Description
Sourdough Pumpkin Muffins are the perfect fall treat, combining the rich flavors of pumpkin with the tangy goodness of sourdough discard. These moist and fluffy muffins are studded with chocolate chips, making them irresistible for breakfast or a cozy snack. They’re not only easy to whip up but also an excellent way to reduce waste from your sourdough starter. Enjoy them warm from the oven, paired with cream cheese or maple syrup, and delight in the comforting aromas of cinnamon and nutmeg wafting through your kitchen. These muffins are sure to become a family favorite!
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1/2 cup organic cane sugar
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1/2 cup sourdough discard
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon 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
Instructions
- Preheat your oven to 400°F (205°C). Line a muffin tin with liners.
- In a large mixing bowl, whisk together pumpkin puree, sugars, coconut oil, sourdough discard, eggs, and vanilla extract until smooth.
- In another bowl, mix all-purpose flour, baking soda, salt, and spices.
- Gradually fold dry ingredients into wet ingredients until just combined. Gently stir in chocolate chips.
- Divide batter evenly among muffin cups. Bake for 5 minutes at 400°F, then reduce temperature to 350°F (175°C) and continue baking for another 10-15 minutes 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: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg