7 Creative Ways to Use Sourdough Discard in Pumpkin Recipes

Sourdough Pumpkin Pancakes

Sourdough pumpkin pancakes are a delightful twist on traditional pancakes, combining the tangy flavor of sourdough discard with the warm, comforting taste of pumpkin spice. These pancakes are fluffy and flavorful, perfect for a cozy breakfast or brunch. Using sourdough discard reduces waste and adds a unique depth to the dish, making them both tasty and environmentally friendly.

Cooking Instructions:

1. In a mixing bowl, combine the sourdough discard, pumpkin puree, milk, and egg. Whisk until well mixed.
2. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the melted butter.
4. Preheat a skillet over medium heat and grease lightly. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve warm with maple syrup or your favorite toppings.

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Tangy Pumpkin Bread

Tangy pumpkin bread is a delightful and moist quick bread that marries the rich flavors of pumpkin with the unique tang of sourdough discard. This bread is perfect for breakfast, as a snack, or as a tasty treat alongside your afternoon coffee. With its warm spices and soft texture, it’s a wonderful way to use up sourdough discard while enjoying the seasonal flavors of pumpkin.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the sourdough discard, pumpkin puree, eggs, milk, and vegetable oil. Mix until well combined.
3. In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. If desired, fold in chopped walnuts or pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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Sourdough Pumpkin Muffins

Sourdough pumpkin muffins are a delightful fusion of fall flavors and the tangy goodness of sourdough discard. These muffins are moist and fluffy, making them a perfect grab-and-go breakfast or a sweet treat to enjoy with your afternoon tea. Packed with warm spices and pumpkin puree, they are not only delicious but also a creative way to utilize sourdough discard in your baking.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it.
2. In a large bowl, mix together the sourdough discard, pumpkin puree, eggs, milk, and vegetable oil until well combined.
3. In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, add chocolate chips or nuts.
5. Pour the batter into the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack. Enjoy!

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Pumpkin Sourdough Waffles

Pumpkin sourdough waffles are a delightful breakfast treat that combines the light, fluffy texture of waffles with the rich, comforting flavors of pumpkin and warm spices. These waffles are perfect for a cozy fall morning and can be served with maple syrup, whipped cream, or your favorite toppings. Using sourdough discard not only adds a unique tang to the batter but also helps reduce waste in your baking routine.

Cooking Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, milk, and vegetable oil until smooth.
3. In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until golden brown.
6. Serve warm with maple syrup or your choice of toppings. Enjoy!

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Spiced Pumpkin Cookies

Spiced pumpkin cookies are a delightful fall treat that combines the warm flavors of pumpkin and spices with the unique tang of sourdough discard. These cookies are soft, chewy, and perfect for sharing with friends and family during the holidays or enjoying with a cup of tea or coffee. With the addition of sourdough discard, these cookies not only have added depth of flavor but also contribute to reducing kitchen waste.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough discard, pumpkin puree, sugars, egg, vegetable oil, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined, then add in any optional nuts or chocolate chips if desired.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges.
7. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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Creamy Pumpkin Sourdough Soufflé

Creamy Pumpkin Sourdough Soufflé is a delightful and airy dish that combines the richness of pumpkin with the unique texture and flavor of sourdough discard. This soufflé is perfect for fall gatherings and can be served as a savory side dish or a light vegetarian entrée. It features a creamy pumpkin base that rises beautifully in the oven, providing an impressive and delicious centerpiece.

Cooking Instructions:

1. Preheat your oven to 375°F (190°C) and grease a soufflé dish or individual ramekins with olive oil.
2. In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, heavy cream, and Parmesan cheese until smooth.
3. In a separate bowl, beat the eggs until fluffy, then fold them into the pumpkin mixture along with salt, pepper, and nutmeg.
4. Pour the mixture into the prepared dish and smooth the top.
5. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top.
6. Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired. Enjoy!

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Pumpkin Sourdough Smoothie

Pumpkin Sourdough Smoothie is a creamy, nutritious beverage that combines the warm flavors of pumpkin and spices with the tangy notes of sourdough discard. This delightful drink is perfect for breakfast on-the-go or a cozy afternoon pick-me-up. Packed with fiber, protein, and seasonal goodness, it offers a unique twist to your usual smoothie routine.

Cooking Instructions:

1. Place all the ingredients in a blender.
2. Blend until smooth and creamy, adjusting the texture with additional almond milk if necessary.
3. Taste and adjust sweetness with more maple syrup if desired.
4. Pour into a glass and enjoy immediately!