Pumpkin Chocolate Chip Sourdough Discard Muffins
Each bite of these pumpkin chocolate chip sourdough discard muffins is pure delight. This recipe makes 1 dozen of the most perfect pumpkin muffins! They only lasted 24 hours in my household. The best thing about them? They are SO EASY to make.
Pumpkin Chocolate Chip Sourdough Discard Muffins
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.
Enjoy these pumpkin sourdough discard muffins as an easy snack or breakfast item!
Ingredients in pumpkin chocolate chip sourdough discard muffins
- All purpose flour: The base of the recipe
- Unsalted butter, softened: The buttery flavor is perfect in this recipe
- White granulated sugar: For some sweetness
- Honey: I like to cut down on refined sugar and use a bit of honey in this recipe
- Sourdough discard: Adds great texture and a perfect use for discard
- Egg: To help bind the ingredients together and adds some fluffiness
- 100% pure pumpkin puree: Of course you need some pumpkin! Use fresh or canned
- Pumpkin pie spice: Great flavor addition
- Cinnamon: The perfect companion flavor to pumpkin pie
- Baking soda: To get a great rise in the muffins
- Semi-sweet chocolate chips: Who doesn’t love chocolate chips?!
How do you make sourdough discard pumpkin muffins?
This recipe is quick!
To begin, preheat your oven to 350 degrees and generously grease a muffin tin to prevent sticking. You can also use muffin liners or silicon liners.
In a stand mixer or large bowl place in the softened butter, sugar, honey, egg, pumpkin puree, and sourdough discard. Mix until well combined (about 30 seconds using a stand mixer or electric handheld mixer).
In a medium sized bowl, mix together flour, baking soda, pumpkin pie spice, and cinnamon. Add in the dry mix to the wet ingredients slowly. Continue to mix about 30 seconds to 1 minute until all ingredients are combined (don’t overmix or you will get dense muffins!). Then, fold in chocolate chips.
Scoop batter into muffin tin, filling each cup about 3/4 of the way up. This recipe makes 12 muffins so make sure all the muffin tins are filled with about the same amount.
Bake for 17-21 minutes (you can insert a toothpick and if it comes out clean you know they are done baking). I would check them at 17 minutes and add time as needed. Allow muffins to cool in the tin for a few minutes before moving to cooling rack.
Once the muffins are cooled, enjoy every last bite! Your whole family will love them.
Why I love this recipe
- The batter is quick to prepare
- Perfect for fall weather
- Great use of discard
- Family friendly
- Look AND taste amazing
- They make your house smell amazing while baking
This recipe is a perfect fall treat. Most of the ingredients you will likely already have in your pantry. It also is a great use of sourdough discard so you are not tossing it in the trash. These pumpkin sourdough discard pumpkins are also FAST to make.
Substitutions
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)
Egg – If are you looking to exclude eggs for an allergy or another reason you can use 1/4 cup full fat sour cream or plain greek yogurt.
Honey – You can remove the honey and use only white granulated sugar (1 cup in total).
FAQ
How to store these muffins? Store on the countertop in an airtight container for up to 4 days.
Can I freeze the muffins? Yes! Use a freezer gallon bag and freeze them in a single layer. I like to close the bag and leave a tiny crack to insert a straw to suck out as much air as I can from the bag. This helps prevent freezer burn. When you are ready to thaw them out just place on the counter top for a few hours or in the fridge overnight.
Can I use pumpkin pie filling instead? I would not recommend canned pumpkin pie filling. Make sure you are using 100% pure pumpkin puree.
What if I don’t have pumpkin pie spice? You can remove this and add in more cinnamon. I would recommend 2 tsp. of cinnamon in total.
Equipment needed
Stand mixer OR handheld electric mixer
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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!
What to serve sourdough pumpkin muffins with
These sourdough pumpkin muffins are a wonderful snack. You can also enjoy them with breakfast. If eating them with breakfast I would suggest serving them with some protein to help you remain fuller for longer. Breakfast sausage, yogurt and granola, or a protein smoothie are a great option. You can also pair them with one of these tasty recipes!
Breakfast Casserole without Eggs
Love sourdough discard recipes? Try this one!
These sourdough discard banana blueberry muffins are amazing! They are another great use for your sourdough discard.
Pumpkin Chocolate Chip Sourdough Discard Muffins
Ingredients
- 1 ½ cups all purpose flour
- 8 tbsp 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
- 1 egg
- 1 cup 100% pure pumpkin puree
- 1 ½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and generously grease a muffin tin to prevent sticking!
- In a stand mixer or large bowl, combine the softened butter, sugar, honey, egg, pumpkin puree, and sourdough discard
- Mix until combined. About 30 seconds using a stand mixer or electric handheld mixer
- In a medium bowl, mix together the dry ingredients: flour, baking soda, pumpkin pie spice, and cinnamon
- Add in this mix to the wet ingredients slowly and mix about 30 seconds to 1 minute
- Fold in chocolate chips (save some chocolate chips to top the muffins with once they are in the muffin tin).
- Scoop the batter into the muffin tin. Filling each tin about 3/4 of the ways up. Top with additional chocolate chips.
- Bake for 17-21 minutes (you can insert a toothpick and if it comes out clean you know they are done baking)
- Allow muffins to cool in tin for a few minutes before moving to cooling rack
- Allow to cool and enjoy!
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