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Sourdough Pumpkin Muffins - Cozy, Tender, and Full of Fall Flavor

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour
  • Granulated sugar and brown sugar
  • Baking powder and baking soda
  • Kosher salt
  • Ground cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice)
  • Canned pumpkin puree (not pumpkin pie filling)
  • Sourdough starter (100% hydration, active or discard)
  • Neutral oil (like canola or light olive oil) or melted butter
  • Eggs
  • Vanilla extract
  • Milk (dairy or unsweetened non-dairy)
  • Optional add-ins: chocolate chips, chopped pecans or walnuts, raisins
  • Optional topping: coarse sugar or quick streusel

Method
 

  1. Prep the pan and oven: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of cloves.
  3. Whisk wet ingredients: In a medium bowl, combine 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup oil, 1 teaspoon vanilla, 1/2 cup milk, and 1/2 cup sourdough starter until smooth.
  4. Combine gently: Pour wet into dry. Stir with a spatula just until the flour streaks disappear. If using add-ins, fold in up to 1 cup now. Do not overmix.
  5. Portion: Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if desired.
  6. Bake: Bake 18–22 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
  7. Cool: Let muffins rest in the pan 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.