Eggless Pumpkin Chocolate Chip Sourdough Discard Muffins
These eggless pumpkin chocolate chip sourdough discard muffins are soft, fluffy, perfectly spiced, and completely egg-free. You would never guess these fluffy muffins are made without eggs thanks to simple ingredients like Greek yogurt and pumpkin puree that create the perfect moist texture.
As fall approaches, the weather cools down, and the trees change to beautiful shades of red and orange. Something else emerges and it is all things pumpkin! I would not deem myself a huge “pumpkin” flavored person. However, these muffins are the perfect combination of pumpkin, cinnamon, and chocolate.
I was not sure what my kids would think either, but they LOVED them. These egg-free pumpkin muffins are soft, moist and beyond easy to make! I love to throw them in lunch boxes or grab as an easy snack or breakfast item.
Ingredients and substitutions
- All purpose flour: The base of the recipe
- Unsalted butter, softened: The buttery flavor is perfect in this recipe. If you only have salted butter, just omit the additional salt in the recipe
- White granulated sugar
- Honey: I like to cut down on refined sugar and use a bit of honey in this recipe. You can remove the honey and use only white granulated sugar (1 cup in total).
- Sourdough discard: If sourdough is not your thing, simply remove this from the recipe and add another 1/4 cup of all-purpose flour (1 and 3/4 cups of all-purpose flour in total)
- Plain Greek yogurt: To help bind the ingredients together and adds some fluffiness. You can use plain, unsweetened whole milk yogurt instead.
- 100% pure pumpkin puree: Of course you need some pumpkin! Use fresh or canned
- Pumpkin pie spice
- Cinnamon
- Baking soda: To get a great rise in the muffins
- Apple cider vinegar: To help get a beautiful lift
- Semi-sweet chocolate chips: Who doesn’t love chocolate chips?!
How do you make egg-free sourdough discard pumpkin muffins?
Step one: Preheat oven to 350 and line the muffin tin.
Step two: Cream the butter and sugar together.
Step three: Pour in honey, Greek yogurt, apple cider vinegar, pumpkin puree, and sourdough discard. Mix until well combined.
Step four: Whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add in the dry mix to the wet ingredients slowly. Pour dry ingredients into wet ingredients and mix until just combined. Fold in chocolate chips.
Step five: Fill each muffin tin 2/3 of the way full.
Bake for 17-21 minutes (you can insert a toothpick and if it comes out clean you know they are done baking).
Enjoy every bite! It’s hard to wait for them to cool. My kids have had chocolate covered faces many times from this recipe.
Note from Lexi: Why I love this recipe
One thing I always strive for is making sure food allergies don’t steal the joy from baking! These Egg-Free Pumpkin Chocolate Chip Sourdough Discard Muffins are an example of a recipe that is well loved in the fall but can be enjoyed by those who need it to be egg-free. The batter comes together quickly with simple pantry staples, making them an easy, allergy-friendly recipe the whole family will love. See the recipe notes for more allergy-friendly swaps. As an added bonus, your house will smell absolutely incredible while they bake.
Why these muffins work without eggs
If you are new to egg-free baking, muffins are actually one of the easiest baked goods to make without eggs. Ingredients like yogurt, pumpkin puree, and sourdough discard help create structure and moisture without needing traditional eggs. You can read more in my guide to the best egg substitutes for baking muffins.
Allergy-Friendly Swaps
Dairy-free: Use dairy-free chocolate chips and firm block of vegan butter (not a spreadable kind). Use a vegan Greek-style yogurt (plain, unsweetened).
To make this recipe gluten-free: Use a gluten-free flour blend and decrease the amount by 2 tablespoons. add a 1/2 teaspoon of xanthan gum. Do not add xanthan gum if your flour already contains it.
FAQ
For an easy egg substitute in this recipe, pumpkin puree and yogurt helps to hold the muffins together and provide great structure. Baking soda and apple cider vinegar allows the muffins to rise. When removing eggs, you also remove a moisture source, but there is plenty of moisture here with pumpkin puree, yogurt, and butter.
Store on the countertop in an airtight container for up to 4 days. To freeze them, allow to cool completely and freeze in a gallon freezer Ziploc bag for up to 2 months. Place on the countertop (still in the Ziploc bag to thaw).
I would not recommend canned pumpkin pie filling. Make sure you are using 100% pure pumpkin puree.
You can remove this and add in more cinnamon. I would recommend 2 teaspoons of cinnamon in total.
Equipment needed
- Stand mixer or handheld electric mixer
- Standard 12-cup muffin tin
- Muffin liners (optional)
- Cooling rack
What is sourdough discard?
When you bake sourdough items you have an “active” sourdough starter which is simply just flour and water. You have to add flour and water to this mixture frequently to “feed” it. Once the flour and water are added and its fed, then the sourdough starter becomes active, bubbly and you can bake with it. In order to not have a crazy amount of sourdough starter, you typically remove some of it before feeding it. This removal is called “discard” because often people discard it in the trash. However, this discard that is unfed sourdough starter can be used in recipes like this!
More eggless muffins
Ok, for all my muffin loving friends out there check out the recipe for these Eggless Lemon Blueberry Muffins (Bakery-Style). You will also loves these classic Eggless Blueberry Muffins or these Eggless Chocolate Chip Muffins. Lastly, for all of my sourdough fans, I also have these Eggless Sourdough Discard Banana Blueberry Muffins.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Pumpkin Chocolate Chip Sourdough Discard Muffins
Equipment
Ingredients
- 1 ½ cups all purpose flour
- 8 tablespoon unsalted butter softened
- 1/2 cup white granulated sugar
- 1/3 cup honey (or an additional 1/2 cup sugar)
- 1/2 cup sourdough discard
- ¼ cup plain Greek yogurt
- 1 cup 100% pure pumpkin puree
- 1 ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line muffin tin with cupcake liners or generously grease the tins to prevent sticking.
- In a stand mixer with a paddle attachment, combine the softened butter and sugar. Cream together until light and fluffy (about 1 minute of mixing).8 tablespoon unsalted butter, 1/2 cup white granulated sugar
- Add in honey, Greek yogurt, pumpkin puree, apple cider vinegar and sourdough discard. Mix until combined.1/3 cup honey, ¼ cup plain Greek yogurt, 1 cup 100% pure pumpkin puree , ½ teaspoon apple cider vinegar, 1/2 cup sourdough discard
- In a medium bowl, mix together the dry ingredients: flour, baking soda, salt, pumpkin pie spice, and cinnamon.1 ½ cups all purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon
- Pour the dry ingredients into the wet ingredients slowly and mix until just combined and there are no more streaks of flour.
- Set aside some chocolate chips to top the muffins with. Fold in the remaining chocolate chips into the batter.¾ cup semi-sweet chocolate chips
- Fill each muffin tin 2/3 of the way full and top with additional chocolate chips.
- Bake for 17-21 minutes. The muffins are done baking when a toothpick inserted comes out clean.
- Allow muffins to cool in tin for a few minutes before moving to cooling rack.
I couldn’t stop eating theee!