Sourdough Pumpkin Muffins

Sourdough discard mixed with fresh roasted pumpkin puree make for a delightful sourdough pumpkin muffin.

Servings muffins

2 ½ cups all purpose flour
½ teaspoon salt
½ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves
⅓ cup cold butter
1 ½ cups fresh active sourdough starter
1 cup fresh or thawed pumpkin puree
¼-½ chocolate chips optional

Preheat the oven to 400 degrees.
Prepare muffin tins by greasing or lining with muffin tin liners.
Combine all dry ingredients. Cut cold butter into small pieces and add to the flour mixture.
Mix by hand, pinching the butter in your fingers until it’s mixed together-ish.
To that mixture, add starter, pumpkin, and chocolate chips.
Mix by hand until just combined, making sure to reach the bottom of the bowl.
Cover. Allow to rest 20-30 minutes.
Scoop by ¼ cup full and fill muffin tins. Bake for 20 minutes, or until they pass the toothpick test (a toothpick inserted in the center will come out clean).

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