Sourdough Pumpkin Chocolate Chip Muffins

Delicious Sourdough Pumpkin Muffins: A Perfect Fall Treat

As fall settles in and the crisp air fills our days, it’s the ideal time to indulge in warm, cozy, and comforting treats. Enter sourdough pumpkin chocolate chip muffins—an irresistible fusion of tangy sourdough and the rich, spiced flavors of pumpkin. This fall favorite is not just another muffin recipe; it’s a delightful way to embrace the season with a healthier twist. Let’s explore how to make these scrumptious sourdough pumpkin muffins, their benefits, and why they should be on your baking list this fall.

Here’s another sourdough pumpkin recipe: Sourdough Pumpkin Bars!

Why Sourdough Pumpkin Muffins?

1. Enhanced Flavor Profile

Sourdough pumpkin chocolate chip muffins offer a flavor profile that traditional pumpkin muffins simply can’t match. The tangy notes of sourdough add depth to the sweetness of pumpkin and the warm spices typically used in fall baking. This creates a muffin with a more nuanced taste experience, where each bite reveals layers of flavor. The sourdough starter imparts a subtle tang that complements the pumpkin’s natural sweetness and spices like cinnamon, nutmeg, and ginger.

2. Health Benefits

Incorporating sourdough into your baking isn’t just about flavor; it also brings several health benefits. Sourdough fermentation breaks down gluten and makes nutrients more bioavailable, which can aid in digestion. Additionally, the sourdough process can reduce the glycemic index of baked goods, which might be beneficial for those monitoring blood sugar levels. Pumpkin itself is a powerhouse of nutrients. It’s rich in fiber, which aids digestion, and packed with vitamins A and C, as well as antioxidants like beta-carotene. Together, sourdough and pumpkin make these muffins a healthier option compared to more conventional recipes.

3. Perfect for Fall

Pumpkin is synonymous with fall, making sourdough pumpkin muffins a seasonal treat that perfectly captures the essence of the season. Whether you’re cozying up with a hot cup of coffee or serving them at a fall gathering, these muffins evoke the spirit of autumn. They are ideal for breakfast, a mid-afternoon snack, or a light dessert. The combination of pumpkin and sourdough is not only comforting but also brings a touch of sophistication to your seasonal baking.

The Joy of Baking Sourdough Pumpkin Muffins

Baking sourdough pumpkin muffins is more than just following a recipe; it’s about creating a comforting, seasonal treat that can bring joy to your kitchen. The process of combining sourdough and pumpkin not only fills your home with delightful aromas but also results in a muffin that’s both wholesome and delicious. Whether you’re an experienced baker or a novice looking to try something new, sourdough pumpkin muffins are a wonderful way to celebrate fall and enjoy the benefits of sourdough fermentation.

Sourdough pumpkin muffins are an excellent choice for anyone looking to add a touch of autumn to their baking repertoire. They offer a unique blend of flavors and textures that set them apart from more traditional muffins, along with the added health benefits of sourdough and pumpkin. So, embrace the season, fire up your oven, and enjoy the delightful experience of baking—and eating—sourdough pumpkin muffins.

Want to make your own pumpkin puree? Watch this video to learn how!

Ingredients I love

• I like to use these unbleached muffins tin liners.
• Redmond Real Salt is my go-to salt for baking. Use code LAURA15 to save!
• I often add protein powder to my muffin recipes. You can easily add 1 scoop without changing anything! Add it when you combine the rest of the ingredients. I like to use Just Ingredients protein powder. Code LAURAT10 to save!

Do you have my Sourdough Essentials cookbook? Find it here!

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5 from 1 vote

Sourdough Pumpkin Chocolate Chip Muffins

Perfect for fall, these Sourdough Pumpkin Chocolate Chip Muffins won't disappoint!

Ingredients

Sponge Ingredients

• 1 cup active sourdough starter
• 1 cup flour (all purpose, whole wheat, kamut, etc.)
• 1/2 cup milk (dairy or non dairy)

Additional Ingredients

• 1/2 cup sugar
• 1/4 cup avocado oil or coconut oil
• 1 cup pumpkin puree
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie seasoning (or cinnamon)
• 1 cup chocolate chips
• 1 scoop protein powder (optional)

Instructions

• Combine the sponge ingredients in a bowl, cover and let sit for 4-8 hours (overnight works well for muffins in the morning). The sponge can be left on the counter or refrigerated. For a long ferment, refrigerate for 1-3 days. When you get the sponge out of the refrigerator, let it come to room temperature before proceeding.
• Mix all other ingredients in a separate bowl. Combine the sponge mixture, 1/2 at a time, with the rest of the ingredients. Mix well enough to combine or the starter will be streaky in the batter, but don't overmix.
• Scoop the muffin batter evenly into a lined muffin tin. Bake at 375° for 18-22 minutes or until a toothpick comes out clean.

Notes

The muffins can be made the same day by skipping the fermenting step. Simply combine all ingredients,  for the flour. Gently add the flour and mix, without overmixing, and bake as directed.