Sourdough Pumpkin Muffins
These Sourdough Pumpkin Muffins are a delightful treat for the fall and winter months, combining the warm flavors of pumpkin and spices with the unique tang of sourdough. Perfect for breakfast or a cozy snack, these muffins are not only delicious but also a fantastic way to use your sourdough discard. Your whole family will love them!
Why You’ll Love This Recipe
- Easy to Make: This recipe is simple and requires minimal effort, making it perfect for busy mornings.
- Flavorful Combination: The blend of pumpkin and spices creates a rich flavor that’s both comforting and satisfying.
- Healthy Option: Made with wholesome ingredients like pumpkin puree and coconut sugar, these muffins are a healthier choice than many store-bought options.
- Versatile Snack: Enjoy these muffins as breakfast, an afternoon snack, or even dessert!
- Family-Friendly: Kids will love the chocolate chips while parents can appreciate the nutritious ingredients.
Tools and Preparation
Before diving into making these tasty muffins, gather your tools. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Hand mixer or whisk
- Muffin tin
- Muffin liners
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without mess.
- Hand mixer or whisk: Helps achieve a smooth batter quickly, saving you time.
- Muffin tin: The key to shaping your muffins perfectly.
- Measuring cups and spoons: Ensure accurate ingredient measurements for best results.
Ingredients
For the Muffin Base
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup organic cane sugar (or sub more coconut sugar)
- ½ cup coconut sugar
- ½ cup coconut oil (melted and cooled)
- ½ cup sourdough discard
- 2 eggs (room temp)
- 2 teaspoons vanilla extract
For the Dry Mixture
- 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
For Extra Flavor
- 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. You will lower the temperature later during baking.
Step 2: Prepare Muffin Tin
Line 12 muffin cups with liners and set aside. This makes for easy removal after baking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, use a hand mixer or whisk to combine:
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 mixed.
Step 4: Combine Dry Ingredients
In another bowl, stir together:
1. All-purpose flour
2. Baking soda
3. Sea salt
4. Cinnamon
5. Ground ginger
6. Ground nutmeg
7. Ground cloves
This ensures even distribution of dry ingredients.
Step 5: Mix Wet and Dry Ingredients
Add your dry mixture into the bowl of wet ingredients:
1. Stir until almost fully combined.
2. Add in chocolate chips.
3. Finish mixing until all flour is incorporated.
Step 6: Fill Muffin Cups
Divide the batter evenly among the twelve muffin cups in your prepared muffin tin.
Step 7: Bake Muffins
Place your muffin tin in the preheated oven:
1. Bake at 400°F for 5 minutes.
2. Then reduce temperature to 350°F.
3. Continue baking for another 10–15 minutes or until an inserted toothpick comes out clean.
Enjoy your freshly baked Sourdough Pumpkin Muffins!
How to Serve Sourdough Pumpkin Muffins
Sourdough pumpkin muffins are a delightful treat, perfect for breakfast or a snack. They can be enjoyed in various ways, making them a versatile addition to your meal options.
Pair With Coffee
- Hot Coffee: Enjoy these muffins with a fresh cup of coffee for a cozy morning.
- Iced Coffee: On warmer days, pair your muffins with iced coffee for a refreshing twist.
Add Fresh Fruit
- Sliced Bananas: The sweetness of bananas complements the spices in the muffins.
- Berries: Fresh berries add a tart contrast that brightens the flavors.
Serve with Spreads
- Cream Cheese: A smear of cream cheese enhances the richness of the muffins.
- Butter: Spread some butter to add warmth and extra flavor.
Create a Muffin Sandwich
- Nut Butter: Use almond or peanut butter between two muffin halves for a satisfying snack.
- Jam or Jelly: Fill your muffin with your favorite jam for added sweetness.
How to Perfect Sourdough Pumpkin Muffins
To achieve the best sourdough pumpkin muffins, follow these simple tips that focus on flavor and texture.
- Use Fresh Pumpkin Puree: Ensure your pumpkin puree is fresh for the best flavor and moisture.
- Room Temperature Ingredients: Let eggs and other ingredients come to room temperature for better mixing.
- Don’t Overmix: Mix just until combined to keep your muffins light and fluffy.
