Sourdough Pumpkin Chocolate Chip Muffins (Discard)
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Embrace the flavors of fall with moist Sourdough Pumpkin Chocolate Chip Muffins. Made from pumpkin puree, chocolate chips, and sourdough discard, they’re the perfect seasonal delight!
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Sourdough Pumpkin Chocolate Chip Muffins have to be one of my favorite fall bakes! Not only is it absolutely delicious – so moist! -, but the combination of pumpkin and the cinnamon tastes like autumn in every bite.
Prepared with simple ingredients, the blend of pure pumpkin puree and sweet chocolate chips creates a delightful fusion of flavors that’s sure to satisfy any craving for seasonal baked goods.
And the best part? These muffins remain irresistibly moist for days, maintaining their freshness long after they’ve been baked.
Incorporating extra sourdough discard into the batter not only reduces waste but also sneaks a subtle tang that complements the fall flavors perfectly.
So, whether you’re in search of a great muffin to pair with your morning coffee or a delightful snack to savor during crisp autumn afternoons, Sourdough Pumpkin Chocolate Chip Muffins are the ultimate treat of this glorious time of year!
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Why You’ll Love This Recipe:
Fall Flavors –
Pure pumpkin puree, mixed with aromatic cinnamon and baked into a moist sourdough muffin. It’s the perfect tribute to all of falls best flavors in one bite!
Quick and Easy –
Forget a stand mixer or even a hand mixer, all you need is a bowl and a whisk for these easy-to-prepare muffins.
Moist for Days –
Pumpkin puree and melted butter keep these Sourdough Pumpkin Chocolate Chip Muffins moist and fluffy for days on end. They’re great make-ahead breakfasts or snacks for the family to enjoy all week long!
Ingredients
White Flour – I used all-purpose flour, but you can substitute half for white whole wheat flour.
Sugar – I used white sugar for this recipe, but you can substitute half of the sugar for brown sugar for a more caramel undertone.
Leaveners – Since we aren’t using an active sourdough starter, these sourdough discard muffins need a little help to rise. Adding baking soda and baking powder will do the trick!
Eggs – It is best that the eggs are at room temperature for the ingredients to mix properly and for the batter to rise to that perfect dome shape.
Unfed Sourdough Starter – Sourdough discard that is less than two weeks old is best for this sweet sourdough treat.
Vanilla – I used vanilla extract, but use what you have.
Salt – To enhance the overall flavor of the muffin. My favorite brand is Redmond Sea Salt.
Unsalted Butter – Reduce the salt amount by 1/4 teaspoon if you use salted butter
Canned Pumpkin Puree – Be sure to use an entire can of pumpkin puree instead of pumpkin pie filling.
Chocolate Chips – I love using Mini Milk Chocolate Chips so each bite has a bit of chocolate, but regular semi-sweet or dark chocolate chips work as well.
Supplies
Wooden Spoon
Muffin Tin
Muffin Liners
Cooling Rack
How to Make Sourdough Pumpkin Chocolate Chip Muffins
Preheat the oven to 375 degrees f.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set to the side.
In a medium bowl add the eggs, pumpkin puree, melted butter, and unfed sourdough starter. Whisk until the ingredients are combined and smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Don’t over-mix the batter, as this can lead to dense Sourdough Pumpkin Muffins.
Finally, fold in the chocolate chips.
Either spray the muffin tin with cooking spray or place cupcake liners in each spot. Scoop the batter into the muffin tin until about 3/4 way full.
Bake for 17-18 minutes, or until a toothpick comes out mostly clean.
Cool on a wire rack for 10 minutes before serving.
How to Store
Store leftover Sourdough Pumpkin Chocolate Chip Muffins in an airtight container for up to 4 days.
These muffins also freeze well! Once cool, slice them into a freezer-safe bag and freeze them for future use!
FAQs:
Can I use homemade pumpkin puree?
I have personally never tried this, but I would suggest no. The moisture between canned and homemade pumpkin can be slightly different, so I would stick with canned for consistent results.
Can I leave out the chocolate chips or add something else?
Sure! Feel free to omit the chocolate for a delicious sourdough pumpkin muffin or replace the chocolate with pumpkin seeds, oats, chopped walnuts, or chopped pecans.
Happy baking!
