Sourdough discard adds a little bit of tang to these pumpkin muffins studded with tart dried cranberries and crunchy walnuts.
It’s fall and Virgil Flours is coming up on five months old. I was never someone who thought they would have a sourdough starter but now that I have one I’m totally addicted! I don’t make bread all that often but every week I try to make something with my discard.
Since it’s fall I’ve been on a huge pumpkin kick and I’ve been lucky enough to be able to find pumpkin whenever I’ve needed it. So when I was looking for a sourdough pumpkin recipe I kept on finding pumpkin bread recipes which is great but I prefer muffins.
I took one of these pumpkin bread recipes and turned it into muffins. Since I was using sourdough discard I didn’t want to have to wait hours for it to become active so I did use baking powder along with it which just gives it a quicker rise.
For these muffins you will need:
- butter
- sugar
- molasses
- eggs
- pumpkin puree
- sourdough starter
- vanilla
- flour
- salt
- pumpkin pie spice
- baking powder
- baking soda
- dried cranberries
- chopped walnuts
I mixed together the batter and then added in the dried cranberries and chopped walnuts. I think cranberries are the perfect compliment for the pumpkin and spices.
I’ve never really made pumpkin recipes with molasses but let me tell you, I’ll be using it in a lot more! I generally think of gingerbread whenever I use molasses but in this case it really brings out the pumpkin and spices. A little bit goes a long way but it really makes these muffins.
The first bite of these muffins was incredible. I could taste the pumpkin, all of the spices, the tartness from the cranberries, the crunch from the walnuts, and the molasses just gave every flavor a little more depth. I thought these were the perfect taste of fall.
Sourdough discard adds a little bit of tang to these pumpkin muffins studded with tart dried cranberries and crunchy walnuts. Recipe adapted from King Arthur FlourSourdough Pumpkin Cranberry Muffins
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
16 Serving Size:
1
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 249mgCarbohydrates: 33gFiber: 2gSugar: 15gProtein: 4g
Baking Bloggers October 2020
Pumpkin or Butternut Squash
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen’s Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid’s Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara’s Multicultural Table
- Quick Pumpkin Bread from Sneha’s Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D’s Books and Cooks
- Sweet and Savory Roasted Butternut Squash from Palatable Pastime
- Tikvenik – Bulgarian Pumpkin Pastry from Pandemonium Noshery
Tara
I love that you made the muffins using the sourdough discard! The flavors sound amazing.
Rebekah Hills
Love the creativity with the discard – and man these sound DELICIOUS! Perfect fall baking project!
Sid
I think I need to get another sourdough starter going. I have a bad habit of murdering them. This muffins look great.
camilla
I can’t wait to put Dough-Ba Fett, my sourdough starter, to use in this recipe. Thanks!
Colleen - Faith, Hope, Love, & Luck
I can just imagine the lovely tang! These sound amazing!
Karen
I love incorporating sourdough discard into muffins. It makes me feel so virtuous for one thing. These sound perfect for fall.
Wendy Klik
wooohooooo. Another sourdough recipe. I have to remember to feed mine today. Now I don’t have to throw away the discard. I hate when I have to do that!!