Sourdough Pumpkin Muffins with Chocolate Chips
Make these sourdough pumpkin muffins for friends, neighbors, family get-togethers – whatever you do, just make them! These muffins are so perfectly flavored and textured and they use all clean ingredients.
Related: Sourdough Pumpkin Cinnamon Rolls
Related: Pumpkin Spice Granola Bark Recipe
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Although these muffins call for a sourdough starter, they don’t taste like sourdough at all. You can use an active sourdough starter or your discard. The starter just creates the perfectly moist and fluffy texture and is the acid that activates the baking soda.
If you don’t have a sourdough starter yet you could also use buttermilk for the same effect or:
Related: Sourdough starter from scratch tutorial
Sourdough Pumpkin Muffins ingredients
- 3/4 cup coconut oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups coconut sugar
- 30 oz pure, organic pumpkin puree
- 1 cup sourdough starter (active or discard)
- 2 1/2 cups all-purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbs pumpkin pie spice
- 1 cup chocolate chips
Cinnamon Sugar Mixture
- 1/4 cup coconut sugar
- 1 tbs pumpkin pie spice
How to Make Sourdough Pumpkin Muffins
Instructions
- Preheat your oven to 375 degrees F.
- In a large bowl, whisk the oil, eggs, vanilla, sugar and pumpkin.
- Use a spatula to fold in your sourdough starter.
- Add the flour, salt, baking powder, baking soda and pumpkin pie spice. Mix until just combined (don’t overmix).
- Gently fold in the chocolate chips.
- Grease a muffin tin with coconut oil.
- Pour the batter into the muffin tin filling about 3/4 full.
- Mix the sugar and pumpkin spice in a small bowl.
- Sprinkle the pumpkin spice sugar over the sourdough pumpkin muffin batter.
- Bake for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean.
- Cool until the muffins loosen from the muffin tin and then rest on a cooling rack.
- Store in an airtight container at room temperature for about 3 days or freeze for up to 3 months.
Notes
- Your sourdough starter doesn’t have to be active and bubbly. I make this recipe using my sourdough discard right after pulling it out of the fridge.
- If you don’t have a sourdough starter yet, you can substitute the starter for buttermilk.
pumpkin sourdough muffin storage
These sourdough pumpkin muffins are best enjoyed within 3 days at room temperature. You could also freeze the muffins for up to three months in an airtight bag or container.
Can you freeze pumpkin bread?
Yes, you can freeze pumpkin bread in an airtight container for up to three months. To defrost, simply pull the loaf out of the freezer and let defrost at room temperature for a couple of hours.
Tips for making Sourdough Pumpkin Muffins
- Don’t overmix the sourdough muffin batter. to prevent overmixing, start by mixing the wet ingredients, then gently fold in the dry ingredients.
- Use paper liners only if you aren’t planning on eating the muffins right away. If you’re planning on eating the muffins within 1-2 days, simply grease the muffin tin.
- Use an ice cream scoop to scoop the batter into the muffin tin.
- Don’t overfill your muffin tins. 3/4 full is the optimal amount of batter in order to get nicely domed muffin tops.
- Remove your muffins from the muffin tin after about 5 minutes. This will ensure that they wont crumble, but they won’t cook too long either.
- Don’t use pumpkin pie filling. Pumpkin pie filling is not the same thing as pumpkin puree. This recipe calls for pure pumpkin puree made from organic pumpkins. You don’t want all the added sugar and spices from pumpkin pie filling to overpower the ingredients other ingredients.
Related: sourdough donut recipe
how to make sourdough pumpkin muffins healthy
- Use pure, organic pumpkin puree. If you have homemade pumpkin puree that’s even better!
- Substitute coconut sugar instead of white, cane sugar.
- Use a sourdough starter as the acid instead of buttermilk.
- Utilize quality flour like einkorn so the muffins are easily digestible.
- Mill your own grain to prevent using rancid flour.
- Make sure you’re using a healthy oil such as coconut oil.
How to make Long Fermented Muffins
You can turn any sourdough muffin recipe into a long-fermented recipe. Long fermenting sourdough muffins make them even healthier as they become more easily digestible and provide great gut-healing bacteria.
All you’ll do is mix together the flour and sourdough starter with a little water the night before you want the muffins.
The amount of water you use depends on the type of flour you’re using for the muffins, but you’ll want about 6-10 tbs.
Cover the mixture with a towel and let sit for about 10 hours.
Then, mix all the other ingredients in (you’ll want to use a stand mixer for this as the dough will be quite thick).
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- Berkey water filter (we use the Royal because we drink an insane amount of water!)
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- Dutch oven
- Stand mixer
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more Sourdough recipes
Roasted Garlic Sourdough Bread
Sourdough Babka with Chocolate Filling
free Sourdough muffins ebook
sourdough pumpkin muffin faq
If you use room-temperature ingredients for your muffins, they will become light and fluffy after baking.
Pumpkin puree and canned pumpkin can be the same thing, yes. However, pumpkin puree is not always canned – it can be freshly pureed at home.
Yes, you can freeze pumpkin muffins for up to 3 months. To defrost just pull out of the freezer and let sit at room temperature for a couple of hours until defrosted.
Storebought muffins are usually loaded with lots of refined sugar and preservatives. It’s best to make homemade muffins so you can control what goes into them.
Muffins will last up to one week in the refrigerator.
The older the muffin, the stickier the top. The sticky texture is from the moisture rising to the surface of the muffin. While the top is sticky, the inside becomes stale.
Pin it for later – Sourdough Pumpkin Muffins
Related: Sourdough Discard Muffins – Base Recipe
Related: Sourdough Monkey Bread
print the sourdough pumpkin muffins recipe
Sourdough Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F.
- In a large bowl, whisk the oil, eggs, vanilla, sugar and pumpkin.
- Use a spatula to fold in your sourdough starter.
- Add the flour, salt, baking powder, baking soda and pumpkin pie spice. Mix until just combined (don't overmix).
- Gently fold in the chocolate chips.
- Grease a muffin tin with coconut oil.
- Pour the batter into the muffin tin filling about 3/4 full.
- Mix the sugar and pumpkin spice in a small bowl.
- Sprinkle the pumpkin spice sugar over the sourdough pumpkin muffin batter.
- Bake for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean.
- Cool for about 5 minutes until the muffins loosen from the muffin tin and then rest on a cooling rack.
- Store in an airtight container at room temperature for about 3 days or freeze for up to 3 months.
Notes
- Your sourdough starter doesn’t have to be active and bubbly. I make this recipe using my sourdough discard right after pulling it out of the fridge.
- If you don’t have a sourdough starter yet, you can substitute the starter for buttermilk.
- Don’t overmix the sourdough muffin batter. to prevent overmixing, start by mixing the wet ingredients, then gently fold in the dry ingredients.
- Use paper liners only if you aren’t planning on eating the muffins right away. If you’re planning on eating the muffins within 1-2 days, simply grease the muffin tin.
- Use an ice cream scoop to scoop the batter into the muffin tin.
- Don’t overfill your muffin tins. 3/4 full is the optimal amount of batter in order to get nicely domed muffin tops.
- Remove your muffins from the muffin tin after about 5 minutes. This will ensure that they won’t crumble, but they won’t cook too long either.
- Don’t use pump pie filling. Pumpkin pie filling is not the same thing as pumpkin puree. This recipe calls for pure pumpkin puree made from organic pumpkins. You don’t want all the added sugar and spices from pumpkin pie filling to overpower the ingredients I call for.
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