- Experiment with Spices: Adjust spices according to your taste for a personalized touch.
- Check Doneness Early: Start checking your muffins at 15 minutes to avoid overbaking.
Best Side Dishes for Sourdough Pumpkin Muffins
Sourdough pumpkin muffins can be complemented by various side dishes that enhance their flavors. Here are some great options you can consider:
- Greek Yogurt: Add a dollop of Greek yogurt on the side for creaminess and protein.
- Fruit Salad: A refreshing fruit salad balances the rich flavors of the muffins.
- Oatmeal: Serve warm oatmeal topped with nuts for a wholesome breakfast combo.
- Smoothie: A light smoothie can be refreshing alongside these hearty muffins.
- Chia Seed Pudding: This healthy pudding offers a nice contrast in texture and flavor.
- Granola Bars: Pairing with granola bars provides an extra crunch and energy boost.
Common Mistakes to Avoid
Making sourdough pumpkin muffins can be simple, but there are common mistakes that can affect the final result. Here are some pitfalls to watch out for:
- Using pumpkin pie filling: This is a common error. Always use pure pumpkin puree for the best flavor and texture.
- Skipping room temperature eggs: Cold eggs can cause the batter to curdle. Make sure your eggs are at room temperature before mixing.
- Not measuring ingredients accurately: Improper measurements can lead to dense muffins. Use a kitchen scale or proper measuring cups for accuracy.
- Overmixing the batter: Mixing too much can make your muffins tough. Stir just until combined for a light and fluffy texture.
- Ignoring baking times: Every oven is different. Keep an eye on your muffins and test with a toothpick to ensure they’re perfectly baked.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Place parchment paper between layers if stacking to avoid sticking.
Freezing Sourdough Pumpkin Muffins
- Wrap each muffin individually in plastic wrap and place in a freezer bag.
- They will last up to 3 months in the freezer.
Reheating Sourdough Pumpkin Muffins
- Oven: Preheat to 350°F, wrap muffins in foil, and heat for about 10 minutes.
- Microwave: Heat on high for 15-20 seconds per muffin for quick warming.
- Stovetop: Use a skillet over low heat, cover with a lid, and warm for about 5 minutes.
Frequently Asked Questions
If you have questions about sourdough pumpkin muffins, you’re not alone! Here are some common inquiries:
Can I use whole wheat flour instead of all-purpose flour for Sourdough Pumpkin Muffins?
Yes, you can substitute whole wheat flour. However, it may change the texture slightly, making them denser.
How do I know when my Sourdough Pumpkin Muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done!
Can I add nuts to the Sourdough Pumpkin Muffins?
Absolutely! Chopped nuts like walnuts or pecans add great texture and flavor.
What should I do if my sourdough discard is very cold?
Allow it to come to room temperature before using it in your muffin batter for better results.
Final Thoughts
These Sourdough Pumpkin Muffins are not only delicious but also incredibly versatile. You can customize them by adding nuts or varying spices according to your preference. Enjoy them as a cozy breakfast or delightful snack that everyone will love!
Sourdough Pumpkin Muffins
- Total Time: 30 minutes
- Yield: Makes 12 muffins 1x
Description
Sourdough Pumpkin Muffins are the ultimate cozy treat for fall and winter, combining the warm flavors of pumpkin and spices with the delightful tang of sourdough. These muffins are not only perfect for breakfast or as a comforting snack, but they also offer a fantastic way to utilize your sourdough discard. With a rich, moist texture and chocolate chips that kids love, these muffins are sure to become a family favorite. Whether enjoyed fresh from the oven or stored for later, each bite is a delicious reminder of the season.
Ingredients
- 1 ½ cups pumpkin puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup melted coconut oil
- ½ cup sourdough discard
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat your oven to 400°F and line a muffin tin with liners.
- In a large bowl, combine pumpkin puree, both sugars, melted coconut oil, sourdough discard, eggs, and vanilla extract until smooth.
- In another bowl, mix together flour, baking soda, salt, and spices.
- Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
- Divide batter into muffin cups and bake at 400°F for 5 minutes; then reduce heat to 350°F and bake for an additional 10-15 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 175
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
