Fall is officially here, and there’s nothing that says cozy comfort quite like the warm flavors of pumpkin spice. These Ultimate Sourdough Pumpkin Spice Muffins with fresh milled flour take seasonal baking to the next level by using the depth of flavor from your sourdough starter and the wholesome goodness of fresh milled flour. The result? A fluffy, moist, and perfectly spiced muffin that fills your kitchen with the irresistible aroma of autumn.
Whether you’re a seasoned sourdough baker or just getting started, these muffins are a fantastic way to use your sourdough discard or starter. The combination of pumpkin puree, cinnamon, nutmeg, and cloves creates a delightful balance of sweet and spice, while the sourdough adds a slight tang for extra complexity.
And the best part? Fresh milled flour elevates the nutrition and flavor, making these muffins not only delicious but also packed with wholesome ingredients your family will love. So, let’s dive into the recipe for The Ultimate Sourdough Pumpkin Spice Muffins with fresh milled flour and celebrate this beautiful season with every bite!
Don’t have a sourdough starter yet? Click here to make one!
Alternatively, you can replace the 50g of sourdough starter with 25g more fresh milled flour and 25g more buttermilk/kefir.
The Benefits of Fresh Milled Flour in sourdough pumpkin spice muffins
One of the secrets to making the best sourdough pumpkin spice muffins is using freshly milled flour. If you’ve never tried baking with fresh milled flour before, you’re in for a treat! Unlike store-bought flour, fresh milled flour retains all the nutrients, fiber, and natural oils from the whole grain, which are often lost during commercial processing.
Here’s why you’ll love using fresh milled flour in your muffins:
- Superior Flavor: Freshly milled flour has a deeper, richer flavor that enhances the natural pumpkin spice blend in these muffins. It adds a slight nuttiness and freshness that you won’t get from conventional flour.
- Better Nutrition: Fresh milled flour is packed with essential nutrients like vitamins, minerals, and fiber. Because it’s made from the whole grain, you’re getting the full nutritional benefits, making these muffins healthier without compromising on taste.
- Perfect Texture: The texture of baked goods made with fresh milled flour is unbeatable. It creates a more tender crumb while still holding up the structure of the muffin. These muffins will be moist, fluffy, and perfectly spiced.
- Fresher Ingredients, Better Results: Fresh milled flour is naturally fresher than pre-packaged flour. This freshness translates into better rising and improved flavor in your baked goods, especially when combined with sourdough.
By using fresh milled flour in your sourdough pumpkin spice muffins, you’re elevating a simple fall treat into a wholesome, flavorful delight that your family will love.
Best Grain Options for Sourdough Pumpkin Spice Muffins
When it comes to baking these Ultimate Sourdough Pumpkin Spice Muffins, the type of grain you choose for fresh milling can make a big difference in flavor and texture. Using the right grains will not only boost the nutritional value of your muffins but also complement the warm spices and pumpkin in this recipe.
Here are some of the best grains to use for milling your own flour:
- Soft White Wheat: Soft white wheat is perfect for muffins because it has a lower protein content than hard wheat, resulting in a lighter, more tender crumb. It’s mild in flavor, which lets the pumpkin and spices shine through.
- Spelt: Spelt is an ancient grain known for its sweet, nutty flavor. It works beautifully in muffins, giving them a unique taste and soft texture. Plus, spelt is easier to digest than modern wheat for some people, making it a great option if you’re looking for a wholesome grain.
- Einkorn: Another ancient grain, einkorn has a slightly sweet and nutty flavor that pairs well with pumpkin spice. It’s a great choice for those who want to bake with a grain that has a lower gluten content while still providing a fluffy texture.
- Kamut: Known for its buttery flavor, kamut flour adds a richness to these muffins. It’s also high in protein, making it a great choice if you’re looking for a more nutritious option without sacrificing flavor.
Experimenting with different grains allows you to customize the flavor profile of your sourdough pumpkin spice muffins while reaping the benefits of freshly milled flour. Whichever grain you choose, freshly milled flour ensures a superior muffin texture and an unbeatable taste.
Ingredients for The Ultimate Sourdough Pumpkin Spice Muffins with Fresh Milled Flour
Fresh Milled Flour: I like to use a mix of einkorn, soft white wheat, and spelt, but any one of these will work beautifully to add flavor and nutrition.
Pumpkin Puree: Use pure pumpkin puree for a rich, moist texture and a perfect fall flavor.
Eggs: Eggs bind the ingredients together and give the muffins a light, fluffy texture.
