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Muffins - Pumpkin without soaking Made with my own roasted pumpkin. Includes a bit of sourdough starter for moisture. Add poppy seeds, or chocolate. *If your starter is a standard 100% hydration starter, be sure to adjust for the extra liquid.
*AND my pumpkin was very dry this year so I added just a bit of extra milk to keep the batter loose but still a cohesive thick batter. *You can always use sweet potatoes or squash in place of pumpkin. I think it gives you more flavor than pumpkin. *Don't use convection because it will blow the batter and make your muffins crooked! ~Single Recipe
In 2 qt mixing pitcher: 4 oz melted coconut oil Using a wire whip beat in: 2 eggs Measure in: 4oz white sugar or brown sugar 4oz maple syrup or white sugar 4 oz molasses 4 oz whole milk 15 oz roasted pumpkin Mix thoroughly with the immersion blender until very smooth. ~Coconut milk option for dairy-free muffins: Replace milk with 4 oz coconut milk (I used Trader Joes 30% coconut fat coconut cream. I warmed it gently and whisked it together into a beautiful smooth liquid.) Stir and work in with whisk: 5 oz my 70% hydration sourdough starter Mix together: 15 oz whole wheat pastry flour 1 t baking soda 1 t baking powder 1 t salt 2 t nutmeg 2 t cinnamon 1/2 t cloves Stir in gently just until mixed. Optional: 1/4 c poppy seeds And/OR 1/2 c chocolate chips And/OR 1/4 c unsweetened baking cocoa Preheat oven to 450*. Scoop into silicone muffin cups and bake at 400* about 25-35 minutes. ~This recipe made: 36 smaller muffin papers 16-20 larger muffin papers 24 very full standard muffin papers
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