These potato flake sourdough muffins are full of chocolate chips and have the perfect pumpkin spice flavor for a cozy autumn morning with a cup of coffee. These muffins are moist and packed full of flavor.
A potato flake sourdough starter and freshly milled flour seems daunting but I promise, IT’S SO EASY, These muffins are a fantastic addition to your fall baking.
Today I’m going to walk you step by step on how to make these potato flake sourdough pumpkin chocolate chip buckwheat muffins and how to get the perfect freshly milled buckwheat for this recipe.
Ingredients You’ll Need
Potato Flake Sourdough Discard Chocolate Pumpkin Muffins
Ingredients
- 1 Cup Fresh Milled Buckwheat
- 3/4 Cup Almond Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ¼ Tsp Salt
- 1½ Cup Chocolate Chips Save about ¼ for the tops of the muffins
Wet Ingredients
- 1 Cup Pumpkin Puree
- ½ Cup Potato Flake Sourdough Starter
- ⅓ Cup Packed Brown Sugar I like to add this into the wet ingredients
- ½ Cup Yogurt
- ¼ Cup Olive Oil Or Melted Butter
- 1 Large Egg
Instructions
- Pre-heat oven to 350℃
- Add all of the dry ingredients to a medium sized bowl
- Mix together all of the wet ingredients into a large bowl
- Fold the dry ingredients into the large bowl containing the wet
- Line muffin tins with cupcake liners or cut parchment paper
- Use a scoop to add the batter to the tins, filling them up
- Add chocolate chips on top
- Put into 350℃ oven and bake for 20-22 minutes, until toothpick comes clean and light brown on top