Vanilla Extract: A splash of vanilla deepens the warm spices and enhances the overall flavor.
Honey: Natural honey adds just the right amount of sweetness to balance the pumpkin and spices. You can also swap it out for your favorite sweetener if you prefer.
Sourdough Starter: Whether using active starter or discard, sourdough adds a subtle tang and contributes to the muffins’ texture and rise.
Oil: A neutral oil like olive oil or melted coconut oil helps keep the muffins moist without overpowering the other flavors.
Kefir or Buttermilk: Either kefir or buttermilk will provide a slight tang and help create a tender, soft crumb.
Cinnamon and Pumpkin Spice Seasoning: These classic spices bring the warmth and coziness of fall to each bite.
Baking Soda and Baking Powder: Both are used to help the muffins rise and create a light, fluffy structure.
Salt: A little salt enhances all the flavors and balances the sweetness.
Recommended Tools for The Ultimate Sourdough Pumpkin Spice Muffins
To make these Ultimate Sourdough Pumpkin Spice Muffins even easier, here are a few tools that I recommend:
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* This post contains affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. I only recommend products I use and love.
How to Make The Ultimate Sourdough Pumpkin Spice Muffins
Preheat the Oven
Start by preheating your oven to 425°F (220°C). This initial high temperature will give the muffins a nice rise and help create that perfect bakery-style dome.
Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners or grease it with butter or oil. This will ensure the muffins don’t stick and make cleanup easier.
Mix Dry Ingredients
In a large mixing bowl, combine your freshly milled flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice seasoning. Whisk everything together until it’s well blended. This step evenly distributes the leavening agents and spices, ensuring even flavor throughout your sourdough pumpkin spice muffins.
Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, eggs, vanilla extract, honey (or your favorite sweetener), sourdough starter, oil, and kefir or buttermilk. Make sure everything is fully combined and smooth, as this will ensure your muffins have a uniform texture.
Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix—this will keep your muffins light and fluffy. Allow the batter to rest covered for 15 minutes after mixing.
Optional: Refrigerate the Batter
If you want to bake the muffins the next day, cover the mixed batter and place it in the fridge. The flavors will continue to develop, and you can bake them fresh in the morning. No need to bring the batter to room temperature before baking—simply bake directly from the fridge.
Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup to the top for bigger, bakery-style muffins.
Bake the Muffins
Place the muffins in the oven and bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or store them in an airtight container for later.
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
The Ultimate Sourdough Pumpkin Spice Muffins with Fresh Milled Flour
Equipment
Ingredients
- 210 g Fresh milled soft white wheat 1¾ cup (einkorn and spelt work great as well)
- 212 g Pumpkin puree 1 cup
- 2 Eggs
- 100 g Buttermilk or Kefir ½ cup
- 175 g Coconut syrup or Honey ½ cup
- 2 Tsp Vanilla extract
- 50 g Sourdough starter ¼ cup
- 75 g Oil ⅓ cup
- ½ Tsp Cinnamon
- 1 Tsp Pumpkin pie spice seasoning
- 1 Tsp Baking soda
- 1½ Tsp Baking powder
- ½ Tsp Salt
Instructions
Preheat the Oven
- Start by preheating your oven to 425°F (220°C). This initial high temperature will give the muffins a nice rise and help create that perfect bakery-style dome.
Prepare the Muffin Tin
- Line a 12-cup muffin tin with paper liners or grease it with butter or oil. This will ensure the muffins don’t stick and make cleanup easier.
Mix Dry Ingredients
- In a large mixing bowl, combine your freshly milled flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice seasoning. Whisk everything together until it’s well blended. This step evenly distributes the leavening agents and spices, ensuring even flavor throughout your sourdough pumpkin spice muffins.
Mix Wet Ingredients
- In a separate bowl, whisk together the pumpkin puree, eggs, vanilla extract, honey (or your favorite sweetener), sourdough starter, oil, and kefir or buttermilk. Make sure everything is fully combined and smooth, as this will ensure your muffins have a uniform texture.
Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix—this will keep your muffins light and fluffy. Allow the batter to rest covered for 15 minutes after mixing.
Optional: Refrigerate the Batter
- If you want to bake the muffins the next day, cover the mixed batter and place it in the fridge. The flavors will continue to develop, and you can bake them fresh in the morning. No need to bring the batter to room temperature before baking—simply bake directly from the fridge.
Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup to the top for bigger, bakery-style muffins.
Bake the Muffins
- Place the muffins in the oven and bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy
- Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or store them in an airtight container for later.
