Description
Enjoy these delicious sourdough pumpkin muffins. They are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup sourdough starter, unfed
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- If desired, fold in chocolate chips or chopped nuts.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a tangier flavor, use a more mature sourdough starter.
- You can substitute applesauce for half of the pumpkin puree.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg