Description
These Sourdough Pumpkin Muffins are fluffy, moist, and infused with warm spices, making them perfect for chilly mornings or an afternoon snack.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with colorful paper liners.
- In a large bowl, whisk together the sourdough discard, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently to mix.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Notes
For an extra treat, serve warm with butter or maple syrup. Can be stored in an airtight container at room temperature for up to 3 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg