Ingredients
wet ingredients:
15 ounces (425 grams) pumpkin puree
1 cup (240 grams) sourdough discard *see notes if using active
1/2 cup (about 120 grams) neutral oil or melted butter*
3/4 (150 grams) or up to 1 cup (180 grams) brown sugar*
2 eggs
1 tablespoon vanilla extract
dry ingredients:
2 1/4 cups (270 grams) all purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
optional topping:
a few tablespoons of sugar or cinnamon sugar
Instructions
- Preheat oven to 375 degrees F and line 24 muffin cups with paper liners or spray with baking spray.
- Add all wet ingredients to a mixing bowl and whisk to combine.
- Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Divide batter evenly between 24 lined or greased muffin cups. Top with cinnamon sugar, streusel, or crumble if desired.
- Bake at 375 degrees F for 20 minutes.
- Cool in pan for a few minutes before transferring to cooling racks.
Notes
I prefer a less-sweet muffin so I use 3/4 cup sugar and sometimes even 1/2 cup. If you like a sweeter muffin, use the full cup.
You can use active starter or discard for this recipe. If you use active, you will get a fluffier muffin. When weighing the starter, active weighs less so be sure to measure accordingly. 1 cup of discard is about 240 grams while one cup of active, bubbly starter weighs about 160-170 grams.
Different oils/fats have different weights. Be sure to check the gram conversion of the fat you are using.
Make this batter the night before and store covered in the refrigerator. Scoop and bake the next morning. *If you are using active starter, you will get some fermentation benefits from this cold ferment.
Store baked and cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, breads, muffins
- Method: baking, sourdough
- Cuisine: American