Q: Can I use a different type of starter?

A: Yes, you can use a rye or whole wheat sourdough starter, but the flavor and texture may vary slightly.

Q: How can I make these muffins dairy-free?

A: Use a plant-based oil and substitute any dairy ingredients with non-dairy alternatives.

A: Yes! Flaxseed meal or unsweetened applesauce can serve as an egg substitute in baking.

A: They can last up to 3 days at room temperature in an airtight container or longer if refrigerated or frozen.

Scale

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Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the sourdough starter, pumpkin puree, eggs, vegetable oil, and brown sugar. Whisk until smooth.
In another bowl, sift together the flour, baking soda, baking powder, salt, and spices: cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Scoop the batter evenly into the muffin cups, filling each about 3/4 full.
If desired, sprinkle with streusel or powdered sugar.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.

Make sure your sourdough starter is active for the best results. Use room temperature eggs for better mixing and texture.