Sourdough pumpkin muffins
These sourdough pumpkin muffins are everything you love about fall wrapped into one cozy treat. Soft, tender, and perfectly spiced, they come together in just 30 minutes from start to finish. Made with real pumpkin and a touch of sourdough starter, they’re naturally sweet, flavorful, and just the thing to pair with a warm cup of coffee on a crisp autumn morning.
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Ingredients
- 1 cup sourdough discard
- 2 eggs
- 1 3/4 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- If you want to use homemade pumpkin purée you should start with that and let it cool completely before continuing with the recipe.
- Add all the wet ingredients to a bowl and mix until completely combined.
- In another bowl, whisk together the dry ingredients.
- Stir the flour mixture into your wet ingredients until you have a smooth batter. If there are a few dry bits left, that's okay.
- Divide the batter over your lined muffin tin and bake your sourdough pumpkin muffins in the center of the oven for 20-25 minutes.
- Let them cool for a few minutes before taking them out of the tin.
Notes
- This recipe works with both homemade and canned pumpkin purée.
- You can also use an active starter for this recipe, or let the batter ferment overnight for extra flavor and benefits.
Servings: 12 muffins
Calories: 133kcal
