Save Moist, flavorful muffins featuring pumpkin purée, dark chocolate chips, and a tangy twist from sourdough starter make these a perfect choice for breakfast or a cozy snack.
I first tried making these muffins on a chilly autumn morning when our family had leftover sourdough starter to use. The scent of pumpkin and spices filled the kitchen, and everyone loved the gooey chocolate chips in each bite.
Ingredients
- Pumpkin purée: 1 cup (240 g)
- Granulated sugar: 1/2 cup (100 g)
- Brown sugar (packed): 1/2 cup (100 g)
- Eggs: 2 large
- Neutral oil (e.g. sunflower or canola): 1/2 cup (120 ml)
- Sourdough starter (active or discard): 1/2 cup (120 g)
- Vanilla extract: 1 tsp
- All-purpose flour: 1 3/4 cups (220 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Dark chocolate chips: 1 cup (175 g)
Instructions
- Prepare muffin tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix wet ingredients:
- In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, sourdough starter, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine mixtures:
- Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined (do not overmix).
- Fold in chocolate chips:
- Fold in the chocolate chips.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids especially love helping mix in the chocolate chips and enjoy these muffins warm right out of the oven as an after-school treat.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains wheat (gluten), eggs, and may contain milk (in chocolate chips). Always check chocolate chip packaging for allergens.
Nutritional Information
Each muffin contains about 220 calories, 9 g total fat, 33 g carbohydrates, and 3 g protein.
Save Enjoy these muffins with a cup of tea or coffee for a comforting seasonal treat. They stay moist for several days and are perfect to pack for on-the-go snacking.
Recipe Guide
- → Can I use sourdough discard for these muffins?
Yes, both active sourdough starter and discard add flavor and moisture to the muffins.
- → Are pumpkin pie spice and individual spices interchangeable?
You can replace the listed spices with pumpkin pie spice for convenience and similar results.
- → What's the best chocolate for this baking?
Dark chocolate chips give a rich contrast, but milk or semi-sweet chips work well too.
- → How do I store the muffins?
Cool completely, then store in an airtight container at room temperature or freeze for up to 2 months.
- → Can nuts be added to this muffin mix?
Yes, chopped walnuts or pecans add extra texture and flavor to the batter.