Why You’ll Love This Recipe
These Sourdough Pumpkin Muffins are a fantastic way to enjoy the flavors of fall while using up your sourdough starter. They are:
- Moist and fluffy: The pumpkin keeps the muffins moist while the sourdough adds a unique tangy flavor.
- Perfectly spiced: With cinnamon, nutmeg, and cloves, these muffins are bursting with cozy autumn spices.
- Crunchy and satisfying: The oat crumble on top provides a delightful contrast to the soft muffin base.
- Healthy-ish: With the inclusion of pumpkin, these muffins offer a bit of extra nutrition while still tasting indulgent.
Ingredients
- 1 ½ cups pumpkin puree
- 1 ¼ cups sourdough starter (fed or unfed)
- 1 cup all-purpose flour
- ½ cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1/3 cup maple syrup
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, combine the pumpkin puree and sourdough starter. Stir in the eggs, maple syrup, vegetable oil, and vanilla extract until smooth and well-combined.
- In a separate bowl, whisk together the all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the muffin cups, filling each about ¾ of the way full.
- For the oat crumble topping, combine the rolled oats, brown sugar, and melted butter in a small bowl. Sprinkle the oat mixture over the muffin batter.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
- Servings: 12 muffins
- Prep time: 15 minutes
- Cook time: 20–25 minutes
- Total time: 35–40 minutes
Variations
- Add-ins: You can incorporate chocolate chips, chopped nuts (like walnuts or pecans), or dried cranberries for added texture and flavor.
- Gluten-free: Use a gluten-free all-purpose flour blend instead of regular flour and ensure the oat flour is certified gluten-free.
- Dairy-free: Substitute the butter with coconut oil or another plant-based oil and use a dairy-free egg substitute if necessary.
- Spices: Adjust the spice level by adding more cinnamon or nutmeg based on your preference.
Storage/Reheating
- Storage: Store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
- Freezing: These muffins freeze well! To freeze, wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: Reheat muffins in the microwave for 15–20 seconds or in a 350°F (175°C) oven for 5-7 minutes until warm.
FAQs
1. Can I use canned pumpkin for these muffins?
Yes, canned pumpkin puree works perfectly fine for this recipe and can save you time.
2. Can I use sourdough discard instead of fed starter?
Yes, sourdough discard will work in this recipe. Just make sure it’s in good condition and not overly sour.
3. How do I know when my muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done.
4. Can I make these muffins without the oat crumble topping?
Yes, if you prefer, you can skip the crumble topping, and the muffins will still be delicious.
5. How do I make these muffins sweeter?
You can add more maple syrup or sweetener of your choice to the batter to make them sweeter.
6. Can I make these muffins ahead of time?
Yes, these muffins store well and can be made the day before you plan to serve them. Just make sure to store them properly.
7. What can I substitute for vegetable oil in the recipe?
You can use melted butter, coconut oil, or any neutral oil as a substitute for vegetable oil.
8. How do I prevent the muffins from being too dense?
Don’t overmix the batter, as overmixing can make the muffins dense. Also, make sure your baking soda is fresh for the best rise.
9. Can I use a different flour in this recipe?
Yes, you can substitute the all-purpose flour with whole wheat flour, but the texture may be denser.
10. Can I make mini muffins instead?
Yes, you can make mini muffins! Bake them for about 12-15 minutes or until a toothpick comes out clean.
Conclusion
Sourdough Pumpkin Muffins with Oat Crumble are a delicious fall treat that combines the tangy flavor of sourdough with the sweetness of pumpkin and a crunchy oat topping. They’re easy to make, full of cozy spices, and perfect for breakfast or a snack. Whether you’re using up sourdough starter or simply craving a seasonal treat, these muffins are sure to satisfy your taste buds!
Sourdough Pumpkin Muffins With Oat Crumble
These Sourdough Pumpkin Muffins with Oat Crumble are the perfect fall treat, combining the tangy richness of sourdough with the sweetness of pumpkin. Topped with a crisp oat crumble, these muffins are a deliciously comforting way to start your day. Whether you’re craving a warm breakfast or an afternoon snack, these muffins will quickly become a favorite. The added probiotic benefits of sourdough make them a unique twist on traditional pumpkin muffins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
For the Muffins:
- 1 cup sourdough starter (active and bubbly)
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
-
For the Oat Crumble:
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, softened
Instructions
-
Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
-
Prepare the Muffin Batter:
- In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Make the Oat Crumble:
- In a small bowl, combine oats, flour, brown sugar, and cinnamon. Add the softened butter and mix until the mixture forms small crumbs.
-
Fill the Muffin Tin:
- Spoon the muffin batter into each muffin cup, filling about 3/4 of the way.
- Sprinkle the oat crumble generously over the top of each muffin.
-
Bake:
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
-
Cool:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Sourdough Starter: If you don’t have an active sourdough starter, you can make one or substitute with a small amount of yogurt or buttermilk.
- Storage: These muffins stay fresh for up to 3 days at room temperature or can be frozen for up to 3 months.
