Fall in Every Bite: Sourdough Pumpkin Spice Pecan Muffins
Hello There!
There’s something about the fall season that makes baking feel extra special. And when it comes to seasonal flavors, pumpkin spice tops the list! This week, I whipped up a batch of Sourdough Pumpkin Spice Muffins, and they are everything you want in a fall treat—warm, comforting, and packed with the cozy spices we all love this time of year. Plus, with the addition of sourdough, these muffins are not only delicious but come with a few extra benefits, too!
Why I Love Baking with Sourdough
Sourdough is a staple in my kitchen, and not just for bread. It's a fantastic ingredient for muffins, pancakes, waffles—you name it! Using sourdough adds a depth of flavor and a subtle tang that makes these pumpkin spice muffins stand out from other recipes. Not to mention, sourdough is great for digestion and has a lower glycemic index than traditional baked goods, making it a healthier choice. With sourdough, I feel like I'm nourishing our bodies with each bite!
The Perfect Muffin Base
One of the best parts of this recipe is its versatility. The base ingredients—sourdough starter, flour, and eggs—create a light and fluffy muffin. Then, by simply changing a few ingredients, I can adjust the flavor profile to whatever I’m in the mood for. Today, it’s pumpkin spice with a touch of cinnamon and pecans. But another day, it could be apple and cinnamon, banana and chocolate chip, or cranberry and orange.
How to Make Sourdough Pumpkin Spice Muffins
These muffins come together easily. The sourdough starter is mixed with pumpkin puree, eggs, and spices to create a batter that's flavorful and moist. With a little folding of ingredients, they’re ready to scoop into the muffin tins and bake to golden perfection. I had some cute little fall muffin cups so I decided these would be perfect for the muffins. As they bake, the kitchen fills with the most comforting scent of pumpkin and spice—it's truly the smell of fall!
Here’s a Simple Overview of the Ingredients:
Sourdough starter: Adds a unique depth of flavor and aids in digestion.
Pumpkin puree: Gives the muffins their moist texture and a rich, earthy flavor.
Warm spices like cinnamon, nutmeg, and cloves for that classic pumpkin spice warmth.
Sweetener: Maple syrup or honey adds a subtle, natural sweetness.
Flour: Whole wheat or a blend for extra fiber.
After baking, these muffins are best enjoyed warm. I love serving them with a dollop of butter or a drizzle of honey. And of course, a hot cup of coffee or tea!
Why Homemade Muffins are the Best
There’s just something about homemade muffins that hits differently. Knowing exactly what’s in them, without preservatives or unnecessary additives, makes them a treat you can feel good about. The ability to adjust flavors with each season or whim fills me with such satisfaction—sourdough’s flexibility is a true gift.
Fall is Here—Embrace It with Sourdough Baking!
So, if you’re craving a cozy fall treat or just looking for a way to use your sourdough starter, give these pumpkin spice muffins a try. These will also freeze well. You won’t regret it! Plus, baking with sourdough, even just for two, offers a comforting touch that can make any morning feel just a bit more special. Happy baking!
Lord Bless You, Michelle
Michelle Morris is a food enthusiast, passionate cook, and devoted wife who finds joy in creating delicious meals. As a firm believer in Jesus, she strives to infuse her cooking with love, kindness, and gratitude for the blessings in her life.
Sourdough Pumpkin Spice Muffins with Pecans
Ingredients
Wet Ingredients:
1 cup sourdough starter (fed or discard)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup oil melted coconut oil
½ cup maple syrup (or substitute with ¾ cup brown sugar for more sweetness)
1 T vanilla
Dry Ingredients:
3/4 cup unbleached all-purpose, 3/4 cup Einkorn flour or whole wheat flour
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and cloves)
¼ tsp salt
½ cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C) line a muffin tin with paper liners or lightly grease it.
Mix wet ingredients: In a large bowl, combine sourdough starter, pumpkin puree, eggs, oil, and maple syrup (or honey). Stir until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing for light, fluffy muffins.
Add mix-ins: Fold in chopped pecans.
Bake: Divide the batter among the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
Tips
Adjust the sweetness to your liking.
Try adding chocolate chips for an extra treat!
Enjoy these muffins warm with a bit of butter or cream cheese! They’re a cozy, comforting way to enjoy the flavors of fall, with a bit of the tangy sourdough twist you love.
Enjoy!
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