Sourdough Pumpkin Spice Muffins

 

Ingredients

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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 

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Instructions 

 

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.

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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.

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

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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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