Description
These Sourdough Pumpkin Muffins are a delightful combination of tangy sourdough and rich, autumnal pumpkin flavors. They’re incredibly moist, fluffy, and perfect for a cozy breakfast, snack, or dessert.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3/4 cup sourdough starter
– 1/2 cup pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. – Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. – In a separate bowl, combine the sourdough starter, pumpkin puree, sugar, melted butter, egg, and vanilla extract. Mix until well incorporated.
4. – Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced sourdough flavor, you can increase the amount of sourdough starter used. You can also top the muffins with a streusel topping or a cream cheese glaze for an extra indulgent treat.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American