Sourdough Pumpkin Muffins/Loaf

The original recipe posted below

This recipe if you double the flour and starter (optional)

This recipe yields delicious soft muffins that have a lot of pumpkin and pumpkin spice flavor. Although they don't rise to a nice domed loaf, they are the best of any of the four recipes I've tried. They don't taste like sourdough; instead the sourdough lends to a soft and moist result. They still taste great (perhaps better) the next day!

The original recipe is from: https://www.tastesoflizzyt.com/sourdough-pumpkin-bread/

The recipe is here, and pictures of the process are below:

Ingredients:

• 1 1/2 cups all-purpose flour (~200 g)

• 1/2 tsp. salt

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 1 Tbsp. pumpkin pie spice*

• 1/4 cup + 2 Tbsp. oil (canola or vegetable oil)

• 2 medium eggs

• 1 tsp. vanilla extract

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1 cup pure pumpkin puree

• 1/2 cup sourdough discard (115 g)*

Directions:

1. Preheat the oven to 325°F. Prepare a muffin tin with papers for 14 muffins, or grease a 8x4" loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.

3. In a larger bowl, whisk together the eggs, oil, sugars, pumpkin puree, and vanilla until combined. Stir in the starter until combined.

4. Then fold in the fry ingredients until no visible flour remains but the batter shouldn't be completely smooth.

5. For muffins Distribute into prepared muffin tins, top with course sugar (or whatever you'd like), and bake 20-24 minutes, and a loaf for 60-70 minutes, or until a toothpick inserted in a muffin/loaf comes out clean.

6. *Notes: I make my pumpkin pie spice in this ratio: 1 Tbsp. cinnamon, 3/4 tsp. ground nutmeg, 3/4 tsp. ground ginger, 3/8 tsp. ground cloves). My 100% hydration wheat starter was fed 16-24 hours before making this recipe, so it was quite liquid and easy to mix in. If you want a fluffier result (see picture above) you can use 3 cups flour and 1 cup sourdough starter still gets great results!

See how I make a half batch:

All the ingredients I used.

How my starter looked, it had risen and fallen and was quite liquid.

Mix together the dry ingredients and set aside.

Before mixing together the eggs, oil, vanilla, sugars, and puree into a bowl.

Before mixing the starter in.

Before folding in the dry ingredients.

The batter is ready!

After filling the papers with batter. I also added toppings before baking (not pictured).

After baking. Flat but a lovely orange color!

A wee muffin :D