Sourdough Pumpkin Muffins
Indulge in the cozy flavors of fall with these irresistibly moist & fluffy Sourdough Pumpkin Muffins! A great grab-and-go snack the whole family will love.
Ingredients
- 71 gramssoftened butter (5 tablespoons )
- 100 gramsgranulated sugar (½ cup)
- 110 gramsbrown sugar (½ cup )
- 2eggs (100 grams)
- 5 gramsvanilla extract (1 teaspoon )
- 368 gramspumpkin purée (1 ½ cups )
- 120 gramssourdough discard (½ cup )
- 60 gramsmilk (¼ cup )
- 5 gramsbaking soda (1 teaspoon )
- 3 gramssalt (½ teaspoon )
- 2 gramscinnamon (1 teaspoon )
- 1 grampumpkin pie spice (1 teaspoon)
- 210 gramsall-purpose flour (1 ½ cup )
- 250 gramschocolate or white chocolate chips, optional (1 ½ cups )
Directions
- 1
Preheat oven to 350℉ degrees Fahrenheit.
- 2
Beat butter and sugars until light and fluffy.71 grams softened butter, 100 grams granulated sugar, 110 grams brown sugar
- 3
Mix in eggs, vanilla extract, pumpkin purée, sourdough discard and milk.2 eggs, 5 grams vanilla extract, 368 grams pumpkin purée, 120 grams sourdough discard, 60 grams milk
- 4
Combine baking soda, salt, cinnamon, pumpkin pie spice, and flour together. Gently mix until just combined.5 grams baking soda, 3 grams salt, 2 grams cinnamon, 1 gram pumpkin pie spice, 210 grams all-purpose flour
- 5
Fold in chocolate chips if desired.250 grams chocolate or white chocolate chips, optional
- 6
Add a little less than a ½ cup of batter to each lined or greased muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
- 7
Remove muffins from the pan and place on a cooling rack to cool.