Moist, flavorful muffins with pumpkin, chocolate, and a tangy sourdough boost for breakfast or snack.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup pumpkin purée
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed brown sugar
04 - 2 large eggs
05 - 1/2 cup neutral oil (sunflower or canola)
06 - 1/2 cup sourdough starter, active or discard
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground ginger
→ Add-ins
16 - 1 cup dark chocolate chips
# Steps to Follow:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, sourdough starter, and vanilla extract in a large mixing bowl until fully blended.
03 - Blend flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a separate bowl using a whisk.
04 - Fold dry ingredients into wet mixture with a spatula until just combined; avoid overmixing.
05 - Gently fold chocolate chips into the batter.
06 - Evenly distribute batter into muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
