sourdough pumpkin whole grain muffins

It’s been a wild couple of weeks…

  • my cuz TJ married the lovely Sam
  • we had some resident sickies
  • the designer broke his finger and had surgery
  • i found myself desperately trying to get back to speed on AutoCAD in order to help him with projects that were due
  • Meanwhile, dans la cuisine (in the kitchen), I’m teaching the kiddos to feed the sourdough starter.  I had to start over because during my sick day, the sourdough starter was mistaken for ebelskiver sourdough that had been soaking over night.  A good learning experience for me though…now that I’m becoming more confident and comfortable with the starter…I decided I need to let others do the same.  As we ground the rye and soaked it with new water in the starter, I explained to the kiddos that a sourdough starter is like a pet or a plant: you need to water and feed it regularly and keep track of it.

The sourdough pumpkin muffins…they are the kiddos’ new fav…finally, some muffins they truly enjoy :).  I know, not exactly the season for pumpkins, but we’ve been inspired and enjoying these pumpkin muffins…all of us, so we keep on making them!  (I forgot the honey in the last batch, not bad, just not as moist or sweet…a great option if you have a hard time with sweeteners, or simply want to add a bit of jam).  Also, I soaked them about 16 or so hours on the last batch and the sourdough smell/flavor was nearly non-existent.  I almost missed it.  🙂

(this is a double batch…they were eating them so fast…)

sourdough pumpkin muffins

2 cup sourdough starter
2 cup whole grain flour (we’ve used kamut, oat, and whole wheat so far)
2 eggs
1 tsp vanilla
1/2 tsp sea salt
2 tsp cinnamon
1/2 cup melted coconut oil
1 cup raw honey
2 tsp baking soda
1 cup pumpkin puree
coconut oil for greasing pan

  1. In a mixing bowl combine sourdough starter, flour, vanilla, honey and coconut oil.  Allow to soak for 8 hours or overnight.
  2. Add remaining ingredients and preheat oven to 400 degrees.
  3. Grease muffin pans with some coconut oil
  4. Scoop a tbs of batter for mini muffins or 1/2 cup batter for regular sized muffins
  5. For mini muffins bake for 10 minutes, regular muffins 22 minutes.
  6. Allow to cool slightly before removing from pan and they’ll slide out beautifully

makes 42 or so mini muffins or 2 dozen regular muffins

Aren’t TJ and Sam cute?  Nothing like a leap year wedding…seriously huh?  Where and when did you tie the knot? Did you pick the date special like TJ and Sam, or were you like the designer and I: chose the only Saturday in May that family could come as the next Saturday that worked for family was in July?   🙂  Have a warm weekend! xo ~ katrina

6 thoughts on “sourdough pumpkin whole grain muffins

  1. i FINALLY got the wild fermentation book! 🙂

    AND that is an awesome date to be married on.

    we just picked an open day in may too!

    • Awesome Julie, let me know your favorite recipes! I finally got a sourdough loaf to work, it’s taken forever :). xo

  2. Trina, your neighbors will miss you and your beautiful family so much! Please come over this summer for swimming. I’ll give you my pool key any time. xo Noel

    • How we luv you & Jack, Noel! We will miss you so much…yes, let’s meet at the pool and visit regularly! xo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s