Fresh-milled Pumpkin granola crunch muffins W/ sourdough Discard
Granola-crumble-topped pumpkin muffins are delicious, soft, and full of warm fall flavors! Made with sourdough discard and fresh-milled flour.
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.