These sourdough pumpkin spice muffins are made with sourdough discard, pumpkin purée, pumpkin pie spice, and lots of cinnamon! Light and fluffy, are the perfect fall breakfast or snack, with just the right amount of sweetness and spice.
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If you bake one pumpkin spice recipe this fall - make it these sourdough pumpkin spice muffins! They are light and fluffy with the perfect amount of sweetness and spice. Not to mention, this is a great way to use up sourdough starter discard that may otherwise go to waste.
These sourdough muffins are dairy-free and can be made vegan by swapping the eggs for flax eggs. You are going to love how easy this recipe is!
Ingredients
Pumpkin purée - pumpkin purée is so great to bake with at it adds lots of moisture and delicious flavour. Pumpkin is a great source of fiber and is rich in beta-carotene. Be sure to use pumpkin purée, not pumpkin pie filling (which is sweetened). You can use pumpkin purée from a can as I did, or make your own.
Pumpkin pie spice - typically contains cinnamon, ginger, nutmeg, cloves, and allspice.
Sourdough starter - you can use sourdough discard or fed sourdough starter for this recipe. Either way, you will need ⅓ cup, which is 90 grams of starter.
Flour - these muffins tuned out best using bread flour, which I use for all of my sourdough baking. I have not tested with other flours such as red fife, whole wheat, or spelt flour.
Optional toppings - rolled oats and pumpkin seeds (also known as pepitas) are sprinkled on top of these muffins before baking for a pretty (and tasty) topping. Alternatively, you could use some chopped walnuts, or chocolate chips!
Benefits of Sourdough
Why bake with sourdough? Not only is it fun and therapeutic (truly) but it’s also a healthier to bread mad with regular yeast. Here’s why:
- In the process of fermentation, bacteria begins to pre-digest starches, making the bread easier to digest
- This process also breaks down gluten, which results in a bread that is low in gluten and easier to digest for those with a sensitivity (though not completely GF)
- It’s also more nutritious in the sense that the good bacteria also produces an enzyme called phytase, which breaks down phytic acid. Phytic acid is found in grains and prevents absorption of nutrients. With this broken down, we can more readily absorb minerals such as magnesium and phosphorous
- The natural yeast feeds on glucose, resulting in bread that is lower on the glycemic index + helps to keep blood sugar levels more stable
FAQ
Yes they can! The best option would be flax eggs. For this recipe, you will need 2 tablespoons of flax seed meal, and 5 tablespoons of water (this makes the equivalent of 2 eggs). Mix the flax seed meal and water in a small dish, and let sit for 5 minutes to gel. Once thickened, you can go ahead and add it to the wet mix!
You sure can! Feel free to add chocolate chips, or chopped nuts such as walnuts or pecans to this recipe. ¾ of a cup of chocolate chips should do the trick.
It likely will, but I haven't tested it. If you do try it, you will likely need to bake it for 30-40 minutes total to ensure it is fully baked through.
Storage
- Let cool completely
- Store in an airtight container at room temperature for up to 4 days.
- To keep muffins fresh for longer, line the container with paper towels. This will prevent them from going soggy!
Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!
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Sourdough Pumpkin Spice Muffins
Ingredients
Dry Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup coconut sugar
Wet Ingredients
- ⅓ cup sourdough starter (90 grams) or discard
- 1 cup pumpkin purée 258 grams
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup avocado oil
Optional toppings
- rolled oats
- pumpkin seeds
Instructions
- Pre-heat the oven to 350ºF and line or grease a 12 cup muffin tin.
Mix Dry
- In a medium size bowl, mix together the dry ingredients including flour, baking soda, baking powder, sea salt, pumpkin pie spice, cinnamon, and coconut sugar.
Mix Wet
- In a separate large bowl, mix the wet ingredients including sourdough starter, pumpkin purée, eggs, maple syrup, avocado oil. Mix until completely combined
- Gently fold the dry ingredients into the wet. Mix until everything is just combined. Use a 2 tablespoon cookie scoop to portion out the batter into the prepared muffin tin.
- Sprinkle rolled oats and pumpkin seeds on top of each muffin for topping. Bake at 350ºF for 20 minutes, or until a toothpick inserted into one of the muffins comes out clean. Let cool on a wire rack, and enjoy!
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