Sourdough Discard Pumpkin Muffins
You will need:
- Muffin tin
- Cupcake liners (optional)
- Stand mixer or mixing bowl
- Ice cream scooper (optional)
Ingredients:
Wet Ingredients:
1/2 cup melted butter
1 cup dark brown sugar
1.5 cups pumpkin puree (Check out my recipe on making pumpkin purée)
2 large eggs
1/2 cup sourdough starter discard
1 tsp vanilla
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin spice
Steps:
1. Preheat the oven:
- Set your oven to 350°F (this is the same as 175°C).
2. Prepare your muffin tin:
- Lightly grease the muffin tin or place cupcake liners in each cup.
3. Mix butter and sugar:
- In a stand mixer or bowl, combine melted butter and brown sugar.
- Mix for 5 minutes until it looks light and fluffy.
4. Add wet ingredients:
- Add eggs, vanilla, pumpkin puree, and sourdough starter to the butter and sugar mixture.
- Mix everything together until well combined.
5. Combine dry ingredients:
- In a separate medium bowl, mix the following:
- Flour
- Baking soda
- Baking powder
- Pumpkin spice
- Salt
- Make sure they are well mixed.
6. Combine wet and dry mixtures:
- Gradually add the dry mixture to the wet mixture, in three parts. If you have a stand mixer and paddle attachment it works great but you can also use a danish whisk very efficiently.
- Mix gently after each addition. Do not over-mix!Stop as soon as everything is just combined.
7. Fill muffin tin:
- Use an ice cream scooper(or a spoon) to fill each muffin cup. (Here’s my favorite scoop)
- Make sure to fill each cup evenly.
8. Bake:
- Place the muffin tin in the oven.
- Bake for 20 minutes
9. Cool the muffins:
- After baking, let the muffins rest for 10 minutes in the tin.
- Then, move them to a wire rack to cool completely.
Enjoy your pumpkin muffins!