Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: 

Pecan Praline Sourdough Pumpkin Bundt Cake

 

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Pecan Praline Topping:

• 1/4 cup salted butter, melted
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Sourdough Pumpkin Bundt Cake:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: 2 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup salted butter, at room temperature
• 1/2 cup olive oil
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs, at room temperature
• 15 oz can pumpkin puree
• 1/2 cup sourdough discard (sub: greek yogurt)
• 2 tsp vanilla extract

Cream Cheese Glaze:

• 6 oz cream cheese, softened
• 3 tbsp milk
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

Preheat the oven and prepare the pan:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare pecan praline topping:

1. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside.

Make the rest of the cake:

1. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.
3. Add in the eggs, and whisk/beat until combined.
4. Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.
5. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.
6. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.
7. Bake at 350F for 40 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. (check your oven around this time if you need 10 min. more or it's good... depending on your preheat settings)
8. Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

Make the cream cheese glaze, top, and serve:

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
2. Once cooled, top with the cream cheese glaze. Slice and serve.
3. Enjoy!

I loved even better the next day.  I doubled as I have 2 bundt pans and love pumpkin and had a ton of leftover Sourdough discard and love using that up - makes things amazing!

recipe from here: