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Easy Sourdough Pumpkin Spice Oatmeal Muffins

AuthorBronwyn Case
'Tis the season for pumpkin spice muffins with a delightful oatmeal twist! These sourdough pumpkin spice oatmeal muffins are the perfect snack or quick breakfast option for those on the go. With their warm, spiced flavours and wholesome ingredients, they’re sure to become a seasonal favourite that you can enjoy any time of day!
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Prep Time20 minutes
Cook Time25 minutes
Ferment 8 hours
Total Time8 hours 45 minutes
Servings16 Muffins

Equipment

  • Small Saucepan
  • Medium-sized mixing bowl
  • Whisk
  • Spatula
  • Kitchen Scale or Measuring Cups
  • Mini Muffin Silicone Tray
  • Scoop

Ingredients  

  • 2/3 Cup Butter 150g
  • 1 Cup Brown Sugar 200g
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 Cup Milk 225g
  • 1/2 Cup Pumpkin Puree 125g
  • 1 Cup Sourdough Discard 100g
  • 1¼ Whole Wheat Flour 150g
  • 1¼ White Flour 150g
  • 1 Cup Oats 100g
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 Ginger
  • 1/4 All Spice
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt

Instructions 

  1. Melt Butter: Melt the butter in a small saucepan over low heat.
  2. Mix Sugar: In a medium bowl, combine the sugar with the melted butter.
  3. Add Flavours and Eggs: Stir in the vanilla extract, then add the eggs, mixing until fully incorporated.
  4. Incorporate Remaining Wet Ingredients: Add the pumpkin puree, milk, and sourdough discard. Mix until smooth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, pumpkin spices, oats and salt.
  6. Mix Dry and Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  7. Rest: Let the batter rest and hydrate for 15 minutes or overnight in the fridge for a long fermentation.
  8. Preheat Oven: After rest, preheat your oven to 450°F (232°C).
  9. Prepare Muffin Tins: Line muffin tins with muffin liners.
  10. After Rest: Scoop the batter into each liner to the top until there's no batter left.
  11. Bake: Place in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick comes out clean.
  12. Cool: Let the muffins cool in the liners for a few minutes. If using silicone liners, allow them to cool completely before removing.
  13. Enjoy: Enjoy your delicious sourdough pumpkin spice muffins!