These pumpkin sourdough muffins are fluffy and packed with fall flavors. With warm spices and a hint of tanginess, they are perfect for breakfast or a cozy snack!
I’m always amazed at how easy they are to whip up. Just mix, pour, and bake! My family loves them fresh out of the oven—who can resist that smell? 🎃
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for the best flavor. If you’re not ready to commit, you could use plain yogurt mixed with a little water as a substitute, but the taste won’t be quite the same.
Pumpkin Puree: Canned pumpkin puree is a convenient option, but homemade fresh puree is even better if you have access. Use sweet potato puree as a substitute for a different flavor twist.
Brown Sugar: Brown sugar gives these muffins a lovely depth of flavor. You can replace it with white sugar + a bit of molasses if you run out, but realize it will lack some of the caramel-like quality.
Vegetable Oil vs. Butter: I like using melted butter for added richness, but if you prefer a lighter version, vegetable oil works perfectly. Coconut oil is a nice alternative too, giving a subtle flavor.
How Do You Get the Perfect Texture for Muffins?
The key to getting fluffy and moist muffins lies in the mixing technique. When combining wet and dry ingredients, do it gently. Overmixing can lead to dense muffins. You want to stir just until everything is combined—no flour streaks remaining is a good rule of thumb.
- Mix wet ingredients in one bowl and dry in another.
- Fold the dry into the wet using a spatula, being gentle.
- Stop mixing as soon as you don’t see dry flour; a few lumps are okay!
Delicious Pumpkin Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup pumpkin puree (fresh or canned)
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into small pieces
How Much Time Will You Need?
Preparing these delicious muffins will take approximately 15 minutes of prep time and about 20-25 minutes of baking time, so plan for around 40-45 minutes total. Let them cool for a bit before enjoying!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is an essential step to ensure your muffins bake evenly. While it heats, you can prepare your muffin tin!
2. Mix Your Wet Ingredients:
In a large bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until everything is well combined and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift or whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (or allspice), and salt. This helps to ensure that the leavening agents are evenly distributed throughout the batter.
4. Fold Dry into Wet Ingredients:
Now, gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined—avoid overmixing to keep your muffins light and fluffy! The batter should be thick.
5. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Fill the Muffin Tin:
Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. This allows space for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Sprinkle the streusel topping generously over each muffin. This will create a delicious crunch on top once they are baked!
8. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them, and check for doneness with a toothpick—when it comes out clean, they are ready!
9. Cool Before Serving:
After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps prevent them from becoming soggy.
10. Enjoy Your Muffins:
Once cooled, enjoy these delightful pumpkin sourdough muffins warm or at room temperature. They pair beautifully with your favorite cup of coffee or tea. Perfect for sharing or savoring all by yourself!
These muffins capture the essence of autumn with their warm flavors and satisfy your cravings for something cozy. Enjoy baking and savoring every bite!
Can I Use a Different Type of Sweetener?
Absolutely! If you prefer, you can substitute brown sugar with white sugar or coconut sugar. Just keep in mind that using white sugar may slightly change the flavor profile, making it a bit less rich.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They should keep well for about 3 months!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains xanthan gum for the best texture. Just check the package instructions for any specific adjustments needed.
What Variations Can I Try?
If you’re feeling adventurous, consider adding chocolate chips, nuts, or dried fruits like cranberries or raisins to the batter for extra flavor! Just fold them in gently before spooning into the muffin tin.
