1-Getting these muffins ready is straightforward and fun, even if you’re new to baking. Start by preheating your oven to 350 degrees Fahrenheit and lining two 12-cup muffin tins with paper liners to prevent sticking. This sets the stage for muffins that come out just right every time.

2-In a large bowl, whisk together the pumpkin puree, sourdough starter, granulated sugar, oil, eggs, and vanilla extract until everything blends smoothly. Remember, the sourdough can be your discard or fed starter, and it doesn’t need extra prep. This step mixes the wet ingredients to create that signature moist texture.

3-Next, add the flour, cinnamon, baking powder, baking soda, salt, and chocolate chips if you’re using them, then stir just until combined. Overmixing can make the muffins tough, so go easy here for a light and fluffy result. Scoop the batter into the muffin tins, filling each cup halfway to two-thirds full, and sprinkle a few extra chocolate chips on top if you like.

4-Bake for 15-20 minutes, or until the tops spring back when you touch them lightly, or a toothpick comes out clean with maybe a few moist crumbs. Let them cool in the pan for a bit before moving to a rack. The prep time is about 20 minutes, cook time 15-20 minutes, for a total of around 38 minutes, yielding 24 delicious muffins. For more ideas on baking basics, check out our guide to making sourdough starter to perfect your skills.