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Two rows of muffins, the bottom row has two muffins, the top row has three muffins topped with pepitass and they are on an orange and white place mat on a green background. There are two glitter pumpkin on the top left and a squat scarecrow on the top right.

Sourdough Pumpkin Cranberry Muffins

Sourdough discard adds a little bit of tang to these pumpkin muffins studded with tart dried cranberries and crunchy walnuts.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 muffins
Calories: 211kcal
Author: Hezzi-D

Ingredients

  • 6 Tablespoons butter melted
  • 1/2 c. sugar
  • 1/4 c. molasses
  • 2 eggs
  • 1 c. pumpkin puree
  • 3/4 c. sourdough starter discard
  • 1 teaspoon vanilla
  • 2 c. flour
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 c. dried cranberries
  • 1/2 c. walnuts chopped

Instructions

  • 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 3/4 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.

Notes

Recipe adapted from King Arthur Flour

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 249mg | Fiber: 2g | Sugar: 15g