If you have a soft spot for cozy, autumn-inspired treats, then this Sourdough Pumpkin Muffins with Chocolate Chips Recipe is about to become your new favorite. These muffins perfectly blend the tangy depth of sourdough discard with the rich, velvety sweetness of pumpkin and the irresistible bursts of semi-sweet chocolate chips. Each bite is a warm hug, with moist, tender crumb and a hint of spice that sings with every mouthful. Whether you’re looking to use up leftover sourdough starter or craving a comforting baked good that balances healthful ingredients with indulgence, these muffins are simply unbeatable.
Ingredients You’ll Need
Getting the best flavor and texture starts with simple but essential ingredients that harmonize beautifully. Each component plays a vital role—from the pumpkin puree adding moisture and vibrant color, to the sourdough discard lending its signature tang and lift. Together, they create a muffin that’s more than the sum of its parts.
- Pumpkin puree: Acts as the moist base while imparting natural sweetness and that stunning orange hue.
- Organic cane sugar: Provides balanced sweetness with a clean, natural flavor.
- Coconut sugar: Adds a subtle caramel note and depth to the sweetness.
- Melted coconut oil: Keeps the muffins tender and adds a gentle richness without overpowering flavor.
- Sourdough discard: Lightweight acidity that enhances texture and boosts rise naturally.
- Eggs: Bind everything together and help give structure to the batter.
- All-purpose flour: The sturdy backbone that supports the soft crumb.
- Chocolate chips: Melt into pockets of creamy sweetness, offering delightful contrast to the spices.
How to Make Sourdough Pumpkin Muffins with Chocolate Chips Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 400°F and lining a muffin tin with paper liners. This initial high heat sets the muffins’ rise and creates a pleasant crust, while liners make cleanup effortless and ensure the muffins don’t stick.
Step 2: Mix the Wet Ingredients
In a large bowl, beat together the pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and a splash of vanilla extract until smooth and perfectly blended. This mixture is where the flavors meld and the richness develops, so a good mix is key.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift or whisk the all-purpose flour with baking soda, sea salt, and any spices you’d like to add (think cinnamon or nutmeg for that classic pumpkin touch). This dry blend adds the necessary structure and flavor complexity to the batter.
Step 4: Bring it All Together
Gradually add the dry ingredients into the wet bowl, folding gently until just combined. Overmixing can toughen muffins, so stop as soon as the flour disappears. Next, fold in the chocolate chips evenly—they’re the delightful surprise in every bite.
Step 5: Bake to Perfection
Divide the batter evenly among the 12 muffin cups. Pop them into the oven for 5 minutes at 400°F to catch that initial rise, then reduce the temperature to 350°F and bake for an additional 10 to 15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
How to Serve Sourdough Pumpkin Muffins with Chocolate Chips Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of maple glaze elevates these muffins from delicious to irresistible. For an added touch, sprinkle some extra chocolate chips or chopped toasted pecans on top right after baking for a crunchy, eye-catching finish.
Side Dishes
These muffins pair beautifully with a steaming cup of coffee, chai tea, or even a creamy latte. They also complement savory breakfasts like scrambled eggs or a mixed green salad for a well-balanced brunch plate.
Creative Ways to Present
For a fun twist, serve warm muffins split open with a pat of cinnamon honey butter or cream cheese spread. You can also turn them into a breakfast parfait layered with yogurt and granola, making your mornings a little more special and flavorful.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Sourdough Pumpkin Muffins with Chocolate Chips Recipe in an airtight container at room temperature for up to three days. This keeps them soft and moist, perfect for grabbing a quick snack or breakfast.
Freezing
To enjoy these muffins over a longer period, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. Thaw overnight in the fridge or pop them directly into a warm oven or toaster oven.
Reheating
Reheat muffins in the microwave for about 20 seconds or in a preheated oven at 350°F for 5 to 7 minutes. This brings back their fresh-from-the-oven texture, melting the chocolate chips just right and reviving that enticing aroma.
FAQs
Can I use sourdough starter instead of discard?
Using your active sourdough starter instead of discard will work but may slightly affect the rise and flavor. Discard is unfed starter and perfect for this recipe because it adds flavor without needing extra feeding or fermentation time.
Do I need to add any spices to the recipe?
While optional, spices like cinnamon, nutmeg, or ginger amplify the pumpkin’s warm, cozy flavor. Feel free to experiment with your favorites or keep it simple if you prefer the pumpkin and chocolate to shine on their own.
Can I substitute the coconut oil?
Yes, melted butter or neutral oils like vegetable or canola oil can be used instead of coconut oil. Just keep in mind that coconut oil adds a subtle nuttiness that complements the pumpkin beautifully.
Are these muffins gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, try a gluten-free flour blend, but be aware it might change the texture slightly.
Can I halve the recipe?
Absolutely, the recipe scales nicely. Just halve every ingredient and adjust baking time slightly. Keeping an eye on the muffins as they bake will ensure they come out perfectly.
Final Thoughts
I can’t recommend this Sourdough Pumpkin Muffins with Chocolate Chips Recipe enough if you’re looking for a snack that’s both comforting and a little special. The way sourdough lends its tangy charm combined with luscious pumpkin and melty chocolate chips is truly something to savor. Whether it’s for a cozy morning treat or a tasty afternoon pick-me-up, these muffins deliver warmth and joy in every bite. Give them a whirl—you’ll be so glad you did!
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Sourdough Pumpkin Muffins with Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Pumpkin Muffins are moist, flavorful treats made with pumpkin puree and sourdough discard for a unique tangy twist. Sweetened naturally with organic cane sugar and coconut sugar, and studded with chocolate chips, they offer a perfect balance of spice and sweetness. Ideal for fall or any time you crave a delicious, wholesome muffin.
Ingredients
Wet Ingredients
- 1 ½ cups pumpkin puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup melted coconut oil
- ½ cup sourdough discard
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Mix-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large mixing bowl, beat together the pumpkin puree, organic cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla extract until the mixture is smooth and well-blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground ginger until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the chocolate chips evenly throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Using sourdough discard adds a subtle tang and complexity to the flavor, but you can omit it if unavailable.
- Be careful not to overmix the batter to keep the muffins tender.
- Check muffins at the 10-minute mark when baking at 350°F to prevent overbaking.
- These muffins freeze well for up to 3 months; thaw before serving.
- Feel free to substitute chocolate chips with nuts or dried fruit for variation.
