Sourdough Pumpkin Chip Muffins (Edit recipe)

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This recipe has perfect timing as the weather has started to change and fall is definitely in the air. Made with pumpkin spice a delicious heirloom pumpkin seeds from Lark Ellen, these pumpkin chip muffins are sure to satisfy your fall time cravings.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1.5 cups All Purpose Flour
0.6 cups Granulated White Sugar
1 tsp Baking Powder
.25 tsp Kosher Salt
.5 tsp Pumpkin Pie Spice - Primal Palate
1 whole Egg
.33 cup Whole Milk
1 tsp Pure Vanilla Extract
.5 cup Butter, Unsalted, melted
.5 cup Sourdough Starter, Homemade
.25 cup Organic Sprouted Heirloom Pumpkin Seeds - Lark Ellen Farm
.5 cup Baking Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees and spray muffin tin with nonstick spray or line with paper liners.
Mix dry ingredients in a large bowl and whisk together and set aside.
In a separate medium sized bowl whisk together all wet ingredients. Egg, milk, vanilla, butter, and sourdough discard.
Pour the wet ingredients in with the dry ingredients and stir with a spoon or rubber spatula until just combined. Do not over mix.
Gently fold in your chocolate chips until even.
Divide batter evenly between muffin cups.
Garnish with Lark Ellen heirloom pumpkin seeds.
Bake for about 10 minutes and then reduce heat to 350 degrees and bake for an additional 5 to 7 minutes or until a toothpick inserted in the center comes out with moist crumbs.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	801
Fat:	48 g
Carbohydrates:	85 g
Protein:	27 g
Cholesterol:	62 g
Sodium:	82 mg
Fiber:	7 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.