Wednesday, September 17, 2014

Sourdough Pumpkin Swirl Muffins

These were easy to make and tasted great.  I must have stirred the pumpkin in too much since I didn't see a swirl. 

Sourdough Pumpkin Swirl Muffins

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 well beaten egg
1 cup sourdough starter (100% hydration)
1/4 cup oil
1/4 cup pumpkin puree

Preheat oven to 400 degrees and spray a 12-well muffin tin with non-stick cooking spray.

Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl and mix to combine. Make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk.  Once the ingredients are just combined, spoon in the pumpkin puree and stir just a few times, only to swirl the pumpkin evenly through the batter. Make sure not to fully incorporate the pumpkin or you will lose the swirl.

Fill greased muffin pans 3/4 full.

Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins
Allow the muffins to cool for a few minutes, then transfer them to a wire rack to cool completely.

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