Pumpkin Muffins – Sourdough Discard Recipe

Sourdough Pumpkin Muffins? Yas.

Welcome to the best pumpkin muffins you will ever have. They are moist, flavorful and heart warming. Made with sourdough discard to keep is as gut healthy as possible.

Pumpkin Bread 1st Timer.

I didn’t grow up eating homemade pumpkin bread, let alone pumpkin muffins. We were a strictly banana bread or friendship bread house hold – my mom, Debbie, makes a mean friendship bread. I can actually remember the first time I had homemade pumpkin bread. High school, ceramics class, junior year. I only remember this girls first name, Bri. She brought in -wrapped in foil- her moms homemade pumpkin bread. She gave me a piece. Holy heck it was good. We decided to do trades, I would bring her friendship bread and she would bring me pumpkin bread. This pumpkin bread obviously stuck with me…

So, I am back from my honeymoon!! I can tell you literally how amazing it was. I only was able to get one blog out the whole time. We were really off grid. So, thank you for sticking it out with me. I am back on schedule and have so much popping out for you guys. I am going to be starting a soup series after this muffin recipe and will be posting 4 recipes a week for you all on the blog and on my Instagram where you can see the video. Sometimes videos are easier for people to learn.

If this is your first time here and you haven’t heard… I have big things starting in mid November on YouTube!!! I am finally starting long form content on YouTube. Doing recipes and sharing my world of food. Would love to see you over there.

Last but never least. The Pinterest. It is by far the easiest way to save all on recipes and be updated when I upload a new one, so you never miss the action. The Pin Board.

What Inspired The Pumpkin Muffins..?

The story above is what put me on pumpkin bread/muffins in the first place but what really inspired this recipe is my love to bread. As you may know I make sourdough on a weekly bases for my family. We simply to do not buy bread anymore. If I am craving a type of bread, zucchini, brioche, hamburger buns, what have you. I end up figuring out how to make it from scratch. – And Teach you all. hehe

Not to mention my love for nutrition and making nutrient dense foods. I love trying to make bread a little more healthy and balancing for the gut. I use sourdough discard and let it ferment for a while. It can help in making it more gut friendly.

I still make classic breads and recipes but those are more for the enjoyment of food and baking and less for the healthy aspects. However, I am a firm believer it is a million, billion times better and healthier when you make things from scratch. Even desserts. It’s good for the soul.

Questions about the recipe?

What flour do you use?
Currently: Organic King Arthur All Purpose or Bread Flour. It is the best quality for the amount I use. I am currently looking into other brands and even researching French brands to bring over but we shall see.

What if I don’t have a sourdough starter??
I will have one available for purchase starting November 1^st. Stay tuned. I also have a video on how to make your own that I will link here.

What chocolate do you use in your baking?
I have recently upgraded to a better one called Guittard 70% Cacao. I get it at whole foods.

Do I have to let me dough sit for that long?
No. I like to let mine ferment as long as possible. But you absolutely can bake it after it sits for about 30 minutes.

Do I need a scale for this recipe?
No. But I recommend it always when baking. Its way easier to be precise. I made sure this recipe can be used for those who scale and those who don’t! 🙂

What you will need for this recipe:

• Sourdough starter
• Ceramic or glass bowl. I have used metallic/silver bowls in the past and then did my research. It is better for the fermentation of the bread to use glass or ceramic.
• Rubber spatula
• Quality chocolate
• Cupcake Pan
• Parchment paper or cupcake trays

The Recipe:

Ingredients:

The Dry Ingredients:

• 1.5 Cups of Flour (188g)
• 1.5 Tsp Cinnamon
• 1/4 Tsp Ground Nutmeg
• 3/4 Tsp Salt
• 1 Tsp Baking Soda
• Chocolate (desired amount)

The Wet Ingredients:

• 1 Cup of Pumpkin Puree (226g)
• 1/2 Cup of Sourdough Discard (100g)
• 1/2 Cup Olive Oil (105g)
• 2 Eggs
• 3/4 Cup Pure Maple Syrup (180g)
• 1/4 Cup Coconut Milk from a can (60g)
• 1 Tsp Vanilla Extract

Method:

1. The Sourdough Starter. It does not need to be activated. When I use my discard, I just pull it out of the fridge, let it warm up to room temp and then use it for recipes like this.
2. Pour the 1/2 cup of starter into your ceramic or glass bowl.

3. Now you are going to add the remainder of your wet ingredients. 1/2 cup of olive oil, 2 eggs, pumpkin puree, vanilla, maple syrup and coconut milk.
4. Make sure you combine your mixture well. There should be no bumps.

5. Next we have the dry ingredients. Super simple just add them all to a bowl and mix.

6. Grab the bowl with the mixed wet ingredients and pour the dry ingredients into the wet.
7. Slowly mix together until smooth. Again, no bumps. It should look something like the above picture.
8. Now cover your bowl with plastic wrap or a dish cloth and let it sit for at least 30 minutes. I let mine sit for almost 2 hours.

9. Preheat the oven to 425F/220C.
10. When your dough is finished sitting, it’s time to chop up your chocolate. I Used the chocolate pictured above, Guittard. It is amazing baking chocolate. I get it at whole foods.

10. Add that chocolate to your dough. Also, you can make this without chocolate obviously if your don’t like chocolate. Instead you could add cinnamon and sugar on top.
11. Take your cup cake sleaves and place them into your cupcake tin. I used parchment paper I cut up. I love the look of.
12. Now pour your mix to the circle line, as pictured above. Continue this step till the cupcake tray it full.

13. The final touch… The chocolate chunks on top!
14. Bake for 5 minutes at 425F/22oC, then reduce the temperature to 350F/180C and bake for 20-25 minutes. Do the toothpick test at 20 minutes. Do so until the toothpick comes out clean.

15. Once the muffins have passed the toothpick test, remove them from the oven and let them cool in the pan for 5 minutes, then move them to a cooling rack.

16. Finished!! Now you will let them cool completely and then enjoy. Or let them cool a little, cut it in half and add fresh butter. YUM.

Thank you <3

These muffins will come out moist, jumpy and soft!
I really hope you enjoyed this recipe and add it to your own collection of recipes.
Don’t forget to leave me a comment, letting me know how this went for you!!
I Love You All!

Other Recipes You Will Love:

Zucchini Bread Using Sourdough Discard – Moist, flavorful and heavenly.
Sourdough Crackers – You will never buy crackers again.
Sourdough Discard English Muffins – The most popular so far of the discard recipes!
Homemade Pita Bread – Bomb.com. Literally a must.
Homemade Flour Tortillas – Too good not to try.

Questions/Comments?

I love hearing from each and every one of you. Please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Remember to share your creations on Instagram and tag me so I can see your delicious breads!
Thank you so much for being here! I appreciate you all and your support!