Sourdough Discard Pumpkin Muffins

Pumpkin muffins are a fall staple and this recipe is made with sourdough discard, making them super light and fluffy!

I love baking with pumpkin all year round, but I try to use as much as I can during the autumn months. This recipe uses an entire can of pumpkin puree giving all the fall flavors in scrumptious little muffins. 

This recipe features warm pumpkin flavors mixed with some sourdough discard to give it a nice balance of sweetness. The texture is light and fluffy, making a delicious mini muffin. 

Ingredients 

• Whole Wheat Flour: the base of this recipe. They provide healthy carbohydrates and fiber. This gives the muffins a fluffy texture and combines well with the warm autumn flavors. Make sure to use gluten free if necessary.
• Almond Flour: helps give the muffins a softer texture. It also adds protein and healthy fats. 
• Pumpkin Puree: I used an organic can of pumpkin from Farmers Market Foods. This is the base of the sauce recipe and provides multiple health benefits such as Vitamin A, Vitamin C, and antioxidants.
• Pumpkin Pie Spice: gives the recipe warm autumn flavors and compliments the pumpkin puree.  
• Olive Oil: this helps give the muffin moisture and healthy fats. You can substitute melted coconut oil.
• Pure Maple Syrup: gives natural sweetness to the muffins and provides healthy properties such as Zinc and Manganese. You can substitute honey.
• Eggs: help give structure to the muffins and provide moisture. They also provide protein and healthy fats.
• Pantry staples: baking powder, baking soda, and vanilla
• Toppings: I love topping this recipe with semi-sweet or dark chocolate chips, but you can also use chopped nuts or enjoy them plain. 

Equipment

• Large bowl for mixing
• Fork or whisk for mixing
• Spoon for scooping batter
• Kitchen brush for spreading olive oil (if using)
• Mini cupcake liners (if using)
• Mini muffin trays
• Oven 

How to make: step-by-step

Measure out the whole wheat flour, almond flour, baking powder, baking soda, and pumpkin pie spice; add them to a large bowl. Mix with a whisk or fork until everything is well combined. Make a well in the center of the bowl. 

To the center of the well add in the pumpkin puree, olive oil, maple syrup, sourdough discard, vanilla extract, and eggs. Begin mixing together the wet ingredients to combine them, then begin mixing to incorporate the dry ingredients.  

Line your mini muffin pans with cupcake liners or grease them with olive oil. Spoon the batter into the muffin trays filling them to the top. If you could like, top with chocolate chips or any other preferred topping.

Bake at 375° for about 25 minutes. Use a toothpick to make sure it is cooked through. 

After baking, allow them to cool before removing them from the trays. 

Serving and Storage

You can eat these warm, cold, or toast them in a toaster oven for extra crispiness on the edges. This is especially good if you use chocolate chips since it allows them to become melted and gooey.

Store muffins in an airtight container or zip-lock bag in the refrigerator throughout the week. You can also freeze these muffins for longer lasting. 

“Yet God has made everything beautiful for its own time. He has planted eternity in the human heart, but even so, people cannot see the whole scope of God’s work from beginning to end.” Ecclesiastes 3:11 NLT