Sourdough Discard Pumpkin Muffins: Enjoy Zero-Waste Baking!
Delicious pumpkin muffins made with sourdough discard, perfect for a zero-waste baking experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the sourdough discard, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the all-purpose flour until the batter is smooth.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- For a vegan version, substitute eggs with flax eggs and use a plant-based oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg