Pumpkin Sourdough Muffins
Source: I can't believe I'm saying this, but I got this from an AI chatbot
- Preheat oven to 350°F (175°C)
- Line or grease a 12-cup muffin tin
| 175g sourdough discard (about 3/4 cup) | Whisk wet ingredients until well combined | Gradually stir dry into wet; just combine | Thin if needed, adding milk 1 tbsp/time | Fold in nuts if using | Divide among muffin cups; fill 2/3 full | Bake 23-27 min to 200°F-205°F (93°C-96°C) | Cool in tin 5 min | Transfer to rack; cool completely | ||
|---|---|---|---|---|---|---|---|---|---|---|
| 3/4 cup (180ml) pure maple syrup | ||||||||||
| 1/3 cup (80ml) vegetable oil | ||||||||||
| 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) | Mix flaxseed and water for flax eggs | Let thicken 5 min | ||||||||
| 1 cup (240g) canned pumpkin puree | ||||||||||
| 1/3 cup (80ml) non-dairy milk (such as almond or oat milk) | ||||||||||
| 3/4 cup (95g) all-purpose flour | Mix dry ingredients in separate bowl | |||||||||
| 1/2 cup (60g) whole wheat flour | ||||||||||
| 1/2 cup (45g) oat flour (or finely ground rolled oats) | ||||||||||
| 1 tsp baking soda | ||||||||||
| 1/2 tsp baking powder | ||||||||||
| 1/4 tsp salt | ||||||||||
| 2 tsp pumpkin pie spice | ||||||||||
| 1/2 cup (60g) chopped walnuts or pecans (optional) | ||||||||||
Notes
When I cooked it for 23 minutes, they were done.