Sourdough Pumpkin Mini Muffins

5 from 2 votes

These Sourdough Pumpkin Mini Muffins are soft, fluffy, and brimming with cozy pumpkin spice in every bite. Naturally sweetened and filled with melty chocolate chips, they come together in under 20 minutes for an easy, kid-approved snack.

Prep Time10

Cook Time10

Total Time22

Course: Snack

Cuisine: American

Servings: mini muffins

Author: Emily Christensen

Equipment

Ingredients

80 grams maple syrup ⅓ cup
60 grams unsalted butter, melted ¼ cup
100 grams milk ⅓ cup + 2 Tablespoons
60 grams sourdough discard ¼ cup
120 grams pumpkin puree ½ cup
5 grams vanilla extract 1 teaspoon
1 large egg 50 grams
175 grams all-purpose flour 1 ¼ cup
10 grams baking powder 2 teaspoons
3 grams salt ½ teaspoon
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon pumpkin pie spice
120 grams mini chocolate chips ½ cup

Instructions

Preheat the oven to 350℉.
Mix together the maple syrup, melted butter, milk, sourdough discard, pumpkin puree, vanilla extract, and egg until combined.
80 grams maple syrup, 60 grams unsalted butter, melted, 100 grams milk, 60 grams sourdough discard, 120 grams pumpkin puree, 5 grams vanilla extract, 1 large egg
In a separate bowl mix together the flour, baking powder, spices and salt. Add to the wet ingredients and stir until just combined.
175 grams all-purpose flour, 10 grams baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon pumpkin pie spice, 3 grams salt
Fold in the mini chocolate chips
120 grams mini chocolate chips
Grease a mini muffin pan and use a 2-tablespoon scoop to get 24 mini muffins.
Bake for about 10-12 minutes or until a toothpick comes out clean.
Cool on a cooling rack and enjoy. Store in an airtight container on the counter.

Notes

These muffins are not overly sweet. If you like them sweeter you can add extra chocolate chips.
Be careful not to overmix the batter as it can make the muffins tough.
Once baked, remove the muffins from the pan and cool on a cooling rack.
After the first 2-3 days keep these in the fridge to avoid mold. They can get tough in the fridge, so pop them in the microwave for 10 seconds and they taste like they just came out of the oven, soft and moist. You can also flash freeze some on a sheet pan for an hour and then place in a freezer-safe bag for up to 3 months.

Nutrition