Sourdough Pumpkin Walnut Muffins

Moist and spiced sourdough pumpkin walnut muffins are the perfect fall treat to use up your starter discard.

Medium

Our own summary of the original — the full post and photos live at savorymomentsblog.com.

These sourdough pumpkin walnut muffins combine your unfed starter with pumpkin puree and warm spices for a tender, flavorful muffin. The recipe yields a dozen muffins that bake in just 20 minutes. They're perfect for breakfast or a snack and store well for a few days.

Directions

Heat your oven to 350°F and place paper liners in a muffin tin.

In a big bowl, beat the egg. Then mix in the unfed sourdough starter, sugar, oil, pumpkin puree, and vanilla extract until everything is combined and smooth.

In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add this dry mixture to the bowl with the wet ingredients and stir until just blended. Gently fold in the chopped walnuts.

Spoon the batter evenly into the prepared liners. Bake for 19 to 21 minutes, or until the tops feel springy when lightly pressed and a toothpick inserted in the center comes out clean.

Let the muffins cool completely before serving. Store leftovers in an airtight container at room temperature for up to a couple of days.