Sourdough Pumpkin Muffins
Moist and flavorful muffins that combine sourdough discard with pumpkin puree, making them a perfect fall treat.
Ingredients
Wet Ingredients
- 1 cup sourdough discard Adds a unique flavor and reduces waste.
- 1 cup pumpkin puree Provides moisture and essential fall flavors.
- ½ cup sugar Enhances sweetness, balancing the tang of sourdough.
- ⅓ cup vegetable oil Keeps the muffins moist and tender.
- 2 large eggs Binds the ingredients and adds richness.
Dry Ingredients
- 2 cups all-purpose flour Forms the base of the muffins.
- 1 teaspoon baking soda Helps them rise.
- 1 teaspoon baking powder Provides extra lift.
- 1 teaspoon ground cinnamon Adds warmth and a lovely aroma.
- ½ teaspoon ground nutmeg Brings classic fall flavors.
- ½ teaspoon ground ginger Adds a subtle zing.
- ½ teaspoon salt Enhances all of the flavors.
Instructions
Preparation
- Gather all your ingredients. Measure out the sourdough discard, pumpkin puree, sugar, and oil in one bowl. In another bowl, measure the flour and spices.
- Preheat your oven to 350°F (175°C).
Mixing
- In a large bowl, blend the sourdough discard, pumpkin puree, sugar, vegetable oil, and eggs until fully combined and smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently without overmixing.
Baking
- Line your muffin tin with paper liners or grease it lightly with cooking spray.
- Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to three days or refrigerate for longer freshness. Can be frozen for up to three months.