Sourdough Pumpkin Muffins

Sourdough Pumpkin Muffins puts pumpkin puree, sourdough starter and granulated sugar at the center of a muffin recipe and finishes in about 38 minutes, enough for 24 muffins.

• Yield 24 muffins
• Ready in 38 minutes
• Prep 20 minutes
• Cook 18 minutes

Ingredients

• 2 cups pumpkin puree, canned or homemade
• 1 cup sourdough starter, unfed/discard
• 1 cup granulated sugar
• 1/2 cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose or whole wheat flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt (decrease if using salted butter)
• 1 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
2. In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
3. Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
4. Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
5. Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Cool the bake on a rack until the crumb sets, then slice.