Sourdough Pumpkin Muffins
I made these sourdough pumpkin muffins, passed them out to the kids, and they were a huge hit! If you are just starting out on your sourdough journey this a must try as its simple and easy. My kids also love these as mini muffins, and they freeze really well!
Ingredients
Overnight Sponge:
- ½ c sourdough starter
- 1 c buttermilk – I use cashew or almond milk with a splash of apple cider vinegar
- ½ c coconut sugar (or brown sugar)
- 1 tsp salt
- 2 c kamut, all purpose, or whole wheat flour salt
Final Batter:
- ¼ c butter, softened
- ¼ c coconut oil
- ¼ c coconut sugar (or brown sugar)
- 2 large eggs
- 1 c pumpkin puree
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 tsp baking soda
- 1 c chocolate chips
Step by Step Instructions
Step 1
With a Danish Dough Whisk, combine the starter and buttermilk. Add the dry ingredients and mix well. Cover with a damp, heavy dishtowel and leave on the counter for 6-12 hours.
Step 2
Cream together butter, coconut oil, and coconut/brown sugar.
Step 3
Mix in the remaining ingredients well, then pour in the sponge ingredients and mix together. This takes a couple of minutes to get the sponge fully incorporated.
Step 4
Grease a standard or mini muffin tin or line with papers..
Step 5
Preheat oven to 350 degrees. Fill each cup ⅔ full with batter.
Step 6
Bake for 20 minutes for regular muffins, or 12-15 minutes for mini muffins – or until a toothpick inserted in the middle of one comes out clean.
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