Description
These Sourdough Pumpkin Muffins are moist, flavorful treats made with pumpkin puree and sourdough discard for a unique tangy twist. Sweetened naturally with organic cane sugar and coconut sugar, and studded with chocolate chips, they offer a perfect balance of spice and sweetness. Ideal for fall or any time you crave a delicious, wholesome muffin.
Ingredients
Scale
Wet Ingredients
- 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 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Mix-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large mixing bowl, beat together the pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla extract until the mixture is smooth and well-blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground ginger until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the chocolate chips evenly throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Using sourdough discard adds a subtle tang and complexity to the flavor, but you can omit it if unavailable.
- Be careful not to overmix the batter to keep the muffins tender.
- Check muffins at the 10-minute mark when baking at 350°F to prevent overbaking.
- These muffins freeze well for up to 3 months; thaw before serving.
- Feel free to substitute chocolate chips with nuts or dried fruit for variation.
