# What You’ll Need:
→ Wet Ingredients
01 - 1 cup pumpkin purée
02 - 1/2 cup granulated sugar
03 - 1/2 cup brown sugar, packed
04 - 2 large eggs
05 - 1/2 cup neutral oil such as sunflower or canola
06 - 1/2 cup sourdough starter, active or discard
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground ginger
→ Add-ins
16 - 1 cup dark chocolate chips
# How to Make It:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, sourdough starter, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
04 - Add the dry ingredient mixture to the wet ingredients and fold gently with a spatula until just combined. Avoid overmixing.
05 - Fold in the dark chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
