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.