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Pumpkin Sourdough Muffins: A Fall Treat You’ll Love!

Pumpkin Sourdough Muffins
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Delicious and moist pumpkin sourdough muffins perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sourdough starter
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, sourdough starter, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill the muffin cups about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They freeze well; wrap individually and store in the freezer for up to 2 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-sourdough-muffins-fall-treat-recipe/