Ingredients:
4 tablespoons melted butter
1 15oz can of pumpkin purée
2 eggs
1/2 cup sourdough discard
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
2 cups flour
1 cup chocolate chips
Method:
Heat the oven to 350 degrees and butter 4 mini loaf pans. Melt the butter in a large bowl. Add the pumpkin, eggs, discard, baking powder and baking soda, salt and spices and combine. I like to stir the discard a bit if it's still a little aerated to get a better measurement. Add the flour and mix until it's nearly combined. Add the chocolate chips and do one last mix. Don't over mix the batter. Bake for 20-25 minutes, until a toothpick comes out mostly clean. Eat warm with butter!