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- 1 cup active sourdough starter - 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon kosher salt - 1 cup semi-sweet chocolate chips - Optional: pumpkin seeds for topping If you need to convert measurements, here are some tips: - 1 cup equals 240 milliliters. - 1/2 cup equals 120 milliliters. - 1 teaspoon equals 5 milliliters. - 1/4 teaspoon equals about 1.25 milliliters. These conversions can help you in the kitchen. Choose fresh ingredients for the best flavors. Here are some tips: - Use active sourdough starter. It helps the muffins rise and adds a great taste. - Check the canned pumpkin puree for quality. It should only have pumpkin listed as an ingredient. - Pick brown sugar that is soft and moist. This keeps your muffins nice and sweet. - Use semi-sweet chocolate chips that melt well. They add a rich flavor to each bite. - If you want a crunchy top, add pumpkin seeds before baking. They look great and taste amazing. These choices make a big difference in your muffins. Enjoy the baking process! First, preheat your oven to 350°F (175°C). This heat is perfect for baking. Next, prepare your muffin tin. You can line it with paper liners or spray it with non-stick spray. This helps the muffins come out easily. In a large bowl, mix your active sourdough starter, canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a spoon. Mix until everything blends well and is smooth. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This mix adds flavor and helps the muffins rise. Now, add the dry mix to the wet mix slowly. Stir gently until just combined. Do not overmix. This helps keep the muffins fluffy. Finally, fold in the chocolate chips. Make sure they are spread out in the batter, so every bite has a bit of chocolate. Now, take a scoop or spoon. Fill each muffin cup about two-thirds full. This gives them room to rise. If you want, sprinkle a few pumpkin seeds on top for a nice look and crunch. Place the muffin tin in the preheated oven. Bake for 18 to 20 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. After baking, let the muffins cool in the tin for about 5 minutes. Then, carefully move them to a wire rack. Let them cool completely there. To serve, place the muffins on a rustic wooden platter. For a special touch, dust them lightly with powdered sugar. You can also offer a side of whipped butter. This makes for a delightful treat! One common mistake is overmixing the batter. When you mix too much, the muffins can turn out dense. Mix just until you see no dry flour. Another mistake is using cold eggs. Always use eggs at room temperature for the best rise. Also, don't skip the baking soda and baking powder. They help your muffins rise and become fluffy. Lastly, avoid opening the oven door too soon. This can cause the muffins to sink. For a soft texture, pay attention to your flour. Use all-purpose flour and measure it correctly. Spoon the flour into your measuring cup to avoid packing it down. Adding spices like cinnamon, nutmeg, and ginger will boost the flavor. Adjust the spices to your taste, but don't skip them. They give the muffins that warm, cozy taste we love. For a richer flavor, use fresh pumpkin puree if you can find it. You can make these muffins even more special. Try adding toasted pumpkin seeds on top for crunch. They add texture and a nice look. You can also swap in nuts like walnuts or pecans for extra flavor. If you like a bit of zest, add orange or lemon zest to the batter. This brightens the muffins and adds a fresh twist. Enjoy experimenting with these options! {{image_4}} To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that contains xanthan gum, which helps with texture. Adjust the baking time slightly, as gluten-free muffins may need a few extra minutes. Mix-ins can change the taste and texture of your muffins. Try adding nuts, like walnuts or pecans, for crunch. Dried fruits, like cranberries or raisins, can add sweetness. You can also use white chocolate chips for a different flavor. Get creative and use what you love! Seasonal flavors can make these muffins truly special. In fall, add a pinch of ground cloves for warmth. For winter, mix in some peppermint extract or crushed candy canes. Spring brings zest; add lemon or orange zest for a fresh twist. In summer, swap pumpkin for fresh berries for a bright and fruity muffin. To keep your sourdough pumpkin chocolate chip muffins fresh, store them in an airtight container. This prevents moisture loss. You can keep them at room temperature for up to three days. If you want them to last longer, place them in the fridge. They can stay fresh for about a week in the fridge. Just remember to let them come to room temperature before eating. Freezing is a great option if you want to save some muffins for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat one, just take it out and let it thaw in the fridge overnight. To enjoy your muffins warm, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This helps revive their texture. You can also use the microwave for quick reheating. Heat each muffin for about 15-20 seconds. Be careful not to overheat, as this can make them dry. Enjoy them warm for the best taste! Yes, you can use store-bought pumpkin puree. It saves time and is easy to find. Just choose pure pumpkin, not pumpkin pie filling. This gives the muffins a smooth texture and rich flavor. You can check if your muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. They should also spring back when lightly pressed. Absolutely! You can use different types of chocolate chips, like dark or white chocolate. You can also add nuts, dried fruit, or even peanut butter chips for a twist. Just remember to keep the amount similar for the best results. In this post, I covered key points for making great muffins. We talked about ingredient choices, proper measurements, and handy tips to avoid mistakes. I shared step-by-step instructions from prep to serving, plus ideas for variations and storage. Remember, baking is fun! With practice, you can create tasty treats. Use these tips to enjoy muffins your way, each time. Happy baking!

Sourdough Pumpkin Chocolate Chip Muffins

Indulge in the deliciousness of Sourdough Pumpkin Chocolate Chip Muffins! These moist, fluffy treats combine the tangy taste of sourdough starter with the sweetness of pumpkin and chocolate. Perfect for breakfast or a festive snack, this easy recipe takes just 35 minutes from prep to table. Click through to explore the full recipe and make your kitchen smell amazing with these delightful muffins!
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Ingredients
  

1 cup active sourdough starter

1 cup canned pumpkin puree

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1 cup semi-sweet chocolate chips

Optional: pumpkin seeds for topping

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or spraying it with non-stick spray for easy removal.

    In a large mixing bowl, combine the active sourdough starter, canned pumpkin puree, packed brown sugar, granulated sugar, vegetable oil, eggs, and pure vanilla extract. Use a whisk or spoon to mix these ingredients until they are well combined and smooth in texture.

      In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and kosher salt until evenly mixed.

        Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix, as this can affect the texture of the muffins.

          Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

            Using a scoop or spoon, fill each muffin cup in the prepared tin about two-thirds full to allow for rising.

              If you'd like, sprinkle a few pumpkin seeds on top of each muffin for added texture and a touch of color.

                Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating they are cooked through.

                  Once baked, let the muffins cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm or at room temperature on a rustic wooden platter. For a delightful touch, dust them lightly with powdered sugar and offer a side of whipped butter for an indulgent experience.