Description

Delicious pumpkin sourdough muffins, a perfect blend of tangy sourdough and warm pumpkin spice. These muffins are moist, flavorful, and ideal for fall baking.

Ingredients

Scale

200g active sourdough starter
200g all-purpose flour
100g whole wheat flour
100g pumpkin puree
80g unsalted butter, melted
80g brown sugar
2 large eggs
60ml milk
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 50g chopped nuts or chocolate chips

Instructions

In a large bowl, whisk together the active sourdough starter, melted butter, brown sugar, eggs, and milk.
Stir in the pumpkin puree and pumpkin pie spice until well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Gently fold in any optional additions like nuts or chocolate chips.
Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full.
Bake at 190°C (375°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your sourdough starter is active and bubbly before using.
For a gluten-free version, use a gluten-free flour blend.
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

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