Description

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.

Ingredients

Scale

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

Instructions

1. 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.

2. 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. 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. 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. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7. 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. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough, pumpkin, muffins, spice, chocolate chips, fall, discard, easy, breakfast, snack