Sourdough discard is used to make these lightly sweetened pumpkin muffins with walnuts and warm spices. They make a delicious snack or lunchbox item or side to a breakfast.
Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.
It's National Muffin Day and today I'm sharing this new recipe for moist and fluffy sourdough pumpkin walnut muffins. You can see more muffin recipes at the bottom of this post from some of my blogger friends as we celebrate muffins today.
I know some people think that pumpkin is only for fall. However, pumpkin is something we enjoy all fall and winter in our house because each fall I make and freeze homemade pumpkin puree.
Homemade pumpkin puree is often lighter orange in color than the canned which is why these muffins are not very orange. If you use canned pumpkin, they may appear darker in color. Butternut squash puree will also work in this recipe.
This recipe is a terrific way to use up some of that pumpkin in the freezer and also some of my sourdough discard. Muffins are something we like to have around for snacks or to add to a breakfast with scrambled eggs, so we have a lot of muffin recipes. They are always perfect for a grab and go snack!
These sourdough pumpkin walnut muffins are a warm and fluffy muffin. If you don't like walnuts or don't have any on hand, you can leave them out. Or, you can replace them with chopped pecans or chocolate chips to change-up the flavor.
Do you have a sourdough starter? They have been very popular recently along with sourdough recipes. I hope that those of you with a starter will enjoy this recipe.
Sourdough Pumpkin Walnut Muffins
Ingredients
- 1 large egg
- 1/2 cup sourdough starter (discard/unfed)
- 1/2 cup sugar
- 1 cup pumpkin puree (not pie filling)
- 1/3 cup olive or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely chopped walnuts
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with liners.
- In a large bowl, whisk the egg. Then whisk in the sourdough starter, sugar, oil, pumpkin, and vanilla until smooth.
- In a medium bowl, stir together the dry ingredients - flour through nutmeg). When combined, add these to the sourdough mixture and stir until combined. Fold in the walnuts until just combined.
- Divide the batter into each of the liners. Bake for about 19-21 minutes, until the tops are springy and an inserted toothpick comes out clean.
- Let cool completely before eating. Store in an airtight container for a couple of days.
Notes:
Feel free to substitute chopped pecans or chocolate chips in this recipe instead of using walnuts.
I hope you give these muffins a try! Let me know in the comments below.
Don't forget to follow me on Instagram, Facebook, and Pinterest!
Check out these other muffin recipes:
Whole Wheat Carrot Applesauce Mini Muffins
Chocolate Chip Banana Pumpkin Muffins
Banana Spinach Oat Blender Muffins
These muffins look wholesome. I love that you have added sourdough discard to the batter...no waste, no want, plus it has added flavour too.
ReplyDeleteThese sound and look delicious!A great way to use the sourdough discard. I was planning to use the sourdough discard to make parathas, but I am going to try these.
ReplyDeletePumpkin is one of my favorite things. I'll have it any time of year! I also love muffins for breakfast, so this sounds great!
ReplyDeleteSoudough adds so much flavor to just about any baked bread recipes. I can only imagine the flavor it adds to these delicious looking muffins.
ReplyDeleteWow, these look wonderful! I'm always ready for great pumpkin flavor. Thanks!
ReplyDelete