"Full of cozy Autumn flavors, these Pumpkin Sourdough Muffins are an easy, make ahead breakfast for a chilly, Fall morning. Moist and tender, serve them for breakfast with a big bowl of fruit, or have them as a snack to satisfy your mid day hunger! Don't be afraid to bake with your extra sourdough starter. For the longest time I was throwing out the extra starter that I wasn't "feeding". What was I thinking?? Now I know how amazing it is in all baked goods!"
Pumpkin Sourdough Muffins
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Prep time: 5mins
Cook time: 22mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 large Eggs
- 1/2 cup packed Brown Sugar
- 15 ounces canned Pumpkin Puree
- 1/2 cup melted Butter
- 1/2 cup Sourdough starter (unfed)
- 2 cups All Purpose Flour
- 1 teaspoo Baking Powder
- 1/2 teaspoo Baking Soda
- 1 tablespoon Pumpkin Spice
- 2 teaspoon Cinnamon
- 1/2 Salt
Method
Step 1
Preheat oven to 400°.
Step 2
Add the pumpkin puree, eggs, sugar, sourdough starter, and melted butter to a large bowl. Mix well.
Step 3
Mix together the flour, spices, baking powder, baking soda, and salt.
Step 4
Add the dry ingredients to the pumpkin mixture. Mix until just combined. Do not overmix.
Step 5
Spoon the mixture into a muffin tin lined with muffin liners.
Step 6
Mix together ¼ cup of brown sugar and 2 teaspoons of cinnamon. Sprinkle the mixture over the muffins. This is an optional step.
Step 7
Bake for 22 minutes or until a toothpick is inserted into the center of the muffin and comes out clean.