Sourdough Cinnamon Chip Pumpkin Muffins
Sourdough pumpkin muffins are moist, tender and utterly delicious enhanced with the sweet spice of cinnamon chips. We love these on a cool fall day for a snack or to enjoy warm for breakfast.
Ingredients
- 2 cups canned pumpkin 450 grams, not pumpkin pie filling
- 1 cup sourdough discard 245 grams, see recipe notes
- 1 cup packed brown sugar 230 grams
- ½ cup coconut oil 95 grams, room temperature liquid
- 3 large eggs 150 grams, room temperature
- 1 teaspoon vanilla extract 4 grams
- 2 cups all purpose flour 284 grams
- 2 teaspoons baking powder 4 grams
- 1 teaspoon baking soda 7 grams
- 2 teaspoons ground cinnamon 10 grams
- 1 teaspoon pumpkin pie spice 5 grams
- 1 teaspoon salt 8 grams
- ½ cup cinnamon chips 80 grams, see recipe notes
Instructions
- Preheat oven to 350 degrees.
- To a medium sized bowl add the canned pumpkin, sourdough discard, brown sugar, coconut oil, eggs and vanilla extract. Whisk until combined.
- To a large bowl, add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Fluff together with a fork until combined.
- Pour the liquid ingredients into the dry ingredients and mix together until just a few dry streaks remain. Add the cinnamon chips and gently mix until spread throughout the batter.
- Lightly grease two 12 cup muffin tins with cooking spray. If you'd like to use muffin liners, put them in each cup and spray with cooking spray before filling. Fill each muffin tin about 3/4 of the way full with muffin batter.
- Bake muffins at 350 degrees for 18-20 minutes until a toothpick is inserted and it comes out clean.
Notes
Pumpkin Puree: This recipe is made with canned pumpkin (one ingredient), not pumpkin pie filling. I have not tried homemade pumpkin puree with this recipe. It tends to be more watery so you may need to drain it a bit or add a bit more flour to the recipe.
Sourdough Discard: Choose discard not more than a few days old for little to no “sour” flavor. The longer the discard sits in the refrigerator, the more “sour” flavor can result in the bread. I always use 100% hydration discard. If your discard is higher or lower hydration, you will need to add a little more flour or add a little milk to the batter. You can also use bubbly sourdough starter for this recipe.
Cinnamon Chips: I love these Hershey Brand Cinnamon Chips in this recipe. You could also use homemade cinnamon chips. This recipe would also work well with chocolate chips or you can enjoy them plain.
Tried this recipe?Let us know how it was!