Ingredients

Dry

• 1.5 c. gluten free flour (279g)
• 1/2 c. sugar (114g)
• 1/2 tsp. salt (3g)
• 1 tbsp. cinnamon (7g)
• 1 tsp. pumpkin spice (2g)
• 1 tsp. baking powder (7g)
• 1 tsp. baking soda (5g)

Wet

• 1 c. sourdough starter (270g)
• 2 eggs (107g)
• 1 c. pumpkin puree (251g)
• 1/2 c. avocado oil (108g)
• 1/2 c. milk (127g) or apple juice

Steps

1. Mix all dry ingredients.
2. Fold in eggs, starter, and pumpkin puree
3. When mixture is combined, add in avocado oil and the juice or milk
4. Bake at 375F for 20-25 minutes in 12 cup muffin tray.

Notes

• Sourdough flavor becomes more prominent over time
• Very soft muffins