Who doesn’t like a tasty muffin for breakfast? Crisp days and brightly colored leaves spell out pumpkin season. These soft muffins are irresistible with their delicious pumpkin flavor and oat crumb topping. A cup of coffee and a muffin is the perfect afternoon snack.
Muffins are a delightful sweet treat to have with breakfast or as a snack. As an addition to a cup of coffee with collagen, muffins are a quick complete breakfast for those of us who don’t have much time in the mornings. These can be frozen and they do thaw wonderfully with a fresh baked texture.
Pumpkin or winter squash can be used in this recipe. I often use cooked mashed butternut squash. If you do cook your own pumpkin be sure to drain it well before using. Canned pumpkin is much thicker than home-cooked. You can use pie pumpkins, winter squash like Hubbard, Honeynut, Sugar Pumpkin, Jarrahdale, Cinderella, and more. In fact any kind of orange fleshed winter squash or pumpkin can be used. Â
Pumpkins or winter squash are very easy to grow in a garden. You can use them for food and also for decorations. Pumpkins store for months in a cool place if properly cured. I have kept them on a shelf in my basement for months.
If you are new to preserving pumpkin…here is a blog post Preserving Pumpkin. It explains how to preserve pumpkin by either pressure canner or freezing it.
The oat topping pairs perfectly with the sweet soft muffin. You could add chopped walnuts or pecans to the topping if you prefer.
If you have extra unfed/discard sourdough starter to use it, this recipe is the perfect one to use some of your excess. If you do not have sprouted flour, you can mix the sourdough starter, pumpkin puree and white wholewheat flour together. Refrigerate it for 24 hours and then add the remaining ingredients. The fermenting time will break down the phytic acid in the flour so your body can digest it better.
Sourdough starter gives a great texture to the muffins. If you do not have sourdough starter you can purchase it through this link. Sourdough starter is very easy to take care of and can live in your fridge until you want to use it. All it needs is a feed of flour and water now and then to keep it alive. If you have any questions on caring for a starter, read this blog post. Caring for your Starter.
You may wonder why this recipe uses sprouted Flour. Sprouted Flour is considered healthier than regular flour. It is made from whole grain kernels that have been sprouted before being milled. This changes the nutritional profile and it is more easily digested compared to regular flour made from unsprouted grains. There are various kinds of sprouted flours. Regular Sprouted Flour is made from hard red wheat but you can also purchase sprouted White Whole Wheat Flour.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Our newest item in our webstore is Whole Grain Sourdough Pancake mix. This mix combined sprouted and oat flours with dehydrated sourdough starter for soft, fluffy, delicious pancakes.
Lakanto Monkfruit/Allulose Sweetener can be bought in most local grocery stores. It is not as sweet as sugar but it does do very well in baking. It does not have an aftertaste like some sugar alternatives do. Our family does enjoy it and at times I will add stevia along with Lakanto Monkfruit/Allulose Sweetener so a lesser amount can be used.
Mixing: In a mixer bowl cream the butter and Lakanto Monkfruit/Allulose Sweetener. Add pumpkin puree, eggs, sourdough starter, and vanilla together. Mix well.
In a separate bowl whisk together Sprouted White Whole Wheat Flour, oat flour, baking soda, Baking Powder, salt, and cinnamon. Add dry ingredients to the wet, mixing just until combined. Set aside. Mix the crumble topping together.
Baking: Preheat over to 350 degrees. Scoop muffin batter into a paper-lined muffin pan. Divide the crumble topping over the muffins. I use a food service muffin pan that makes jumbo muffins. Bake for 20-25 minutes. 10 jumbo muffins.
Sourdough Pumpkin Streusel Muffins, THM XO
- Ingredients:
- 1/2 cup butter, melted
- 1 1/4 cups Lakanto Monkfruit/Allulose Sweetener
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/2 cup sourdough starter
- 1 1/2 teaspoons Vanilla extract
- 1 cup Sprouted White Whole Wheat Flour
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 tablespoons Baking Powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- Crumble Topping:
- 1/2 cup oats
- 1/4 cup Lakanto Monkfruit/Allulose Sweetener
- 1 tablespoon maple syrup or Lakanto Syrup
- 3 tablespoons butter
- 1 teaspoon cinnamon
- Mixing: In a mixer bowl cream the butter and Lakanto Monkfruit/Allulose Sweetener. Add pumpkin puree, eggs, sourdough starter, and vanilla together. Mix well. In a separate bowl whisk together Sprouted White Whole Wheat Flour, oat flour, baking soda, Baking Powder, salt, and cinnamon. Add dry ingredients to the wet, mixing just until combined. Set aside. Mix the crumble topping together.
- Baking: Preheat over to 350 degrees. Scoop muffin batter into a paper-lined muffin pan. Divide the crumble topping over the muffins. I use a food service muffin pan that makes jumbo muffins. Bake for 20-25 minutes. 10 jumbo muffins.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes. I do thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
I love my Kitchen Aid Mixer. It works wonderful to mix these cookies.
Sprouted White Whole Wheat Flour
Lakanto Monkfruit/Allulose Sweetener
These are my favorite Measuring Cups.
I love this food service muffin tin. It bakes lovely muffins and is very easy to clean.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
Sourdough Pumpkin Streusel Muffins, THM XO, SF
Ingredients
- Ingredients:
- 1/2 cup butter melted
- 1 1/4 cups Lakanto Monkfruit/Allulose Sweetener
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/2 cup sourdough starter
- 1 1/2 teaspoons vanilla extract
- 1 cup sprouted white whole wheat flour
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- Crumble Topping:
- 1/2 cup oats
- 1/4 cup Lakanto Monkfruit/Allulose Sweetener
- 1 tablespoon maple syrup or Lakanto Syrup
- 3 tablespoons butter
- 1 teaspoon cinnamon
Instructions
-
Mixing: In a mixer bowl cream the butter and Lakanto Monkfruit/Allulose Sweetener. Add pumpkin puree, eggs, sourdough starter, and vanilla together. Mix well. In a separate bowl whisk together Sprouted White Whole Wheat Flour, oat flour, baking soda, Baking Powder, salt, and cinnamon. Add dry ingredients to the wet, mixing just until combined. Set aside. Mix the crumble topping together.
-
Baking: Preheat over to 350 degrees. Scoop muffin batter into a paper-lined muffin pan. Divide the crumble topping over the muffins. I use a food service muffin pan that makes jumbo muffins. Bake for 20-25 minutes. 10 jumbo muffins.
