Soft & Fluffy Sourdough Pumpkin Muffins

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start with wet ingredients: add 1 can of pumpkin pie filling to a bowl.

Add sourdough starter discard straight from the fridge to the bowl.

Measure vanilla extract by eye and add it to the mixture.

Mix the wet ingredients until it resembles muffin batter.

Add dry ingredients directly to the wet mixture without whisking separately.

Mix until dry streaks just barely disappear, being careful not to over mix.

If desired, add chocolate chips when there are still some dry streaks in the batter.

Use a cookie scoop to portion the batter into a muffin tin.

Top the muffins with extra chocolate chips if desired for presentation.

Bake muffins until they are slightly underbaked for a moist texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens