Sourdough Discard Pumpkin Muffins

• •1 cup all-purpose flour
• •0.5 cup sourdough discard, unfed and at room temperature
• •0.5 cup pure pumpkin puree (canned or fresh, not pumpkin pie mix)
• •0.3 cup dark brown sugar, packed
• •0.3 cup granulated sugar
• •0.3 cup unsalted butter, melted and slightly cooled
• •1 large egg, room temperature
• •1 teaspoon pure vanilla extract
• •1 teaspoon pumpkin pie spice
• •0.5 teaspoon ground cinnamon
• •0.8 teaspoon baking powder
• •0.5 teaspoon baking soda
• •0.3 teaspoon fine sea salt
• •1 tablespoon pepitas (raw pumpkin seeds) or coarse turbinado sugar, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line 4 to 6 cups of a standard muffin tin with parchment paper liners.

2. 2

   In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and fine sea salt until evenly distributed.

3. 3

   In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, granulated sugar, melted butter, egg, and vanilla extract until smooth, glossy, and fully emulsified.

4. 4

   Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula just until combined and no dry flour streaks remain. Avoid overmixing to keep the muffin texture tender.

5. 5

   Divide the batter evenly among the prepared muffin cups, filling them nearly to the top for tall, domed bakery-style muffin tops. Sprinkle the tops with pepitas or turbinado sugar.

6. 6

   Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool slightly before serving warm with butter.

Chef's Tips

• 💡Using room temperature sourdough discard and eggs ensures the melted butter doesn't seize when mixed.
• 💡Starting the baking process at 400°F creates a rapid burst of steam that lifts the muffins into high, domed bakery-style tops before lowering the heat to finish baking gently.
• 💡Do not overmix the batter; folding gently until just combined preserves the delicate gluten structure tenderized by the sourdough acids.