Easy Fall Breakfast: Soft Sourdough Pumpkin Muffins

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with 10 paper liners.
2. In a large bowl, whisk together the pumpkin puree, sourdough discard, melted butter, both sugars and the pumpkin pie spice until well combined.
3. Add the egg and vanilla extract and whisk well.
4. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet and gently fold with a spatula until just combined.
6. Divide the batter evenly among the 10 prepared cups.
7. Mix the 1 tablespoon granulated sugar with the cinnamon and sprinkle over the muffins.
8. Bake on the centre rack at 375°F (190°C) for 17 to 19 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
9. Cool in the tin for 7 minutes, then transfer to a rack to cool completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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