This time of year, my oven is on ALL of the time. For me, it’s sourdough season! 
I don’t bake often in the summer, as I like to keep the kitchen cool, and my system asks to lay off the baked goods a bit. But, it’s bake time, baby!

I recently got a Nutrimill, which is a countertop stone mill—and let me tell you, it’s my new favorite kitchen gadget. It's so incredible to be able to buy fresh grains, and grind them to the exact courseness of your desire. The benefits of eating full grain far outweighs grocery store flour. I could go on about this forever, but that's for another time. Buying a mill is an investment, but one that I highly recommend for any avid bakers. 

I’m always experimenting with recipes and drastically modifying them until they’re unrecognizable. This is one of them. I found a basic pumpkin muffin recipe, and crafted it to my liking, adding in sourdough starter, LOTS of spices, molasses, and swapped out all-purpose flour for freshly ground einkhorn flour…yummm.

The recipe is below for you to try and share with everyone you know who loves a good pumpkin muffin. Please let me know if you try it and tag me on Instagram at @mountainsdaughter 

Happy Baking, lovely! 
Katie

Sourdough Discard Pumpkin Spice Choc. Chip Molasses Swirl Muffins

Makes 12 muffins

Preheat oven to 350 f

Ingredients:

* 1/2 cup melted butter or extra light olive oil

* 1 cup sugar (I use coconut sugar & brown sugar 2:1 ratio)

* 2 eggs, room temp

* 1 tsp vanilla

* 3/4 cup pumpkin puree

* 1/3 cup water or milk

* 1/4 c sourdough discard

* 2 cups fresh milled einkhorn or soft white wheat flour 
 (you can substitute APF, but use 1 2/3 cups if doing so)

* 1 tsp baking soda

* 1/2 tsp baking powder

* 1 tsp sea salt

* 1 tsp ginger

* 1/2 tsp cinnamon,

* 1/2 ground clove

* 1/2 ground cardamom

* 1/2 ground nutmeg

* 2 scoops collagen powder (optional)

* 1 cup chocolate chips

* Drizzle of molasses throughout batter and over each muffins

• Mix all dry ingredients together
• Cream sugar and butter together, then add in the sourdough discard and the rest of the wet ingredients
• Mix with dry ingredients
• Fold in chocolate chips and molasses swirl
• Scoop into muffin tin and drizzle molasses on top (not too much or they’ll stick to the pan!)

Bake at 350 for 20-25 mins until toothpick comes out clean. Enjoy!