Pumpkin Chocolate Chip Sourdough Muffins

Pumpkin Chocolate Chip Sourdough Muffins are moist, Paleo-friendly, and full of warm spices that are perfect for Fall. In addition, they are eggless and can be easily adapted for a gluten-free lifestyle. Finally, Pumpkin puree, Sourdough Starter, and Pumpkin Spice make these muffins an irresistible treat any time of the day!

Allergen Friendly

Pumpkin Chocolate Chip Sourdough Muffins are allergen-friendly because they are made without eggs! Furthermore, these muffins are made by using one of the Best Egg Substitutes for Baking. My favorite egg substitutes to use for this recipe are Unsweetened Applesauce, Carbonated Water, extra Pumpkin Puree, or Sourdough Starter.

For the first few trials of these muffins I used Unsweetened Applesauce, however, recently I used Carbonated Water instead of an egg, and either one is amazing! However, for a quick comparison, the Unsweetened Applesauce definitely helps the muffins stay moist, and the muffins are a bit softer inside and outside.

If you use Carbonated Water instead of the egg, the exterior of the muffin becomes a bit more crusty and the overall muffin is lighter and airy. Finally, either option definitely works for this recipe, and of course, there are other egg substitutes you can try if these don’t work for you.

In addition to the egg substitute, this recipe calls for Almond Flour instead of Organic, All Purpose Flour. However, if you need to make these muffins gluten-free, you can substitute the Almond Flour for King Arthur’s 1:1 Gluten-Free Flour or Cassava Flour.

In conclusion, these muffins are allergen and Paleo-friendly, delicious, and pretty nutritious treats for the Fall or any time of the year. I hope you all enjoy this recipe as much as my family and I do! Happy baking!

Pumpkin Chocolate Chip Sourdough Muffin Ingredients

• Almond Flour (King Arthur’s 1:1 Gluten-Free Flour or Cassava Flour are great substitutes, too)
• Baking Soda
• Baking Powder
• Ground Flaxseed
• Active Sourdough Starter
• Pure Maple Syrup
• Unsweetened Applesauce or Carbonated Water
• Mexican Vanilla
• Pumpkin Pie Spice
• Pink Salt
• Ground Cinnamon
• Chocolate Chips
• Pumpkin Puree (NOT Pumpkin Pie filling)
• Hempseeds/Hemphearts or Chia Seeds (Optional)
• Walnuts or Pecans (Optional)

Creating the Pumpkin Chocolate Chip Sourdough Muffin Batter

1. First, in a Kitchen Aid Stand Mixer with a Paddle attachment, mix together the dry ingredients.
2. Next, add the wet ingredients to the dry ingredients.
3. Then, add any optional ingredients.
4. Then, turn the mixer on a speed 1 or 2 and mix until just combined.
5. Next, add the chocolate chips. Mix until just combined, and then turn the mixer off.
6. Finally, remove the mixing bowl from the mixer and prepare the muffin tin for baking.

Combine the Dry Ingredients

Mix the Wet Ingredients with the Dry Ingredients

Add the Chocolate Chips

The Muffin Batter is Ready to Bake!

Preparing and Filling the Muffin Tin

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using Silicone or disposable muffin liners, line the Muffin Tin.
   • Note: This is a fantastic step to involve your child in – give them the liners, show them how to put them into the Muffin Tin, and let them complete this step.
3. Then, using an ice cream scoop, scoop the muffin batter into the liners until they’re about 3/4 of the way full.
4. Finally, slightly flatten the tops of the muffins with the back of a spoon.
   • Note: You may have leftover batter, so you’ll just need to work in batches by filling the muffin tin and baking them.

Line a Muffin Tin with Silicone Liners (*Kid-Friendly Step)

Scoop the Batter into the Prepared, Muffin Tin (*Kid-Friendly Step)

Flatten the Tops of the Muffin(s) with a Spoon (*Kid-Friendly Step)

Baking the Pumpkin Chocolate Chip Sourdough Muffins

1. First, place the Pumpkin Chocolate Chip Sourdough Muffins into the preheated oven.
2. Next, bake the muffins for 25-28 minutes or until a toothpick inserted in the center comes out clean.
3. Then, allow the muffins to cool in the pan for 2 minutes prior to removing them to a wire, cooling rack.
4. Next, remove the muffins from the Silicone cupcake liners.
5. Then, place the baked muffins onto the cooling rack and place the liners back into the muffin tin.
6. Next, refill the muffin liners, and bake the second batch of dough. Repeat steps 3-4 once the second batch of muffins is baked.
7. Finally, the muffins are ready to enjoy!

Bake the Muffins for 25-28 Minutes in a Preheated Oven

Let the Muffins Cool

The Muffins are Ready to Enjoy!

