Fresh-milled Pumpkin granola crunch muffins W/ sourdough Discard
This recipe was adapted from Grainsinsmallplaces
Another way to use up your discard is to make yummy muffins! This recipe is perfect for fall! I had some extra pumpkin from another recipe, and I knew I needed to make muffins! I also had an idea to use granola I made for the crumb topping, and it turned out so good!
Making the Batter
I combined all the dry ingredients, then added them to the wet ingredients. Then I let the batter sit for 10 minutes. To let the flour soak up the liquid, then filled the muffin tins with batter and topped them off with the delicious crumble.
More Ideas
The crumble is my favorite part! Highly recommend using granola in your crumb topping! I hope you enjoy this recipe! Another idea you can do is make a cream cheese filling to go inside, which would be really good!
Fresh-milled Pumpkin granola crunch muffins W/ sourdough Discard
Ingredients
Dry Ingredients
- 2¼ cups Fresh milled flour I used Soft white wheat
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp salt
- 1 TBSP Pumpkin spice
Wet ingredients
- ¼ cup sourdough discard
- 1 cup plain yogurt
- 1 cup plain pumpkin puree
- 1 cup brown sugar
- 1 egg
- ½ cup olive oil
Crumb topping
- 1 TBSP melted butter
- 2 TBSP sugar
- 2 TBSP Fresh-milled flour
- 3 TBSP granola
Instructions
- First, mill the flour.
- Mix the dry ingredients together.2¼ cups Fresh milled flour , 1 tsp Baking powder , 1 tsp Baking soda, 1 tsp salt , 1 TBSP Pumpkin spice
- Next, add the wet ingredients to the flour mixture. Stir to combine, but don't overmix the batter.¼ cup sourdough discard, 1 cup plain yogurt, 1 cup plain pumpkin puree, 1 cup brown sugar, 1 egg, ½ cup olive oil
- Let batter sit for 10 mins. So the flour can soak in the wet ingredients.
- Make the crumb topping. Mix butter, sugar, flour, and granola.1 TBSP melted butter, 2 TBSP sugar, 2 TBSP Fresh-milled flour, 3 TBSP granola
- Line your tin with muffin liners, then fill each with ¼ cup of batter. Then top each with the crumb topping.
- Bake the muffins for 15-20 minutes.
- Let cool, then enjoy!
Notes
- You can store these pumpkin muffins in an airtight container for up to 3 days or store them in the freezer for up to 3 months.
