Description
Sourdough Pumpkin Muffins are the perfect treat for fall, blending the comforting flavors of pumpkin and warm spices with the delightful tang of sourdough. Ideal for breakfast or a cozy afternoon snack, these muffins are fluffy, moist, and a great way to use up sourdough discard. With chocolate chips folded into the batter, every bite is a delicious experience that will impress family and friends alike. Whether you’re enjoying them warm with a cup of coffee or serving them at gatherings, these muffins are sure to become a seasonal favorite.
Ingredients
Scale
- 1 ½ cups pumpkin puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup coconut oil (melted)
- ½ cup sourdough discard
- 2 eggs (room temperature)
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with liners.
- In a large bowl, mix together pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla until well combined.
- In another bowl, mix flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips.
- Fill muffin cups evenly and bake at 400°F for 5 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 10–15 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg