Originally posted September 07, 2015

Sourdough Pumpkin Tumeric Muffins

Sourdough Pumpkin Tumeric Muffins by Sarah Xiong

The tumeric makes these muffins taste carrot-y. I need to work these muffins up to 12 muffin cup tin.


  • 1.5 oz starter
  • 3 tbsp ground flax
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1.5 oz maple syrup
  • 3 oz turbinado
  • 1 egg
  • 1.75 oz grapeseed or coconut oil
  • 1/2 tsp vanilla
  • 1 tbsp tumeric juice
  • 6.3 oz pumpkin
  • 3 oz whole wheat flour
  • .5 oz rye
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
9 muffins


Mix everything but the flours, baking powder and baking soda in a large bowl til sourdough is broken up and softened. Lightly fold in rye and whole wheat flours til just moistened. Cover and let sit at room temperature for 4-6 hours.

Preheat oven to 350. Grease and flour 12 cup muffin tin.

Place the baking powder and baking soda in a small bowl along with 1/8 c of the batter. Mix together thoroughly. Fold into the large bowl.
Divide evenly into 9 muffin tins and bake for 30-35 minutes or til toothpick inserted comes out clean.



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