Meal
Ingredient
Occasion
Diet
Thanksgiving Menu
Total Time
35 min + fermentation
Prep Time
15 minutes
Cook Time
20 minutes
Rating
Imagine sourdough discard pumpkin muffins baking in the oven − a pumpkin spice aroma flowing through the home. Well, this is easily possible with these healthy pumpkin muffins. The batter ferments overnight with einkorn sourdough discard to enhance nutrients and digestibility. They’re very lightly sweetened with unrefined coconut sugar and the final batter whips up in just a few minutes. These are not your typical cake-like, overly sweet pumpkin muffins. They’re a low sweet treat. You can always add more coconut sugar if you want!
Imagine sourdough discard pumpkin muffins baking in the oven − a pumpkin spice aroma flowing through the home. Well, this is easily possible with these healthy pumpkin muffins. The batter ferments overnight with einkorn sourdough discard to enhance nutrients and digestibility. They’re very lightly sweetened with unrefined coconut sugar and the final batter whips up in just a few minutes. These are not your typical cake-like, overly sweet pumpkin muffins. They’re a low sweet treat. You can always add more coconut sugar if you want!
Directions
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.
Tips:
If you want big muffin tops, fill muffin cup up to the top. If you want these to be sweeter, add a total of 1 cup coconut sugar, instead of ½ cup.
Lunchbox Tip
Make these muffins for the lunchbox with this non-toxic mini muffin tray and these unbleached mini muffin liners.
Watch how to make this
Watch how to make this
Notes
Read our recipe notes below (4)