Everything Sourdough One-page recipe
Sourdough Pumpkin Spice Carrot Cake Muffins
A richly spiced, ultra-moist carrot cake made with sourdough starter and warm pumpkin spice — baked as muffins for the perfect single serving.
- Total time
- About 40 min
- Yield
- 1 standard muffin pan
- Starter
- Active or discard
- Heat
- 350°F / 177°C
Ingredients
Dry Ingredients
- 2 cups flour
- 2 tsp pumpkin spice
- 2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/3 cups olive oil
- 3 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup sourdough starter
- 3 cups grated raw carrots
Method
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
- Mix all the wet ingredients together — sugar, olive oil, eggs, vanilla, sourdough starter, and grated carrots — until well combined.
- Add the dry ingredients (flour, pumpkin spice, baking soda, and salt) and mix to combine.
- Fill muffin cups about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
My saved note:
Sweet Bakes - Active or discard
Sourdough Pumpkin Spice Carrot Cake Muffins
A richly spiced, ultra-moist carrot cake made with sourdough starter and warm pumpkin spice — baked as muffins for the perfect single serving.
- Total time
- About 40 min
- Hands-on
- 15 min
- Yield
- 1 standard muffin pan
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- Standard muffin pan
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 cups flour
- 2 tsp pumpkin spice
- 2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/3 cups olive oil
- 3 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup sourdough starter
- 3 cups grated raw carrots
Method
Step by step
Part 1
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
- Mix all the wet ingredients together — sugar, olive oil, eggs, vanilla, sourdough starter, and grated carrots — until well combined. Use: 1 1/2 cups sugar1 1/3 cups olive oil3 eggs, room temperature1 tsp vanilla1/2 cup sourdough starter3 cups grated raw carrots
- Add the dry ingredients (flour, pumpkin spice, baking soda, and salt) and mix to combine. Use: 2 cups flour2 tsp pumpkin spice2 tsp baking soda1/4 tsp salt
- Fill muffin cups about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
A center toothpick comes out clean
Storage
Keep unfrosted muffins covered at room temperature for up to 2 days; refrigerate if frosted with cream cheese.
Reheat or serve
Serve at room temperature or warm an unfrosted muffin briefly.
Keep Baking
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