Ingredients:

  • 120g sourdough discard (unfed)
  • 245g plain pumpkin puree
  • 115g melted coconut oil
  • 110g pure maple syrup
  • 1 large egg
  • 5ml pure vanilla extract
  • 190g white whole wheat flour
  • 5g baking soda
  • 2g baking powder
  • 3g fine sea salt
  • 6g ground cinnamon
  • 1g ground ginger
  • 0.5g ground cloves
  • 130g semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or lightly grease with avocado oil.
  2. In a large bowl, whisk together the sourdough discard, pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until the batter is smooth and oil is fully incorporated.
  3. Sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves directly into the wet mixture. Gently fold the ingredients together with a spatula until just combined.
  4. Gently fold in the chocolate chips.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.