Description
Moist and flavorful sourdough pumpkin muffins made with real pumpkin puree and sourdough discard. A perfect fall breakfast or snack packed with warm spices. Ideal for using up sourdough starter and easy to freeze. These muffins are cozy, simple, and irresistibly good.
Ingredients
1 cup pumpkin puree
1/2 cup sourdough discard
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 large eggs
1/2 cup neutral oil
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.
3. In another bowl, stir together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Fold the dry mixture into the wet ingredients, stirring just until combined. Do not overmix.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
These muffins freeze well for up to 3 months.
Use sourdough discard that’s not overly acidic for best flavor.
For extra flair, top with a maple glaze or sprinkle of chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg