Pumpkin Sourdough Muffins with Chocolate Chips | Best Healthy Pumpkin Recipe

Pumpkin sourdough muffins with chocolate chips are full of fall spices and pureed pumpkin. These muffins also have an added depth of flavor and moistness due to the sourdough starter. And to keep things healthy, the main ingredients include einkorn flour, raw honey, free range eggs and butter from grass fed cows.

The idea for this recipe came about because I was craving my favorite pumpkin bread. It’s moist and delicious and never disappoints, but it’s also full of refined sugar and flour. I knew it would take some trial and error to switch the recipe over to a healthy version that includes Einkorn flour and sourdough starter, but I also knew it would be worth the work!

Watch Video: Pumpkin Sourdough Muffins with Chocolate Chips | Healthy Way to Satisfy Your Pumpkin Bread Cravings

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Why Einkorn Flour?

Einkorn wheat has been around for hundreds of thousands of years. It is the only wheat that has never been hybridized, which means it is still in its original form. This makes Einkorn easier to digest, and many people have found that even if they have gluten sensitivities they may be able to eat Einkorn wheat. It is full of vitamins, minerals and protein that modern day wheat is lacking. I feel so much better feeding my family bread and other baked goods made with Einkorn. A wonderful bonus to baking with Einkorn is that it’s not as dense as modern day whole wheat, so your baked goods will turn out lighter. Read here for 10 fast facts about Einkorn.

Where Can I Purchase Einkorn Flour?

There are a few places I am familiar with that sell Einkorn wheat berries and Einkorn flour:

• Jovial Foods – This is my favorite place to buy Einkorn wheat berries because they have free shipping on orders over $25. This is important because wheat berries are heavy! They also sell Einkorn all-purpose flour, Einkorn whole wheat flour & Einkorn sprouted flour in case you don’t have a grain mill to grind your own wheat.
• Mockmill – I purchased my grain mill from this company. They sell Einkorn wheat berries and many other kinds of unmilled grains including rye, spelt, durum, and kamut.
• Amazon – Jovial Einkorn All-Purpose Flour, Jovial 100% Whole Wheat Einkorn Flour, Jovial Einkorn Wheat Berries

Tips for Making Pumpkin Sourdough Muffins

• If you forget to take your eggs out of the fridge ahead of time, you can place them in warm (not hot) water for approximately 15 minutes
• If your sourdough starter is made with a different grain than Einkorn, that shouldn’t be a problem. However, I would caution against trying to replace the Einkorn in the recipe with another flour because Einkorn doesn’t absorb water the same as other types of wheat. Your muffins would likely turn out too dry.
• If your wet ingredients look “globby” after mixing, don’t worry! Honey doesn’t like to combine with butter the same way that sugar does, but the recipe will still turn out great!

How Can I Help My Muffins to Rise?

1. Mix dry ingredients separately than wet ingredients. (source)
2. Make sure your eggs are at room temperature.
3. Don’t overmix or undermix your muffin batter. Mix just until the dry ingredients are incorporated into the wet ingredients. When adding the chocolate chips, fold them in with a spoon to prevent overmixing.
4. Preheat the oven to the correct temperature before putting the muffins in the oven.
5. Make sure your sourdough starter is fed and bubbly.

How to Make Pumpkin Sourdough Muffins with Chocolate Chips

Dry Ingredients

• 1 ¾ cups Einkorn flour
• ⅛ tsp each of ginger, nutmeg, cloves, allspice
• ½ Tbsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt

Wet Ingredients

• ⅓ cup honey
• ⅓ cup softened grass-fed butter
• ½ cup sourdough starter
• 2 whole eggs at room temperature
• 15 oz can pumpkin puree

Additional Ingredient

• 1/2 cup chocolate chips or carob chips

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix all dry ingredients together until well combined.
3. In a mixing bowl, cream together honey and butter. Add eggs and mix, scraping down the sides of the bowl. Next, add the pumpkin puree and mix again until well combined.
4. Alternate adding the dry ingredients and the sourdough starter to the wet ingredients, mixing as you go. Fold in the chocolate chips.
5. Pour batter into nonstick muffins cups or greased muffin cups if you don’t have a nonstick pan. Fill each muffin tin about 2/3 full.
6. Bake for 17 minutes or until toothpick comes out clean.
7. After muffins have cooled for several minutes, transfer to a wire rack to cool completely.

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If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @littlehouseonlaurel with your delicious creation.

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