Sourdough Pumpkin Chocolate Chip Muffins with Discard
Make the most of your sourdough discard with these delicious Sourdough Pumpkin Chocolate Chip Muffins. These muffins are the ultimate fall treat!
Craving the cozy flavors of fall? These sourdough pumpkin chocolate chip muffins are a perfect fall treat with simple ingredients including authentic pumpkin flavor from real pumpkin puree and warm spices.
If you’re a sourdough baker like me, you know that one of the best ways to use up sourdough discard is by turning it into delicious baked goods. These Sourdough Chocolate Chip Muffins are a perfect example! They’re soft, have a fluffy texture, and are full of flavor, making them a family favorite at my house. Plus, they’re incredibly easy to make, which is always a bonus when you’ve got a busy schedule.
Incorporating Sourdough Into Your Kitchen Routine
Incorporating sourdough into your kitchen routine is a rewarding way to elevate your baking and cooking while using simple, wholesome ingredients. By keeping an active sourdough starter on hand, you can create a variety of homemade breads, pancakes, muffins, and even pizza dough, all while reducing waste by using sourdough discard in creative ways.
The slow fermentation process not only improves the flavor but also enhances the texture of your baked goods. Whether you’re a seasoned sourdough baker or just getting started, working with sourdough encourages a more mindful, hands-on approach to cooking that the whole family can enjoy together. Plus, once you get into the rhythm of feeding your starter and using it in different recipes, sourdough becomes a simple and rewarding addition to your everyday kitchen routine.
If you don’t have your own sourdough starter and would like to make one, be sure to download my free Guide to Making a Sourdough Starter.
Why You’ll Love This Recipe
These muffins are perfect for breakfast, a snack, or even a sweet treat! What makes them extra special is the addition of sourdough discard, which brings a subtle tangy flavor and helps keep the muffins wonderfully soft and moist.
Ingredients for Sourdough Chocolate Chip Muffins
- 1 2/3 cups of all-purpose flour
- 1 cup of sugar
- 1 tablespoon of pumpkin spice or pumpkin pie spice
- 1 teaspoon of baking soda
- 1 cup of milk chocolate chips
- 1 egg
- 1/2 cup sourdough discard
- 1 cup of homemade or canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup of melted butter
How to Make Sourdough Chocolate Chip Muffins
Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare a 12-count muffin pan with cupcake liners or grease it with softened butter or cooking spray.
Combine the Dry Ingredients:
In a large mixing bowl, whisk together 1 2/3 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking soda. Stir in 1 cup of milk chocolate chips. You can also use semi-sweet if you like.
Mix the Wet Ingredients:
In a medium bowl, whisk together 1 egg, 1/2 cup sourdough discard, 1 cup of plain pumpkin puree, and 1/2 cup of melted butter.
Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. I prefer to use a handheld whisk but you can use a stand mixer if you prefer.
Fill the Muffin Tin:
Divide the muffin batter evenly among the 12 muffin cups. Add a few extra chocolate chips to the top if you like.
Bake:
Place the muffins in the preheated oven and bake for 25-30 minutes or until the top springs back when touched and a toothpick inserted into the center comes out clean.
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Cool:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
How to Store Sourdough Muffins
These muffins are best enjoyed fresh, but they can also be stored for up to 3 days in an airtight container at room temperature.
If you want a great make-ahead breakfast you can grab on busy mornings, try freezing baked muffins. Once the muffins are completely cooled, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh in the freezer for about 3 months. When you’re ready to eat them, simply bring them to room temperature, or reheat them in the oven for a few minutes.
How to Roast a Pumpkin and Make Homemade Pumpkin Puree
Roasting a pumpkin and making homemade pumpkin pie puree is simple and delicious. Here’s how you can do it:
Roasting the Pumpkin
Choose the Right Pumpkin:
For making puree, it’s best to use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than the large carving pumpkins.
Preheat the Oven:
Preheat your oven to 375°F.
Prepare the Pumpkin:
Cut the pumpkin in half. Use a spoon to scoop out the seeds and stringy pulp (you can save the seeds for roasting if you like!).
Roast the Pumpkin:
Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45 minutes to 1 hour, or until the flesh is soft and can easily be pierced with a fork. The skin should also look wrinkled.
Cool the Pumpkin:
Once roasted, let the pumpkin halves cool for a few minutes. Once cool enough to handle, scoop the soft flesh from the skin and discard the skin.
Making Pure Pumpkin Puree
- Blend the Pumpkin Flesh:
- Place the roasted pumpkin flesh in a food processor or blender. Blend until smooth and creamy. If the puree seems too thick, you can add a little water or a splash of milk to help it blend.
- Strain (Optional):
- If you want a smoother puree, you can strain it through a fine mesh sieve or cheesecloth to remove excess water. This is particularly helpful if the pumpkin has a lot of moisture.
- Store the Puree:
- Use the puree right away in your favorite recipes, like pumpkin pie or muffins, or store it in an airtight container. You can keep homemade pumpkin puree in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Looking for more pumpkin recipes? Be sure to check out my sourdough pumpkin bread recipe, pumpkin roll, and homemade pumpkin spice granola.
Sourdough Chocolate Chip Muffins
Ingredients
- 1 2/3 cups of all-purpose flour
- 1 cup of sugar
- 1 tablespoon of pumpkin spice or pumpkin pie spice
- 1 teaspoon of baking soda
- 1 cup of milk chocolate chips
- 1 egg
- 1/2 cup sourdough discard
- 1 cup of homemade or canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup of melted butter
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-count muffin pan with cupcake liners or grease it with softened butter or cooking spray.
- In a large mixing bowl, whisk together 1 2/3 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking soda. Stir in 1 cup of milk chocolate chips. You can also use semi-sweet if you like.
- In a medium bowl, whisk together 1 egg, 1/2 cup sourdough discard, 1 cup of plain pumpkin puree, and 1/2 cup of melted butter.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. I prefer to use a handheld whisk but you can use a stand mixer if you prefer.
- Divide the muffin batter evenly among the 12 muffin cups. Add a few extra chocolate chips to the top if you like.
- Place the muffins in the preheated oven and bake for 25-30 minutes or until the top springs back when touched and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Homemade Pumpkin Puree
Ingredients
- 1 pie pumpkin
Instructions
Roasting the Pumpkin
- For making puree, it’s best to use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than the large carving pumpkins.
- Preheat your oven to 375°F.
- Cut the pumpkin in half. Use a spoon to scoop out the seeds and stringy pulp (you can save the seeds for roasting if you like!).
- Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45 minutes to 1 hour, or until the flesh is soft and can easily be pierced with a fork. The skin should also look wrinkled.
- Once roasted, let the pumpkin halves cool for a few minutes. Once cool enough to handle, scoop the soft flesh from the skin and discard the skin.
Making Pure Pumpkin Puree
- Place the roasted pumpkin flesh in a food processor or blender. Blend until smooth and creamy. If the puree seems too thick, you can add a little water or a splash of milk to help it blend.
- If you want a smoother puree, you can strain it through a fine mesh sieve or cheesecloth to remove excess water. This is particularly helpful if the pumpkin has a lot of moisture.
Store the Puree:
- Use the puree right away in your favorite recipes, like pumpkin pie or muffins, or store it in an airtight container. You can keep homemade pumpkin puree in the refrigerator for up to 5 days, or freeze it for up to 3 months.
