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freshly baked sourdough pumpkin muffins
Molly LaFontaine

Sourdough Pumpkin Muffins

These sourdough pumpkin muffins are perfect for fall. They've got a hint of cinnamon and a whole lot of pumpkin flavor. Not to mention they're sweetened with pure maple syrup instead of sugar. You can add in chopped nuts and chocolate chips if you desire.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 muffins
Step-By-Step Mode

Ingredients
  

  • 1/3 cup sourdough starter (fed or discard)
  • 3/4 cup pumpkin purée
  • 1/2 cup milk
  • 3 Tbsp salted butter (melted)
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup flour
  • 2 tsp ground cinnamon
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).
  3. In a large mixing bowl, whisk together sourdough starter, pumpkin puree, milk, melted butter, egg, maple syrup, and vanilla extract until combined.
  4. Add in baking powder, salt, flour, cinnamon, and chocolate chips (optional). Stir just until combined, avoid overmixing the batter to avoid dense muffins.
  5. Fill each liner/muffin well 3/4 of the way full. Fill any extra wells with a little water to prevent the empty areas of the pan from scorching.
  6. Bake for 18-20 minutes until a toothpick comes out clean. Immediately place on a cooling rack and enjoy when ready!
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