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–+ servings

Easy Sourdough Discard Pumpkin Muffins

These easy sourdough discard pumpkin muffins are moist, delicious and easy to make! Use just one bowl to mix all the ingredients together, making cleanup a breeze.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Side Dish
Cuisine American
Servings 24 muffins
Calories 116 kcal

Equipment

  • 1 Large Bowl
  • 1 spatula, hand held mixer or stand mixer
  • 1 muffin tin
  • 1 cupcake liners

Ingredients
  

  • 1 cup sourdough discard
  • 2 cups pumpkin puree
  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 1/2 cup melted butter slightly cooled
  • 2 cups all purpose flour
  • 1 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • .5 tsp salt
  • 1 cup chocolate chips Optional

Instructions
 

  • Preheat the oven to 350 degrees F. Line two muffin pans with cupcake liners. To prevent sticking, spray the cupcake liners with non stick spray (optional).
  • Mix together the discard, eggs, pumpkin puree, sugar, butter and vanilla thoroughly.
  • Add in the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Mix until just combined (do not over beat).
  • Fold in chocolate chips (optional).
  • Scoop the dough into the cupcake liners, filling about 2/3 of the way full.
  • Bake for 16-20 minutes or until an inserted toothpick comes out clean.

Notes

Gently fold the dry ingredients into the wet ingredients.  Do not overmix. 
We use a cookie scoop to scoop out the muffin dough and fill up the muffin liners. This helps control the mess!

Nutrition

Calories: 116kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 20mgSodium: 161mgPotassium: 83mgFiber: 1gSugar: 11gVitamin A: 3207IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword bread, sourdough,
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