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:
- pumpkin puree
- sourdough starter
- 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.
- 6 Tablespoons butter, melted
- ½ c. sugar
- ¼ c. molasses
- 2 eggs
- 1 c. pumpkin puree
- ¾ c. sourdough starter discard
- 1 teaspoon vanilla
- 2 c. flour
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ c. dried cranberries
- ½ c. walnuts, chopped
- Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners or spray them well with baking spray. Set aside.
- In a large bowl combine the butter, sugar, molasses, eggs, and pumpkin. Mix well until combined.
- Add in the sourdough starter discard and vanilla and mix until combined.
- In a medium bowl combine the flour, salt, pumpkin pie spice, baking powder and baking soda.
- Add the flour mixture to the pumpkin mixture and mix until evenly combined.
- Fold in the cranberries and walnuts.
- Fill each muffin cup ¾ of the way full.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
Recipe adapted from King Arthur Flour
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
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- 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