Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are perfect for fall. They've got a hint of cinnamon and a whole lot of pumpkin flavor. Not to mention they're sweetened with pure maple syrup instead of sugar. You can add in chopped nuts and chocolate chips if you desire.
Ingredients
- 1/3 cup sourdough starter (fed or discard)
- 3/4 cup pumpkin purée
- 1/2 cup milk
- 3 Tbsp salted butter (melted)
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup flour
- 2 tsp ground cinnamon
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).
- In a large mixing bowl, whisk together sourdough starter, pumpkin puree, milk, melted butter, egg, maple syrup, and vanilla extract until combined.
- Add in baking powder, salt, flour, cinnamon, and chocolate chips (optional). Stir just until combined, avoid overmixing the batter to avoid dense muffins.
- Fill each liner/muffin well 3/4 of the way full. Fill any extra wells with a little water to prevent the empty areas of the pan from scorching.
- Bake for 18-20 minutes until a toothpick comes out clean. Immediately place on a cooling rack and enjoy when ready!