These Sourdough Pumpkin Muffins are perfect for the fall seasons! With the delicious pumpkin puree, the warm spices and added benefit of the sourdough – these muffins are truly guilt free and kid-approved too!
-2 C Whole Wheat Flour
-3/4 C Milk of choice
-1/2 C Fed Sourdough Starter
-3/4 C Pumpkin Puree
-1 t Salt
– 1 t baking soda
– 1 t baking powder
-1/2 C coconut oil
-1/2 C honey
-1/2 t Nutmeg
-1 t Cinnamon
Optional Cinnamon Topping:
-2.5 T Coconut Sugar
-1 t Nutmeg
-1/2 t Cinnamon
Combine flour, starter and milk. Cover and let sit on counter 8-12 hours. Add dry ingredients to the flour and starter mixture. Add pumpkin puree and egg, oil and honey. Mix until well combined.
Pour into muffin tins and sprinkle with topping if desired.
Bake at 400* for 15 minutes. Place on cooling rack to cool completely before eating.
Laura’s Paleo Pumpkin Muffin Recipe:
Send me your link when you get a chance! Here is mine: https://www.ouroilyhouse.com/healthy-pumpkin-muffins-recipe-with-cinnamon-crumble/
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Wooden Marble Track(My kids LOVE this one): https://amzn.to/2GUB4Xb
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