Muffins and scones

Made with pumpkin pur e, sourdough discard and cinnamon. 27 min, makes 12, 14 ingredients.

Recipe by countryroadssourdough.com

Prep

10 min

Cook

17 min

Total

27 min

Makes

12

Ingredients

• 71 grams softened butter (5 Tablespoons )
• 100 grams granulated sugar (½ cup)
• 110 grams brown sugar (½ cup )
• 2 eggs (100 grams)
• 5 grams vanilla extract (1 teaspoon )
• 368 grams pumpkin purée (1 ½ cups )
• 120 grams sourdough discard (½ cup )
• 60 grams milk (¼ cup )
• 5 grams baking soda (1 teaspoon )
• 3 grams salt (½ teaspoon )
• 2 grams cinnamon (1 teaspoon )
• 1 gram pumpkin pie spice (1 teaspoon)
• 210 grams all-purpose flour (1 ½ cup )
• 250 grams chocolate or white chocolate chips, optional (1 ½ cups )

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350℉ degrees Fahrenheit.
2. Beat butter and sugars until light and fluffy.71 grams softened butter, 100 grams granulated sugar, 110 grams brown sugar
3. Mix in eggs, vanilla extract, pumpkin purée, sourdough discard and milk.2 eggs, 5 grams vanilla extract, 368 grams pumpkin purée, 120 grams sourdough discard, 60 grams milk
4. Combine baking soda, salt, cinnamon, pumpkin pie spice, and flour together. Gently mix until just combined.5 grams baking soda, 3 grams salt, 2 grams cinnamon, 1 gram  pumpkin pie spice, 210 grams all-purpose flour
5. Fold in chocolate chips if desired.250 grams chocolate or white chocolate chips, optional
6. Add a little less than a ½ cup of batter to each lined or greased muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Remove muffins from the pan and place on a cooling rack to cool.