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Sourdough Pumpkin Chocolate Chip Muffins
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
33
minutes
minutes
Servings
12
muffins
Calories
200
Deliciously moist and flavorful, these Sourdough Pumpkin Chocolate Chip Muffins are perfect for fall!
Ingredients
Dry Ingredients
280
grams
all-purpose flour
200
grams
white sugar
10
grams
baking soda
8
grams
baking powder
6
grams
salt
9
grams
ground cinnamon
Wet Ingredients
150
grams
large eggs (room temperature)
(about 3 large eggs)
425
grams
pure pumpkin puree
(15 oz can)
113
grams
unsalted butter, melted
(1/2 cup)
260
grams
sourdough discard
(1 cup)
270
grams
mini chocolate chips
(1 1/2 cups)
Instructions
Preheat the oven to 375 degrees F.
Whisk together dry ingredients in a large bowl.
In a medium bowl, whisk wet ingredients until smooth.
Combine wet and dry ingredients, mixing until just combined.
Fold in mini chocolate chips and fill muffin tin.
Bake for 17-18 minutes and cool on a wire rack.
Notes
For extra flavor, consider adding nuts or spices of your choice!
Calories:
200
kcal
Cost:
$10.00
Course:
Breakfast
Cuisine:
American
Keyword:
Pumpkin