sourdough discard pumpkin muffins

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INGREDIENTS:
• 9x5 loaf pan or muffin tin
• 8tbs butter
• 1 cup brown sugar
• 2 large eggs
• 1 cup pumpkin purée
• 2 TBS yogurt
• 1 tbs vanilla bean paste
• 1/2 cup sourdough starter discard
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 TBS nutmeg
• Coconut sugar and cinnamon for sprinkling tops

1. Preheat oven to 375
2.Put butter and brown sugar together and mix well, add vanilla, sourdough starter, yogurt and pumpkin. Mix fully
3.Add flour, salt, baking soda, baking powder and nutmeg
4.Line baking bread pan with parchment paper and spray parchment paper with cooking spray or avocado oil- if using muffin tin place liners in tin.
5.Sprinkle cinnamon & coconut sugar on top before baking
6.Bread place in oven for 45 min or muffins for 20 min. Check center with toothpick or knife before taking out of oven  
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These muffins are SO yummy! They aren't too sweet but the perfect pumpkin amount for a yummy fall breakfast! 

I hope you enjoy! This recipe makes 12 muffins so feel free to double or triple the recipe. I promise they wont' last long! 

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-shelby

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