Sourdough Pumpkin Muffins
A little sweet, a little spicy - a little tangy. These sourdough pumpkin muffins are everything you didn't know you wanted in a muffin.
Equipment
- Mixing Bowl
- Digital Scales
- 12 Hole Muffin Tin
Ingredients
- 150 g Sourdough Starter Discard or Active Starter
- 200 g All Purpose Flour
- 200 g Pumpkin Puree canned or homemade
- 100 g Brown sugar
- 50 g Butter
- 50 g Vegetable Oil Light flavor
- 2 Eggs
- 6 g Baking Powder (1 tsp)
- 5 g Vanilla Extract
- 5 g Salt (1 tsp)
- 3 g Cinnamon (1 tsp)
- 1 g Nutmeg (¼ tsp)
Orange Cinnamon Glaze
- 50 g Powdered sugar
- 20 g Orange Juice freshly squeezed
- 3 g Cinnamon (1 tsp)
Instructions
- Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
- Mix the sourdough starter, pumpkin puree, 2 eggs, vanilla extract, butter and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
- In a separate bowl mix together all purpose flour, salt, baking powder, cinnamon, nutmeg and brown sugar.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
- Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.
- While the muffins are baking, add the powdered sugar, cinnamon and juice of an orange into a bowl and stir together to form the glaze.
- Once the muffins are done, take out of the oven and spoon over the glaze while the muffins are still warm.
- Cool muffins on a wire rack.
Notes
Nutrition
Calories: 206kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 259mgPotassium: 81mgFiber: 1gSugar: 13gVitamin A: 2742IUVitamin C: 2mgCalcium: 54mgIron: 1mg
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