Sourdough Pumpkin Chocolate Chip Muffins
These sourdough pumpkin chocolate chip muffins are the ultimate cozy fall treat! Soft, fluffy, and full of warm spices and gooey chocolate chips, they’re an easy dessert you’ll want to bake all season long.
Equipment
- Muffin Tins This recipe makes 18 muffins
- Cooking Spray or Muffin Liners
Ingredients
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter
- 1 ½ cups (300 g) light brown sugar
- 1 large egg
- ½ cup (125 g) sourdough starter discard
- ¼ cup (60 g) fresh orange juice optional
- 1 teaspoon (5 g) vanilla extract
- 1 (15oz.) can (425 g) pumpkin puree
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 ½ teaspoons pumpkin pie spice see notes
- 1 teaspoon (5 g) fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup (150 g) chocolate chips
Instructions
- Preheat your oven to 375°F and lightly grease two 12-count muffins tins with cooking spray or line them with muffin liners.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon fine sea salt, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 ½ teaspoons pumpkin pie spice, and ¾ cup chocolate chips. Set aside.
- Melt 8 tablespoons unsalted butter in a bowl and add 1 ½ cups light brown sugar. Use a spatula to cream them together until smooth. Add 1 large egg, 1 teaspoon vanilla extract, ¼ cup fresh orange juice, ½ cup sourdough starter and 1 (15oz.) can pumpkin puree and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don't over mix!)
- Spoon the batter into 18 muffin cups, filling each about ⅔ full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool for 5-10 minutes before transferring them to a cooling rack.
Notes
How to Store: Keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, store them in the fridge for up to a week.
How to Freeze: Let the muffins cool completely, wrap each one in plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 3 months.
How to Reheat: If frozen, let the muffins thaw at room temperature. To reheat, microwave in short 10-second bursts until warm and soft.
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 36gProtein: 2gFat: 8g