Description

These sourdough pumpkin spice muffins combine tangy sourdough starter with warm pumpkin spices for a moist, flavorful fall treat. Perfect for using discard or active starter, they bake up with tender crumbs and bakery-style domed tops.

Ingredients

Scale

1 cup pumpkin purée

1/2 cup neutral oil (vegetable or melted coconut oil)

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup sourdough discard (100% hydration)

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Optional: 1/2 cup chocolate chips or chopped nuts or dried cranberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl whisk together pumpkin purée, oil, brown sugar, granulated sugar, eggs, vanilla extract, and sourdough discard until smooth.

3. In another bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

4. Fold the dry ingredients into the wet ingredients gently until just combined, avoiding overmixing. Stir in optional mix-ins if using.

5. Let the batter rest for 20 to 30 minutes at room temperature for improved texture.

6. Scoop the batter into the prepared muffin cups, filling each about three-quarters full.

7. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean and muffin tops are golden brown.

8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 50 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough, pumpkin spice, muffins, fall baking, sourdough discard, cozy recipes, autumn treats, breakfast, pumpkin muffins