Sourdough Chocolate Chip Pumpkin Muffins
Your favorite chocoltae chip pumpkin muffins that are made softer with the help of sourdough discard!
Equipment
- muffin tins that hold at least 16 muffins
Ingredients
- 1 cup (228 grams) sourdough discart fed or unfed
- 1 cup (210 grams) white granulated sugar
- 2 cups (285 grams) all-purpose flour
- 2 cups (455 grams) pumpkin puree homemade or canned
- ½ cup oil OR ⅓ cup butter sunflower or olive oil work great
- 3 eggs at room temperature
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla paste or extract
- 1 cup (150 grams) chocolate chips
Instructions
- Preheat the oven to 400F/200C. Prepare the parchment paper for your tins or butter them well so that your muffins do not stick to the walls. Do the same for the baking sheet if using one.
- Mix the eggs, sourdough discard, sugar, pumpkin puree, vegetable oil, and vanilla in a bowl. Break up all the lumps and combine well. At this point don’t worry about overmixing your batter yet.
- Add flour, baking soda, baking powder, cinnamon, salt, and chocolate chip.
- Now since the baking soda and powder came into contact with liquid ingredients, you want to mix as little as possible and get your muffins to the oven as soon as you can not to lose any of those precious CO2 bubbles that will give your sourdough chocolate chip pumpkin muffins a beautiful rise.
- Scoop the batter into the muffin tin. Fill them up to the top (¾ is ok too!) for a higher rise. Pour the remaining batter onto a baking sheet.
- Place the tins into the oven and bake on 400F/200C for 5 minutes, then lower the heat to 350F/175C and bake for another 15 minutes. Check for doneness with a toothpick or a fork. If they come out clean then your muffins are ready, if not, leave in for another 5 minutes and check again.
- Take the muffins out from the oven and let them cool for about 15 minutes. Cut up the dough on the baking sheet and place it on a plate. Sprinkle with some powdered sugar for presentation and extra sweetness! Your sourdough chocolate chip pumpkin muffins and bars are ready, enjoy!
Video
Notes
Make sure your baking powder and soda are fresh and active. You can check it by combining the baking powder with water and baking soda with some vinegar and water. If the water starts bubbling up, then the ingredients are fresh and active!
Do not overmix your batter once all ingredients are combined. Mixing too much will initiate gluten development which in turn will make your muffins hard. Overmixing also allows for some CO2 bubbles to escape from the mix which may result in less rise while baking.
If using whole wheat flour consider adding some buttermilk to the recipe for more moisture. Whole wheat will absorb more liquids than all-purpose flour.
If you want taller muffins, fill them up all the way to the top!
Bake your muffins at a higher temperature for the first five minutes to get the best rise. The heat initiates the activation of the baking powder which in turn provides you with taller muffins.
Swap half of the sugar amount for brown sugar to get crunchier tops!
For moist and soft muffins use a kitchen scale to be more precise with measurements. If you still would rather use cups, spoon your ingredients into the cups, do not pack in the flour, and level the cup when done.
Make sure to prepare your baking sheet and tins and preheat the oven before mixing up the ingredients. If you allow the mixture to sit on the counter while you heat the oven and prepare the pans, you will lose the CO2 which is super important for the tallest muffins.
Nutrition
Calories: 250kcal
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