Description

Sourdough Pumpkin Muffins are the ultimate cozy treat for fall and winter, combining the warm flavors of pumpkin and spices with the delightful tang of sourdough. These muffins are not only perfect for breakfast or as a comforting snack, but they also offer a fantastic way to utilize your sourdough discard. With a rich, moist texture and chocolate chips that kids love, these muffins are sure to become a family favorite. Whether enjoyed fresh from the oven or stored for later, each bite is a delicious reminder of the season.

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

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Instructions

Preheat your oven to 400°F and line a muffin tin with liners.
In a large bowl, combine pumpkin puree, both sugars, melted coconut oil, sourdough discard, eggs, and vanilla extract until smooth.
In another bowl, mix together flour, baking soda, salt, and spices.
Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
Divide batter into muffin cups and bake at 400°F for 5 minutes; then reduce heat to 350°F and bake for an additional 10-15 minutes until a toothpick comes out clean.

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

Nutrition

Serving Size: 1 muffin (65g)
Calories: 175
Sugar: 10g
Sodium: 105mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg