The best sourdough pumpkin muffin recipe is a delightful treat that combines the rich flavors of pumpkin and warm spices. These muffins are fluffy, slightly tangy, and topped with a crunchy oat crumble. Perfect for breakfast or a snack, they’re easy to whip up and family-approved!
Table of Contents
The Best Sourdough Pumpkin Muffins Recipe
Why You’ll Love These Sourdough Pumpkin Muffins
These muffins are not only delicious but also versatile. The combination of pumpkin puree and sourdough discard provides a unique flavor profile that’s both sweet and tangy. The warm spices in this recipe create an inviting aroma that fills your kitchen, making these muffins perfect for cozy mornings or afternoon treats.
Quick Method vs. Long Fermented Method
You can choose between a quick method for instant gratification or a long fermented method that enhances flavors. The quick method takes about 30 minutes from prep to bake, while the long fermented method allows the flavors to develop over 12-24 hours for a deeper, more complex taste.
Ingredients for Sourdough Pumpkin Muffins
For the Muffin Batter
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 cup sourdough starter discard (active starter or discard)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin spice
For the Spiced Oat Crumble Topping
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned or quick oats
- 1 teaspoon pumpkin spice
Essential Tools for Baking
Make sure to have a muffin tin, mixing bowls, measuring cups, a whisk, and optionally, a stand mixer for the long fermented method. Muffin liners can also make cleanup easier.
How to Make Sourdough Pumpkin Muffins: Quick Method
Step-by-Step Instructions
- Preheat your oven to 350°F. Grease the muffin tin or line it with muffin liners.
- In a large bowl, beat the melted butter and brown sugar for about 5 minutes until fluffy.
- Add in the eggs, vanilla, pumpkin puree, and sourdough starter. Mix until well combined.
- In another bowl, combine the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid over-mixing.
- Prepare the crumble topping by combining softened butter, brown sugar, flour, oats, and pumpkin spice until mixed well.
- Fill each muffin well with batter and sprinkle the crumble topping generously on each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean. Allow to cool on a rack.
How to Make Sourdough Pumpkin Muffins: Long Fermented Method
Preparing the Dough (12-24 Hours Ahead)
- Mix the sourdough starter, melted butter, eggs, and flour in a bowl. Cover and let it ferment at room temperature for 6 hours.
- Refrigerate the mixture for an additional 6-18 hours to deepen the flavors.
Baking Day Instructions
- Preheat your oven to 350°F.
- In a stand mixer, combine the brown sugar, vanilla, pumpkin puree, pumpkin spice, salt, baking powder, and baking soda with the fermented dough.
- Pour the mixture into the muffin pan, top with the crumble, and bake for 20-25 minutes until a toothpick comes out clean. Allow cooling on a rack.
Tips for Perfect Sourdough Pumpkin Muffins
Achieving the Right Texture
To achieve a light and fluffy muffin, avoid over-mixing the batter. Gentle folding will keep them soft and airy.
Sweetness and Flavor Adjustments
If you prefer extra sweetness, add 1/4 cup more brown sugar to the batter if omitting the crumble topping.
Using Pumpkin Puree Effectively
Always use pure pumpkin puree instead of pumpkin pie filling, which contains added sugars that can alter the flavor.
Sourdough Starter for Tang Control
For a tangier flavor, use a sourdough discard that hasn’t been fed in a day. An active starter will give you a milder flavor.
Storing Your Sourdough Pumpkin Muffins
Store leftover muffins in an airtight container at room temperature for 3-5 days or freeze them in a freezer-safe bag for up to 6 months. They’re just as delightful when thawed and warmed up!
FAQs
What ingredients do I need for best sourdough pumpkin muffin recipe?
You’ll need unsalted butter, brown sugar, pumpkin puree, eggs, sourdough starter discard, vanilla extract, all-purpose flour, baking soda, baking powder, salt, pumpkin spice, and oats for the topping.
How do I make best sourdough pumpkin muffin recipe step by step?
Start by mixing the wet ingredients, then combine with the dry ingredients. Fill the muffin tin and top with a crumble before baking at 350°F for 20-25 minutes.
Can I make best sourdough pumpkin muffin recipe ahead of time?
Yes, the batter can be prepared ahead and stored in the refrigerator, or you can make the muffins and store them for later enjoyment.
How should I store leftover best sourdough pumpkin muffin recipe?
Store in an airtight container at room temperature for 3-5 days, or freeze in a freezer-safe bag for up to 6 months.
Related Recipes to try
- Sourdough Blueberry Muffins
- Sourdough Blueberry Scones
- Blueberry Muffins
- Blueberry Muffin Bread
- Greek Yogurt Blueberry Muffins
- Homemade Blueberry Muffin
Conclusion
These best sourdough pumpkin muffins make for a perfect autumn treat that your whole family will love. Be sure to check out more delicious ideas on Pinterest for inspiration and enjoy every bite of these moist, flavorful muffins!
The Best Sourdough Pumpkin Muffin Recipe You’ll Adore
Equipment
- muffin tin
- mixing bowls
- whisk
- Stand mixer (recommended for long fermented method)
- toothpick
Ingredients
- Butter (unsalted preferred)
- 1 cup Brown sugar
- 1 cup Pumpkin puree (canned or homemade) Use pure pumpkin puree, not pumpkin pie filling.
- 2 Eggs
- 1 cup Sourdough starter discard Active starter or discard; for tangier flavor, use discard not fed for a day or allow long fermentation. For milder flavor, use active starter.
- 1 tsp Vanilla extract
- 2.5 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 tsp Pumpkin spice
Crumble Topping
- 0.25 cup Softened butter
- 0.5 cup Brown sugar
- 0.5 cup All-purpose flour Can be substituted with einkorn flour.
- 0.5 cup Oats Old fashioned or quick
- 1 tsp Pumpkin spice
Instructions
Quick Method
- Preheat oven to 350°F and prepare your muffin tin by greasing or lining it.
- Beat melted butter and brown sugar until fluffy, then add eggs, vanilla, pumpkin puree, and sourdough starter. Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, salt) separately.
- Gradually add the dry ingredients to the wet mixture in thirds, mixing until just incorporated to avoid over-mixing.
- Prepare the crumble topping by mixing softened butter, brown sugar, flour, oats, and pumpkin spice until combined.
- Fill muffin wells with batter, top with crumble, and bake for 20-25 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
Long Fermented Method
- 12-24 hours before baking, mix sourdough starter, melted butter, eggs, and flour. Ferment at room temperature for 6 hours, then refrigerate for 6-18 hours.
- The next day, preheat oven to 350°F. In a stand mixer, combine brown sugar, vanilla, pumpkin puree, pumpkin spice, salt, baking powder, and baking soda.
- Add the fermented sourdough mixture to the stand mixer and combine until just incorporated. Prepare the crumble topping as described in the quick method.
- Pour the batter into the muffin pan, top with crumble, and bake for 20-25 minutes until a toothpick comes out clean. Cool on a wire rack.
