Sourdough Pumpkin Muffins

Cozy autumn flavors meet local goodness—these Sourdough Pumpkin Muffins are baked with love and made entirely from locally sourced ingredients, all found at Boise Co-op.

Ingredients:

• Muffin Batter:

  • 2 cups (456 g) pumpkin puree

  • 1 cup (227 g) sourdough starter, unfed/discard

  • 1 cup (212 g) granulated sugar

  • ½ cup avocado oil

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups (284 g) all-purpose flour

  • 2 teaspoons ground cinnamon

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon sea salt

Instructions:

• Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.

• In a large mixing bowl, whisk pumpkin puree, sourdough starter, sugar, oil, eggs, and vanilla until well combined.

• In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

• Gently fold the dry mixture into the wet ingredients until just combined—avoid overmixing.

• Divide the batter evenly into the muffin cups, filling each about two-thirds full.

• Bake for 18–22 minutes, or until muffins spring back when lightly pressed and a toothpick (inserted into the muffin) comes out clean.

• Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy!

Recipe Courtesy of Munchkin Time Blog.