These Pumpkin Sourdough Muffins are soft, fluffy, and have a lovely pumpkin spice flavor. They are perfect for a cozy breakfast or a tasty snack!
I love how the sourdough adds a little tang to these muffins. Plus, they make my kitchen smell amazing while baking! Who wouldn’t want that? 🎃
Key Ingredients & Substitutions
Sourdough Starter: An active and bubbly sourdough starter is key to add a unique tang. If you don’t have starter, you can replace it with 1 cup of buttermilk or yogurt to maintain moisture, but you’ll miss out on that sourdough flavor!
Pumpkin Puree: I love using canned pumpkin puree for convenience, but fresh pumpkin works great too! Just steam or roast it first for a true pumpkin taste. You can also swap it with applesauce if you want a different type of sweetness.
Brown Sugar: Brown sugar adds a lovely depth of flavor, but you can use white sugar or coconut sugar if that’s what you have. Just remember, white sugar will make the muffins a bit less rich.
Pumpkin Pie Spice: I use pumpkin pie spice, but feel free to create your own blend with cinnamon, nutmeg, ginger, and cloves. Adjust amounts to your taste! If you love that spice, don’t hold back!
How Do You Achieve Perfectly Tender Muffins?
The key to tender muffins is to mix just enough! When combining wet and dry ingredients, fold gently until no dry flour remains. Overmixing can develop gluten, leading to stiff muffins. Remember, lumps are okay; they bake out during cooking!
- Mix wet ingredients until smooth before adding dry.
- Use a spatula and fold gently, feeling for dry pockets. Stop once combined.
- Fill muffin cups about 3/4 full for nice domes.
Take care during baking too; avoid opening the oven door early. Each stage matters for getting those fluffy, bakery-style muffins!
Delicious Pumpkin Sourdough Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) sourdough starter (100% hydration, active and bubbly)
- 1 cup (240g) pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Crumble Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (40g) cold unsalted butter, cubed
How Much Time Will You Need?
This wonderfully cozy recipe takes about 15 minutes of prep time and 20-25 minutes of baking, plus a quick 5 minutes to cool in the pan. In just under an hour, you can enjoy freshly baked pumpkin sourdough muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make cleanup easy and to keep your muffins in shape.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract. Use a whisk to mix everything together until it’s smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until they are mixed well. This helps distribute the leavening agents evenly.
4. Bring It Together:
Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture gently—just until you don’t see any dry flour. Avoid overmixing to keep your muffins fluffy and light!
5. Make the Crumble Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon for the crumble topping. Then, add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into each muffin cup, filling them about 3/4 full. This allows the muffins to rise properly during baking. Then, sprinkle the crumble topping generously over each muffin.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean. Keep an eye on them so they don’t overbake!
8. Cool and Enjoy:
Once out of the oven, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a cup of coffee or tea!
These muffins are soft, flavorful, and full of cozy pumpkin spice goodness, making them a delightful treat any time of year!
Can I Use a Different Type of Flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour to add more fiber and nutrients. However, keep in mind that this may result in a denser muffin. If using gluten-free flour, make sure it’s a 1:1 replacement blend for the best results!
How Do I Know When the Muffins Are Done Baking?
The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, your muffins are ready! If it’s wet with batter, give them a few more minutes.
Can I Use Pumpkin Spice Instead of Pumpkin Pie Spice?
Absolutely! Pumpkin spice usually contains similar ingredients to pumpkin pie spice. Just use the same amount, and you’ll get that warm, cozy flavor you’re looking for!
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze them for up to 3 months. Just thaw them in the fridge overnight or microwave them for a quick warm-up!
