There is a ton of fall flavor packed into the muffins. Apples, pumpkin and cranberries join forces with sourdough to bring you surprisingly healthy but still deliciously tender muffins.
Fall is finally here and I couldn’t be happier. I’ve always liked fall but I’ve been looking forward to it this year more than most. I’m ready for it all!
Of course one of the things I’m looking most forward to is baking! Cooler weather makes it feel so cozy to have something in the oven and the smells of fall baking are the best.
The sweet spices that go along with apple and pumpkin baked goods just have a way of making the whole house smell amazing. Then of course there’s the warm comforting flavors that result.
Since we have been loving on the sourdough muffins lately, I thought it would be fun to do a pumpkin version. My sourdough muffin making friend has been tinkering with a pumpkin cream cheese version that looks and sounds wonderful.
It was certainly tempting to follow in her footsteps, but after sharing a cheesecake stuffed bundt cake on Monday I figured I should probably go another route. So I pulled out all of the iconic fall flavors and stuffed them into one epically fall muffin!
The results were delicious and pretty darn healthy. So you can make your muffins and eat them too! They are sweet, but not too sweet.
They have the fall spices, but not overwhelmingly so. They have a great mix of nutrition and texture. They give the caramel apple sourdough muffins a run for their money on being the perfect fall muffins.
After #appleweek my recipe box was full. We’re only halfway through #pumpkinweek and it’s bursting at the seams.
Have you seen any must make recipes lately? I’d love to know what’s catching your eye!
- 1/2 cup dried cranberries
- 1 cup rolled oats
- 1/2 cup apple cider or juice
- 1/2 cup plain yogurt
- 1/2 cup sourdough starter (straight from the fridge or discard is fine)
- 1/3 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg
- 1 cup flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Preheat your oven to 400°F and grease enough muffin tins for 12 muffins.
- In a large bowl, mix together cranberries, oatmeal, cider, yogurt and sourdough starter. Let sit for about 10 minutes if possible. (It is not necessary if you are in a hurry but does help to soften the berries and oatmeal.)
- Stir in the sugar, pumpkin, vanilla and egg until well mixed.
- In a small bowl, whisk together flours, baking powder, baking soda, pumpkin spice and salt.
- Stir the dry ingredients into the wet ingredients until just mixed. Either cover and refrigerate overnight or bake right away.
- Spoon into prepared muffin tin and bake for about 20 minutes or until golden. Cool in the tin for about 5 minutes and then remove to a wire rack.
- Store in an airtight container on the counter or they freeze well.
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Amount Per Serving: Calories: 170Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 230mgCarbohydrates: 36gFiber: 2gSugar: 14gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.