Moist Sourdough Pumpkin Muffins with Oil
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Vanilla and Bean · by Traci York★ 5.0 (2)

Moist Sourdough Pumpkin Muffins with Oil

NUTRITION · PER SERVING52M COOK
CAL 16%·PRO 12%
CARBS 47G59% OF CAL
2G FIBER22G OTHER23G TOTAL SUGAR
FAT 13G37% OF CAL
7G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, fluffy pumpkin muffins made with sourdough discard and warm spices, topped with a pecan-brown sugar crunch. Perfect for fall breakfasts.

starteramericanbaked gooddairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup + 3 tablespoons (165 grams) Unbleached All Purpose Flour
  • 3 teaspoons Ground Cinnamon (**see note if using PPS)
  • 3/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/8 teaspoon Ground Cloves
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder (non aluminum)
  • 3/4 cup + 2 tablespoons (185 grams) Light Brown Sugar (packed)
  • 2 Large Eggs
  • 3/4 cup (185 grams) Pumpkin Puree (canned, plain)
  • 2 teaspoons Vanilla Extract
  • 1/2 cup + 1 tablespoon (160 grams) Sourdough Discard (100% hydration, stirred down)
  • 1/3 cup (65 grams) Coconut Oil (melted, warm to touch)
  • 1/2 cup + 1 tablespoon (80 grams) Unbleached All Purpose Flour
  • 1/3 cup (70 grams) Light Brown Sugar
  • 1/3 cup (40 grams) Pecan Halves (chopped fine)
  • 3/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Fine Sea Salt
  • 4 tablespoons (57 grams) Unsalted Butter (melted, use plant butter for dairy free)
PREP
20M
SODIUM
328MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.