Fall Harvest Pumpkin Sourdough Muffins: A Cozy Delight
These Fall Harvest Pumpkin Sourdough Muffins are a delightful treat, perfect for autumn baking. They offer a tender, moist, and fluffy texture with a warm pumpkin spice flavor, enhanced by the unique tang of sourdough starter.
Equipment
- muffin tins
- large bowl
- medium bowl
- whisk
- Food processor or knife
- wire rack
- toothpick
Ingredients
- 1 ⅓ Cup all-purpose flour or 1/3 Cup (113 grams) for cakelike texture
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup brown sugar (100 grams)
- 2 large eggs
- 1 Cup sourdough starter (227 grams, unfed recently)
- 1 cup pumpkin puree (245 grams)
- ½ cup melted coconut or avocado oil (60 grams)
- ½ Cup milk or Greek yogurt (70 grams)
- 1 tsp vanilla extract
Optional Add-in
- ½ Cup chopped walnuts finely chopped
Optional Glaze
- 1 Cup powdered sugar
- 1 Tablespoon vanilla
- 1 tsp milk
- 1 tsp cinnamon optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate medium bowl, whisk together the brown sugar and eggs until well combined.
- Whisk the pumpkin puree, oil, sourdough starter, milk (or yogurt), and vanilla extract into the sugar and egg mixture until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Finely chop the walnuts and gently fold them into the batter.
- Fill lined or greased muffin tins just over halfway full.
- Bake at 425°F (220°C) for 5 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For mini muffins, preheat oven to 350°F (175°C) and bake for 12 minutes until golden.
- For mini loaves, bake at 350°F (175°C) for 25 to 30 minutes after the initial heat reduction.
- To make the glaze, whisk together powdered sugar, vanilla, milk, and cinnamon. Adjust consistency with more milk or sugar as needed.
Notes
Starter consistency can affect batter thickness, so adjust flour as needed. The optional powdered sugar glaze adds significant sweetness. Glaze consistency can be modified with milk or sugar. Store cooled muffins in airtight containers at room temperature for up to 3 months; they can also be frozen. Healthier substitutions like whole wheat flour, honey, maple syrup, or coconut oil are viable options.