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.
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
Tried this recipe?Let us know how it was!
