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Description
Delicious and moist Sourdough Pumpkin Chocolate Chip Muffins, perfect for a fall treat.
Ingredients
- 280 grams (2 cups) all-purpose flour
- 200 grams (1 cup) white sugar
- 10 grams (1 1/2 teaspoons) baking soda
- 8 grams (2 teaspoons) baking powder
- 6 grams (1 teaspoon) salt
- 9 grams (1 Tablespoon) ground cinnamon
- 150 grams, 3 large eggs (room temperature)
- 425 grams (15 oz can) pure pumpkin puree
- 113 grams (1/2 cup) unsalted butter, melted
- 260 grams (1 cup) sourdough discard
- 270 grams (1 1/2 cups) mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set to the side.
- In a medium bowl add the eggs, pumpkin puree, melted butter, and unfed sourdough starter. Whisk until the ingredients are combined and smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Don’t over-mix the batter, as this can lead to dense Sourdough Pumpkin Muffins.
- Finally, fold in the mini chocolate chips.
- Either spray the muffin tin with cooking spray or place cupcake liners in each spot. Scoop the batter into the muffin tin until about 3/4 way full.
- Bake for 17-18 minutes, or until a toothpick comes out mostly clean.
- Cool on a wire rack for 10 minutes before serving.
Notes
- Do not over-mix the batter to prevent dense muffins.
- Ensure eggs are at room temperature for better incorporation.