Description

Turn your sourdough discard into irresistible pumpkin chocolate chip muffins that taste like fall comfort. Tender, moist, and spiced, these easy-to-make muffins combine pumpkin purée, warming spices, and melty chocolate chips for a cozy autumn treat.

Ingredients

Scale

1 cup sourdough discard

1 cup pumpkin purée

2 cups all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1/2 cup oil or melted butter

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

pinch of ground cloves

3/4 cup chocolate chips

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In another bowl, whisk pumpkin purée, sourdough discard, eggs, brown sugar, granulated sugar, oil or melted butter, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and fold gently until just combined, leaving a few streaks of flour.

5. Fold in the chocolate chips, reserving a few to sprinkle on top.

6. Divide batter evenly among muffin cups, filling each about three-quarters full.

7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack and serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15
Sodium: 200
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 4
Cholesterol: 40

Keywords: sourdough, pumpkin, chocolate chip, muffins, fall baking, autumn, pumpkin spice, discard recipes, baking, homemade