Sourdough Pumpkin Muffins

4.69 from 19 votes

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.

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings: muffins

Author: Emily Christensen

Equipment

Muffin Pan

Ingredients

71 grams softened butter 5 Tablespoons
100 grams granulated sugar ½ cup
110 grams brown sugar ½ cup
2 eggs 100 grams
5 grams vanilla extract 1 teaspoon
368 grams pumpkin purée 1 ½ cups
120 grams sourdough discard ½ cup
60 grams milk ¼ cup
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
2 grams cinnamon 1 teaspoon
1 gram pumpkin pie spice 1 teaspoon
210 grams all-purpose flour 1 ½ cup
250 grams chocolate or white chocolate chips, optional 1 ½ cups

Instructions

Preheat oven to 350℉ degrees Fahrenheit.
Beat butter and sugars until light and fluffy.
71 grams softened butter, 100 grams granulated sugar, 110 grams brown sugar
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
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
Fold in chocolate chips if desired.
250 grams chocolate or white chocolate chips, optional
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.
Remove muffins from the pan and place on a cooling rack to cool.

Notes

Make sure to use pumpkin puree not pumpkin pie filling.
Do not overmix the batter or the muffins can become tough.
Take the muffins out of the pan and place them on a cooling rack within a few minutes of pulling them out of the oven.
Alternative: Spray a 9x5 bread pan. Bake about 1 hour-1hr 15 minutes until a toothpick comes out clean.

Nutrition