Ultimate Pumpkin Sourdough Discard Muffins
Use leftover fresh pumpkin or squash purée plus a bit of discard for no-waste muffins
Servings: 12 muffins
Calories: 230kcal
Ingredients
- ¾ cups all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 large pastured eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin or kabocha squash purée
- ½ cup sourdough starter discard straight from the refrigerator, see Note
- 6 tablespoons olive oil
- ½ teaspoon vanilla
- ½ cup coarsely chopped walnuts or pecans
- ⅓ cup raisins
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan.
- Toast the nuts for 5 to 10 minutes in the oven until fragrant but not dark.
- In a small bowl, combine the flour, salt, cinnamon, ginger, nutmeg, cloves, baking soda and baking powder.
- In a large bowl, beat the eggs until light. Add the sugar, mixing well. Stir in the pumpkin purée, starter, olive oil and vanilla.
- Add the dry ingredients to the pumpkin mixture and stir just until well combined.
- Fold in the chopped nuts and raisins, being careful to not overmix the batter.
- Divide the batter and fill the muffin pan. Bake for 21 to 23 minutes, until a fork inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Notes
My sourdough starter is a 100 percent hydration starter, meaning it contains equal parts water and flour by weight.