Easy Sourdough Chocolate Chip Pumpkin Muffins Recipe | Moist & Delicious Fall Treat

Are you new to sourdough? If so I'm sure you have been hearing about discard recipes. When I first started my sourdough journey I was pretty confused about this discard stuff. 

Doesn't discard mean the stuff you throw away? 

Well I quickly came to realize that discard did not need to be wasted by throwing it in the trash - instead sourdough discard is a common ingredient in so many amazing recipes! Sourdough discard is a game changer by adding that little something extra (amazing flavor) to so many recipes. 

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Today I'm going to share with you one of my new favorite sourdough discard recipes, Sourdough Discard Chocolate Chip Pumpkin Muffins! 

These little treats do not last long around my house which made it such a challenge to get a few pictures before all that was left were empty cupcake wrappers. I wish you could smell these muffins when they are fresh out of the oven, oh wait, you CAN - fire up your oven, gather the following ingredients and bake a few dozen yourself! 

Sourdough Discard Chocolate Chip Pumpkin Muffins

These soft, moist pumpkin muffins are a great way to use up extra sourdough discard. They're packed with warm cinnamon flavor and plenty of mini chocolate chips—perfect for breakfast, snacks, or lunchboxes.

Ingredients

• 2 cups (280 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1½ teaspoons (10 g) baking soda
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 tablespoon + 1 teaspoon (9 g) ground cinnamon
• 3 large eggs (150 g), room temperature
• 1 (15-ounce/425 g) can pure pumpkin puree
• ½ cup (113 g) unsalted butter, melted and slightly cooled
• 1 heaping cup (260 g) sourdough discard
• 1½ cups (270 g) mini chocolate chips, divided

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the pan.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, pumpkin puree, melted butter, and sourdough discard until smooth.

4. Combine. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

5. Add the chocolate chips. Fold in about 1¼ cups of the mini chocolate chips, reserving the rest for topping.

6. Fill the muffin cups. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips over the tops.

7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips

• Makes approximately 18 standard muffins (bake in batches if needed).
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.