I never imagined I would enjoy pumpkin muffins as much as I do. A few years ago, my wife started making them, often with our own home-grown pumpkin puree, and I was amazed at just how good they are!
You can make these muffins with freshly pureed pumpkin, or if you have canned pumpkin (either your own or storebought) both will work! If using homemade canned pumpkin, be sure to remove the excess moisture by straining the pumpkin chunks well before measuring. We use the Frontier organic pumpkin pie spice mix or make our own.
Also, this recipe’s balance of spices is up for experimentation! So, don’t be afraid to mix and match, increase or decrease, or otherwise tamper with that part of the recipe.
Prep time 15 minutes
Ferment time 12-60 hours
Cook time 22-25 minutes
Makes 12 muffins
Ingredients:
113 grams melted butter or coconut oil (½ cup)
1 ½ cups pumpkin puree
60 g sourdough starter (¼ cup)
½ cup cane sugar
⅓ cup coconut sugar, sucanat, or brown sugar
163 grams whole grain flour
1½ teaspoons Ceylon cinnamon
1½ teaspoons pumpkin pie spice
¼ teaspoon ginger
½ teaspoon salt
2 large eggs
1 teaspoon baking soda
Instructions:
1. In a large bowl combine butter, pumpkin puree, starter, sugar, and coconut sugar and mix well.
2. In a separate bowl combine flour, cinnamon, pumpkin pie spice, ginger, and salt. Stir well.
3. Combine the wet and dry ingredients and stir until well combined.
4. Cover the batter tightly and allow it to ferment for 12-60 hours in the refrigerator. We prefer the longer ferment time to maximize the health benefits and regularly prepare this Friday evening and refrigerate to enjoy for Monday morning breakfast
5. When you are ready to bake, preheat the oven to 425. Take the batter out of the fridge. Add eggs and baking soda. Stir well.
6. Line a muffin pan with liners or grease muffin cups well. Using a measuring cup scoop batter evenly into 12 muffin cups.
7. Put the muffins into the preheated oven. Bake for 7 minutes at 425, then reduce the heat to 350. Bake 15-18 more minutes or until the muffins are cooked through and firm on top. You can check with a toothpick. Allow to cool a few minutes in the pan and then remove to enjoy or cool on a rack.
