Description
Deliciously moist muffins made with sourdough starter and pumpkin, bursting with warm spices and chocolate chips.
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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 paper liners or grease it lightly.
- Combine the sourdough starter, pumpkin puree, brown sugar, granulated sugar, and vegetable oil in a large mixing bowl. Mix well until blended.
- Beat in the eggs one at a time until the mixture is smooth.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Divide the batter among the muffin tin cups, filling each cup about two-thirds full.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins pair well with coffee or tea and can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg