Gluten-Free Pumpkin Sourdough Skulls (Printable Version)
Festive gluten-free pumpkin sourdough skulls—moist, tangy, and perfect for Halloween or autumn gatherings.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 cup pumpkin purée (not pumpkin pie filling)
02 -
3/4 cup warm water (about 100°F)
03 -
1/2 cup active gluten-free sourdough starter
04 -
2 tablespoons olive oil
05 -
2 tablespoons maple syrup
→ Dry Ingredients
06 -
2 1/4 cups gluten-free all-purpose flour with xanthan gum
07 -
1/2 cup almond flour
08 -
1 1/2 teaspoons fine sea salt
09 -
1 1/2 teaspoons ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/2 teaspoon ground ginger
12 -
1/4 teaspoon ground cloves
→ Leavening
13 -
1 1/2 teaspoons instant yeast
→ Optional
14 -
1/2 cup dark chocolate chips for decorating
# Step-by-Step Instructions:
01 -
In a large bowl, whisk together pumpkin purée, warm water, gluten-free sourdough starter, olive oil, and maple syrup until the mixture is smooth and fully incorporated.
02 -
In a separate bowl, thoroughly mix gluten-free all-purpose flour, almond flour, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
03 -
Add the dry ingredients to the wet mixture, stirring until a cohesive and sticky dough is achieved.
04 -
Sprinkle instant yeast over the dough and mix until evenly distributed and well combined.
05 -
Cover the bowl loosely with plastic wrap and allow the dough to rise in a warm area for 1.5 to 2 hours, or until slightly puffed.
06 -
Preheat the oven to 375°F. Grease a skull-shaped silicone or metal baking mold to prevent sticking.
07 -
Evenly divide the dough among the skull molds, smoothing the surfaces with dampened fingers for an even finish.
08 -
Let the filled molds rest for 20 minutes at room temperature while the oven completes preheating.
09 -
Bake at 375°F for 25 to 30 minutes, until golden and firm. Cool in the mold for 10 minutes before unmolding onto a wire rack.
10 -
If desired, melt chocolate chips and pipe faces onto cooled skulls using a piping bag or a zip-top bag with a snipped corner.
# Additional Notes:
01 -
For a vegan adaptation, ensure the sourdough starter and chocolate are free from animal products.
02 -
Serve warm with butter, honey, or apple butter for enhanced flavor.
03 -
If a skull mold is unavailable, prepare as buns using muffin tins.