Ingredients

The following ingredients have 4 Servings
  • 1 cup / 130g Unbleached all-purpose flour
  • ½ cup / 100g brown sugar
  • 1/3 cup/ 67g granulated sugar
  • ½ cup /165g pumpkin puree
  • ½ tsp baking soda
  • 2 tbsp/ 28g melted butter
  • ¼ cup / 61 g Sour cream
  • ¼ cup/ 50 g sourdough starter
  • ¼ tsp salt
  • 1 large egg
  • ¾ tsp pumpkin spice

Instruction

  • Pre-heat oven to 425°F and line 6 muffin tin with paper liner.
  • In medium bowl add flour, baking soda, pumpkin spice and salt and mix well and set aside.
  • In a large bowl add egg, sugar, melted butter, pumpkin puree, sour cream and mix well. Then add sourdough starter and combine well.
  • Then add flour mix and combine well. Make sure not mix too much as it will make muffin hard.
  • Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
  • Bake the muffins for 425F for 10 minutes and then reduce to 350F and bake another 15 minutes or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms do not become soggy.
  • When it is cooled down a bit transfer to wire rack and cool it completely.
  • Enjoy.