These pumpkin muffins are next level.
These sourdough pumpkin muffins are the perfect thing to bake this fall.
Mel Gunnell, of Mel’s Kitchen Café, stopped by our studio to share the recipe! It’s a great way to use the sourdough starter in your fridge. Mel shared that the sourdough starter, while subtle and nearly undetectable in flavor, lends a soft, fluffy texture to these muffins that is unparalleled.
For more recipes from Mel, you can follow her on Instagram at @MelsKitchenCafe or www.melskitchencafe.com.
Sourdough Pumpkin Muffins
- 2 cups (456 g) pumpkin puree, canned or homemade (see note)
- 1 cup (227 g) sourdough starter, unfed/discard (see note)
- 1 cup (212 g) granulated sugar
- ½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose or whole wheat flour (see note)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt (decrease if using salted butter)
- 1 cup (170 g) chocolate chips (optional)
- Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
- In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
- Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don’t over mix.
- Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
- Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.
I don’t see the notes that are referred to in the recipe.