Sourdough Pumpkin Muffins
These Sourdough Pumpkin Muffins are a delightful way to use sourdough discard while celebrating the cozy flavors of fall. Perfect for breakfast or as a snack, these muffins blend the rich taste of pumpkin with warm spices and chocolate chips. Whether you’re enjoying them on a crisp morning or sharing them at a gathering, they will surely please everyone!
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin, spices, and chocolate makes each bite a treat.
- Easy to Make: With simple ingredients and straightforward steps, baking these muffins is a breeze.
- Perfect for Any Occasion: Whether it’s breakfast, an afternoon snack, or a holiday treat, these muffins fit right in.
- Great Use of Discard: This recipe is an excellent way to utilize your sourdough discard without wasting it.
- Family-Friendly: Kids and adults alike will enjoy these tasty treats, making them great for family gatherings.
Tools and Preparation
Having the right tools can make your baking experience smoother and more enjoyable. Here are some essential items to have on hand when making sourdough pumpkin muffins.
Essential Tools and Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners
Importance of Each Tool
- Mixing bowls: These are essential for combining wet and dry ingredients effectively.
- Hand mixer or whisk: Ensures that your batter is mixed thoroughly for the best texture.
- Muffin tin: Helps shape your muffins perfectly, ensuring even baking.
Ingredients
Wet Ingredients
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1/2 cup organic cane sugar (or sub more coconut sugar)
- 1/2 cup coconut sugar
- 1/2 cup coconut oil (melted and cooled)
- 1/2 cup sourdough discard
- 2 eggs (room temp)
- 2 teaspoons vanilla extract
Dry Ingredients
- 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
Add-Ins
- 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 adjust the temperature later during baking.
Step 2: Prepare Muffin Tin
Line 12 muffin cups with liners and set aside for easy cleanup.
Step 3: Mix Wet Ingredients
In a large mixing bowl:
1. Combine the pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla extract.
2. Use a hand mixer or whisk until well blended.
Step 4: Combine Dry Ingredients
In another bowl:
1. Stir together the all-purpose flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients into the bowl of wet ingredients:
1. Stir gently until almost fully combined.
Step 6: Add Chocolate Chips
Fold in the chocolate chips until all flour has been incorporated into the batter.
Step 7: Fill Muffin Cups
Divide the batter evenly among the twelve muffin cups in your prepared muffin tin.
Step 8: Bake
Place your muffin tin in the oven:
1. Bake at 400 degrees Fahrenheit for 5 minutes.
2. Then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 10-15 minutes.
3. Check doneness by inserting a toothpick; it should come out clean when muffins are ready.
Enjoy your freshly baked Sourdough Pumpkin Muffins!
How to Serve Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are not only delicious but also versatile. You can enjoy them in various ways, whether for breakfast, a snack, or dessert. Here are some ideas for serving these delightful muffins.
With Cream Cheese Frosting
- Spread a generous layer of cream cheese frosting on top for a sweet treat that’s perfect for special occasions.
Warm with Butter
- Serve the muffins warm with a pat of butter melting on top. This classic combination enhances the flavor and adds richness.
Pair with Coffee or Tea
- Enjoy your muffins alongside a steaming cup of coffee or tea. The warmth of the drink complements the spices in the muffins beautifully.
Add Nuts for Crunch
- Top your muffins with chopped walnuts or pecans before baking. This adds a delightful crunch and nutty flavor, enhancing every bite.
Serve as a Dessert
- These muffins make for an excellent dessert option! Consider serving them with a scoop of vanilla ice cream for an indulgent treat.
On a Brunch Table
- Include sourdough pumpkin muffins as part of your brunch spread. They pair well with other fall-inspired dishes like quiches and fruit salads.
How to Perfect Sourdough Pumpkin Muffins
To ensure your sourdough pumpkin muffins turn out perfect every time, follow these helpful tips.
- Use Fresh Ingredients: Always use fresh pumpkin puree and spices to enhance flavor.
- Check Your Discard: Make sure your sourdough discard is bubbly and active for the best results.
- Don’t Overmix: Gently fold in dry ingredients to prevent tough muffins; a few lumps are fine.
- Monitor Baking Time: Keep an eye on your muffins towards the end of baking; ovens vary, and you want them just right.
