Pumpkin Nut Sourdough Muffins
2 cups pumpkin puree or 1 (15 ounce) can pumpkin
1/4 cup applesauce
1/4 cup olive oil
3 eggs
1/2 cup honey
1/2 cup brown sugar
1 cup active sourdough starter
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 to 2 teaspoons cinnamon
1 1/2 cups chopped walnuts
Prepare 24 standard size muffin cups by greasing or spraying with nonstick cooking spray.
In a large bowl, combine the pumpkin, applesauce, olive oil, eggs, honey, and brown sugar; stir together until combined. Add the sourdough starter to this mixture and stir well. In a separate bowl, whisk together the white flour, whole wheat flour, salt, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet ingredients and stir together just until combined. Stir in the walnuts. Spoon the batter into the prepared muffin pans, filling about 3/4 of the way full. Preheat the oven to 350 degrees F, while you allow the pans to sit on the counter for about 30 minutes. Bake for 20 - 25 minutes or until the centers test done. Remove muffins from pans and cool on a wire rack.