Want a batch of delicious muffins? Check out these delicious Pumpkin Sourdough Muffins and you won't be disappointed. With a soft, moist texture, with a hint of sourdough flavor, you'll find yourself reaching for these fresh pumpkin muffins for breakfast, lunch, and dinner!
Table of Contents
- 150 g active sourdough starter
- 200 gr all purpose flour
- 200 gr canned pumpkin puree
- 100 gr brown sugar
- 50 g melted butter
- 50 g coconut oil
- 2 egg
- 6 g baking powder
- 4 g baking soda
- 5 g vanilla extract
- 5 g salt
- 6 g pumpkin spice or cinnamon
- 1 g nutmeg
- 50 g powdered sugar
- 20 g freshly squeezed orange juice
- Preheat your oven.
- Put the sourdough starter, eggs, oil, pumpkin puree and vanilla in a bowl. Make sure these ingredients are completely combined.
- Combine the flour, baking powder, baking soda salt, spices and sugar in a separate bowl.
- Now combine the wet ingredients with the dry ingredients.
- Pour the muffin batter into a lightly greased pan.
- Bake your muffins until golden brown.
- Mix the orange juice, icing sugar and cinnamon to make a glaze.
- Pour the glaze over the cooled muffins and enjoy!
endnoteS
- For this delicious recipe for homemade pumpkin muffins, you'll need an active starter and plenty of canned or homemade pumpkin puree.
- Category: dessert
Why add sourdough starter to pumpkin muffins?
One of the best ways to use your additional sourdough starter it's through these incredible sourdough recipes. When you're tired of baking loaf after loaf of sourdough bread and it's time for a change, look to a sweeter recipe that's sure to please your taste buds and satisfy your growling guts!
Are sourdough muffins healthy?
Unlike regular muffins, sourdough muffins can be made healthier with a few substitutions.
For example, you can swap white flour for whole wheat flour and choose natural sweeteners instead of granulated sugar, such as raw honey or pure maple syrup.
Although the sourdough starter adds a healthier element in any recipe, by changing some ingredients, you can make the recipe even healthier!
Do pumpkin sourdough muffins taste sour?
Adding a sourdough starter to any recipe will produce a sour taste sourbut if you are wondering if that is the case for this Pumpkin Sourdough Muffins Recipe, then the answer is no. Although these muffins will give off a very slight sour flavor, it's almost undetectable. Simply because this recipe does not require a fermentation process.
Normally when baking sourdough bread or other sourdough recipes, the dough needs to rest before baking, however in this sourdough recipe, the muffins are ready within the hour!
How to Make Sourdough Pumpkin Muffins
For this delicious recipe for homemade pumpkin muffins, you'll need an active starter and lots of preserves or homemade pumpkin puree!
Ingredients
- 150 gr active sourdough starter
- 200 g of flour for all purposes
- 200 g canned pumpkin puree
- 100 g of brown sugar
- 50 g of melted butter
- 50 g of coconut oil
- 2 eggs
- 6 g of baking powder
- 4 g of baking soda
- 5 g of vanilla extract
- 5 g of salt
- 6 g pumpkin spice or cinnamon
- 1 g of nutmeg
- 50 g of powdered sugar
- 20 g of freshly squeezed orange juice
GUIDELINES
- Preheat your oven.
- Put the sourdough starter, eggs, oil, pumpkin puree and vanilla in a bowl. Make sure these ingredients are completely combined.
- Combine the flour, baking powder, baking soda salt, spices and sugar in a separate bowl.
- Now combine the wet ingredients with the dry ingredients.
- Pour the muffin batter into a lightly greased pan.
- Bake your muffins until golden brown.
- Mix the orange juice, icing sugar and cinnamon to make a glaze.
- Pour the glaze over the cooled muffins and enjoy!
Why are my muffins dense?
The best way to achieve soft, fluffy and flavorful pumpkin muffins is in the correct technique and preparation of the ingredients, before baking.
Here's how to avoid a dry or dense muffin!
- Mix your wet and dry ingredients separately and combine them right at the end.
- Allow your eggs and butter to come to room temperature before using. This will avoid lumps and bumps in the muffin batter and produce a creamy texture.
- Any flavor additions can wait until the end to avoid overmixing.
- Do not overmix, as this will destroy the air pockets that will help produce a light and fluffy muffin.
- Refrain from overfilling the muffin tins as this can result in spillage during baking!
How to store sourdough muffins
Baked Sourdough Muffins are easy to freeze, making them a great treat to keep in the fridge for whenever you want a bite of these delicious muffins!
After the muffins are finished baking and have cooled completely, wrap the muffins individually in plastic wrap and store in the refrigerator for up to 3 months.
You can use pumpkin in these sourdough recipes:
Pumpkin Dough Muffins
The big thing about baking sourdough is that baked goods are good enough to devour in one sitting. And when you have a tray of freshly baked pumpkin batter muffins to share with your family, they will disappear right before your eyes!
