Pumpkin muffins sourdough

It’s cooler weather, and you’re craving something seasonal. Enter Pumpkin Sourdough Muffins—a great way to use your extra sourdough starter or sourdough discard. These sourdough pumpkin muffins are super soft and tender with a delicious buttery streusel top.

These sourdough pumpkin muffins are delicious! Filled with chocolate chips and made with sourdough discard! !his fall breakfast is THE BEST!

Use your sourdough discard to make these yummy sourdough pumpkin muffins with streusel topping!

Pumpkin Sourdough Muffins Recipe Ingredients - 1 cup pumpkin puree - 1 cup sourdough starter, unfed - 1/2 cup sugar - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt Instructions - Preheat the oven to 350°F and line a muffin tin with paper liners. - In a large bowl, mix together the pumpkin puree, sourdough starter, sugar, oil, eggs, and…

Embrace the flavors of fall with moist Sourdough Pumpkin Chocolate Chip Muffins. Made from pumpkin puree, chocolate chips, and sourdough discard, they're the perfect seasonal delight.

Pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar!

Learn to make delicious sourdough pumpkin muffins to warm those little bellies and use up some extra sourdough starter.

Pumpkin season may be short, but there it is always brown banana season in my house. Banana pumpkin muffins combine the warm flavors of banana and pumpkin to create a moist and flavorful treat. These muffins are perfect for breakfast, snacks, or dessert!

Sourdough pumpkin Cream cheese muffins made with pumpkin puree, cream cheese, and sourdough starter/discard