Description
Sourdough Pumpkin Muffins are a delightful fall treat that perfectly combines the rich flavors of pumpkin with warm spices and chocolate chips. Not only do they utilize sourdough discard, but they also create moist, flavorful muffins that are perfect for breakfast, snacks, or dessert. Whether enjoyed on a crisp autumn morning or shared at gatherings, these muffins will be a hit with family and friends. Easy to make and adaptable, you’re sure to love this cozy recipe!
Ingredients
Scale
- 1 ½ cups pumpkin puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup melted coconut oil
- ½ cup sourdough discard
- 2 eggs
- 1 teaspoon 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 (200°C).
- Line a muffin tin with liners.
- In a large bowl, mix pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until well combined.
- In another bowl, combine flour, baking soda, sea salt, and spices.
- Gradually add dry ingredients to wet ingredients until just mixed.
- Fold in chocolate chips gently.
- Fill muffin cups evenly with batter.
- Bake for 5 minutes at 400°F then reduce heat to 350°F (175°C) and bake for an additional 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 (75g)
- Calories: 195
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg