Pumpkin Chocolate Chip Sourdough Discard Muffins
Warm spice, melty chocolate, and that cozy pumpkin aroma, these muffins bring instant fall vibes to your kitchen. They’re tender and fluffy with a bakery-soft crumb, thanks to a touch of sourdough discard that adds subtle tang and incredible moisture.
Each bite is balanced: gentle sweetness, pumpkin earthiness, and pockets of chocolate that make these irresistible for breakfast or snack time. Best of all, it’s a quick one-bowl batter you can scoop, bake, and enjoy, no fuss, just delicious muffins ready to warm up your day.
Why Bake with Sourdough Discard
Using sourdough discard is a low-waste way to elevate your baking. Its mild acidity tenderizes the crumb, enhances pumpkin’s natural sweetness, and keeps muffins fresher for days. The flavor is subtle but deep, adding a gentle tang that complements warm spices and chocolate beautifully.
Tools You’ll Need
- 12-cup muffin pan with paper liners
- Large bowl, whisk, and spatula
- Kitchen scale
- Cookie scoop or spoon for even portions
Pro Tips & Troubleshooting
- Dense crumb? Stir gently: overmixing toughens muffins.
- Flat tops? Ensure baking powder and soda are fresh.
- Too tangy? Use the discard that’s under a week old.
- Chips sinking? Toss chocolate chips in a bit of flour before folding in.
- Dry next day? Store airtight and rewarm briefly before serving.
Variations & Add-Ins
- Nut lover: Add chopped pecans or walnuts.
- Chocolate swap: Try dark, milk, or white chocolate chips.
- Spice boost: Add extra pumpkin spice or cardamom.
- Whole-grain touch: Replace part of the flour with oat or wheat flour.
- Mini muffins: Bake about 10–12 minutes instead of 20.
Step-by-Step Photos
Serving & Storage
These muffins are best slightly warm, so the chocolate is soft and gooey. Store in an airtight container for up to 3 days at room temperature, or freeze up to 2 months. Reheat a few seconds before serving for that fresh-baked flavor.
Sourdough Pumpkin Chocolate Chip Muffins (Discard)
Ingredients
- 150 g sourdough discard unfed
- 200 g pumpkin purée
- 100 g brown sugar
- 60 g granulated sugar
- 2 large eggs
- 90 g neutral oil or melted butter
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp nutmeg
- 120 g chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin (you’ll have enough batter for 14 muffins).
- In a large bowl, whisk together sourdough discard, pumpkin, sugars, eggs, oil, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry ingredients just until incorporated — do not overmix.
- Fold in chocolate chips.
- Divide batter evenly into liners, filling each about ¾ full.
- Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
Nutrition
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