Sourdough Pumpkin Muffins
Moist, fluffy, and full of cozy fall flavors, these sourdough pumpkin muffins combine pumpkin puree with a hint of tang from sourdough. Perfect for breakfast, snacks, or dessert, and easy to customize with nuts or chocolate chips.
Ingredients
Wet Ingredients:
- 1 cup sourdough starter active or discard
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips semi-sweet, white, or dark
- Pumpkin seeds for topping
Instructions
- Prep the Pan: Grease or line a 12-cup muffin tin with paper liners. Preheat oven to 350°F (175°C).
- Mix Wet Ingredients: In a large mixing bowl, whisk together sourdough starter, pumpkin puree, oil, eggs, brown sugar, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Make the Batter: Gently fold dry mixture into wet mixture until just combined. Do not overmix. Stir in any optional mix-ins.
- Bake the Muffins: Scoop batter evenly into the muffin tin, filling each about ⅔ full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 170mgFiber: 2gSugar: 13g
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