Pin Moist, flavorful muffins featuring pumpkin purée, dark chocolate chips, and a tangy twist from sourdough starter. These are perfect for breakfast or as a cozy snack on a cool morning.
When I first baked these muffins with leftover sourdough starter, I was surprised by how well the pumpkin and chocolate chip combination paired with its subtle tang. Now, they are my favorite treat to make on rainy weekends.
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 oven and pan:
- 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.
- Combine mixtures:
- 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.
- Fill muffin tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 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.
Pin My kids request these muffins every autumn and love helping mix the batter. Sharing them fresh out of the oven has become a family tradition.
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 chocolate chip packaging for potential allergens.
Nutritional Information
Calories: 220, Total Fat: 9 g, Carbohydrates: 33 g, Protein: 3 g (per muffin)
Pin Let your pumpkin chocolate chip muffins cool completely for best texture and flavor. Enjoy them with your favorite cozy drink!
Recipe Questions & Answers
- → Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute 2–2.5 tsp pumpkin pie spice for all the listed spices for convenience and similar flavor.
- → Is active sourdough starter required?
Both active starter and discard work well, adding moisture and mild tang to the batter.
- → How do I store these muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
- → Can I add nuts or swap chocolate chips?
Yes, fold in 1/2 cup chopped walnuts or pecans for texture or swap chocolate chips as desired.
- → Are these suitable for vegetarians?
Yes, these muffins are vegetarian. For strict diets, check your chocolate chips for potential dairy ingredients.
- → What’s the best oil to use?
Neutral oils such as sunflower or canola are ideal, providing moisture without altering flavor.