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Sourdough Pumpkin Spice Muffins



1 can pumpkin puree

1 cup sourdough starter, unfed/discard 

3/4 cup coconut sugar

1/3 cup neutral-flavored oil (I used MCT)

1/3 cup applesauce

3 large eggs

1 teaspoon vanilla extract

1 cup gluten-free flour blend (like Bob's Red Mill 1-t-1 blend)

1/2 cup oat flour (or sub more gluten-free blend)

1/2 cup almond flour (or sub more gluten-free blend)

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt 



Preheat oven to 350 degrees F. Grease a 12-muffin tin. Set aside.


In a large bowl, whisk together the pumpkin, sourdough starter, coconut sugar, oil, applesauce, eggs and vanilla until well-combined.

Add the flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt and mix until just combined and no dry streaks remain. Don't over mix.

Scoop the batter into the prepared muffin tin. It should fill each cup.

Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with just a few crumbs.

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