Sourdough Pumpkin Spice Muffins with Chocolate Chips

These sourdough pumpkin spice muffins are a delicious way to use your sourdough discard, packed with warm spices and chocolate chips for a perfect fall treat. They’re incredibly moist, flavorful, and come together quickly, making them ideal for a busy morning or an afternoon snack.

Whether you’re new to sourdough baking or a seasoned pro looking for a simple discard recipe, these muffins hit all the right notes. The combination of pumpkin and warm spices creates an inviting aroma that fills your kitchen, and the chocolate chips add a delightful sweetness that kids and adults alike will adore.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a fantastic choice for anyone looking for a simple yet satisfying baking project. It’s perfect for using up that sourdough discard that often accumulates in your fridge, transforming it into something truly special rather than letting it go to waste. Families will appreciate how quickly these muffins come together, making them an excellent option for a weekend breakfast, a lunchbox treat, or an after-school snack. They’re also wonderfully portable, great for packing for picnics or taking to a potluck. The warm, comforting flavors of pumpkin and spice make them particularly appealing during cooler months, but honestly, they’re delicious any time of year you crave a little coziness.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking makes the whole process smoother and more enjoyable. Most of these items are likely already in your pantry, making this a convenient recipe to whip up on a whim.

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup sourdough discard (100% hydration, unfed)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil or melted unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

For the flour, all-purpose works perfectly here, but you could experiment with a 1:1 gluten-free flour blend if you have dietary restrictions. When it comes to spices, feel free to adjust them to your preference; if you love cinnamon, add a little extra! Make sure you’re using pure pumpkin puree and not the pre-spiced pie filling, as that will alter the flavor profile significantly. For the oil, any neutral-flavored oil like canola or grapeseed will work, or you can use melted butter for a richer taste. Semi-sweet chocolate chips are classic, but milk chocolate or even dark chocolate chips would also be delicious.

Time Needed From Start To Finish

This recipe is designed to be quick and efficient, perfect for busy schedules.

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Following these steps will ensure you get perfectly baked, delicious muffins every time.

1. Prepare your oven and muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray. This prevents sticking and makes cleanup a breeze.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Make sure there are no lumps and the spices are evenly distributed.
3. Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until well combined and smooth.
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
5. Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
6. Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. Bake until golden: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
8. Cool and serve: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pumpkin spice muffins are wonderful as is, but there are many ways to customize them to your family’s preferences or for different occasions. For a little extra texture, you could sprinkle a streusel topping (made from flour, sugar, butter, and a pinch of cinnamon) over the batter before baking. If you’re not a fan of chocolate chips, try adding chopped nuts like pecans or walnuts, or even dried cranberries for a tart contrast.

For serving, these muffins are fantastic warm with a pat of butter, a dollop of cream cheese frosting, or a drizzle of maple syrup. They make a delightful addition to a brunch spread, a comforting snack with a cup of coffee or tea, or a quick breakfast on the go. Kids will love them plain, and they’re a great way to sneak in some pumpkin goodness. For a party or buffet, arrange them on a platter and watch them disappear!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect muffins every time.

• Overmixing the batter: This is the most common mistake in muffin making. Overmixing develops the gluten in the flour too much, leading to tough, dense muffins instead of light and fluffy ones. Mix until just combined – a few lumps are okay.
• Using pumpkin pie filling instead of pumpkin puree: Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor balance of the recipe. Always double-check that you’re using plain canned pumpkin puree.
• Not properly greasing or lining the muffin tin: This can lead to muffins sticking to the pan, making them difficult to remove and potentially tearing them apart. Always use paper liners or grease thoroughly.
• Opening the oven door too early: Resist the urge to peek during the first 15 minutes of baking. Opening the oven door can cause the muffins to deflate, resulting in a dense texture.
• Under-baking: If the muffins aren’t fully baked, they can be gummy in the center. Always test with a toothpick to ensure it comes out clean before removing them from the oven.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your muffins fresh and delicious for as long as possible. Once completely cooled, store the sourdough pumpkin spice muffins in an airtight container at room temperature for up to 3-4 days. Placing a paper towel at the bottom of the container can help absorb excess moisture and prevent sogginess.

If you want to make them ahead, these muffins freeze beautifully. Once completely cool, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours, or warm them gently in the microwave for 20-30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes until heated through. This makes them a fantastic option for meal prepping breakfasts or snacks for the week.

Questions People Always Ask Before Making This Recipe

Can I use active sourdough starter instead of discard?

While you technically can, this recipe is specifically formulated for sourdough discard (unfed starter). Active starter might alter the texture slightly and could make the muffins a bit more tangy. For best results, stick to discard.

What does “100% hydration” sourdough discard mean?

It means your sourdough starter was fed with equal parts flour and water by weight. Most standard sourdough starters are 100% hydration, so if you maintain yours regularly, it’s likely what you have.

Can I reduce the amount of sugar in the recipe?

You can slightly reduce the sugar, but be aware that it might affect the overall moisture and texture of the muffins. Sugar also contributes to browning. Start by reducing by no more than ¼ cup.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but they should still be delicious.

How do I know if my pumpkin puree is fresh?

Canned pumpkin puree has a long shelf life, but always check the expiration date on the can. Once opened, store any unused portion in an airtight container in the refrigerator for up to a week.

Can I add other mix-ins besides chocolate chips?

Absolutely! Chopped nuts (walnuts,

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.