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Pumpkin muffins in brown muffin liners on a wire rack
Brianna Hughes

Sourdough Muffins Made With Freshly Milled Grains

A delicious blend of spices are paired with the delightful tang of sourdough to create a perfectly moist pumpkin muffin that is the ultimate treat! This recipe utilizes freshly milled whole grains to pack a healthy punch making it a great breakfast, snack, or dessert option!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 113 grams freshly milled flour Can use all-purpose
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 2 eggs
  • 250 grams active sourdough starter
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 15 oz can pumpkin puree

Method
 

  1. First, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl and set aside.
  2. Next, in a large mixing bowl, add in brown sugar, eggs, active sourdough starter, butter, milk, vanilla, and pumpkin puree. Mix until just combined. Do not over mix.
  3. Add your mix ins such as chocolate chips, nuts, or dried fruits. This step is optional.
  4. Fill a greased or lined muffin tin about 3/4 full in each cup. Bake at 375 degrees for 18-20 minutes or until a tooth pick comes out clean.
    Let cool on a wire rack for several minutes before servings.
  5. You can store these in an airtight container at room temperature for 4 days or you can freeze for longer storage. Enjoy!
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