Sourdough Pumpkin Muffins
Use sourdough discard in these pumpkin-spice muffins for a tender crumb and subtle tang. Perfect for fall breakfasts or bake sales.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat oven to 375°F and line a muffin tin with liners.
- Mix sourdough discard, pumpkin puree, brown sugar, melted butter, eggs, and vanilla in a bowl.
- In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients until just mixed.
- Divide batter into muffin cups, filling each 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- For bakery-style domes, start at a higher oven temperature (400°F) for 5 minutes, then reduce to 375°F.
- Add a streusel topping for extra crunch.
- These muffins freeze well for meal planning.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://kitchenuser.net/sourdough-pumpkin-muffins-recipe/