Description
These sourdough pumpkin muffins stand out from the crowd with a hint of rich molasses flavor and all the cozy fall spices.
Ingredients
Scale
- 3 large eggs, room temperature
- 1 cup (213g) light brown sugar, packed
- 1 15 ounce can pure pumpkin puree
- 1/2 cup (120g) unfed sourdough discard
- 1/4 cup unsulfured molasses
- 2 teaspoons vanilla extract
- 3/4 cup oil
- 1/2 cup whole milk, room temperature
- 2 1/3 cups (300g) bleached all-purpose flour
- 1 1/2 Tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 3/4 cup (5oz) cinnamon chips *optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a 12 muffin pan with cupcake liners or spray with non-stick baking spray.
- Prepare the batter by adding 3 large eggs to a large mixing bowl along with 1 cup (213g) light brown sugar and whisk until fully combined.
- Next add 15oz pumpkin puree and 1/2 cup (120g) of unfed sourdough discard to the large bowl and whisk vigorously until fully incorporated and smooth.
- To that, add 1/4 cup molasses, 2 tsp vanilla, 3/4 cup oil, and 1/2 cup whole milk and whisk until fully combined.
- Next add your dry ingredients, 2 1/3 cups (300g) all purpose flour, 1 1/2 Tbs baking powder, 2 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp ginger, and 1/2 tsp salt and fold them into the wet ingredients with a rubber spatula until fully incorporated.
- If adding cinnamon chips, nuts, or chocolate chips, gently fold 3/4 cup of them into the prepared batter.
- Next, divide even portions of your batter into the 12 muffin cups in your muffin tin, heaping it into the cups so that they almost seem over-full. Initially you might think this is too much batter, but it should fit a 12 cup USA muffin pan.
- Add extra cinnamon chips or mix-ins on the tops of the muffins to add a little texture.
- Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then turn down the heat to 350 and continue to bake for 20 to 25 minutes until the muffins are puffed up, golden brown, and a toothpick inserted comes out clean, or an instant read thermometer reads 200F internal temperature.
- Place the pan of baked muffins on a cooling rack and allow to cool for 10 minutes before removing any muffins from the tin. Enjoy warm or keep in an airtight container to serve the next day.