Sourdough Pumpkin Chocolate Chip Muffins (Discard)
Soft, cozy pumpkin muffins made with sourdough discard for extra flavor depth. Warm spices and gooey chocolate chips make these a perfect fall bake.
Servings 14 muffins
Calories 216kcal
Ingredients
- 150 g sourdough discard unfed
- 200 g pumpkin purée
- 100 g brown sugar
- 60 g granulated sugar
- 2 large eggs
- 90 g neutral oil or melted butter
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp nutmeg
- 120 g chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin (you’ll have enough batter for 14 muffins).
- In a large bowl, whisk together sourdough discard, pumpkin, sugars, eggs, oil, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry ingredients just until incorporated — do not overmix.
- Fold in chocolate chips.
- Divide batter evenly into liners, filling each about ¾ full.
- Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
Tip: Sprinkle a few extra chocolate chips or coarse sugar on top before baking for a bakery-style look.
Nutrition
Serving: 1muffin | Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 179mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2277IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
