Description
Deliciously Moist Sourdough Pumpkin Muffins are a perfect blend of pumpkin and sourdough, creating a moist and flavorful treat for any time of day.
Ingredients
- 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.
- Whisk together the sourdough discard, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
- Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl. Stir gently to mix.
- Add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips until they are evenly distributed throughout the batter.
- 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 in the tin before transferring them to a wire rack to cool completely.
Notes
Enjoy these muffins warm with butter, paired with coffee or tea, or garnished with a dusting of cinnamon.