Sourdough Pumpkin Muffins with Chocolate Chips

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Make these sourdough pumpkin muffins for friends, neighbors, family get-togethers – whatever you do, just make them! These muffins are so perfectly flavored and textured and they use all clean ingredients.

Related: Sourdough Pumpkin Cinnamon Rolls

Related: Pumpkin Spice Granola Bark Recipe

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Although these muffins call for a sourdough starter, they don’t taste like sourdough at all. You can use an active sourdough starter or your discard. The starter just creates the perfectly moist and fluffy texture and is the acid that activates the baking soda.

If you don’t have a sourdough starter yet you could also use buttermilk for the same effect or:

Related: Sourdough starter from scratch tutorial

Sourdough Pumpkin Muffins ingredients

• 3/4 cup coconut oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups coconut sugar
• 30 oz pure, organic pumpkin puree
• 1 cup sourdough starter (active or discard)
• 2 1/2 cups all-purpose flour 
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbs pumpkin pie spice
• 1 cup chocolate chips

Cinnamon Sugar Mixture

• 1/4 cup coconut sugar
• 1 tbs pumpkin pie spice

How to Make Sourdough Pumpkin Muffins

Instructions

• Preheat your oven to 375 degrees F.
• In a large bowl, whisk the oil, eggs, vanilla, sugar and pumpkin.
• Use a spatula to fold in your sourdough starter.

• Add the flour, salt, baking powder, baking soda and pumpkin pie spice. Mix until just combined (don’t overmix).
• Gently fold in the chocolate chips.
• Grease a muffin tin with coconut oil.
• Pour the batter into the muffin tin filling about 3/4 full.

• Mix the sugar and pumpkin spice in a small bowl.
• Sprinkle the pumpkin spice sugar over the sourdough pumpkin muffin batter.

• Bake for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean.
• Cool until the muffins loosen from the muffin tin and then rest on a cooling rack.

• Store in an airtight container at room temperature for about 3 days or freeze for up to 3 months.

Notes

• Your sourdough starter doesn’t have to be active and bubbly. I make this recipe using my sourdough discard right after pulling it out of the fridge.
• If you don’t have a sourdough starter yet, you can substitute the starter for buttermilk.

pumpkin sourdough muffin storage

These sourdough pumpkin muffins are best enjoyed within 3 days at room temperature. You could also freeze the muffins for up to three months in an airtight bag or container.

Can you freeze pumpkin bread?

Yes, you can freeze pumpkin bread in an airtight container for up to three months. To defrost, simply pull the loaf out of the freezer and let defrost at room temperature for a couple of hours.

Tips for making Sourdough Pumpkin Muffins

1. Don’t overmix the sourdough muffin batter. to prevent overmixing, start by mixing the wet ingredients, then gently fold in the dry ingredients.
2. Use paper liners only if you aren’t planning on eating the muffins right away. If you’re planning on eating the muffins within 1-2 days, simply grease the muffin tin.
3. Use an ice cream scoop to scoop the batter into the muffin tin.
4. Don’t overfill your muffin tins. 3/4 full is the optimal amount of batter in order to get nicely domed muffin tops.
5. Remove your muffins from the muffin tin after about 5 minutes. This will ensure that they wont crumble, but they won’t cook too long either.
6. Don’t use pumpkin pie filling. Pumpkin pie filling is not the same thing as pumpkin puree. This recipe calls for pure pumpkin puree made from organic pumpkins. You don’t want all the added sugar and spices from pumpkin pie filling to overpower the ingredients other ingredients.

Related: sourdough donut recipe

how to make sourdough pumpkin muffins healthy

1. Use pure, organic pumpkin puree. If you have homemade pumpkin puree that’s even better!
2. Substitute coconut sugar instead of white, cane sugar.
3. Use a sourdough starter as the acid instead of buttermilk.
4. Utilize quality flour like einkorn so the muffins are easily digestible.
5. Mill your own grain to prevent using rancid flour.
6. Make sure you’re using a healthy oil such as coconut oil.

How to make Long Fermented Muffins

You can turn any sourdough muffin recipe into a long-fermented recipe. Long fermenting sourdough muffins make them even healthier as they become more easily digestible and provide great gut-healing bacteria.

All you’ll do is mix together the flour and sourdough starter with a little water the night before you want the muffins.

The amount of water you use depends on the type of flour you’re using for the muffins, but you’ll want about 6-10 tbs.

Cover the mixture with a towel and let sit for about 10 hours.

Then, mix all the other ingredients in (you’ll want to use a stand mixer for this as the dough will be quite thick).

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• Dutch oven
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more Sourdough recipes

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Sourdough Tortillas

Sourdough Babka with Chocolate Filling

free Sourdough muffins ebook

sourdough pumpkin muffin faq

Pin it for later – Sourdough Pumpkin Muffins

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print the sourdough pumpkin muffins recipe

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