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The Best Sourdough Discard Pumpkin Chocolate Chip Muffins

These sourdough discard pumpkin chocolate chip muffins are soft, moist, and full of warm fall flavor. Made with real pumpkin, cozy spices, and lots of sourdough discard. They're a great way to use up extra starter while baking something everyone will love! Perfect for breakfast, snacking or cozy autumn baking.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Servings 12 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

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.
Quick Tips: 
  • 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.