As the leaves start to change and the air turns crisp, there’s nothing quite like the warmth of freshly baked Sourdough Pumpkin Muffins to envelop your home in the essence of autumn. Imagine soft, tender muffins with a perfect crumb, kissed by the warm spices of pumpkin pie and a hint of tanginess from the sourdough discard. The aroma that fills your kitchen will beckon family and friends, making these muffins a delightful addition to any gathering or a simple morning ritual with coffee.
Why You’ll Love This Recipe
These Sourdough Pumpkin Muffins are not just another muffin recipe; they’re a celebration of seasonal flavors. The tangy sourdough provides a unique twist that complements the sweet pumpkin brilliantly, while the pumpkin pie spice wraps you in a cozy embrace with each bite. Whether you’re enjoying them for breakfast, as an afternoon snack, or sharing them with loved ones, this recipe has a special place in every fall feast.
Ingredients Needed For Sourdough Pumpkin Muffins
- 1 cup pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- 1/2 cup sourdough discard: Adds a delightful tang and keeps the muffins moist. It’s a great way to utilize your starter!
- 1/2 cup unsalted butter, melted: This gives a rich flavor and helps create a tender crumb.
- 1/2 cup granulated sugar: Sweetens the muffins without overpowering the natural flavors.
- 1/3 cup light brown sugar, firmly packed: Adds a touch of caramel sweetness and moisture.
- 1 tablespoon pumpkin pie spice: This warm blend of spices gives that quintessential fall flavor.
- 1 large egg: Helps bind the ingredients together and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor, making each bite a little more special.
- 1 1/4 cups all-purpose flour: Provides structure while keeping the muffins fluffy.
- 1 teaspoon baking powder: Helps the muffins rise for a light texture.
- 1 teaspoon baking soda: Works in tandem with the sourdough to create a fluffy muffin.
- 1/2 teaspoon table salt: Balances the sweetness and enhances flavors.
- 1 tablespoon granulated sugar (for topping): Adds a subtle crunch and sweetness on top.
- 1/2 teaspoon ground cinnamon (for topping): Elevates the aroma, making them even more enticing.
How to Make Sourdough Pumpkin Muffins
- Preheat oven to 375°F (190°C) and line a tin with 10 paper liners. Set aside.
- In a large mixing bowl, whisk together pumpkin puree, sourdough discard, melted butter, granulated sugar, brown sugar, and pumpkin pie spice until combined.
- Add the egg and vanilla extract and whisk well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and fold together until just combined.
- Evenly divide the batter into the prepared muffin tin.
- Mix together the topping ingredients and sprinkle evenly over the muffins.
- Bake for 17-19 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool in the tin for 7 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 3 days.
How to Serve Sourdough Pumpkin Muffins
These muffins shine on their own, but you can elevate the experience by serving them warm with a pat of butter or a drizzle of maple syrup. Pair them with a hot cup of tea or coffee for a cozy afternoon break. They’re also a perfect treat for breakfast on the go!
How to Store Sourdough Pumpkin Muffins
Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. If you want to save some for later, freeze them in a single layer, then transfer to an airtight bag. They can be enjoyed straight from the freezer or warmed briefly in the microwave.
Tips to Make Sourdough Pumpkin Muffins
- Measure your pumpkin puree: For the best results, use a kitchen scale or measuring cup for accuracy.
- Don’t overmix: When combining the wet and dry ingredients, stop mixing as soon as there are no dry flour spots to ensure a tender muffin.
- Check for doneness: Baking times can vary slightly based on your oven, so keep an eye on them towards the end.
Variations and Substitutions
- Add-ins: Consider folding in chocolate chips, walnuts, or cranberries for added texture and flavor.
- Flour alternatives: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and additional fiber.
- Dairy-free option: Swap the butter for coconut oil or a dairy-free substitute of your choice.
Frequently Asked Questions
Can I use frozen pumpkin puree for this recipe?
Yes, frozen pumpkin puree works well! Just ensure it is thawed and drained of excess liquid before using.
What can I do with leftover sourdough discard?
You can use leftover sourdough discard in many recipes, from pancakes to waffles, or even add it to soups for extra flavor!
How can I tell when my muffins are done baking?
Insert a toothpick in the center of a muffin; if it comes out clean or with a few moist crumbs, your muffins are ready to be taken out of the oven.
Can I make this recipe without eggs?
You can replace the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) or a store-bought egg substitute for a vegan option.
How do I know if my sourdough discard is still good to use?
If your sourdough discard has a pleasant, slightly tangy smell and hasn’t developed any signs of mold, it is safe to use in your muffins!
Sourdough Pumpkin Muffins
Ingredients
Main Ingredients
- 1 cup pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1/2 cup sourdough discard Adds a delightful tang and keeps the muffins moist.
- 1/2 cup unsalted butter, melted Provides rich flavor and tender crumb.
- 1/2 cup granulated sugar Sweetens without overpowering natural flavors.
- 1/3 cup light brown sugar, firmly packed Adds caramel sweetness and moisture.
- 1 tablespoon pumpkin pie spice For quintessential fall flavor.
- 1 large egg Helps bind ingredients and adds richness.
- 2 teaspoons vanilla extract Enhances overall flavor.
- 1 1/4 cups all-purpose flour Provides structure while keeping muffins fluffy.
- 1 teaspoon baking powder Helps the muffins rise.
- 1 teaspoon baking soda Works with sourdough for fluffy texture.
- 1/2 teaspoon table salt Balances sweetness.
Topping Ingredients
- 1 tablespoon granulated sugar Adds crunch and sweetness on top.
- 1/2 teaspoon ground cinnamon Elevates aroma.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line a muffin tin with 10 paper liners.
- In a large mixing bowl, whisk together pumpkin puree, sourdough discard, melted butter, granulated sugar, brown sugar, and pumpkin pie spice until combined.
- Add the egg and vanilla extract and whisk well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and fold together until just combined.
- Evenly divide the batter into the prepared muffin tin.
- Mix together the topping ingredients and sprinkle evenly over the muffins.
- Bake for 17-19 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool in the tin for 7 minutes before transferring to a cooling rack.
