Description
These moist, spiced muffins bring the warmth of pumpkin together with the unique tang of sourdough starter. Whether you’re using up discard or feeding your starter, this recipe is a delicious way to do it.
Ingredients
1 cup pumpkin purée
½ cup sourdough discard (unfed)
2 eggs
⅓ cup maple syrup or brown sugar
¼ cup olive oil or melted butter
½ cup milk (any kind)
1½ cups all-purpose or whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
½ tsp salt
Optional: ½ cup chocolate chips or chopped pecans
Instructions
Preheat oven to 350°F (175°C). Line or grease a muffin tin.
In a large bowl, whisk together pumpkin, sourdough discard, eggs, syrup, oil, and milk.
In a separate bowl, mix flour, baking soda, baking powder, spices, and salt.
Combine wet and dry ingredients until just mixed. Fold in any add-ins.
Spoon into muffin cups, filling ¾ full.
Bake for 20–24 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / Muffin
- Fat: 7g / Muffin
- Carbohydrates: 25g / Muffin
- Fiber: 2g / Muffin
- Protein: 4g / Muffin