What better way to start a crisp Autumn morning than with a fresh cup of coffee and some sourdough pumpkin muffins? They can be made with chocolate chips incorporated, or you can make a cinnamon glaze to drizzle over top! They’re equally delicious both ways, and I have the recipes ready for you down below.
These sourdough pumpkin muffins are sweetened with honey only, making them a tad bit healthier than your average muffin recipe. You could make this recipe even healthier by using einkorn or spelt flour instead of all-purpose. The sourdough starter adds a fermented food to the mix, and the pumpkin puree is loaded with fiber and Vitamin A!
Will the sourdough starter make the muffins taste sour?
Nope! The sourdough starter enhances the flavor of the pumpkin and spices used in this recipe. The sourdough starter also reduces the amount of flour and wet ingredients required to make the muffins. I love making carb-heavy treats with sourdough starter because it makes them easier to digest and is a healthier and natural alternative to yeast packets.
I learned how to work with sourdough through King Arthur and Farmhouse on Boone! They’re excellent resources for those new to sourdough baking.
A Word on the Ingredients
Pumpkin Puree– I love that pumpkin is a healthy vegetable that tastes amazing in baked goods! If you’re buying it from the store, be sure it’s pure pumpkin puree and NOT pumpkin pie filling. I used a 15oz can of store-bought puree, but if you have some that’s homegrown and homemade, that’s even better!
Sourdough starter– You’ll need to feed your starter the night before you plan on making these sourdough pumpkin muffins, because you want it to be bubbly and active when you add it to your mix.
Flour– This recipe calls for organic, whole grain flour. Einkorn or spelt are much healthier alternatives if you know how to bake with those grains.
Honey– Try to find raw, locally sourced honey to support your local beekeepers and maximize the benefits of nature’s sweet superfood.
Vanilla Extract– Ever since I made homemade vanilla extract, I can’t go back to store bought again! If you’re using store-bought vanilla, be sure it’s an actual vanilla extract and not an imitation product.
Butter– Organic butter from grass-fed cows is loaded with good-for-you fats that make these muffins super filling and nutritious!
Eggs– Organic, free range eggs are the healthiest option and will provide much more nutrients than their alternatives.
Other ingredients– Baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Optional: Chocolate chips or cinnamon glaze (made of powdered sugar, milk, and cinnamon).
How to make sourdough pumpkin muffins
10-12 hours before you plan on making these muffins, feed your sourdough starter.
Preheat your oven to 350 degrees.
Combine dry ingredients in a large mixing bowl.
Use a hand mixer to beat the butter, honey, vanilla, and eggs together.
Mix in the pumpkin puree until well incorporated.
Add the wet ingredients to the dry ingredients, and gently mix until combined. Gently fold in your sourdough starter, mixing just enough to combine all ingredients without over-stirring.
If making the chocolate chip sourdough pumpkin muffins, gently fold in the chocolate chips now.
Spoon batter into muffin tins until they’re 3/4 full.
Bake for 15-17 minutes, or until a toothpick comes out clean.
If you’re making the cinnamon glaze version, combine the powdered sugar, milk, and cinnamon in a small bowl towards the end of the muffin’s baking time. Pour over the muffins once they’ve cooled for about 5 minutes.
Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are full of Autumn spice! Naturally sweetened with honey, make them with chocolate chips or a cinnamon glaze.
Ingredients
- Dry Ingredients:
- 1 1/4 cup organic whole grain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Wet Ingredients:
- 1/3 cup butter, softened
- 1/2 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough starter
- Optional:
- 1 cup chocolate chips (or raisins)
- Cinnamon glaze- 1 cup powdered sugar, 1 tablespoon vanilla extract, 1 tsp milk, 1 tsp cinnamon
Instructions
- 10-12 hours before you plan on making these muffins, feed your sourdough starter.
- Preheat your oven to 350 degrees.
- Combine dry ingredients in a large mixing bowl.
- Use a hand mixer to beat the butter, honey, vanilla, and eggs together.
- Mix in the pumpkin puree until well incorporated.
- Add the wet ingredients to the dry ingredients, and gently mix until combined. Gently fold in your sourdough starter, mixing just enough to combine all ingredients without over-stirring.
- If making the chocolate chip sourdough pumpkin muffins, gently fold in the chocolate chips now.
- Spoon batter into muffin tins until they’re 3/4 full.
- Bake for 15-17 minutes, or until a toothpick comes out clean.
- If you’re making the cinnamon glaze version, combine the powdered sugar, milk, and cinnamon in a small bowl towards the end of the muffin’s baking time. Pour over the muffins once they’ve cooled for about 5 minutes.
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