Sourdough Pumpkin Muffins

These Sourdough Pumpkin Muffins are a delightful way to use sourdough discard and enjoy the flavors of fall. Perfect for breakfast or a cozy snack, these muffins are soft, moist, and bursting with pumpkin flavor. With the added charm of chocolate chips, they’re guaranteed to be a hit with the whole family! Whether you’re hosting a gathering or simply treating yourself, these muffins will shine on any occasion.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, you can whip up these muffins in no time.
• Delicious Flavor: The combination of pumpkin and warm spices creates a comforting taste that’s perfect for cooler months.
• Versatile Use of Discard: This recipe is a great way to utilize sourdough discard instead of throwing it away.
• Family-Friendly Treat: Kids and adults alike will love these sweet treats, making them an excellent choice for family breakfasts or snacks.
• Freezable Option: These muffins freeze well, allowing you to enjoy them later without losing freshness.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather your tools before starting. Proper preparation ensures everything flows seamlessly as you create your delicious sourdough pumpkin muffins.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls (large and small)
• Whisk or hand mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Muffin tin: Ensures even baking and shapes the muffins perfectly.
• Mixing bowls: Having separate bowls for wet and dry ingredients helps keep everything organized and avoids clumping.
• Whisk or hand mixer: Makes mixing ingredients effortless, ensuring a smooth batter without lumps.

Ingredients

These sourdough pumpkin muffins are made with sourdough discard and they’re unbelievably tasty! The perfect breakfast for fall and winter months that the whole family will LOVE. Add these pumpkin muffins to your sourdough discard recipes!

For the Muffin Batter

• 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

For the 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

For Extra Flavor

• 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’ll turn it down part-way through baking.

Step 2: Prepare Muffin Cups

Line 12 muffin cups with liners and set them aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl:
1. Use a hand mixer or whisk to beat together:
– Pumpkin puree
– Cane sugar
– Coconut sugar
– Melted coconut oil
– Sourdough discard
– Eggs
– Vanilla extract

Step 4: Combine Dry Ingredients

In another bowl, stir together:
– All-purpose flour
– Baking soda
– Sea salt
– Cinnamon
– Ginger
– Nutmeg
– Cloves

Step 5: Mix Wet and Dry Ingredients

Add the dry ingredients into the bowl with wet ingredients. Stir until almost fully combined.

Step 6: Add Chocolate Chips

Gently fold in:
– Chocolate chips

Continue mixing until all the flour has been incorporated.

Step 7: Fill Muffin Cups

Divide the batter evenly among the twelve muffin cups.

Step 8: Bake

Place your muffin tin in the oven:
1. Bake at 400 degrees for 5 minutes.
2. Turn down the oven temperature to 350 degrees.
3. Bake for another 10-15 minutes or until an inserted toothpick comes out clean.

Enjoy these delicious sourdough pumpkin muffins warm from the oven or let them cool for later!

How to Serve Sourdough Pumpkin Muffins

Sourdough pumpkin muffins are a delightful treat that can be enjoyed in various ways. Whether you prefer them for breakfast, as a snack, or even dessert, these muffins can be paired with a variety of toppings and sides to enhance their flavor.

Breakfast Pairings

• Cream Cheese Spread: A smooth layer of cream cheese adds a tangy contrast to the sweetness of the muffins.
• Maple Syrup Drizzle: Drizzling warm maple syrup over your muffin adds an extra touch of fall sweetness.
• Nut Butter: Spread almond or peanut butter on top for added protein and richness.

Snack Ideas

• Yogurt Dip: Pair your muffin with a dollop of Greek yogurt for a creamy and healthy snack.
• Fresh Fruit: Serve alongside sliced apples or pears for a refreshing crunch.
• Trail Mix: Enjoy with a handful of trail mix for a satisfying crunch that balances the muffin’s softness.

Dessert Options

• Ice Cream Sandwich: Use two muffins to create an indulgent ice cream sandwich.
• Whipped Cream Topping: Add a light dollop of whipped cream on top for a festive dessert twist.

