During the year 2020, many people got on the bandwagon of sourdough starts and then making everything under the sun with sourdough! This recipe would be perfect to try out with your sourdough start. If you don’t have one, chances are your friends or family do! Check this yummy recipe out.
Sourdough Pumpkin Muffin Recipe
Picture and recipe by Mel’s Kitchen Cafe
- 2 cups (456 g) pumpkin puree, canned or homemade (see note)
- 1 cup (227 g) sourdough starter, unfed/discard (see note)
- 1 cup (212 g) granulated sugar
- ½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose or whole wheat flour (see note)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt (decrease if using salted butter)
- 1 cup (170 g) chocolate chips (optional)
Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don’t over mix.
Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.