Sourdough Pumpkin Muffins
Golden, moist, slightly sweet, and smelling deliciously of pumpkin spice, these muffins are a perfect treat on a cool autumn afternoon.
Equipment
- muffin pan
Ingredients
- 1 cup brown sugar
- 2 eggs, whisked
- ⅓ cup coconut oil, melted and cooled
- ⅔ cup pumpkin puree
- ⅓ cup active sourdough starter
- ⅔ cup all-purpose flour
- ⅓ cup whole wheat flour
- ½ tsp cinnamon
- ⅓ tsp cloves
- ⅓ tsp nutmeg
- 2 Tbsp water
- ⅔ tsp baking soda
- ⅙ tsp (a generous pinch) baking powder
- ½ tsp unrefined salt
- Coconut oil or butter, for greasing the muffin pan
Instructions
- In a large mixing bowl, whisk together the brown sugar, eggs, coconut oil, and pumpkin purée until smooth. Stir in the sourdough starter.
- Add the all-purpose flour, whole wheat flour, cinnamon, nutmeg, cloves, and water. Stir just until no dry streaks of flour remain. Cover the bowl with plastic wrap or a damp tea towel and leave in a warm place to ferment for 6–8 hours. If you're not ready to bake, refrigerate the batter for up to 24 hours.
- Preheat the oven to 180°C (350°F). Sprinkle the baking soda, baking powder, and salt over the fermented batter, then gently stir just until incorporated. Do not overmix.
- Divide the batter evenly between greased or paper-lined muffin cups, filling each one almost to the top.
- Bake for 10–15 minutes, or until the muffins are well risen, golden brown, and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- Instead of cinnamon, cloves and nutmeg you could use 1 1/2 teaspoon pumpkin spice mix.
- If you have sourdough discard that needs using up, you could use it instead of active starter and skip the fermenting step.
- Storage: Store the muffins in an airtight container lined with paper towel at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently before serving.