Gluten-Free Sourdough Pumpkin Chocolate Muffins

This recipe requires a gluten free sourdough starter. You can either make your own or purchase one (such as from King Arthur Flour Company). I made my own over the course of 5 days using amaranth flour and the instructions linked above.

Nutritional info per serving (makes 24 small muffins): 24 carbs (18 net carbs), 2g fiber, 8g fat, 3g protein, and 150 calories.

These muffins are nutrient dense and also provide calcium, magnesium, phosphorus, potassium, vitamin A, and folate.


  • 2 large eggs

  • 2 Tablespoons molasses

  • 1 1/2 cups pumpkin purée

  • 1/3 cup avocado oil

  • 1/2 cup Lakanto monkfruit sweetener classic

  • 3/4 c sprouted brown rice flour

  • 1/2 c potato starch flour

  • 1/2 cup almond flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup gluten free sourdough starter

  • 3/8 teaspoon xanthan gum

  • 1 teaspoon vanilla extract

  • 3/4 teaspoon cinnamon

  • 3/4 teaspoon ginger

  • 1/2 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1 1/2 cups dark chocolate chips


  1. Preheat the oven to 325°F.

  2. Line or grease 2 muffin tins.

  3. Beat together the eggs, molasses, pumpkin purée and oil. Stir in the starter and vanilla.

  4. Set aside.

  5. Whisk together the dry ingredients.

  6. Add the egg mixture about half at a time, beating until combined after each addition. Stir in chocolate chips.

  7. Scoop the batter into the prepared tins, and let rise for 20-30 minutes at room temperature.

  8. Bake the muffins for 45-50 minutes, until a toothpick inserted into the top-center comes out clean.

  9. Store at room temperature for several days; freeze for longer storage.

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