Baked Sourdough Pumpkin Muffins Recipe

Published Categorized as Sourdough Bread Recipes

Craving a batch of delicious muffins? Have a go at these scrumptious sourdough pumpkin muffins, and you won’t be disappointed. With a tender, moist texture, with a hint of sourdough flavor, you’ll find yourself reaching for these fresh pumpkin muffins for breakfast, lunch and dinner!

Why Add Sourdough Starter to Pumpkin Muffins?

One of the best ways to use your extra sourdough starter is through these incredible sourdough recipes. When you’ve grown tired of baking loaf after loaf of sourdough bread, and it’s time for a change, look towards a sweeter recipe, that’ll surely delight your taste buds, and satiate your growling gut!

Are Sourdough Muffins Healthy?

Unlike regular muffins, sourdough muffins can be made healthier, with a few substitutions.

For instance, you can swap white flour for whole wheat flour, and opt for natural sweeteners instead of granulated sugar, such as raw honey, or pure maple syrup.

Though sourdough starter adds a healthier element to any recipe, by tweaking a few ingredients, you can make the recipe even healthier!

Do Sourdough Pumpkin Muffins Taste Sour?

The addition of a sourdough starter to any recipe will produce a sourdough sour taste, but if you’re wondering whether that is the case for this sourdough pumpkin muffin recipe, then the answer is no. Though these muffins will provide a very light sour flavor, it is almost undetectable. Simply because this recipe does not require a fermentation process.

Normally when baking sourdough bread or other sourdough recipes, the dough must rest before the bake, however in this sourdough recipe, the muffins are ready within the hour!

How to Make Sourdough Pumpkin Muffins

For this delicious homemade pumpkin muffin recipe, you’ll need an active starter, and lots of canned or homemade pumpkin puree!

Ingredients

  • 150g active sourdough starter
  • 200g all purpose flour
  • 200g canned pumpkin puree
  • 100g brown sugar
  • 50g melted butter
  • 50g coconut oil
  • 2 eggs
  • 6g baking powder
  • 4g baking soda
  • 5g vanilla extract
  • 5g salt
  • 6g pumpkin spice or cinnamon
  • 1g nutmeg
  • 50g powdered sugar
  • 20g freshly squeezed orange juice

Instructions

  1. Preheat your oven.
  2. Drop sourdough starter, eggs, oil, pumpkin puree, and vanilla into a bowl. Ensure that these ingredients are thoroughly combined.
  3. Combine flour, baking powder, baking soda salt, spices and sugar into a separate bowl.
  4. Now combine the wet ingredients with the dry ingredients.
  5. Scoop the muffin batter into lightly greased muffin tin.
  6. Bake your muffins until they’re golden brown.
  7. Mix orange juice, powdered sugar and cinnamon to create a glaze.
  8. Pour the glaze over the cooled muffins and enjoy!

Why are My Muffins Dense?

The best way to achieve soft, fluffy and flavorful pumpkin muffins is in the precise technique, and preparation of the ingredients, before the bake.

Here’s how to avoid a dry or dense muffin!

  • Mix your wet and dry ingredients separately, and combine them right at the end.
  • Allow your eggs and butter to reach room temperature before using them. This will avoid lumps and bumps from appearing in the muffin batter, and produce a creamy texture.
  • Any flavorful add ins can wait till the end, to avoid over mixing.
  • Don’t mix too much, as this will destroy the air pockets that will help produce a light and fluffy muffin.
  • Refrain from overfilling your muffin tins, as this can result in spillage during the bake!
Pumpkin Guts

How to Store Sourdough Muffins

Baked sourdough muffins can be frozen easily, making them a great make-ahead treat to have in your freezer, for whenever you’re craving a mouthful of these scrumptious muffins!

Once the muffins have finished baking and cooled completely, wrap the muffins separately, in a plastic wrap and store in the freezer for up to 3 months.

Pumpkin Sourdough Muffins

The great thing about sourdough baking is that the baked goods are good enough to devour in one sitting. And when you have a tray of freshly baked pumpkin sourdough muffins to share with your family, they’ll disappear right before your eyes!

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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