Enjoy these moist, soft, and delicious sourdough pumpkin muffins when you’re in the mood for a fall sweet treat!
You can feel confident about giving these tasty muffins to your family because they are made with ingredients you’ll feel good about.
Indulge in these yummy fall flavors while enjoying the added health benefits of sourdough and pumpkin.
The base for this sourdough pumpkin muffin recipe includes sourdough discard.
Discard is flour and water combined that is fermented.
Sourdough discard causes baked goods to turn out light, airy, and easy to digest.
Plus, it’s a natural way to boost your family’s gut health with prebiotics.
This recipe will require 1 cup of starter.
And with pumpkins in full bloom during early fall, it’s a good time to find creative baking recipes to enjoy the goodness of fresh fall pumpkins.
If you want the freshest pumpkins at their peak choose pumpkins harvested during September and October.
Table of Contents
ARE SOURDOUGH PUMPKIN MUFFINS HEALTHY?
Sourdough pumpkin muffins aren’t just delicious; they’re a healthy treat too!
Pumpkin muffins are a powerhouse of nutrients and fiber for a happy tummy.
Sourdough’s natural fermentation process, makes the muffins easier to digest and ensures your body absorbs all the health nutrients.
Plus, the fresh pumpkin adds a boost of antioxidants and vitamins, making these muffins a guilt-free treat!
HOW DO YOU MAKE MUFFINS SOFTER?
The unique twist to these ultra-moist pumpkin muffins is using freshly milled soft wheat berries.
Unlike hard red wheat berries used mostly for bread baking, soft wheat berries are used mostly for pastries and baked goods.
Soft wheat berries contain less protein than hard wheat, resulting in a flour that produces a softer, more tender crumb in baked goods.
This is ideal for muffins, giving them a light and fluffy texture.
Soft wheat flour has a milder delicate flavor compared to hard wheat, allowing the natural flavors of your muffin ingredients, such as fruits or spices, to shine through.
CAN I USE CANNED PUMPKIN INSTEAD OF PUMPKIN PUREE?
If you prefer to skip the process of using fresh pumpkins, you can certainly use canned pumpkins.
Libby’s is a popular option for canned pumpkin because the ingredients listed are only pumpkin.
Not to be confused with pumpkin pie mix which will have spices, seasonings, fillers, and other additives.
Pie Pumpkins will give you the best results for baking muffins, pumpkin pancakes, pies, or other pumpkin-baked goods.
These pumpkins are usually small, sweet, and packed with flavor, making them the perfect choice for baking.
When you slice into a pie pumpkin, you will see deep orange dense flesh that’s smooth and rich.
Now, let’s talk about jack-o-lantern pumpkins.
They’re larger, but their flavor is mild, making them less ideal for baking.
These pumpkins are perfect for carving, but when baked, their flesh tends to be watery and lacks the sweetness and richness of pie pumpkins.
Using jack-o-lantern pumpkins for baking might result in a less flavorful and textured dish.
So, when you’re planning your fall recipes, choose pie pumpkins for optimal taste.
Or, use canned pumpkin.
HOW DO I MAKE SURE MY MUFFINS ARE MOIST?
Overmixing the batter can lead to dense muffins.
Mix the ingredients until just combined.
Overmixing can overdevelop the gluten, resulting in a tough texture rather than a moist crumb.
Also, include a healthy fat source like coconut oil or melted butter.
Fat adds moisture to the muffins, making them tender.
Pumpkin itself is low in fat, so adding a bit of fat enhances the texture.
TIPS FOR MAKING EASY SOURDOUGH PUMPKIN MUFFINS
Balance the moisture in your batter. Pumpkin puree adds moisture, so adjust the consistency by adding wet and dry ingredients gradually. This helps in achieving the right texture—moist, yet not overly dense.
Experiment with quantities to find the perfect balance and taste you desire.
Make Sure Your Starter is Healthy
Begin with a healthy sourdough starter. Ensure it’s well-fed and lively; a healthy starter helps in better fermentation, giving your muffins a great rise and flavor.
You can avoid fogginess by draining excess moisture from the pumpkin puree using paper towels.
Pay attention to baking time and temperature. Bake at the right temperature to ensure even cooking. Use the toothpick test: insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (not wet batter), your muffins are ready.
