It is Autumn and pumpkin season so what better way to start the day than with a breakfast of homemade Sourdough Pumpkin Muffins! I love baking healthy, homemade breakfast and snack foods for our family. I can whip up a batch of these Sourdough Pumpkin Muffins before everyone gets up then do a quick yoga session while the muffins are baking. There is such joy in seeing the beaming faces of our children running out to the kitchen in the morning with the scent of fresh baked muffins in the air!
My sourdough starter is so healthy and bubbly that I love to create homemade sourdough baked goods from scratch every week. (If you missed it, here’s our post on how to make a sourdough starter) I try to make homemade bread every week, but my sourdough starter still is plentiful enough to bake other tasty treats like some of the ones found in this post with 70+ sourdough recipes.
We preserve fresh pumpkin and winter squash every year so I’m always coming up with recipes to use this healthy food to feed our family. We love our pumpkin bread recipe but we like a little variety in our homemade baked goods so these Sourdough Pumpkin Muffins are a delicious choice.
How to make Sourdough Pumpkin Muffins
This recipe makes 2 dozen standard size muffins. If this is more than you can eat in a few days, freeze the extra to enjoy another time!
-1 cup sourdough starter
-2 cups pumpkin puree (here’s how to make your own)
-2/3 cup oil (we use either melted coconut oil or organic safflower oil)
-1 teaspoon vanilla extract (here’s how to make your own)
-2 cups flour
-1 cup unrefined sugar
-2 teaspoons cinnamon
-2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-1 cup raisins
- Step 1: Preheat the oven to 350 degrees. Beat the three eggs. Stir in the sourdough starter, oil, vanilla and pumpkin puree. Mix well.
- Step 2: Combine the dry ingredients in a separate bowl. Stir the raisins into the dry ingredients.
- Step 3: Stir the sourdough starter mixture into the bowl of dry ingredients. The sourdough starter will start to react with the baking soda and make the dough seem fluffy and bubbly. Stir until the ingredients are just mixed, do not over-stir.
- Step 4: Spoon the batter into the muffin pans (I line my muffin tins with these to make clean up quick and easy).
- Step 5: Bake the muffins for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
I always give my homemade muffins a few minutes to cool in the pan. Then I place them on a wire cooling rack on the counter top to finish cooling off.
These sourdough pumpkin muffins are always a big hit in our house. I love making them for our family since I can feel good about feeding them healthy, homemade baked goods for breakfast or snack.
If you’re looking for other healthy muffin or sweet bread recipes, check out some of our other recipes:
- Sourdough Huckleberry Muffins
- Dandelion Muffins
- Carrot Zucchini Muffins
- Pumpkin Bread
- Healthy Chocolate Zucchini Bread