Whole Wheat Sourdough Pumpkin Muffins
Whole wheat sourdough pumpkin muffins are moist, tender and only slightly sweet from pure unrefined maple syrup. Made with sourdough discard, soft whole wheat flour and mini chocolate chips (if desired), these pumpkin muffins make the perfect fall breakfast.
Servings: 18 muffins
Equipment
- parchment paper for lining or muffin liners
Ingredients
- 425 grams canned pumpkin one, 15 oz can, see recipe notes
- 100 grams coconut oil melted (1/2 cup) any neutral flavored oil
- 150 grams sourdough discard heaping 1/2 cup sourdough discard
- 2 large eggs 100 grams
- 115 grams buttermilk about 1/2 cup
- 8 grams vanilla extract about 2 teaspoons
- 240 grams pure maple syrup about 3/4 cup cup, see recipe notes
- 400 grams soft white whole wheat flour about 3 cups, see recipe notes
- 20 grams cornstarch about 2 Tablespoons
- 15 grams baking powder about 1 Tablespoon
- 9 grams salt about 1.5 teaspoons
- 8 grams pumpkin pie spice about 1 Tablespoon
- 8 grams ground cinnamon about 1 Tablespoon
- 180 grams mini semi-sweet chocolate chips about 1 cup
Instructions
- Preheat oven to 375ºF. Prepare one or two muffin tins by spraying with cooking spray or using muffin or parchment liners.
- To a medium sized bowl add the canned pumpkin and melted coconut oil. Mix together. Add the sourdough discard and whisk until combined. Add the eggs, buttermilk, vanilla extract and pure maple syrup. Whisk together until completely combined. Set aside.
- To a large bowl, add whole wheat flour, cornstarch, baking powder, salt, pumpkin pie spice and ground cinnamon. Fluff together with a fork until combined.
- Scoop muffin batter about 3/4 full into each muffin tin each muffin tin. You will have some leftover batter to make about 6 extra muffins - 16-18 muffins total.
- Bake muffins at 375ºF for 25-28 minutes until a toothpick is inserted and it comes out clean.
Notes
Sourdough Discard: You can use fresh, bubbly sourdough starter or sourdough discard in this recipe. If you don’t mind a more pronounced sourdough flavor, use refrigerated discard up to a week or two old. Younger discard will have a more mild to no sour flavor. I always use 100% hydration sourdough discard.
Homemade Pumpkin Puree: This recipe uses canned pumpkin which is thicker than homemade pumpkin puree. If you want to use homemade pumpkin puree you'll need to pat it/drain it as much as possible, use a little less in the recipe or add a little more flour to compensate.
Buttermilk: Mix together 60 grams sour cream or Greek yogurt AND 55 grams milk. Add in place of buttermilk in this recipe.
Pure Maple Syrup: Substitute for honey if desired.
Whole Wheat Flour: I use freshly milled, soft white whole wheat flour in this recipe which is light, fluffy and has a lower protein content, perfect for muffins. You can substitute any whole wheat flour, though the soft white wheat makes for very tender muffins.
Mini Chocolate Chips: I love the flavor of mini semi-sweet chocolate chips in these muffins. You can also use about 1 cup of regular chocolate chips.
Nutrition
Calories: 251kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 300mg | Potassium: 237mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3721IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
