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–+ servings
sourdough pumpkin muffins recipe

Sourdough Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 muffin tin
  • 12 muffin liners
  • 1 Cooling rack

Ingredients
  

  • 1 cup Sourdough starter discard
  • 1 cup Pumpkin puree
  • 1/2 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1/2 cup Vegetable oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  • In a mixing bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Divide the batter evenly among the 12 muffin liners in the tin.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.

Notes

For the best results, ensure your sourdough starter discard is at room temperature before starting the recipe. These muffins can be stored in an airtight container for up to three days; they also freeze well if you want to make them ahead of time. Adjust the spices to your taste or add chocolate chips or nuts for extra texture and flavor.
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