2cups(456g)pumpkin puree, canned or homemade (see note)
1cup(227g)sourdough starter, unfed/discard (see note)
1cup(212g)granulated sugar
½cupneutral-flavored oil like canola or vegetable or melted butter or coconut oil
3largeeggs
1teaspoonvanilla extract
2cups(284g)all-purpose or whole wheat flour (see note)
2teaspoonsground cinnamon
2teaspoonsbaking powder
1 ½teaspoonsbaking soda
1teaspoonsalt (decrease if using salted butter)
1cup(170g)chocolate chips (optional)
Instructions
Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
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.
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.
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.
Notes
Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin. Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well. Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods).