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

Sourdough Discard Pumpkin Muffins

A healthy pumpkin muffin recipe using sourdough discard and packed with nourishing ingredients.
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Cook Time:25 minutes
Course: Dessert
Cuisine: American
Servings: 40
Calories: 55kcal

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin spice
  • 1 15 oz can pumpkin purée
  • 1/4 cup olive oil
  • 1/2 cup maple syrup
  • 1/2 cup sourdough discard
  • 1 tsp vanilla extract
  • 2 eggs

Instructions

  • Mix the dry ingredients together in a large bowl. Add in the wet ingredients and mix until everything is incorporated.
  • Spoon the batter into mini muffin pans that have been greased with olive oil, or lined with cupcake liners.
  • Bake at 375° for about 25 minutes. Use a toothpick to make sure it is cooked through.
  • Allow the pumpkin muffins to cool, serve, and enjoy!