If you’re looking for a cozy fall bake that uses up sourdough discard, these pumpkin chocolate chip muffins are the perfect choice. They’re soft, moist, and full of warm spices, with just the right amount of sweetness from the chocolate chips.
This easy recipe uses sourdough discard for added flavor and texture. There’s no waste and no complicated steps.
Whether you’re baking for breakfast, snacks, or a fall gathering, these muffins are sure to be a crowd-pleaser and a great way to use up sourdough discard.
Here’s Why You’ll Love These Sourdough Discard Pumpkin Chocolate Chip Muffins
So Easy – This recipe is nothing fancy. At the end of the day it truly is just mixing the dry ingredients with the wet ingredients, and THAT is why recipes like this are perfect for busy people like you and me.
Versatile – I understand this has pumpkin in it, but once you have the foundation of this recipe down (the dry ingredients mainly) you can make so many versions of these muffins! Just don’t remove the chocolate okay? That’s not fun.
Budget Friendly – The ingredients for these sourdough discard pumpkin chocolate chip muffins are available year round so you will most likely have all the ingredients in your home anyway. No need to make a trip to the store for this one.
Tips For Making The Best Sourdough Discard Pumpkin Chocolate Chip Muffins
- This recipe works with active sourdough starter and discard. Use whatever suits your fancy!
- To make the flavors a bit warmer in this recipe, feel free to add spices like pumpkin spice, cinnamon, nutmeg, etc.
- This can be long fermented for added health benefits.
- If you’re adding in nuts, I recommend chopping them first so they are easier to incorporate into the batter.
Tools You May Need
Stand Mixer
Large bowl
Large pan – to melt the butter
Knife
Silicon spatula – to mix inclusions
Muffin tin
Muffin tin liners/parchment paper
Pumpkin Chocolate Chip Muffin Ingredients
Dry Ingredients
Flour – I used bread flour, but all-purpose works too.
Baking soda and Baking powder – Rising agent
Salt
Chocolate Chips
Chopped Walnuts – Adding in nuts gives the muffins a nice crunch. Feel free to add any nuts you prefer. You can leave any nuts out if you’re allergic.
Wet Ingredients
Butter
Brown sugar – This will give the muffins that warm flavor.
Eggs
Sourdough discard
Vanilla
Pumpkin Puree – Make sure you’re not using pumpkin pie filling.
How to Make Easy Sourdough Pumpkin Chocolate Chip Muffins
Preheat your oven to 400 degrees
Melt the butter and add it to a stand mixer or bowl.
Next add the brown sugar to the melted butter and mix for about 2 minutes.
Add the dry ingredients to a large bowl (AP flour, baking soda, baking powder, salt) and mix well and set aside.
First, mix the pumpkin puree, vanilla, eggs, and then, add sourdough starter and continue mixing on a low speed until it’s fully incorporated.
Next, slowly mix in the dry ingredients until the dough comes together.
Stir in the chocolate chips and chopped walnuts and any other add-ins you’d like.
Take your muffin tin and add muffin tin paper lining to each cup, or use parchment paper.
Fill each cup about halfway, and cook in the oven at 400 degrees for 10 minutes.
Stick a fork or a toothpick in the center of one of the muffins, and if it comes out clean then they are done.
Once the muffins are done baking, leave them out to cool for about 5 minutes.
Enjoy!
Storage
You can store these muffins at room temperature in a ziploc bag for about 5 days. I usually freeze mine and warm up as needed. Store these in the freezer once they are completely cooled for about 3 months.
The Best Sourdough Discard Pumpkin Chocolate Chip Muffins
Equipment
- Stand Mixer
- Large Bowl
- Large pan to melt the butter
- Knife
- Silicon spatula to mix inclusions
- Muffin tin
- Muffin tin liners/parchment paper
Ingredients
Dry Ingredients
- 2 cups (250g) Flour
- 1 tsp (10g) Baking soda
- 2 tsp (20g) Baking powder
- 1 tsp (10g) Salt
- 1 handful Chocolate Chips
- 1 handful Chopped Walnuts
Wet Ingredients
- ½ cup (115g) Butter
- 1 cup (200g)Brown sugar
- 2 Eggs
- ½ cup (100g) Sourdough discard
- 1 tsp Vanilla
- 1 cup (200g) Pumpkin Puree
Instructions
- Preheat your oven to 400 degrees
- Melt the butter and add it to a stand mixer or bowl.
- Next add the brown sugar to the melted butter and mix for about 2 minutes.
- Add the dry ingredients to a large bowl (AP flour, baking soda, baking powder, salt) and mix well and set aside.
- First, mix the pumpkin puree, vanilla, eggs, and then, add sourdough starter and continue mixing on a low speed until it’s fully incorporated.
- Next, slowly mix in the dry ingredients until the dough comes together.
- Stir in the chocolate chips and chopped walnuts and any other add-ins you’d like.
- Take your muffin tin and add muffin tin paper lining to each cup, or use parchment paper.
- Fill each cup about halfway, and cook in the oven at 400 degrees for 10 minutes.
- Stick a fork or a toothpick in the center of one of the muffins, and if it comes out clean then they are done.
- Once the muffins are done baking, leave them out to cool for about 5 minutes.
Notes
- This recipe works with active sourdough starter and discard.
- For warmer flavors add spices like pumpkin spice, cinnamon, nutmeg, etc.
- This can be long fermented for added health benefits.
- Chop the walnuts first so they are easier to incorporate into the batter.
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
Want More Sourdough Recipes?
Check these out!
Chocolate Swirl Sourdough Bread
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