Sourdough Pumpkin Muffins
Nothing says fall quite like fresh-baked pumpkin muffins, hot out the oven -- the irresistible and soothing smell of cinnamon and nutmeg filling your home. These moist, tender, and delicious sourdough pumpkin muffins are perfect for a cozy afternoon of baking, and they're super easy to make. Enjoy 'em with coffee in the morning, tea in the afternoon, or drizzled with almond butter and raw honey for a snack any time of day.
Our classic recipe is crafted with a nutrient-rich blend of ancient and heritage whole grains that have been naturally fermented with sourdough culture; a traditional process that unlocks vitamins and minerals, increases nutrient absorption, and improves the digestibility of grains. But you don’t need to be a sourdough baker or have your own sourdough starter to follow along. All you’ll need is one pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix, a can of pumpkin puree, and a few simple ingredients.
Pumpkin, An Ancient Superfood
Pumpkins have been cultivated in North America for over 5,000 years, and have been a staple food for indigenous cultures ever since. This beloved winter squash variety is planted in late spring to early summer and harvested in the fall.
I love pumpkin for its rich and unique flavor, but it’s also a nutritional powerhouse. Pumpkins are a phenomenal source of Beta Carotene – as orange foods tend to be – and they're loaded with vitamin C, vitamin E, vitamin B2, Potassium, Manganese, Copper, and Iron. They're also an excellent source of Lutein and zeaxanthin, two carotenoids that are powerful antioxidants, and best known for protecting eyesight. All in all, this impressive superfood is full of vitamins, minerals, antioxidants, complex carbohydrates, and dietary fiber.
Nutrient-Rich Pumpkin Muffins
This recipe is made with a nutritious combination of ancient and heritage stone-ground flour, real pumpkin puree, and lightly sweetened with organic coconut sugar. It’s just as rich in flavor as it is in nutrients, with the perfect balance of sweetness. One serving contains 5g of protein, 3g of fiber, 6 grams of sugar and 76% of your daily value of Vitamin-A (thanks, pumpkin). And, like everything else we create at JB, it’s made with 100% activated grains.
Activated Grains: Enhanced nutrition, Optimal nourishment, and Gut Health
In order to nourish us best, grains benefit from going through a natural activation process to unlock vitamins and minerals, increase the bioavailability of nutrients, and improve digestion.
Whole grains are an excellent source of proteins, complex carbohydrates, dietary fiber, vitamins and minerals, like B-Vitamins, iron, zinc, and magnesium, polyphenols, and antioxidants. But grains also contain enzyme inhibitors that prevent nutrient absorption, and they’re composed of highly complex starches and proteins (including gluten) that can be difficult for our bodies to break down and digest. This is why human cultures all over the world, and over the course of thousands of years, developed techniques to “activate grains.” Activation uses traditional methods to transform grains into a more nutritious and digestible state.
At JB, activating grains is at the heart of what we do. We employ a slow, 24 hour natural fermentation with sourdough culture. This ancient practice harnesses the power of microorganisms to neutralize phytic acid and other anti-nutrients inherent in grains, increase the bioavailability of vitamins and minerals, improve nutrient absorption, and breakdown complex starches and proteins (like gluten) to support healthy digestion.
What Ingredients You’ll Need to Make these Sourdough Pumpkin Muffins
- 2 Eggs: I used Vital Farms Pasture Raised Eggs
- 1 cup Pumpkin Puree
- ¼ cup of water or milk
- ⅓ cup melted oil. I used Thrive Market's Organic Coconut Oil. We'd also recommend using melted butter, olive oil, or avocado oil.
- 1 ½ teaspoons of Pumpkin Spice Seasoning. Love Frontier Coop’s Organic Pumpkin Spice Seasoning.
- 1 full pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix, Original Recipe.
How to Make Sourdough Pumpkin Muffins
- Preheat oven to 350 degrees and either grease your muffin tin or line with baking cups.
- In a medium bowl, add pumpkin puree, eggs, water or milk, and melted oil. Whisk together until ingredients are combined.
- Open your pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix, and pour 1 ½ teaspoons of pumpkin spice seasoning into the pouch. Reseal the pouch using the ziplock top and shake thoroughly to mix in the pumpkin spice.
- Pour the full pouch of JB Sourdough Bread & Muffin Mix into the bowl and stir in until combined.
- Pour the batter evenly into the muffin wells. (Tip: I like to use a cookie scooper for this part. An ice-cream scoop works well too). Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
- Remove muffins from the baking tray and let cool.
How to Serve Pumpkin Muffins
Pumpkin muffins are so versatile. They're sweet, soft, and mouthwateringly flavorful all on their own. They also happens to be amazing with a pat of butter or almond butter, and drizzled with a little raw honey or maple syrup. I love pumpkin muffins for breakfast, as a snack, and for dessert.
Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are a favorite fall recipe. They're unbelievably moist and delicious, packed with just the right amount of pumpkin and pumpkin spice, and made with 100% activated grains for enhanced nutrition and optimal nourishment.
1 Pouch Jesha's Bakery Sourdough Bread & Muffin Mix
1 Cup Pumpkin Puree. I used Farmer's Market Organic Pumpkin Puree
1/3 cup of melted oil (I used coconut oil, but you can also use olive oil, avocado oil, or melted butter).
1/4 cup water or milk.
1 1/2 teaspoons of Pumpkin Spice Seasoning. Love Frontier Coop's Organic Pumpkin Spice Seasoning.
Preheat oven to 350 degrees and either grease your muffin tin or line with baking cups.
In a medium bowl, add pumpkin puree, eggs, water or milk, and melted oil. Whisk together until ingredients are combined.
Open your pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix, and pour 1 ½ teaspoons of pumpkin spice seasoning into the pouch. Reseal the pouch using the ziplock top and shake thoroughly to mix in the pumpkin spice.
Pour the full pouch of JB Sourdough Bread & Muffin Mix into the bowl and stir in until combined.
Pour the batter evenly into the muffin wells. (Tip: I like to use a cookie scooper for this part. An ice-cream scoop works well too). Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
Remove muffins from the baking tray and let cool.
- Serving Size
- 1 Muffin
- per serving
- 5 grams
- 7 grams
- 18 grams
- 3 grams
- 6 grams
- 248 milligrams
- Vitamin A
- 3800 milligrams
- 36 milligrams