Saving and Storing the Muffins

Pumpkin Chocolate Chip Sourdough Muffins are tasty when they’re freshly made, and also store well! Here are a few suggestions for keeping the muffins fresh for a “rainy day.”

• Store freshly baked muffins in an airtight container, on the counter, for 3-5 days.
• Store freshly baked muffins in an airtight container, in the refrigerator, for 1 week.
• Place freshly baked muffins in an airtight container, in the freezer, for up to 3 months. Defrost the muffins by placing them in the refrigerator the night before serving, or heating them the morning of serving.
• Store raw muffin batter in the freezer, in a Ziploc bag, for up to 3 months. Let the batter defrost in the refrigerator overnight, and then follow the baking steps.

Recommended Products

Pumpkin Chocolate Chip Sourdough Muffins

Yield: 24 Muffins

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Pumpkin Chocolate Chip Sourdough Muffins are moist, Paleo-friendly, and full of warm spices that are perfect for Fall. In addition, they are eggless, and can be easily adapted for a gluten-free lifestyle. Finally, Pumpkin puree, Sourdough Starter, and Pumpkin Spice make these muffins an irresistible treat any time of the day!

Print

Ingredients

• 2 1/2 c. Almond Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 2 tbsp. Ground Flaxseed
• 1/2 c. Active Sourdough Starter
• 1/2 c. Pure Maple Syrup
• 1/2 c. Unsweetened Applesauce
• 1 overflowing tsp. Mexican Vanilla
• 2 tsp. Pumpkin Pie Spice
• 1/4 tsp. Pink Salt
• 1 tsp. Ground Cinnamon
• 1/2 c. Chocolate Chips
• 1/2 Canned Pumpkin (NOT Pumpkin Pie filling)
• 2 tbsp. Hempseeds/Hemphearts or Chia Seeds (Optional)
• 1/4 c. Walnuts or Pecans (Optional)

Instructions

Making the Pumpkin Chocolate Chip Sourdough Muffin Dough

1. First, in a Kitchen Aid Stand Mixer with a Paddle attachment, mix together the dry ingredients.
2. Next, add the wet ingredients to the dry ingredients.
3. Then, turn the mixer on a speed 1 or 2 and mix until just combined.
4. Next, add the chocolate chips and any optional ingredients. Mix until just combined, and then turn the mixer off.
5. Finally, remove the mixing bowl from the mixer and prepare the muffin tin for baking.

Prepping the Muffin Tin and Filling it with Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using Silicone or disposable muffin liners, line the Muffin Tin. (Note: This is a fantastic step to involve your child in - give them the liners, show them how to put them into the Muffin Tin, and let them complete this step).
3. Then, using an ice cream scoop, scoop the muffin batter into the liners until they're about 3/4 of the way full.
4. Finally, slightly flatten the tops of the muffins with the back of a spoon. (Note: You may have leftover batter, so you'll just need to work in batches by filling the muffin tin and baking them).

Baking the Pumpkin Chocolate Chip Sourdough Muffin Dough

1. First, place the Pumpkin Chocolate Chip Sourdough Muffins into the preheated oven.
2. Next, bake the muffins for 25-28 minutes or until a toothpick inserted in the center comes out clean.
3. Then, allow the muffins to cool in the pan for 2 minutes prior to removing them to a wire, cooling rack.
4. Next, remove the muffins from the Silicone cupcake liners.
5. Then, place the baked muffins onto the cooling rack and place the liners back into the muffin tin.
6. Finally, refill the muffin liners, and bake the second batch of dough. Repeat steps 3-4 once the second batch of muffins is baked.

Serving and Storing the Muffins

Pumpkin Chocolate Chip Sourdough Muffins are tasty when they're freshly made, and also store well! Here are a few suggestions for keeping the muffins fresh for a "rainy day."

• Store freshly baked muffins in an airtight container, on the counter, for 3-5 days.
• Store freshly baked muffins in an airtight container, in the refrigerator, for 1 week.
• Place freshly baked muffins in an airtight container, in the freezer, for up to 3 months. Defrost the muffins by placing them in the refrigerator the night before serving, or heating them the morning of serving.
• Store raw muffin batter in the freezer, in a Ziploc bag, for up to 3 months. Let the batter defrost in the refrigerator overnight, and then follow the baking steps.

Notes

If you cannot find Pumpkin Spice, make your own!

If you cannot find Pumpkin Spice in your local grocery store, you can make your own by combining 3 tbsp. ground Cinnamon, 2 tsp. ground Ginger, 1 1/2 tsp. ground Nutmeg, 1 tsp. ground Cloves, and 1 tsp. ground Allspice. Mix this together in a small, prep bowl, and then use the amount called for in this recipe. You can store the leftover spice in an airtight container such as a Ziploc bag or Mason Jar for 1-2 years.

Nutrition Information:

Yield: 24 Serving Size: 1 Muffin
Amount Per Serving: Calories: 132Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 89mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 3g