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Pumpkin Streusel Sourdough Muffins: FALL MENU (Sept-Nov)
  • Pumpkin Streusel Sourdough Muffins: FALL MENU (Sept-Nov)
  • Pumpkin Streusel Sourdough Muffins: FALL MENU (Sept-Nov)
Pumpkin Streusel Sourdough Muffins: FALL MENU (Sept-Nov)

Pumpkin Streusel Sourdough Muffins: FALL MENU (Sept-Nov)

$15.00

Pumpkin flavor muffin with a brown sugar streusel topping. A perfect fall treat!

 

Ingredients: Organic Flour, Water, Salt, Avocado Oil, Eggs, Sour Cream, Baking Powder, Baking Soda, Sugar, Vanilla Extract, Pumpkin Puree, Pumpkin Pie Spice
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Reviving stale bread
Lightly run your bread under water, ensuring you dampen the entire crust without saturating the loaf.
Place in the oven on a cookie sheet and bake at 420° for 10 minutes.
Ta-da! You have a nice crispy crust!
I also love using stale bread in my homemade meatball recipe!
Freshness
Our sourdough products can stay fresh for up to 7 days, but it's best eaten within 3 days.
For bread storage, slice bread, place it between parchment paper, and store it in a freezer bag. Enjoy a slice by thawing it at room temperature or toaster.
For bagels, you can freeze whole in a freezer bag. place frozen bagel in the microwave for about 30 seconds, cut, and toast.
For muffins, tarts, and cookies, refrigeration after 3 days will help keep items fresh longer.

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