Sourdough pumpkin muffins
These soft and fluffy spiced pumpkin muffins are made with sourdough discard for extra flavor. Chocolate chunks and a crunchy sugar topping made these a truly irresistible fall treat!
Equipment
- 2 Mixing bowls
- 12 cup muffin tin
Ingredients
- 1 1/4 cup (160g) all purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp all spice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 eggs
- 1/4 cup (50g) granulated sugar
- 3/4 cup (150g) brown sugar
- 1 1/4 cups (280g) pumpkin puree
- 1 tsp vanilla extract
- 1 cup (100g) sourdough discard at 100% hydration
- 1/2 cup (110g) neutral flavored vegetable oil
Add-ins and toppings (optional)
- 4 oz (115g) chopped semi sweet chocolate or chocolate chips
- Coarse sugar, for topping
- Pumpkin seeds or shredded coconut, for topping
Instructions
- Line a muffin tin and preheat oven to 350°F
- In a medium mixing bowl, add all purpose flour, baking soda, cinnamon, all spice, ginger, cloves, and salt. Whisk together until evenly combined.
- In a separate bowl, whisk together the eggs and granulated and brown sugar until well combined. Add the pumpkin puree, vanilla, and sourdough discard and mix until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Slowly pour in the vegetable oil and stir until well combined. At first the mixture will look a little chunky, but it will eventually combine.
- Fold in chocolate chunks. Use an ice cream scoop to evenly scoop and fill the muffin tins. I like to fill them until they are almost full, so that I get very large muffin tops.
- Sprinkle with coarse sugar and pumpkin seeds or shredded coconut. Place in the middle rack and bake for 20 - 22 minutes until a toothpick comes out clean.
- Remove from the oven and let cool for a few minutes before eating.