Pumpkin Sourdough Muffins
Full of cozy Autumn flavors, these Pumpkin Sourdough Muffins are an easy, make ahead breakfast for a chilly, Fall morning.
Servings: 12 Muffins
Calories: 241kcal
Ingredients
- 2 Eggs
- ½ cup Brown Sugar
- 15 ounces Pumpkin Puree
- ½ cup Butter Melted
- ½ cup Sourdough Discard Inactive
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 tablespoon Pumpkin Spice
- 2 teaspoon Cinnamon
- ½ teaspoon Salt
Cinnamon Sugar Topping
- 2 teaspoon Cinnamon
- ¼ cup Brown Sugar
Instructions
- Preheat oven to 400°.
- Add the pumpkin puree, eggs, sugar, sourdough starter, and melted butter to a large bowl. Mix well.
- Mix together the flour, spices, baking powder, baking soda, and salt.
- Add the dry ingredients to the pumpkin mixture. Mix until just combined. Do not overmix.
- Spoon the mixture into a muffin tin lined with muffin liners.
- Mix together ¼ cup of brown sugar and 2 teaspoons of cinnamon. Sprinkle the mixture over the muffins. This is an optional step.
- Bake for 22 minutes or until a toothpick is inserted into the center of the muffin and comes out clean.
Notes
- The extra cinnamon sugar topping is optional. If you feel there is enough sugar in the muffins, feel free to leave this step out. They are just as good with a smear of butter!
- Make sure you are using canned pumpkin puree, not canned pumpkin pie. Canned pumpkin pie already has the spices in it, which would overpower the muffins.
Nutrition
Calories: 241kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 262mg | Potassium: 138mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5794IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg