Sourdough Pumpkin Muffins

melskitchencafe.com

Sheila C

2 cups ( 456 g) pumpkin puree, canned or homemade (see note)

1 cup ( 227 g) sourdough starter, unfed/discard (see note)

1 cup ( 212 g) granulated sugar

½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil

3 large eggs

1 teaspoon vanilla extract

2 cups ( 284 g) all-purpose or whole wheat flour (see note)

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt (decrease if using salted butter)

1 cup ( 170 g) chocolate chips (optional)

Directions at melskitchencafe.com

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