TOOLS YOU WILL NEED:
- Mini Muffin pan
- 2 mixing bowls
- Large mix spoon
- Muffin pan liners
- Icecream or cookie scooper
- 2 cups of homemade pumpkin puree (you can substitute with canned pumpkin)
- 1 cup sourdough discard or starter
- 1 cup honey
- 1/2 cup coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups of freshly milled soft wheat berries
- 2 teaspoons of cinnamon
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
HOW TO MAKE PUMPKIN SOURDOUGH DISCARD MUFFINS
Preheat oven to 350°
In the first mixing bowl combine fresh milled flour, cinnamon, baking powder, baking soda, and salt. Mix well.
In the second mixing bowl combine pumpkin puree, sourdough starter, honey, coconut oil, eggs, and vanilla extract. Mix well.
Slowly add wet ingredients to dry ingredients and combine just until all ingredients come together. Do not overmix.
Using an icecream or cookie scooper fill muffin liners about 3/4 full with muffin mix.
Bake for 18-20 mins or until they pass the “toothpick test”. You can also use a butter knife to gently place in the center of the muffin. If it comes out clean, your muffins are ready!
SERVING SUGGESTIONS FOR PUMPKIN MUFFINS
Pumpkin muffins are versatile and can be enjoyed in endless ways.
Here are some delicious serving suggestions for your pumpkin muffins:
Warm – right out of the oven! Enjoy the warm, freshly baked muffins as they are, straight out of the oven.
Cream Cheese Frosting: The creamy, tangy frosting complements the pumpkin flavor wonderfully.
Butter: Spread a little butter on halved pumpkin muffins. The combination of warm muffins and melting butter is pure perfection.
Whipped Cream: Top your muffins with a dollop of whipped cream. This airy and slightly sweet topping adds a delightful contrast to the dense muffin.
Maple Glaze: Drizzle a maple glaze over the muffins for a sweet classic autumn flavor.
Crumb Topping: Add a crumbly streusel topping for extra texture and sweetness. The crunchy topping provides a nice contrast to the moist muffin interior.
Ice Cream: Vanilla pairs wonderfully with the muffin’s warmth!
Chai or Coffee: Enjoy your pumpkin muffins with a cup of chai tea or coffee.
Chocolate chips or other add-ins: Chocolate chips, walnuts, bananas, white chocolate chips, pineapples, carrots, apples, and much more are variations you can try.
HOW TO STORE SOURDOUGH PUMPKIN MUFFINS
To keep your sourdough pumpkin muffins fresh and delicious, proper storage is essential.
Here’s the best way to store them.
Allow the muffins to cool completely on a wire rack before storing them. If you store them while they’re still warm, they might become soggy due to trapped steam.
Place the completely cooled muffins in an airtight container. You can use a plastic container with a tight-sealing lid or a resealable plastic bag. This prevents air from getting in, keeping the muffins moist.
If you plan to consume the muffins within 1-2 days, they can be stored at room temperature. Just make sure the storage container is airtight to maintain freshness.
If you want to store the muffins for a longer period (up to a week), it’s best to refrigerate them. Again, use an airtight container. Refrigeration helps extend their shelf life, especially if your kitchen is warm.
For longer storage (up to 3 months), freeze the muffins. Transfer them to a freezer-safe bag or container. To thaw, leave them at room temperature or warm them in the oven on the lowest setting.
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Sourdough Pumpkin Muffins
Treat yourself and your family to these divine sourdough pumpkin muffins! Try this easy and delicious muffin recipe that promises warm, freshly baked goodness in every bite. Whether it’s a cozy breakfast or a sweet afternoon snack, these muffins are sure to bring joy to your kitchen.
2 cups of homemade pumpkin puree (you can substitute with canned pumpkin)
1 cup sourdough discard or starter
1 cup honey
1/2 cup coconut oil
3 large eggs
1 teaspoon vanilla extract
2 cups of freshly milled soft wheat berries
2 teaspoons of cinnamon
2 teaspoons of baking powder
1/2 teaspoon salt
- Preheat oven to 350°
- In the first mixing bowl combine fresh milled flour, cinnamon, baking powder, baking soda, and salt. Mix well.
- In the second mixing bowl combine pumpkin puree, sourdough starter, honey, coconut oil, eggs, and vanilla extract. Mix well.
- Slowly add wet ingredients to dry ingredients and combine just until all ingredients come together. Do not overmix.
- Using an icecream or cookie scooper fill muffin liners about 3/4 full with muffin mix.
- Bake for 18-20 mins or until they pass the “toothpick test”. You can also use a butter knife to gently place in the center of the muffin. If it comes out clean, your muffins are ready!
- These can also be baked as large-size muffins. Baking time will need to be longer.