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Sourdough Pumpkin Muffins

Sourdough Pumpkin Muffins


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  • Author: Sarah
  • Total Time: 40 minutes
  • Yield: Approximately 12 servings 1x

Description

Sourdough Pumpkin Muffins are the ultimate cozy treat for fall, combining the richness of pumpkin with the tangy goodness of sourdough discard. These muffins are not only moist and fluffy but also bursting with warm spices that evoke the essence of autumn. With a delightful hint of chocolate chips, they make for an excellent breakfast option or a comforting snack any time of day. Easy to prepare in just 40 minutes, these muffins are a delicious way to reduce waste from your sourdough starter while enjoying a wholesome and nutritious baked good. Perfect for family gatherings or quiet mornings at home, Sourdough Pumpkin Muffins will quickly become a staple in your seasonal baking repertoire.


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 ½ cups all-purpose flour
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 400°F and line a muffin tin with liners.
  2. In a mixing bowl, beat together pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until smooth.
  3. In another bowl, combine flour, baking soda, sea salt, and spices.
  4. Gradually mix dry ingredients into wet ingredients until just combined; fold in chocolate chips.
  5. Divide batter among muffin cups and bake for 5 minutes at 400°F, then reduce temperature to 350°F and bake for an additional 10-15 minutes until a toothpick comes out clean.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (70g)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 6g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg