Sunday, October 20, 2013

October Sourdough Surprises - Quick Breads

This month's Sourdough Surprises challenge was the perfect choice for how busy things have been around here - quick breads! You know, muffins or other breads that can be started, baked and completely finished in darn near no time flat.

We love muffins in our house, and I've made plenty of varieties over the years. And have made quite a few sourdough quick breads, too, from sourdough beer bread to a sourdough chocolate banana loaf.  So despite sourdough's reputation for requiring lots of time, there is so much that you can do with it quickly, too!

I couldn't decide what to make for this challenge, since there are so many options to choose from, but decided, on a whim one afternoon, to whip up some muffins as an after school snack for little miss.

I started with my go-to site for quick sourdough recipes, then took inspiration from my favorite fall flavor - pumpkin!

With a hint of cinnamon and a swirl of pumpkin-y goodness, I quickly threw together sourdough pumpkin swirl muffins!

It's amazing how easy these are to make. So easy, in fact, that I completely forgot to take in-process photos. Oops!

But the most important part is that the kids loved them, and so did us parents. And they made a perfect after-school snack, and even a pretty good breakfast the next morning!

So what kind of quick bread did you make this month? Link up and show us!

Sourdough Pumpkin Swirl Muffins
(based on Smart Sourdough Mama)

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 well beaten egg
1 cup sourdough starter (100% hydration)
1/4 cup oil
1/4 cup pumpkin puree

Preheat oven to 400 degrees and spray a 12-well muffin tin with non-stick cooking spray.
Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl and mix to combine. Make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk.  Once the ingredients are just combined, spoon in the pumpkin puree and stir just a few times, only to swirl the pumpkin evenly through the batter. Make sure not to fully incorporate the pumpkin or you will lose the swirl.
Fill greased muffin pans 3/4 full.
Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins (I got 11).
Allow the muffins to cool for a few minutes, then transfer them to a wire rack to cool completely.



  1. Swirly anything sounds festive, and these pumpkin muffins are perfect treats to celebrate Autumn.

  2. The pumpkin muffins look great, but beer bread!?!?! I cannot wait to try that!

  3. Yum, I love a good pumpkin muffin. And you're right, sourdough is great for quick stuff too! ;)

  4. I can't seem to get enough pumpkin treats this time of year. I love the idea of swirling the pumpkin through!

  5. Your muffins sound yummy! I've made pumpkin muffins before but not sourdough ones. I'm always looking for recipes to use it. Thanks for the link to all those other recipes too!

  6. Yum! Sourdough pumpkin muffins. I bet they were good. I almost made a pumpkin loaf but went with banana bread instead.

  7. YUM! These muffins look amazing and delicious! :)

  8. Oooh! I just bought some beautiful pumpkins today for making pie... I will have to put some purée aside for muffins too! :)

  9. wow!
    they look amazing, very nice texture
    got plenty of pumpkin from my dad's garden, your recipe will come handy ;)
    have a lovely evening :)


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