Description
Tender, fluffy muffins combining tangy sourdough starter with spiced pumpkin puree for a wholesome fall treat. Perfect for breakfast or dessert and adaptable with mix-ins.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl mix sourdough starter, pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, adding milk if needed for a scoopable batter.
5. Fold in optional mix ins like chocolate chips, pecans, or cranberries.
6. Divide batter evenly among the prepared muffin cups, filling each three quarters full and sprinkling oats or extra mix ins on top.
7. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean and tops are golden.
8. Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 40
Keywords: sourdough pumpkin muffins, sourdough pumpkin muffins recipe, how to make pumpkin sourdough muffins, healthy pumpkin sourdough muffins, pumpkin chocolate chip sourdough muffins, fall baking, healthy fall baking, pumpkin spice muffins, sourdough baking