Eggless Pumpkin Chocolate Chip Sourdough Discard Muffins
Each bite of these eggless pumpkin chocolate chip sourdough discard muffins is pure delight. They are fluffy, sweet, and full of the best fall pumpkin flavor.
Equipment
1 stand mixer or electric handheld mixer
12-cup standard muffin tin
cupcake liners
Ingredients
- 1 ½ cups all purpose flour
- 8 tablespoon unsalted butter softened
- 1/2 cup white granulated sugar
- 1/3 cup honey (or an additional 1/2 cup sugar)
- 1/2 cup sourdough discard
- ¼ cup plain Greek yogurt
- 1 cup 100% pure pumpkin puree
- 1 ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line muffin tin with cupcake liners or generously grease the tins to prevent sticking.
- In a stand mixer with a paddle attachment, combine the softened butter and sugar. Cream together until light and fluffy (about 1 minute of mixing).8 tablespoon unsalted butter, 1/2 cup white granulated sugar
- Add in honey, Greek yogurt, pumpkin puree, apple cider vinegar and sourdough discard. Mix until combined.1/3 cup honey, ¼ cup plain Greek yogurt, 1 cup 100% pure pumpkin puree , ½ teaspoon apple cider vinegar, 1/2 cup sourdough discard
- In a medium bowl, mix together the dry ingredients: flour, baking soda, salt, pumpkin pie spice, and cinnamon.1 ½ cups all purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon
- Pour the dry ingredients into the wet ingredients slowly and mix until just combined and there are no more streaks of flour.
- Set aside some chocolate chips to top the muffins with. Fold in the remaining chocolate chips into the batter.¾ cup semi-sweet chocolate chips
- Fill each muffin tin 2/3 of the way full and top with additional chocolate chips.
- Bake for 17-21 minutes. The muffins are done baking when a toothpick inserted comes out clean.
- Allow muffins to cool in tin for a few minutes before moving to cooling rack.
Video
Notes
Once you add in the dry ingredients, do not overmix. Overmixing causes dense muffins. Mix until just combined.
Oven temperatures can vary greatly so check the muffins at 17 minutes and then add time as needed.
Store on the countertop in an airtight container for up to 4 days. You can freeze muffins in a single layer up to 2 months.
If you do not have apple cider vinegar you can use white vinegar.
Allergy-Friendly Substitutions:
To make this recipe dairy-free: Use a firm block of vegan butter. Not a spreadable kind. Use a vegan Greek-style yogurt (plain, unsweetened). Lastly, use dairy-free chocolate chips.
To make this recipe gluten-free: Use a gluten-free flour blend and decrease the amount by 2 tablespoons. add a 1/2 teaspoon of xanthan gum. Do not add xanthan gum if your flour already contains it.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 194mgPotassium: 138mgFiber: 2gSugar: 21gVitamin A: 3421IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Tried this recipe?Let me know how it was!