Cozy Fall Baking - Pumpkin Sourdough Muffins

Homemade Fresh Pumpkin Sourdough Muffins with Naturallow 

FRESH PUMPKIN PUREE 

PREP: 10-minutes

COOK: 45-minutes to 1-hour (depends on the size of your pumpkin)

TOTAL: ~1-hr

1 Whole Pumpkin

MUFFINS: 

PREP: 10-minutes

COOK: 20-minutes

TOTAL: 30-minutes

SERVINGS: 18 muffins

INGREDIENTS

WET INGREDIENTS 

1/2 cup melted butter


1 cup dark brown sugar


1 1/2 cups pumpkin puree 


2 large eggs


1/2 cup sourdough starter discard


1 teaspoon vanilla

DRY INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pumpkin spice

CRUMBLE TOPPING


1/2 cup brown sugar


1/2 cup oats

2 tablespoons flour


4 tablespoons softened butter 

1 teaspoon pumpkin spice

Follow along with our Video post here.

INSTRUCTIONS FOR PUMPKIN PURÉE (yields 1.5-3 cups of puree depending on pumpkin size)

1. Preheat oven to 450 degrees

2. Wash and dry a pumpkin, I used a small Pumpkin Pie Pumpkin from Trader Joe’s, but most pumpkins will work

3. Cut the pumpkin in half 

4. Using a spoon or pumpkin carving spoon, scrape all of the seeds and stringy parts of the pumpkin out until you’re left with only the pumpkin flesh

5. Oil the open side of the pumpkin and season lightly with salt and pepper

6. Place the pumpkin halves split side down onto a non stick baking sheet

7. Place in the oven and bake until the skin separates from the flesh. 

8. Let the pumpkins rest for 10 minutes then use tongs to gently remove the skin from flesh. 

9. Place all of the pumpkin flesh into a food processor and blend until smooth

INSTRUCTIONS FOR MUFFINS

1. Preheat Oven to 350 Degrees

2. Lightly oil stainless steel or glass muffin pan with coconut oil TIP: we used Ourplace- non toxic PFAS free sustainable cookware

3. In a stainless steel or glass mixer/bowl, mix melted butter and brown sugar for five minutes until light and fluffy. TIP: We suggest browning your butter for a more Carmel-ey flavor 

4. Add in the vanilla, pumpkin puree, eggs, and sourdough starter.

5. Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) well in a medium bowl.

6. Add in dry ingredients a little bit at a time and mix gently. TIP: You don’t want to over-mix this step

7. In a small bowl, add softened butter, brown sugar, flour, oats, and pumpkin spice and mix until well combined. We liked using our hands for this part! 

8. Add equal amounts of batter to each muffin well. For super easy distribution, we used a scooper but you could also use a big spoon here. 

9. Top each muffin with the crumble.

10. Place in the oven and bake for 20-25 minutes. Test with a toothpick or cake tester. ENJOY!!!