Description
Indulge in the perfect balance of tangy sourdough and rich pumpkin with these mouthwatering muffins. Bursting with warm spices and a tender, moist crumb, they’re the ultimate comfort food for fall.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 cup sourdough starter
– 1 cup pumpkin puree
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate large bowl, combine the granulated sugar, brown sugar, sourdough starter, pumpkin puree, eggs, melted butter, and vanilla extract. Stir until well combined.
4. – Gradually fold the dry ingredients into the wet ingredients, mixing just until incorporated (do not overmix).
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a crunchier top, sprinkle the muffin batter with a streusel topping before baking. You can also add chopped pecans or walnuts to the batter for extra texture and flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American