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Sourdough Pumpkin Chocolate Chip Muffins

Sourdough Pumpkin Chocolate Chip Muffins Recipe

By McKenna Pulda
Yield: 24 muffins
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.
4.53 from 55 votes
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Equipment

Ingredients

  • 280 grams all-purpose flour 2 cups
  • 200 grams white sugar 1 cup
  • 10 grams baking soda 1 1/2 teaspoons
  • 8 grams baking powder 2 teaspoons
  • 6 grams salt 1 teaspoon
  • 9 grams ground cinnamon 1 Tablespoon + 1 teaspoon
  • 150 grams eggs, room temperature about 3 large eggs
  • 425 grams pure pumpkin puree, canned 15 ounces
  • 113 grams unsalted butter, melted 1/2 cup
  • 260 grams sourdough discard heaping 1 cup
  • 270 grams mini chocolate chips 1 1/2 cups

Instructions

  1. Preheat the oven to 375 degrees F and grease or line with muffin liners a muffin tin. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set to the side. 
    280 grams all-purpose flour, 200 grams white sugar, 10 grams baking soda, 8 grams baking powder, 6 grams salt, 9 grams ground cinnamon
  3. In a medium bowl add the eggs, pumpkin puree, melted butter, and sourdough discard. Whisk until the ingredients are combined and smooth. 
    150 grams eggs, room temperature, 425 grams pure pumpkin puree, canned, 113 grams unsalted butter, melted, 260 grams 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.
    270 grams mini chocolate chips
  6. Long Fermentation Tip: To long-ferment the batter, cover the batter and place it in the fridge overnight. The following day, pull the batter out and allow it to come to room temperature before baking. Or bake from cold, but you might need to add a minute or two to the bake time.
  7. Scoop the batter into the prepared muffin tin until about 3/4 way full. 
  8. Bake for 17-18 minutes, or until a toothpick comes out mostly clean. 
  9. Cool on a wire rack for 10 minutes before serving. Enjoy!

Notes

This recipe card was updated on February 23rd, 2026. 

Recipe Tips

  • Feel free to omit the chocolate for a delicious sourdough pumpkin muffin or replace the chocolate with 1/2-3/4 cup of 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!

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 265mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2934IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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