- Cool Properly: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to avoid sogginess.
- Experiment with Add-ins: Try adding dried cranberries or different nuts to customize your muffins further.
Best Side Dishes for Sourdough Pumpkin Muffins
These sourdough pumpkin muffins can be complemented by various side dishes that enhance their flavors. Here are some great options:
- Greek Yogurt Parfait: Layer Greek yogurt with granola and fresh fruits for a nutritious boost.
- Apple Slices with Almond Butter: The sweetness of apples paired with almond butter creates a delightful contrast.
- Cheese Board: A mix of cheeses, nuts, and fruits can elevate your muffin experience during gatherings.
- Oatmeal: A warm bowl of oatmeal topped with nuts or fruits makes for a hearty breakfast alongside the muffins.
- Smoothie Bowl: A vibrant smoothie bowl topped with seeds and fruits provides balance and nutrition.
- Salad with Nuts and Cranberries: A fresh salad adds crunch and complements the muffin’s flavors perfectly.
- Chia Seed Pudding: This creamy pudding offers health benefits while being light enough to enjoy after muffins.
- Herbed Scrambled Eggs: Eggs add protein and pair well with the sweet flavors of pumpkin in the muffins.
Common Mistakes to Avoid
Making Sourdough Pumpkin Muffins can be a delightful experience, but certain mistakes may affect the outcome. Here are some common errors to watch out for:
- Using pumpkin pie filling: This can lead to overly sweet muffins. Always use pure pumpkin puree for the best flavor.
- Ignoring room temperature eggs: Cold eggs can create a lumpy batter. Make sure your eggs are at room temperature before mixing.
- Not measuring flour correctly: Too much or too little flour affects texture. Use the spoon-and-level method for accurate measurement.
- Overmixing the batter: This can make your muffins dense. Mix just until combined and add chocolate chips gently.
- Skipping the cooling period: Cutting into hot muffins can cause them to crumble. Let them cool in the pan for a few minutes before transferring to a wire rack.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Place parchment paper between layers to prevent sticking.
Freezing Sourdough Pumpkin Muffins
- Freeze muffins individually wrapped in plastic wrap, then placed in a freezer bag for up to 3 months.
- Label bags with the date and type for easy identification.
Reheating Sourdough Pumpkin Muffins
- Oven: Preheat to 350°F, wrap muffins in foil, and heat for about 10-15 minutes.
- Microwave: Heat on medium power for 15-20 seconds per muffin, checking frequently.
- Stovetop: Place in a pan over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here are some frequently asked questions about making Sourdough Pumpkin Muffins:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour; however, it may change the texture slightly. You might want to mix it with all-purpose flour for better results.
How do I make gluten-free Sourdough Pumpkin Muffins?
Use a gluten-free flour blend that is designed for baking. Ensure your sourdough discard is also gluten-free.
Can I add nuts or seeds to my muffins?
Absolutely! Chopped walnuts or pepitas make great additions for extra crunch and nutrition.
What can I substitute for coconut oil?
You can replace coconut oil with melted butter or vegetable oil if you prefer.
Final Thoughts
These Sourdough Pumpkin Muffins are not only delicious but also versatile and perfect for fall mornings. You can easily customize them by adding nuts or swapping out chocolate chips for dried fruit. Try this recipe today and enjoy a cozy breakfast that everyone will love!
Sourdough Pumpkin Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
Description
Sourdough Pumpkin Muffins are a delightful fall treat that perfectly combines the rich flavors of pumpkin with warm spices and chocolate chips. Not only do they utilize sourdough discard, but they also create moist, flavorful muffins that are perfect for breakfast, snacks, or dessert. Whether enjoyed on a crisp autumn morning or shared at gatherings, these muffins will be a hit with family and friends. Easy to make and adaptable, you’re sure to love this cozy recipe!
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 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C).
- Line a muffin tin with liners.
- In a large bowl, mix pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until well combined.
- In another bowl, combine flour, baking soda, sea salt, and spices.
- Gradually add dry ingredients to wet ingredients until just mixed.
- Fold in chocolate chips gently.
- Fill muffin cups evenly with batter.
- Bake for 5 minutes at 400°F then reduce heat to 350°F (175°C) and bake for an additional 10-15 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 195
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
