Sourdough Pumpkin Chocolate Chip Muffins

There’s nothing quite like the cozy aroma of fall baking filling your kitchen. These sourdough pumpkin chocolate chip muffins are a personal favorite for good reason. They’re incredibly moist and tender, with just the right hint of spiced pumpkin. The tangy sourdough discard adds a wonderful depth of flavor that truly makes them special. I find that these muffins are perfect for a busy morning breakfast or an afternoon pick-me-up.

Honestly, they’re so easy to whip up, even on a weeknight. Plus, the way they disappear so quickly whenever I share them is a testament to their deliciousness. They store beautifully, too!

Why I Love This Sourdough Pumpkin Chocolate Chip Muffins Recipe

These Sourdough Pumpkin Chocolate Chip Muffins are a weekly staple for me! They’re incredibly simple and quick. Honestly, they taste like fall hugs. Plus, they’re a fantastic way to use up sourdough discard. I love how they:

• Come together fast for busy mornings.
• Offer a comforting, spiced flavor.
• Impress my family every single time.

They’re seriously the perfect treat.

Sourdough Pumpkin Chocolate Chip Muffins Ingredients

Gathering the ingredients for these Sourdough Pumpkin Chocolate Chip Muffins feels like assembling a cozy fall hug. The blend of warm spices, sweet pumpkin, and rich chocolate is pure magic. These ingredients create a wonderfully moist and flavorful muffin every time.

A few key players make these muffins shine:

• All-purpose flour: The base structure for our delicious muffins.
• White sugar: For that touch of sweetness we all love.
• Baking soda and baking powder: Our leavening agents, giving them a lovely lift.
• Salt: It balances the sweet flavors beautifully.
• Ground cinnamon: Bringing that quintessential warm spice.
• Eggs: For binding and richness; room temperature is best.
• Pure pumpkin puree: The star, providing moisture and that lovely color.
• Unsalted butter, melted: Adds richness and helps create a tender crumb.
• Sourdough discard: This is our secret ingredient! It adds a subtle tang and moisture.
• Mini chocolate chips: Because what’s a muffin without chocolate?

Substitutions and Tips

Feel free to swap out some ingredients! If you don’t have mini chocolate chips, regular ones work too; just use slightly fewer. You can also add a pinch of nutmeg or ginger for extra spice depth. Store leftover pumpkin puree in an airtight container. It keeps well in the fridge for about a week. For a dairy-free version, try using a melted coconut oil or vegan butter. The sourdough discard is key for flavor. If you absolutely cannot use it, you can replace it with an extra 1/4 cup of buttermilk and a teaspoon of lemon juice for a similar tang. Remember, all exact measurements are in the printable recipe card below.

How to Make Sourdough Pumpkin Chocolate Chip Muffins

Making these pumpkin muffins is a breeze. You’ll love how simple this recipe is. Let’s get baking those delicious sourdough pumpkin chocolate chip muffins.

Step 1: Prepare Your Dry Ingredients

First, grab your biggest bowl. Add the flour and sugar. Then, measure in the baking soda and baking powder. Sprinkle in the salt and cinnamon. Whisk it all together well. This step ensures even flavor. Set this bowl aside for now.

Step 2: Combine Wet Ingredients

In a separate, medium-sized bowl, crack your eggs. Add the pumpkin puree next. Pour in the melted butter. Then, add your unfed sourdough starter. Whisk these wet ingredients until they’re smooth. The mixture should look nicely combined.

Step 3: Mix Wet and Dry

Now, it’s time to combine. Gradually add the dry ingredients to your wet mixture. Mix until just combined. Be careful not to over-mix the batter. Over-mixing can lead to dense muffins. Gentle folding is key here.

Step 4: Add the Chocolate Chips

Gently fold in the mini chocolate chips. Make sure they are evenly distributed. This adds pockets of chocolatey joy. You want chocolate in every bite, right?

Step 5: Fill Muffin Cups

Prepare your muffin tin next. Either spray it with cooking spray. Alternatively, use cupcake liners. Scoop the batter into each spot. Fill them about three-quarters of the way full. This gives room for rising.

Step 6: Bake to Perfection

Preheat your oven to 375 degrees F. Bake the muffins for 17-18 minutes. A toothpick should come out mostly clean. This means they are perfectly baked. Watch them closely near the end.

Step 7: Cool and Enjoy

Once baked, remove the tin from the oven. Let the muffins cool in the tin for 10 minutes. Then, carefully transfer them to a wire rack. They need to cool completely. Enjoy your warm, wonderful sourdough pumpkin chocolate chip muffins.

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How to Store Sourdough Pumpkin Chocolate Chip Muffins

Properly storing your delicious Sourdough Pumpkin Chocolate Chip Muffins keeps them fresh. This makes them an easy grab-and-go option. They stay wonderfully moist for days. Here’s how I do it best.

For short-term storage, use an airtight container. They’ll keep at room temperature. This is perfect for muffins you’ll eat within two to three days. If you find your kitchen is quite warm, the fridge is a good option. This also works well for longer freshness. I often pop them in a sealed bag. This prevents them from drying out too quickly.

Freezing is another great option too. Wrap each cooled muffin individually. Use plastic wrap or foil. Then, place them in a freezer-safe bag or container. This way, you can grab just one when a craving strikes. They will last for up to three months. Reheat gently in the oven or microwave.

Tips for Success

• Ensure your eggs and sourdough starter are at room temperature. This helps everything combine smoothly.
• Don’t over-mix the batter. Just combine until ingredients disappear; this keeps muffins tender.
• Use pure pumpkin puree, not pumpkin pie filling. The filling has added spices and sugar.
• Check muffins at 17 minutes. Baking times can vary slightly. A toothpick test is your best friend.
• Let them cool properly. This prevents a gummy texture inside them.

Kitchen Tools You’ll Need

Having the right tools makes baking a breeze. You don’t need anything too fancy!

• Muffin tin (a standard 12-cup tin works great).
• Large mixing bowl for dry ingredients.
• Medium mixing bowl for wet ingredients.
• Whisk for smooth combining.
• Rubber spatula or spoon for folding.
• Measuring cups and spoons.
• Wire cooling rack.
• Cupcake liners (optional, but helpful).

Serving Suggestions

• Enjoy a warm muffin with a dollop of cream cheese frosting.
• Pair these fall treats with a steaming mug of spiced apple cider.
• Serve them alongside a simple green salad for a light lunch.
• A dusting of powdered sugar looks lovely too!

Frequently Asked Questions

Can I make these Sourdough Pumpkin Chocolate Chip Muffins ahead of time?

Absolutely! You can mix the batter the night before. Store it in an airtight container in the refrigerator. Just give it a quick stir before filling your muffin cups. This saves you even more time in the morning.

What is “sourdough discard” and can I substitute it?

Sourdough discard is simply the portion of unfed sourdough starter you remove before refreshing it. It adds a lovely tangy depth and moisture to these pumpkin muffins. If you don’t have any, you can substitute 1/4 cup of buttermilk plus 1 teaspoon of lemon juice.

How do I prevent my muffins from being dense?

The key is not to over-mix the batter. Mix the wet and dry ingredients until they are just combined. Over-mixing develops the gluten too much. This can result in tough, dense sourdough pumpkin muffins. Gentle folding is best here.

Can I freeze these muffins?

Yes, you certainly can! Let the muffins cool completely first. Then, wrap each one individually in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag or container. They’ll stay delicious for up to three months!