Description
Indulge in the delightful combination of tangy sourdough and rich pumpkin in these foolproof, family-style muffins. Perfect for breakfast, snacks, or a cozy autumn dessert.
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 (1 stick) unsalted butter, melted
– 3/4 cup granulated sugar
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup sourdough starter
Instructions
1. – Preheat the oven to 350°F (175°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, whisk together the melted butter and sugar until combined. Beat in the pumpkin puree and eggs, one at a time, until well incorporated. Stir in the sourdough starter.
4. – Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Divide the batter evenly among 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 pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a crunchier top, sprinkle the muffin batter with a mixture of brown sugar and cinnamon before baking. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American