Sourdough Discard Pumpkin Muffins

Sourdough Discard Pumpkin Muffins

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!

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