Pumpkin Muffins w/ Sourdough Discard

Step 1

Mix pre-batter ingredients together with a Danish Whisk in a large ceramic bowl. Cover with compostable cling wrap and let sit to ferment on the counter overnight.

Step 2

In the morning, preheat oven to 425℉. Add all final batter ingredients except melted butter to fermented pre-batter and mix until well incorporated. Pour in cooled melted butter and stir in until fully integrated using your danish whisk.

Step 3

Line a 12 x muffin pan with unbleached parchment muffin cups and use a large cookie scoop to fill cups with batter to the top. Sprinkle with pecan pieces.

Step 4

Bake at 425℉ for 8 minutes, then turn the temp down to 375℉ and bake for an additional 12 minutes. Remove from oven and let rest for a few minutes before removing from pan and cooling on a rack. Enjoy!

No Sourdough Discard?

If making these muffins without sourdough discard, the recipe stays the same, just remove the discard and use 2 cups einkorn berries or 4 cups whole wheat einkorn flour and ½ to 1 cup milk. You can add in 1 or 2 tbsp of plain yogurt or plain kefir if you have it. You want the pre-batter to be thick, so adjust milk accordingly, if need be.

Tip #1

If you want big muffin tops, fill muffin cup up to the top.

Lunchbox Tip

Make these muffins for the lunchbox with this non-toxic mini muffin tray and these unbleached mini muffin liners.