Good Sourdough Pumpkin Muffins Recipe

Oh, hey there! You know what I’m just *dying* to share with you? It’s my sourdough pumpkin muffins recipe! Seriously, fall baking? It’s like, my jam. But adding sourdough? *That’s* next-level stuff.

These aren’t your run-of-the-mill pumpkin muffins. The sourdough gives them this amazing, subtle tang that just *works* with the pumpkin spice. Trust me on this. It’s a flavor explosion in your mouth! And the best part? This recipe is SO easy. Like, seriously, even if you’re a baking newbie, you can totally nail these.

I love whipping up a batch on a crisp fall morning. The smell alone is enough to make me happy! They’re perfect for breakfast with a cup of coffee, or as a little afternoon snack. Honestly, I’ve even been known to sneak one (or two…oops!) for dessert. Give my sourdough pumpkin muffins recipe a try; you absolutely won’t regret it! They are so good!

Why You’ll Love This Sourdough Pumpkin Muffins Recipe

Quick and Easy Sourdough Pumpkin Muffins

Look, I get it. Baking can be intimidating! But honestly, this sourdough pumpkin muffins recipe? It’s seriously simple. You don’t need to be a pro baker to get these right. I promise!

Delicious Fall Flavors in Sourdough Pumpkin Muffins

Okay, picture this: pumpkin spice meets that *amazing* sourdough tang. It’s a match made in heaven, folks! The flavors just POP. You’ve gotta try it to believe it. It’s like, fall in every bite!

Perfect for Breakfast or Snack with Sourdough Pumpkin Muffins

Need a quick breakfast? Sourdough pumpkin muffins to the rescue! Afternoon slump hitting hard? Grab a muffin! These are seriously versatile. I even crumble them over yogurt sometimes. Don’t judge! They are just that good!

Ingredients for Your Sourdough Pumpkin Muffins Recipe

Sourdough Starter

You’ll need 1 cup of sourdough starter, and here’s the thing – it needs to be unfed. Like, straight from the fridge, hasn’t had a snack in a while. We’re talking maybe 5-7 days old. Don’t worry too much, though; even discard works in a pinch!

Pumpkin Puree

Grab 1 cup of pumpkin puree. Canned is totally fine (and what I usually use, let’s be real!), but if you’re feeling ambitious, homemade works too! Just make sure it’s *puree*, not pumpkin pie filling, okay?

Sugar

For sweetness, you’ll need 1/2 cup of granulated sugar *and* 1/4 cup of packed brown sugar. The brown sugar adds a little extra molasses-y goodness, so don’t skip it!

Oil & Extract

A 1/4 cup of vegetable oil keeps things moist, and a teaspoon of vanilla extract just bumps up the flavor. You know, the usual suspects!

Dry Ingredients

Okay, for the dry stuff, you’re looking at 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice (the *best*!), and 1/4 teaspoon of salt. Got it memorized? Just kidding!

Optional Add-ins for Sourdough Pumpkin Muffins

Wanna get fancy? Toss in 1/2 cup of chocolate chips (milk, dark, whatever floats your boat!) or some chopped nuts. Walnuts or pecans are my go-to, but hey, you do you!

How to Prepare Your Sourdough Pumpkin Muffins Recipe: Step-by-Step Instructions

Getting Started with Your Sourdough Pumpkin Muffins

Alright, let’s get this sourdough pumpkin muffin party started! First things first: crank that oven up to 375°F (190°C). Then, grab your favorite muffin tin – I’ve got this old one that’s, like, *perfectly* seasoned, haha! You’ll want to line it with paper liners (easy cleanup, yay!) or grease it *really* well. We don’t want any muffins sticking, do we?

Mixing the Wet Ingredients for Sourdough Pumpkin Muffins

Now, in a big ol’ bowl (I love my big stainless steel one!), whisk together your sourdough starter (that unfed stuff!), pumpkin puree, both sugars, the oil, and that vanilla extract. Whisk it all like you mean it! You want it nice and smooth, you know?

Combining Dry and Wet Ingredients for Sourdough Pumpkin Muffins

Okay, this is important: in a *separate* bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Then, dump the dry ingredients into the wet ingredients. Now, here’s the key: mix until *just* combined. Seriously, don’t overmix! A few streaks of flour are totally fine. Overmixing = tough muffins, and nobody wants that!

Adding Extras to Your Sourdough Pumpkin Muffins

Chocolate chips? Nuts? Now’s the time! Gently fold in those goodies. I usually go for chocolate chips (because, well, chocolate!), but sometimes I’m feeling nutty (pun intended!) and throw in some walnuts. Your call!

Baking Your Sourdough Pumpkin Muffins

Spoon that batter into your prepared muffin tin, filling each cup about 2/3 full. Pop those babies into the oven and bake for 20-25 minutes. To check if they’re done, stick a toothpick into the center of a muffin. If it comes out clean (or with just a few moist crumbs), you’re good to go!

