(307) 880-3416
Sign-up to our newsletter for interior design tips and more

Tawna Allred

Interior Design and Art Services

  • Home
  • About
    • Press
  • Design
    • Services
    • Service Area
      • Star Valley Ranch Interior Designer
      • Jackson Interior Designer
      • Wilson Interior Designer
      • Alpine Interior Designer
      • Bedford Interior Designer
  • Portfolio
  • Renderings
  • Blog
  • Contact
  • Shop

Pumpkin Muffins

June 8, 2020 by Tawna Leave a Comment

  • Pumpkin Muffins Sourdough Topping Tawnaallred 1

I am one of the many that dove into the world of sourdough this year. One of the questions you start with is “How do I understand and handle starter?”

And part of that management is the discarded starter. If you want to research, you’ll find plenty of recipes, blogs, and videos with creative ways to use old starter instead of just dumping it, and today I am sharing one of my new favorites!

I am using a dried pumpkin and cinnamon starter recipe from Vanessa Kimball’s The Sourdough School.

I crushed it in a mortar and pestle, then added it to my pumpkin muffin recipe. The flavor of spice, sour, and sweet was so perfect, I had to share!

Enjoy!

  • Pumpkin Muffins Sourdough Topping Tawnaallred 3

Pumpkin Cinnamon Dried Starter

Stir in equal parts of pureed pumpkin and old starter. Sprinkle with cinnamon (I love Costco’s Saigon cinnamon). Spread thin on parchment paper, and let dehydrate 3-7 days somewhere warm and dry. I was able to do it in one day in a warm, low oven. Break it up and store. It will keep up to 6 weeks in a sealed glass jar once dry.

  • Pumpkin Muffins Sourdough Topping Tawnaallred 2

Pumpkin Muffins

(makes 24 muffins)

1 cup sugar

2 1/2 cups flour

1/2 tsp salt

1/4 tsp baking soda

2 T baking powder

2 tsp cinnmon

1/4 tsp nutmeg

2 eggs

1 cup milk

1 small can pumpkin

1/3 cup melted coconut oil

1 tsp vanilla

1 vanilla bean

{Preheat oven to 375 degrees}

Whisk the dry ingredients (except vanilla beans) together in a medium sized mixing bowl. In a second medium sized mixing bowl, combine the wet ingredients and the vanilla beans. Dump the wet ingredients into the dry ingredients and mix until just moistened. Put in greased muffin tins.

Grab a handful of the pumpkin-cinnamon starter, and pound into a powder in a mortar and pestle. Sprinkle each muffin with some starter.

Bake 15-17 minutes. Cool on a rack.

Signature

Filed Under: Recipes Tagged With: breakfast, pumpkin muffins, sourdough, ways to use sourdough starter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Meet Tawna

Tawna Allred is a nationally certified interior decorator and professional artist living in Star Valley, Wyoming (45 minutes south of Jackson Hole).
Read More »

SERVICE AREA

Star Valley Ranch
Jackson
Wilson
Alpine
Bedford

Call Me

(307) 880-3416

8-3 MST

Connect With Me

  • Instagram
  • Pinterest
© Copyright 2009-2021 Tawna Allred ·
All Rights Reserved
Exclusive Guide On Successfull Bathroom Design
RECEIVE MY EXCLUSIVE GUIDE

7 Essential Steps
to a Successful
Bathroom Design

when you subscribe