More Sourdough Fall Recipes Like This:
Apple Cider Sourdough Cinnamon Rolls
FULL RECIPE TUTORIAL
Sourdough Pumpkin Chocolate Chip Muffins Recipe
Embrace the flavors of fall with moist Sourdough Pumpkin Chocolate Chip Muffins. Made from pumpkin puree, chocolate chips, and sourdough discard, they're the perfect seasonal delight.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 280 grams (2 cups) all-purpose flour
- 200 grams (1 cup) white sugar
- 10 grams (1 1/2 teaspoons) baking soda
- 8 grams (2 teaspoons) baking powder
- 6 grams (1 teaspoon) salt
- 9 grams (1 Tablespoon) ground cinnamon
- 150 grams, 3 large eggs (room temperature)
- 425 grams (15 oz can) pure pumpkin puree
- 113 grams (1/2 cup) unsalted butter, melted
- 260 grams (1 cup) sourdough discard
- 270 grams (1 1/2 cups) mini chocolate chips
Instructions
1. Preheat the oven to 375 degrees F.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set to the side.
280g (2 c) flour, 200g (1 c) sugar, 8g (2 tsp) baking powder, 10g (1 1/2 tsp) baking soda, 6g (1 tsp) salt, 9g (1 T) cinnamon
3. In a medium bowl add the eggs, pumpkin puree, melted butter, and unfed sourdough starter. Whisk until the ingredients are combined and smooth.
3 eggs, 425g (15 oz) pumpkin puree, 113g (1/2 c) melted butter, 260g (1 c) sourdough discard
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Don't over-mix the batter, as this can lead to dense Sourdough Pumpkin Muffins.
5. Finally, fold in the mini chocolate chips.
270g (1 1/2 c) mini chocolate chips
6. Either spray the muffin tin with cooking spray or place cupcake liners in each spot. Scoop the batter into the muffin tin until about 3/4 way full.
7. Bake for 17-18 minutes, or until a toothpick comes out mostly clean.
8. Cool on a wire rack for 10 minutes before serving.
Notes
- Feel free to omit the chocolate for a delicious sourdough pumpkin muffin or replace the chocolate with pumpkin seeds, oats, chopped walnuts, or chopped pecans.
-The moisture between canned and homemade pumpkin can be slightly different, so I would stick with canned.
-Store leftover Sourdough Pumpkin Chocolate Chip Muffins in an airtight container for up to 4 days.
-These muffins also freeze well! Once cool, slice them into a freezer-safe bag and freeze them for future use!
Love how moist these came out! I think next time I’ll add more cinnamon or some pumpkin spice to jazz them up a bit more. It was great to find a quick recipe to use my sourdough discard!!
I’m so glad you enjoyed these muffins! I can’t get enough of them, especially in the fall. Thanks for sharing!
These were good , fairly moist, maybe could have taken out 1 minute sooner. Definitely a keeper . I’m trying to be careful of the sugar so cut back a little.
These are a go-to during the fall. So glad you enjoyed them 🙂
I made this recipe with a leftover smoked sweet potato. They turned out close your eyes and softly moan good!
Smoked sweet potato? I have to try this!
Worked great with pumpkin pie filling and gluten free flour (a cup for cup substitute). I didn’t have any pumpkin pureee and was a little worried about making this work but it did! Since the pie filling is already sweetened. I only used 1/2 c sugar. Delicious and moist!
Yum! Thank you for sharing!
This looks so good! What a great combination of flavors!
These are delicious! I did add 1 tsp of vanilla extract to the recipe and used gluten free flour 1:1 and they turned out amazing!
Incredible! Thank you for sharing that gluten free flour works as well.
Sourdough semi-newbie here. How could I make these in a long ferment way?
Hi Ashley! You can place the muffin batter in the fridge overnight to long ferment! Just make sure that your baking powder is double acting.
Perfect way to ring in fall flavors! So yummy! Thanks for sharing! 🙂
Absolutely!
can i use a feed starter instead of discard and omit the baking soda
You can use active sourdough, just make sure you use the same amount in grams. However, you will still need the baking soda in order for it to rise while it bakes.
Hi! Any recommendations for omitting the added sugar? Thank you!!
Hi Kelsie! I have not tested the recipe without the sugar, so I am not 100% sure. Sorry! Wish I could be more helpful.