Description
Sourdough Pumpkin Muffins are the perfect fall treat that combines the rich flavors of pumpkin with warm spices, all while utilizing your sourdough discard. These muffins are moist, flavorful, and incredibly easy to make, making them an ideal option for breakfast or an afternoon snack. With a hint of sweetness and the addition of chocolate chips, they are sure to delight both kids and adults alike. Enjoy these delicious muffins warm with butter or as a delightful addition to your brunch table. Whether you’re celebrating cozy mornings or simply craving something sweet, these muffins bring joy to any occasion.
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 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
- In a large bowl, mix together pumpkin puree, sugars, melted coconut oil, sourdough discard, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking soda, salt, and spices.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Gently fold in chocolate chips.
- Divide batter evenly among muffin cups and bake for 5 minutes at 400°F, then lower temperature 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: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approximately 70g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg