Description

Embrace all the cozy flavours of Fall with these delightful sourdough pumpkin muffins. With the warmth of cinnamon, nutmeg, and the earthy sweetness of pumpkin, each bite is moist, comforting, and fragrant. The sourdough discard adds a subtle complexity to the texture and a depth of flavour that elevates these muffins to a whole new level. Whether enjoyed as a breakfast treat or a festive snack, these muffins are a perfect way to celebrate the harvest season.

Ingredients

Scale

150g (1 1/2 cups) AP Flour
37g (1/4 cup) White Spelt (sub. whole wheat, whole spelt, or AP flour if you don’t have white spelt)
2g (1tsp) Pumpkin Spice
7g (1 1/2tsps) Baking Powder
6g (1tsp) Kosher Salt
97g (7tbsps) Butter (melted)
56g (1/4cup) Brown Sugar
84g (1/2cup) Granulated Sugar
1 Egg (room temperature)
4g (1tsp) Vanilla Extract
97g (1/3cup) Sourdough Discard
281g (1 1/4cups) Pumpkin Puree
Roasted Pumpkin Seeds (Optional topping)

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Instructions

Preheat oven to 375°F.
In a small bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
Add in the vanilla and egg and whisk until smooth.
Add in the sourdough discard and pumpkin puree and mix until fully combined.
Gently fold the dry ingredients into the wet ingredients until just combined.
Using a spoon or ice cream scoop, fill the greased muffin tin (or muffin cups) about 2/3 of the way full. Sprinkle with toasted pumpkin seeds if using.
Bake for 20-25 minutes or until a toothpick comes out clean.
Wait 3-5 minutes and then remove muffins from the tin and rest them on a cooling rack.

Prep Time: 20 min
Cook Time: 25 min
Category: Baking
Method: Baking
Cuisine: American