This is a different kind of sourdough discard recipe: Sourdough Pumpkin Mini Muffins that are perfect for a breakfast, brunch, or a potluck!
I created this recipe by drastically reworking a King Arthur Flour recipe for loaf bread. The result is fast-baking mini muffins that can be eaten in just a couple bites.
The most prominent flavor here is the pumpkin and spice. The sourdough is subtle, adding a pleasant chalky tone.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not Original: Sourdough Pumpkin Mini Muffins
Equipment
- nonstick spray
- mini muffin pan (2, ideally)
- small cookie scoop
- toothpick
Ingredients
Muffins
- 1/3 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup molasses
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 3/4 cup sourdough starter discard (170g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pepitas
- 1/2 cup dried cranberries
Topping
- 1/3 cup turbinado sugar or other coarse sugar
Instructions
- Preheat the oven at 350 degrees. Generously grease mini muffin pan(s).
- In a large bowl, combine oil, sugar, molasses, eggs, and pumpkin. Add the starter and vanilla, scraping bottom of bowl to incorporate everything.
- In another bowl, mix flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Fold in pepitas and cranberries to distribute.
- Use a small cookie scoop to dole out the batter. Each well in the pan should be about 2/3 full. Add a pinch of turbinado sugar on top of each.
- Bake for 10 to 11 muffins; they should look set, and a middle muffin should pass the toothpick test (don’t discard that toothpick). Let muffins set for 5 minutes, then use the toothpick to gently lift each out of pan and onto a cooling rack.
- Store in a sealed container, with waxed paper between layers if stacking. The muffins will be moister after a day, and hold up well for a couple days.
