Description
Warm, spiced, and incredibly moist, these pumpkin sourdough muffins are the perfect fall treat. Made with sourdough discard, pumpkin purée, and cozy spices, they’re a delicious way to use up starter and satisfy autumn cravings.
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin purée
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- Coarse sugar for topping
Instructions
- Preheat oven to 375°F. Line a muffin pan with liners.
- In a large bowl, whisk sugars, oil, eggs, pumpkin purée, vanilla, and sourdough discard.
- In another bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add dry ingredients to wet and stir until just combined.
- Scoop batter into muffin cups and sprinkle tops with coarse sugar.
- Bake for 20–24 minutes, until a toothpick comes out clean.
Notes
- Store muffins in an airtight container at room temp for 2–3 days or freeze for longer storage.
- Add chocolate chips or walnuts for variety.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American