Sourdough Pumpkin Cranberry Muffins

I probably use sourdough starter to make different things other than bread. As I said before, we are not big bread eaters. But when I make these muffins or cakes, kids eat as snacks and most of the times I give away some to neighbors or to colleagues. I had some pumpkin puree that needed to be used and it was time for feeding the starter. Here comes another sourdough recipe which is perfect for fall. It has pumpkin, it has cranberries. I used whole wheat flour which makes it a perfect breakfast.

  
Ingredients:
Whole wheat flour - 1 3/4 cup
Sourdough starter - 1 cup (room temperature, not fed)
Sugar - 3/4 cup
Baking soda - 2 tsp
Oil - 2 TBSP
Egg - 1 large
Pumpkin Puree - 1/2 cup
Milk - 1/2 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Sweetened dried cranberries - 1 cup

Method:
Preheat the oven to 400 F or 375 F if using dark non stick pan. Grease a muffin pan with vegetable oil spray or line with liners. In a bowl, whisk together flour, salt, baking soda. Set aside. In another bowl, beat pumpkin puree, milk, sourdough starter, oil and egg. Whisk in the vanilla. Slowly add dry ingredients to the wet and mix till incorporated. Stir in the cranberries. Fill the muffin cups almost full and bake in the oven for 20 - 25 minutes or till a toothpick inserted in the center comes out clean. I baked mine for 23 minutes and I felt I could've removed them 2 minutes early. Cool in the pan for couple of minutes and turn on to the wire rack to cool completely. It makes good sized 14 muffins.

These muffins are yeastspotted.

Counting calories..

Happy Baking!! Pin It