There is a ton of fall flavor packed into the muffins. Apples, pumpkin and cranberries join forces with sourdough to bring you surprisingly healthy but still deliciously tender muffins.
Preheat your oven to 400°F and grease enough muffin tins for 12 muffins.
In a large bowl, mix together cranberries, oatmeal, cider, yogurt and sourdough starter. Let sit for about 10 minutes if possible. (It is not necessary if you are in a hurry but does help to soften the berries and oatmeal.)
Stir in the sugar, pumpkin, vanilla and egg until well mixed.
In a small bowl, whisk together flours, baking powder, baking soda, pumpkin spice and salt.
Stir the dry ingredients into the wet ingredients until just mixed. Either cover and refrigerate overnight or bake right away.
Spoon into prepared muffin tin and bake for about 20 minutes or until golden. Cool in the tin for about 5 minutes and then remove to a wire rack.
Store in an airtight container on the counter or they freeze well.