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How to Perfect Sourdough Pumpkin Muffins

To achieve the best sourdough pumpkin muffins, follow these handy tips that will elevate your baking game.

• Use Fresh Ingredients: Ensure that your spices and baking soda are fresh to provide maximum flavor and leavening power.
• Room Temperature Eggs: Having eggs at room temperature helps them blend better into the batter, resulting in fluffier muffins.
• Measure Flour Correctly: Avoid packing flour into the measuring cup; spoon it in lightly for accurate measurements and lighter muffins.
• Don’t Overmix: Stir just until combined to maintain tenderness in your muffins; overmixing can lead to dense results.
• Check Doneness Early: Start checking your muffins around the 10-minute mark to prevent overbaking; they should spring back when touched.
• Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This keeps them from becoming soggy on the bottom.

Best Side Dishes for Sourdough Pumpkin Muffins

Sourdough pumpkin muffins pair wonderfully with various side dishes. Here are some ideas to complement their flavors:

1. Chia Seed Pudding: A creamy, nutritious pudding that adds texture and is great for breakfast.
2. Cinnamon Applesauce: This sweet side enhances the pumpkin flavors while adding moisture.
3. Fruit Salad: A mix of seasonal fruits adds freshness and makes for a colorful plate.
4. Savory Cheese Platter: Pair with sharp cheeses like cheddar or gouda for a tasty contrast between sweet and savory.
5. Granola Parfait: Layer with yogurt and granola for a delicious brunch option that’s both filling and satisfying.
6. Vegetable Soup: A warm bowl of soup provides comfort and pairs well with the sweetness of the muffins.

Common Mistakes to Avoid

Making Sourdough Pumpkin Muffins can be fun, but there are some common pitfalls to watch out for.

• Using pumpkin pie filling: This can lead to overly sweet muffins. Always use pure pumpkin puree for the best flavor and texture.
• Skipping room temperature eggs: Cold eggs can affect the mixing process. Let your eggs sit out for about 30 minutes before using them in your batter.
• Overmixing the batter: This can cause dense muffins. Mix just until the ingredients are combined for a light and fluffy texture.
• Not measuring flour correctly: Too much flour can dry out your muffins. Use a kitchen scale or fluff the flour with a spoon before scooping it into your measuring cup.
• Ignoring oven temperature: Baking at the wrong temperature can affect rising and browning. Make sure to preheat your oven properly, and follow the baking instructions closely.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cooled muffins in an airtight container.
• They can last up to 5 days in the refrigerator.

Freezing Sourdough Pumpkin Muffins

• Place muffins in a freezer-safe bag or container.
• They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Sourdough Pumpkin Muffins

• Oven: Preheat to 350°F and heat muffins for about 10 minutes until warm.
• Microwave: Heat on medium power for 15-20 seconds per muffin, checking frequently.
• Stovetop: Warm in a skillet over low heat for a few minutes until heated through.

Frequently Asked Questions

Here are some common questions about making Sourdough Pumpkin Muffins that might help you out.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may change the texture slightly. Start with half whole wheat and half all-purpose if you’re unsure.

How do I make these Sourdough Pumpkin Muffins gluten-free?

You can use a gluten-free all-purpose flour blend as a substitute. Make sure it contains xanthan gum for better texture.

What can I add to my Sourdough Pumpkin Muffins?

Consider adding nuts, seeds, or dried fruit for extra flavor and nutrition. Chocolate chips also make a delicious addition!

Can I make these muffins ahead of time?

Absolutely! These muffins store well and taste great even after a day or two. They can also be frozen for later enjoyment.

How do I know when my muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs attached, they are ready!

Final Thoughts

These Sourdough Pumpkin Muffins are not only delicious but also versatile. You can customize them with various add-ins like nuts or chocolate chips to suit your taste. Perfect for breakfast or as an afternoon snack, give this recipe a try and enjoy the cozy flavors of fall!