Description

Indulge in the delectable flavors of these Sourdough Pumpkin Muffins, a classic autumn treat. Soft, moist, and bursting with pumpkin and spice, these muffins are perfect for a quick breakfast, afternoon snack, or holiday brunch.

Ingredients

– 1 cup sourdough starter

– 1 cup pumpkin puree

– 2 eggs

– 1/2 cup granulated sugar

– 1/4 cup brown sugar

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

2. – In a large bowl, whisk together the sourdough starter, pumpkin puree, and eggs until well combined.

3. – In a separate bowl, mix the granulated sugar, brown sugar, flour, baking soda, cinnamon, ginger, nutmeg, and salt.

4. – Gently fold the dry ingredients into the wet ingredients, mixing just until combined.

5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a more pronounced sourdough flavor, let the batter rest for 30 minutes before baking. You can also add chopped pecans or walnuts to the batter for extra texture.

Prep Time: 15
Cook Time: 18
Category: Breakfast, Dessert
Method: Baking
Cuisine: American