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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!

Sourdough Pumpkin Chocolate Chip Muffins

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Sourdough Pumpkin Chocolate Chip Muffins

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 Youโ€™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

Large Mixing Bowl

Kitchen Scale

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:

Sourdough Pumpkin Dutch Baby

Apple Cider Sourdough Cinnamon Rolls

Sourdough Pumpkin Spice Bars

FULL RECIPE TUTORIAL

YouTube video
Sourdough Pumpkin Chocolate Chip Muffins

Sourdough Pumpkin Chocolate Chip Muffins Recipe

Yield: 24
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

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.

Want To Save This Recipe?

Enter your email below, and weโ€™ll send it straight to your inbox! Plus, youโ€™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.ย 

-These muffins also freeze well! Once cool, slice them into a freezer-safe bag and freeze them for future use!

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19 Comments

  1. Love how moist these came out! I think next time Iโ€™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!!

      1. 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.

          1. I made this recipe with a leftover smoked sweet potato. They turned out close your eyes and softly moan good!

  2. Worked great with pumpkin pie filling and gluten free flour (a cup for cup substitute). I didnโ€™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!

    1. 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!