2020 has been a year. I think we can all agree this has been the year of cortisol.
This election has divided our nation and we are all freaking out. Many of my friends have talked about plans to distract ourselves today and ensure we are not watching returns all night. I kept myself busy until 8:30, but then I was left to my own devices…
In order to avoid the news and any election related stress, I decided to distract myself by making muffins and writing about it for strangers on the internet.
I’ve been wanting to combine my pumpkin muffins recipe with my sourdough discard muffins recipe, and tonight seemed the perfect night for alchemy! After setting aside a cup of sourdough discard and feeding Betty (my sourdough starter), I began my brief recipe research by comparing my literal recipe cards for the two recipes. Taking a bit of elements from King Arthur and Home Made Food Junkie, I give you an untested and tasted only by me recipe, that I reserve the right to adjust on this blog with each iteration!
For starters, maple syrup instead brown sugar, as I like the hint of maple coming through in my pumpkin spice.
Leave out clove, as I have a dear friend who is deathly allergic and I like her to sample my wares.
Amp up the ginger, as that’s my favorite part of pumpkin spice.
Add chocolate chips, as they always make pumpkin better, in my estimation.
Sourdough Discard Pumpkin Spice Muffins
Bake at 425°F for 5 minutes and lower to 350°F for an additional 10 minutes.
- 227g (1 cup) Sourdough Discard
- 225g (1 cup) Pumpkin Puree
- 60g (½ cup) Coconut Oil
- 60g (¼ cup) Almond Milk
- 155g (½ cup) Maple Syrup
- 2 eggs
- 1 tsp vanilla bean paste
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 215g (~1 ¾ cup) all purpose flour
- Heaping handful of chocolate chips