Pumpkin Sourdough Muffins (Easy Discard Recipe)
These soft and cozy Sourdough Pumpkin Muffins are packed with warm spice, a hint of tang, and just the right amount of sweetness. An easy way to use up sourdough discard, they come together in under 40 minutes for a quick fall treat that's perfect with your morning coffee or as a simple dessert. Bake up a batch, and your kitchen will smell like fall in the best way. Oh, and did I mention the crunchy sugar top? Game changer.
Servings: 12
Calories: 143kcal
Ingredients
- 1 cup Gluten-Free Flour
- ½ cup Almond Flour
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Powder
- 2 teaspoons Pumpkin Pie Spice
- 8 tablespoons Butter room temperature
- ¾ cup Coconut Sugar
- 2 Eggs
- ¾ cup Sourdough Discard
- 1 cup Pumpkin Puree
- 1 tablespoon Vanilla Bean Paste
Instructions
- Preheat your oven to 350°F and line a muffin pan with parchment paper liners.
- In a medium bowl, whisk together the gluten-free flour, almond flour, sea salt, baking powder, and pumpkin pie spice until well combined.1 cup Gluten-Free Flour, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Powder, 2 teaspoons Pumpkin Pie Spice
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and coconut sugar. Mix on medium speed until light and fluffy.8 tablespoons Butter, ¾ cup Coconut Sugar
- Add the eggs, sourdough discard, pumpkin purée, and vanilla bean paste to the butter mixture. Mix again until fully combined.2 Eggs, ¾ cup Sourdough Discard, 1 cup Pumpkin Puree, 1 tablespoon Vanilla Bean Paste
- Slowly add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing to keep the muffins tender.
- Use a cookie scoop to portion the batter into the prepared muffin liners. Fill each about ¾ full. Sprinkle a pinch of coconut sugar or turbinado sugar on top of each muffin.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and slightly firm.
Notes
Expert Tips And Notes
- Use parchment muffin liners for easy clean-up.
- Don't overmix the batter. Gentle mixing helps keep that soft, tender muffin texture. These bake up into super moist bakery-style muffins that hold their shape and stay fresh for days.
- Your sourdough discard doesn't need to be freshly fed; this recipe works well with older discard.
- Let the muffins cool for at least 10 minutes before removing them from the pan to help them set.
- Sprinkle extra sugar on top right before baking for a nice crunch.
Nutrition
Calories: 143kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 0.02mg | Sodium: 225mg | Potassium: 49mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
