Whole Wheat Sourdough Pumpkin Muffins

Step 1

Preheat oven to 375ºF. Prepare one or two muffin tins by spraying with cooking spray or using muffin or parchment liners.

Step 2

To a medium sized bowl add the canned pumpkin and melted coconut oil. Mix together. Add the sourdough discard and whisk until combined. Add the eggs, buttermilk, vanilla extract and pure maple syrup. Whisk together until completely combined. Set aside.

Step 3

To a large bowl, add whole wheat flour, cornstarch, baking powder, salt, pumpkin pie spice and ground cinnamon. Fluff together with a fork until combined.

Step 4

Pour the dry ingredients into the liquid ingredients and mix together until just a few dry streaks remain. Add mini chocolate chips and gently mix until spread throughout the batter.

Step 5

Scoop muffin batter about 3/4 full into each muffin tin each muffin tin. You will have some leftover batter to make about 6 extra muffins - 16-18 muffins total.

Step 6

Bake muffins at 375ºF for 25-28 minutes until a toothpick is inserted and it comes out clean.