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Sourdough Pumpkin Muffins

By melskitchencafe.com

Sourdough Pumpkin Muffins

Prep:20minCook:18min

Updated at: Thu, 21 Nov 2024 11:35:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

65

Moderate

Glycemic Load

17

Moderate

Nutrition per serving

Calories145.7 kcal (7%)

Total Fat5.4 g (8%)

Carbs21.4 g (8%)

Sugars9.1 g (10%)

Protein2.8 g (6%)

Sodium197.6 mg (10%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

2 cupspumpkin puree

canned or homemade

1 cupsourdough starter

1 cupgranulated sugar

½ cupneutral-flavored oil

like canola or vegetable or melted butter or coconut oil

1 teaspoonvanilla extract

2 cupsall-purpose flour

2 teaspoonsground cinnamon

2 teaspoonsbaking powder

1 ½ teaspoonsbaking soda

1 teaspoonsalt

decrease if using salted butter

1 cupchocolate chips

Instructions

View on melskitchencafe.com

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Notes

7 liked

1 disliked

Delicious

Easy

Go-to

Kid-friendly

Under 30 minutes

Blondieblue· 2 years ago

Under 30 minutes

I used pureed butternut squash instead of pumpkin because I had some I needed to use, these are really good! Light, fluffy texture and good flavor

I used pureed butternut squash instead of pumpkin because I had some I needed to use, these are really good! Light, fluffy texture and good flavor

jennifer oldfield· 2 years ago

nice muffins! Very high rise and lovey moisture!! Definitely make these again

Starbuckette· 2 years ago

Great recipe for using sourdough discard. Very moist. As always, I replaced the half cup of oil with half a cup of apple sauce to make is a little less calorie dense. Not quite a go-to but I would definitely make again.

Great recipe for using sourdough discard. Very moist. As always, I replaced the half cup of oil with half a cup of apple sauce to make is a little less calorie dense. Not quite a go-to but I would definitely make again.

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