Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons potato starch
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup pecans, chopped
- 3/4 cup roasted pumpkin (or canned)
- 1 ripe banana mashed
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Crumble topping
- 1/4 cup all-purpose flour
- 1/4 brown sugar
- 2 Tablespoons salted butter, room temperature
- 1 teaspoon ground cinnamon
Instructions
- See notes on roasting fresh pumpkin
- Preheat your oven to 350° F.
- Prepare the crumble topping: In a medium bowl, combine the flour and sugar. Add cinnamon. Mash the butter into the other ingredients with a fork until the crumbs form. Do not over-mix (it should be crumbly not a dough). Store in the refrigerator until ready to use.
- Line a muffin tin with paper liners.
- In a medium-large mixing bowl, fully combine the flour, startch, sugar, baking soda, baking powder, salt, cinnamon and pecans.
- In a separate bowl, combine the pumpkin, banana, butter, sourdough starter, vanilla, whole milk, lemon juice and two eggs. Whisk combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over mix. The batter should be thick and its okay if there are a few clumps.
- Spoon the batter into the muffin tins to be about 3/4s full. Top with crumble topping.
- Bake for 30-35 minutes total. rotate the pan halfway through.
- Allow cooling for about 45 minutes
