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5
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6
votes
Sourdough Discard Pumpkin Muffins
These sourdough discard pumpkin muffins are a quick and easy treat you can make. They're a slightly sweet muffin that goes great with a hot cup of coffee or tea.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
16
muffins
Calories:
206
kcal
Author:
Audrey
Cost:
$5
Equipment
Muffin tin
Ingredients
1
cup
canned pumpkin
not pumpkin pie mix
½
cup
sourdough starter
unfed
1
teaspoon
pure vanilla extract
2
large eggs
½
cup
vegetable oil
or other neutral oil such as safflower oil
¼
cup
milk
2
cups
all purpose flour
1 ¼
cups
brown sugar
1 ½
teaspoons
baking soda
½
teaspoon
salt
¼
teaspoon
ground cloves
½
teaspoon
cinnamon
¼
teaspoon
nutmeg
¼
teaspoon
ginger
Instructions
Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
In a large mixing bowl, combine the dry ingredients (flour, brown sugar, baking soda, salt, cloves, cinnamon, nutmeg, and ginger).
2 cups all purpose flour,
1 ¼ cups brown sugar,
1 ½ teaspoons baking soda,
½ teaspoon salt,
¼ teaspoon ground cloves,
½ teaspoon cinnamon,
¼ teaspoon nutmeg,
¼ teaspoon ginger
Next, add in the wet ingredients (pumpkin, vanilla extract, eggs, milk, oil, and sourdough starter).
1 cup canned pumpkin,
½ cup sourdough starter,
1 teaspoon pure vanilla extract,
2 large eggs,
½ cup vegetable oil,
¼ cup milk
Mix with a hand mixer until everything is well combined.
Pour into a lined cupcake tin about ⅔ full. Be careful not overfill or the muffins will spill over while baking.
Bake for 18 to 20 minutes or until a toothpick comes out clean from the middle.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
muffin
|
Calories:
206
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.05
g
|
Cholesterol:
21
mg
|
Sodium:
191
mg
|
Potassium:
86
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
2419
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg