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Sourdough pumpkin cornbread muffins with three different toppings on a wooden board.

Sourdough Pumpkin Cornbread Muffins (One Batter, Three Ways)

One sourdough discard cornbread batter, split into three. Classic, red chilli and cheddar, and pumpkin spice with a cinnamon sugar top. Pumpkin puree and buttermilk keep it moist, the discard adds tang without doing any of the actual lifting.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Bread, Breakfast, Side Dish, Snack
Cuisine American
Servings 12 muffins (4 of each)
Calories 199 kcal

Equipment

  • 12-hole muffin pan,
  • Muffin Liners (or well-greased pan)
  • Large mixing bowl
  • Jug or medium bowl
  • Kitchen scale
  • Smaller bowls, for dividing batter

Ingredients
 
 

Base batter (for all 12 muffins):

  • 200 g fine cornmeal or fine polenta
  • 150 g all-purpose flour (plain flour)
  • 45 g light brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¾ teaspoon salt
  • 150 g 100% pumpkin puree not pumpkin pie filling
  • 150 g buttermilk
  • 100 g sourdough discard 100% hydration
  • 2 large eggs
  • 75 g unsalted butter melted and cooled slightly

For the red chilli and cheddar muffins (makes 4):

  • 60 g mature cheddar grated, divided
  • 1 medium red chilli deseeded and finely diced (leave some seeds in for more heat)

For the pumpkin spice muffins (makes 4):

  • 50 g soft light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground cloves

For the classic muffins (makes 4):

  • Nothing extra needed

Instructions
 

  • Preheat your oven to 190°C (375°F). Line 12 holes of your muffin pan, or grease well if baking without liners.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt.
  • In a jug, whisk the pumpkin puree, buttermilk, sourdough discard, eggs and melted butter together until smooth.
  • Pour the wet ingredients into the dry and fold until just combined. A few lumps are fine, don't overwork it.

Split & Add Mix-Ins:

  • Weigh out three portions from the batter, not equal thirds:
    - 360g for the classic muffins
    - 330g for the pumpkin spice muffins
    - 295g for the chilli cheddar muffins
    Alternatively, just divide it into 3 portions, making sure the cheddar and chilli portion has a little less. The chilli cheddar portion is smaller because the cheese and chilli add weight back in, the spice portion is slightly reduced to make room for the extra sugar.
  • Fold the cheddar and chilli through the 295g portion leaving about 10-15g of cheddar to scatter on top.
  • Mix sugar and spices in a small bowl. Keep about 2 teaspoon for topping, then fold through the rest in the 330g portion. Don't mix vigorously; just fold to create a marbled effect.
  • Leave the 360g portion as is - these are the classic, no mix-ins version.
  • Spoon the classic batter into 4 muffin cups, the chilli cheddar batter into another 4 (topping with the reserved 15g cheddar), and the spiced batter into the final 4, finishing each with the reserved spiced sugar topping.
  • Bake for 18–20 minutes, until risen and golden and a skewer comes out clean.
  • Leave in the tin for 5 minutes. Enjoy warm or at room temperature.

Notes

Nutritional values: the approximate values above are provided for the classic (no mix-ins) sourdough cornbread muffin. 
Why the uneven split: the chilli cheddar portion picks up 75g of mix-ins (60g cheddar, 15g chilli) after it's been weighed out, and the spice portion picks up 35g of extra sugar. Weighing the plain batter unevenly first means all 12 muffins end up roughly the same size once everything's folded in and scooped.
Discard: unfed sourdough starter works fine here, it's there for tang and moisture, not lift. Baking powder and bicarb are doing the rising.
Heat level: taste your chilli before adding it, they vary a lot. Deseed fully for a mild version, leave some seeds in for real heat.
Storage: keeps in an airtight container at room temperature for 2 days, or in the fridge for up to 5. Freezes well for up to 2 months, thaw and warm through before serving.

Nutrition

Calories: 199kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 289mgPotassium: 127mgFiber: 2gSugar: 5gVitamin A: 2162IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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