Sourdough Pumpkin Muffins

madeinmotherhood.com

Jennifer Andrews Irey

3⁄4 cup pumpkin puree (7.5oz)

2 large eggs, room temperature

1⁄2 cup sourdough discard

1⁄3 cup coconut oil, melted

1⁄3 cup heavy whipping cream

1 1⁄2 cups granulated sugar

1 3⁄4 cups all-purpose flour

1 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground cardamom

Directions at madeinmotherhood.com

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