Go Back
four muffins on a wooden platter

Potato Flake Sourdough Discard Chocolate Pumpkin Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes

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
  • 1 tsp Pumpkin Spice Seasoning the more spice brings out the pumpkin taste

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