Cooling and Enjoying Your Sourdough Pumpkin Muffins

Let the muffins cool in the tin for a few minutes (I know, it’s hard to wait!), then transfer them to a wire rack to cool completely. Or, you know, just eat one while it’s still warm. I won’t tell! Enjoy your amazing sourdough pumpkin muffins!

Tips for Success with Your Sourdough Pumpkin Muffins Recipe

Don’t Overmix Your Sourdough Pumpkin Muffin Batter

Seriously, I can’t stress this enough! Overmixing is the *enemy* of tender muffins. It develops the gluten in the flour *way* too much, and you end up with tough, chewy muffins. Yuck! Just mix until everything’s *barely* combined, okay?

Use Room Temperature Ingredients for Sourdough Pumpkin Muffins

Okay, this one’s a little less crucial, but it *does* help! Room temperature ingredients blend together more easily and evenly. This means your sourdough pumpkin muffin batter will be smoother, and your muffins will bake up more evenly. Plus, it’s just easier on your mixer, you know?

Check for Doneness Accurately for Your Sourdough Pumpkin Muffins

Don’t just guess when your muffins are done! Grab a toothpick and poke it into the center of a muffin. If it comes out clean, you’re golden! If it’s got wet batter on it, give ’em a few more minutes. Nobody wants a gooey center!

Ingredient Notes and Substitutions for Sourdough Pumpkin Muffins

Sourdough Starter Variations for Sourdough Pumpkin Muffins

So, about that sourdough starter… Don’t sweat it *too* much if yours isn’t *exactly* unfed. A slightly more active starter will just give you a bit more of that sourdough tang. Experiment! That’s what baking’s all about, right?

Pumpkin Puree Substitutions for Sourdough Pumpkin Muffins

Out of pumpkin puree? No problem! Applesauce is a *fantastic* substitute. It’ll give you that same moistness and a hint of sweetness. Just use the same amount, and you’re good to go!

Flour Options for Your Sourdough Pumpkin Muffins Recipe

Want to make these a *little* healthier? Try swapping out some of the all-purpose flour for whole wheat flour. It’ll give your sourdough pumpkin muffins a nuttier flavor and a bit more fiber. Just don’t sub *all* of it, or they might get a little dense!

FAQ About Sourdough Pumpkin Muffins Recipe

Can I use sourdough discard in this Sourdough Pumpkin Muffins Recipe?

Okay, so, starter vs. discard, what’s the deal? Basically, sourdough *starter* is your active, bubbly friend that’s been fed and is ready to make bread *rise*. Sourdough *discard* is what you toss out before feeding your starter. Can you use it? Sure! It’ll add flavor, but since it’s not as active, your sourdough pumpkin muffins might not rise *quite* as much. Still yummy, though!

How do I store these Sourdough Pumpkin Muffins?

Easy peasy! Just pop ’em in an airtight container. They’ll stay good at room temperature for, like, 2-3 days. If you want them to last longer, stick ’em in the fridge. They might dry out a *tiny* bit, but they’ll still be delish!

Can I freeze these Sourdough Pumpkin Muffins?

You betcha! Freezing is a *great* way to keep these sourdough pumpkin muffins around for longer. Let them cool completely, then wrap them individually in plastic wrap and toss them in a freezer bag. They’ll be good for a couple of months. Just thaw them out before you want to eat them. Microwaving them for a few seconds works wonders!

Can I add spices other than pumpkin pie spice to my Sourdough Pumpkin Muffins Recipe?

Oh, absolutely! Get creative! Cinnamon is *always* a good choice. A little nutmeg? Yes, please! And a pinch of ginger? Yum! Just play around with the flavors and see what you like best. Baking should be fun, right?

Storing and Reheating Your Sourdough Pumpkin Muffins

Storing Sourdough Pumpkin Muffins

Got leftovers? Lucky you! Just pop those sourdough pumpkin muffins into an airtight container. They’re totally fine on the counter for a couple of days. If you want ’em to last longer, stick them in the fridge. They might get a *tiny* bit drier, but still yummy!

Reheating Sourdough Pumpkin Muffins

Okay, cold muffins aren’t the *best*, right? Zap ’em in the microwave for like, 10-15 seconds. Or, if you’re feeling fancy, warm them up in the oven at 350°F for a few minutes. Either way, warm sourdough pumpkin muffins = pure bliss!

Estimated Nutritional Information for Sourdough Pumpkin Muffins

Okay, so, I’m no nutritionist, but here’s a *rough* estimate of what you’re looking at per sourdough pumpkin muffin. Keep in mind, this is just an *estimate*, and it can vary depending on the exact ingredients you use, you know?

We’re talking around 220 calories, maybe 10 grams of fat, 3 grams of protein, and about 30 grams of carbs. There’s also gonna be some sugar in there (around 15 grams), but hey, it’s a treat, right? Don’t sweat it too much! And remember, homemade is *always* better than store-bought, so you know *exactly* what’s going in there!

Enjoy Your Sourdough Pumpkin Muffins!

Alright, go bake these! And then? Tell me what you think! Seriously, leave a comment or share this sourdough pumpkin muffins recipe with your friends. Happy baking!

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