Are you tired of the same old boring muffin recipes? Do you want to impress your friends and family with a deliciously unique treat? Look no further! Our Sourdough Pumpkin Muffins with Cinnamon Chips recipe is a game-changer. The perfect blend of tangy sourdough, sweet pumpkin, and spicy cinnamon will have you hooked from the very first bite. And the best part? These muffins are surprisingly easy to make, even for beginners! So, what are you waiting for? Dive into our recipe and discover the magic of sourdough pumpkin muffins for yourself.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup cinnamon chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure all dry ingredients are evenly mixed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the cinnamon chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle additional cinnamon chips on top of each muffin for extra decoration and flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- * Make sure to use a high-quality sourdough starter for the best flavor. * Don't overmix the batter, as this can result in tough muffins. * If you want an extra crispy top, sprinkle additional cinnamon chips on top of each muffin before baking. * Let the muffins cool completely before storing them in an airtight container to preserve freshness. * Experiment with different spices, such as nutmeg or ginger, to create unique flavor variations.
Nutrition Facts
Calories: 217kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 31mg
