In this post I will show you how to make pumpkin sourdough discard muffins. I love this recipe because it utilizes a whole can of pumpkin! No leftover pumpkin to get forgotten in the fridge. It makes about 24 muffins and you can freeze the leftovers.
Sourdough discard muffins have a thick, chewy texture with a pleasantly sour taste to them. We love these so much! They have been a welcome addition to our fall food rotation. I utilize my homemade organic vanilla extract in this recipe to add good flavor.
Muffins are a great quick breakfast or healthy lunch box addition. Pairing muffins with a good protein source like eggs or sausage will round out the breakfast and make if fulfilling.
Pumpkin Sourdough Discard Muffins
Pumpkin sourdough discard muffin recipe utilizing einkorn flour and an entire can of pumpkin!
Ingredients
Dry Ingredients
- 3 cups all purpose einkorn flour
- 1 cup coconut sugar
- 1 tsp pumpkin spice blend
- 1 tsp ceylon cinnamon
- 2 tsp sea salt
- 2 tsp baking soda
Wet Ingredients
- 3/4 cup melted coconut oil
- 4 eggs
- 1 can pumpking puree
- 2 tsp vanilla extract
Sourdough discard
- 1 cup sourdough discard
Instructions
- In a large bowl, mix all dry ingredients together (listed in groups above).
- In a small bowl, mix all wet ingredients together (listed in groups above).
- Fold the sourdough discard in and mix well until combined. (This can be tricky depending on the hydration of the discard. Mix it in as best you can. A stand mixer can help.)