Sourdough Pumpkin Muffins
Updated: Sep 11
Ingredients:
1 1/2 cups flour
100g sourdough discard, 1/2 cup
1 teaspoon baking soda
1½ teaspoons cinnamon
1½ teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1½ cups pumpkin puree, one 15 ounce can
2 large eggs
1 tsp vanilla
1 tablespoon whole milk or cream
Cinnamon sugar for topping (1 tablespoon sugar, 1 teaspoon cinnamon)
Method:
Heat the oven to 425°F. Line a muffin tin with liners.
Combine the pumpkin purée, sugars, eggs, cream, vanilla, discard and oil in a bowl. Whisk until smooth. Add the flour, salt, baking soda and spices. Whisk until just smooth. Fill each muffin liner to the top and sprinkle with cinnamon sugar.
Bake for 10 minutes at 425°F and then lower the temperature to 375°F for 10-15 minutes longer. When you poke the center of one with a toothpick it should come out mostly clean, with just a few crumbs.
Let them cool for 5 minutes in the pan before letting them cool on a cooling rack.
