Description
These irresistibly healthy sourdough pumpkin muffins combine the moist richness of pumpkin purée with the tangy depth of sourdough starter discard. Perfectly spiced with warm cinnamon, nutmeg, cloves, and ginger, these muffins offer a wholesome twist on a fall favorite. Easy to prepare and naturally leavened, they make a delicious breakfast or snack option that’s both comforting and nourishing.
Ingredients
Scale
Wet Ingredients
- 1 cup (225g) canned pumpkin purée (not pie filling)
- 1/2 cup (120g) unfed sourdough starter discard
- 2 large eggs
- 1/3 cup (75g) light brown sugar
- 1/4 cup (60ml) neutral oil (avocado or vegetable)
- 1/4 cup (60ml) milk (any type)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Optional
- 1/2 cup (85g) mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, sourdough starter discard, eggs, light brown sugar, neutral oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices and leavening agent.
- Combine: Gradually add the dry mixture to the wet ingredients. Stir gently using a spatula or spoon until just combined; be careful not to overmix to keep the muffins tender.
- Fold In: If using, fold in the mini chocolate chips evenly into the batter without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for about 5 minutes to set. Then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- Use unfed sourdough starter discard to avoid waste and add a subtle tangy flavor to the muffins.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Substitute milk with any dairy-free alternative if needed.
- Chocolate chips are optional but add a delightful sweetness and texture contrast.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use plant-based milk and oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sourdough muffins, pumpkin muffins, healthy muffins, fall recipes, pumpkin spice, breakfast muffins, sourdough discard recipes
