Description
Sourdough Pumpkin Muffins are a delightful blend of seasonal flavors, perfect for cozy mornings or as a tasty snack. These muffins feature the rich taste of pumpkin combined with the unique tang of sourdough. Easy to make and incredibly versatile, they are ideal for breakfast, an afternoon treat, or even dessert. Utilizing sourdough discard not only reduces waste but also adds depth to the flavor profile. With a touch of warming spices and the option to include chocolate chips, these muffins are sure to become a beloved fall favorite in your home.
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 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 400°F and line a muffin tin with liners.
- In a large bowl, mix together pumpkin puree, cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla until smooth.
- In another bowl, combine all-purpose flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips if using.
- Divide the batter evenly among muffin cups.
- Bake at 400°F for 5 minutes then reduce to 350°F for another 10–15 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg