Delicous Pumpkin Sourdough Muffins made with pumpkin puree, sourdough starter and pumpkin spice moist muffins with lot of pumpkin flavor.
Pumpkins are star in the month of October. And I love to bake with them. This pumpkin sourdough muffins are my newfound love. Yes, soft, and moist pumpkin along with sourdough makes ultra-moist flavor full muffins. For this you can use sourdough discard OR active 100% hydration starter.
Pumpkin puree in Baking
Do you know you can substitute pumpkin puree for oil or butter in baking? For oil, the ratio is one to one — one cup oil is simply replaced with one cup pumpkin puree. To substitute pumpkin puree for butter, multiply the amount of butter by ¾.
However, even though pumpkin puree has sweetness you cannot replace them for sugar in the recipe.
Also always use canned pumpkin puree instead of pumpkin pie filling in the baked goods unless you are making a filling for pie.
Pumpkin is known to have low calories and fat, and is also a good source of Vitamin A, B6, C, and E as well as a treasure of minerals. Therefore, pumpkin puree is a healthy substitute for eggs in a variety of baked goods. However, it cannot be used as a binder like in challah or chewy cookies, but pumpkin puree can be used when eggs are incorporated for moisture in cookies, muffins, and quick breads. Pumpkin puree can be effortlessly added to mixes for cakes, cookies, breads, and brownies.
How to make Pumpkin Sourdough Muffins?
For making Pumpkin Sourdough muffins you need following ingredients.
Pumpkin puree: I used canned pumpkin puree, but you can use homemade pumpkin puree too if you want but make sure there is no pumpkin pie filling.
Flour: I used all-purpose flour, you can use either combo of all-purpose flour and whole wheat flour or whole wheat pastry flour.
Baking soda is used as leaven which gives lift to muffin while baking.
Sugar: I used both granulated sugar and brown sugar
Pumpkin spice: To bring out the flavor of pumpkin I used pumpkin spice instead of other spices and extract, if you do not like pumpkin spice, add cinnamon and vanilla extract.
Sour cream: The creamy texture of sour cream makes baked goods moister than if you used milk. You can skip this if you want but I like the touch that sour cream gives to this muffin.
Eggs: They create structure and stability within a batter and add extra moisture to the baked goods.
Salt: Salt brings out the sweetness in dessert recipes.
Butter: I used melted butter in this recipe you can use canola oil instead if you want. Melted butter creates gluten development when you mix in the flour and thus more “chewy” or softer texture
Sourdough starter: Adds extra moistness to the recipe. For this recipe you can use discard or well-fed starter. I used 50:50 whole wheat flour: all-purpose flour 100% starter.
Other pumpkin recipes in this blog take a look
Variation to Pumpkin Sourdough Muffins
1) If you like nuts you can add this recipe, walnuts or pecans will taste great.
2) You can also add chocolate chips if you want a pumpkin chocolate chips muffin.
If you have tried this recipe, please tag me in @nidhinikhil in Instagram and Zesty South Indian Kitchen in Facebook.
I made this pumpkin sourdough muffins as part of #MuffinMonday.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
- Bakery Style Chocolate Chip Muffins from Making Miracles
- Cinnamon Brown Butter Muffins from Food Lust People Love
- Date, Prune, and Dried Cherry Muffins from Karen’s Kitchen Stories
- Pumpkin Sourdough Muffins from Zesty South Indian Kitchen
- Savory Zucchini Muffins from A Day in the Life on the Farm
Pumpkin Sourdough Muffins
- 1 cup / 130g Unbleached all-purpose flour
- ½ cup / 100g brown sugar
- 1/3 cup/ 67g granulated sugar
- ½ cup /165g pumpkin puree
- ½ tsp baking soda
- 2 tbsp/ 28g melted butter
- ¼ cup / 61 g Sour cream
- ¼ cup/ 50 g sourdough starter
- ¼ tsp salt
- 1 large egg
- ¾ tsp pumpkin spice
- Pre-heat oven to 425°F and line 6 muffin tin with paper liner.
- In medium bowl add flour, baking soda, pumpkin spice and salt and mix well and set aside.
- In a large bowl add egg, sugar, melted butter, pumpkin puree, sour cream and mix well. Then add sourdough starter and combine well.
- Then add flour mix and combine well. Make sure not mix too much as it will make muffin hard.
- Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
- Bake the muffins for 425F for 10 minutes and then reduce to 350F and bake another 15 minutes or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms do not become soggy.
- When it is cooled down a bit transfer to wire rack and cool it completely.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.