Sourdough Pumpkin Chocolate Chip Muffins


With familiar and delicious flavors, these sourdough muffins pack a flavor and nutritional punch. Serve as a fall treat for breakfast along with eggs and apples, or as a school snack with nut butter.


  • 1/2 cup sourdough starter
  • 1 cup cultured milk (yogurt, kefir, or buttermilk)
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 cup melted butter
  • 1/3 cup honey
  • 1 15-ounce can pumpkin puree
  • 1-1/2 cups chocolate chips


At least 12 hours before you wish to bake your muffins, combine sourdough starter, cultured milk, and flour in a medium bowl. Cover and place in a warm place to culture for 12 to 24 hours.

Once culturing time is completed, preheat oven to 375°F. Combine cinnamon, sea salt, and leavenings together with a fork in a small bowl.

In a separate bowl beat eggs and whisk in butter, honey, and pumpkin puree.

Sprinkle dry ingredients over soured dough. Pour in wet ingredients slowly while combining. When almost all of the liquid has been used up, sprinkle the chocolate chips over the batter and stir in with the remaining liquid ingredients.

Spoon batter into butter muffin cups until nearly full. Place in preheated oven and bake 20 to 25 minutes or until a toothpick comes out clean. Baking time may be longer, depending on the hydration of your starter and the viscosity of your ingredients.


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Sourdough Pumpkin Chocolate Chip Muffins

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