Save to Pinterest Moist, flavorful muffins featuring pumpkin purée, dark chocolate chips, and a tangy twist from sourdough starter, these treats are perfect for breakfast or a cozy snack on chilly mornings.
I started making these to use up extra sourdough starter in fall, and they quickly became a favorite in our house for weekend breakfasts. The combination of pumpkin and chocolate chips is irresistible.
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
- Prep 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 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.
- Mix Batter:
- Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined (do not overmix).
- Add Chocolate Chips:
- Fold in the chocolate chips.
- Portion Batter:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake Muffins:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids love helping sprinkle chocolate chips over each muffin before baking, and this recipe brings everyone into the kitchen for a fun fall baking moment.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack.
Allergen Information
Contains wheat (gluten), eggs, and may contain milk (in chocolate chips). Always check packaging for allergens.
Nutritional Information
Each muffin: 220 calories, 9 g total fat, 33 g carbs, 3 g protein.
Save to Pinterest Share these muffins warm with friends for a comforting treat, or freeze extras to enjoy autumn flavors anytime.
Common Recipe Questions
- → What does sourdough starter add to muffins?
Sourdough starter imparts tanginess, enhanced tenderness, and subtle complexity to the flavor.
- → Can walnuts or pecans be added?
Yes, folding in walnuts or pecans offers crunch and extra richness to the muffins.
- → Are these muffins freezer-friendly?
Absolutely! Cool muffins completely, then store in airtight containers for up to two months.
- → Is it possible to use pumpkin pie spice?
Using pumpkin pie spice is convenient and provides warming flavor without measuring individual spices.
- → How do I know when muffins are done?
Muffins are finished baking when a toothpick inserted into the center comes out clean or with moist crumbs.
- → What type of oil is best?
Neutral oils like canola or sunflower ensure a moist, light texture without overwhelming flavor.