you can substitute whole wheat flour for all-purpose flour. However, this may change the texture slightly—muffins might be denser.
How do I make gluten-free Sourdough Pumpkin Muffins?
To make gluten-free muffins, substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
Can I add nuts or seeds to the recipe?
Absolutely! Feel free to add your favorite nuts or seeds to enhance flavor and texture in your sourdough pumpkin muffins.
What can I use instead of chocolate chips?
If you prefer not to use chocolate chips, try dried fruits like cranberries or raisins as a delicious alternative.
Are Sourdough Pumpkin Muffins healthy?
These muffins include nutritious ingredients like pumpkin puree and coconut oil, making them a healthier choice compared to traditional muffins.
Final Thoughts
Sourdough pumpkin muffins are not only delightful but also versatile. You can customize them with different spices or mix-ins based on your preference. Enjoy these cozy treats any time of year!
Sourdough Pumpkin Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
Description
Sourdough Pumpkin Muffins are the perfect treat for fall, blending the comforting flavors of pumpkin and warm spices with the delightful tang of sourdough. Ideal for breakfast or a cozy afternoon snack, these muffins are fluffy, moist, and a great way to use up sourdough discard. With chocolate chips folded into the batter, every bite is a delicious experience that will impress family and friends alike. Whether you’re enjoying them warm with a cup of coffee or serving them at gatherings, these muffins are sure to become a seasonal favorite.
Ingredients
- 1 ½ cups pumpkin puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup coconut oil (melted)
- ½ cup sourdough discard
- 2 eggs (room temperature)
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with liners.
- In a large bowl, mix together pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla until well combined.
- In another bowl, mix flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips.
- Fill muffin cups evenly and bake at 400°F for 5 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 10–15 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
