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
- 1½ cups brown sugar
- 2 eggs, whisked
- ½ cup coconut oil, melted and cooled
- 1 cup pumpkin puree
- ½ cup active sourdough starter
- 1 cup white flour
- ½ cup whole wheat flour
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- ¼ cup water
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp unrefined salt
- ⅛ cup coconut oil or butter, for greasing the muffin pan
Instructions
- In a large mixing bowl, combine sugar, oil, eggs and pumpkin puree.
- Mix in the sourdough starter.
- Add the white flour, whole wheat flour, cinnamon, cloves, nutmeg and water. Mix until smooth.
- Cover the batter with plastic wrap or a damp tea towel and leave somewhere warm for 6-8 hours. If you are not ready to bake straight away, store the fermented batter in the fridge for up to 24 hours.
- When the fermenting time is up, preheat your oven to 180C/350F.
- Uncover the batter and sprinkle baking soda, baking powder and salt on top. Mix it in until combined. Don't overmix.
- Grease or line your muffin cups and fill 2/3 full with the batter.
- Bake the muffins for about 10 minutes until risen and golden. Remove from the muffin pan and let them cool on a cookie rack.
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.
- These muffins will keep at room temperature for 2 days. Let them cool completely before you place them in a container. They also freeze well.