Description

Sourdough Pumpkin Muffins are a delightful autumn treat that combines the warm flavors of pumpkin and spices with the tanginess of sourdough. These muffins are not only easy to prepare but also a fantastic way to use sourdough discard, resulting in a moist and flavorful snack perfect for breakfast or an afternoon treat. With bursts of chocolate chips in every bite, they are sure to please both kids and adults alike. Enjoy them fresh out of the oven or warmed up with a pat of butter for an irresistible delight.

Ingredients

Scale

1 ½ cups pumpkin puree
1/2 cup organic cane sugar
1/2 cup coconut sugar
1/2 cup coconut oil (melted)
1/2 cup sourdough discard
2 eggs (room temperature)
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup chocolate chips

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Instructions

Preheat your oven to 400°F and line a muffin tin with liners.
In a large mixing bowl, whisk together pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until smooth.
In another bowl, combine flour, baking soda, salt, and spices.
Gradually add dry ingredients to wet ingredients until just combined.
Fold in chocolate chips gently.
Divide the batter evenly among muffin cups.
Bake for 5 minutes at 400°F, then lower the temperature to 350°F and bake for an additional 10–15 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg