Easy Sourdough Pumpkin Chocolate Chip Muffins

Name: Easy Sourdough Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup sourdough discard; 2 large eggs; 1/2 cup melted butter; 1 teaspoon vanilla extract; 3/4 cup brown sugar; 2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 cup semi sweet chocolate chips

A soft and spiced treat that uses your sourdough discard and a simple can of pumpkin.

By Enzo81 Kitchen· American· October 19, 2026

Easy Sourdough Pumpkin Chocolate Chip Muffins

enzo81.xyz

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

These muffins are my favorite way to celebrate the arrival of autumn. They use a full cup of sourdough discard which gives them a nice little tang that balances the sweet pumpkin and spices perfectly.

If you have a bit of extra time, you can let the batter sit in the fridge for an hour before baking. This helps the flour hydrate and makes the muffins even more tender, but they still taste great if you bake them right away.

Ingredients

1 cup pumpkin puree
1 cup sourdough discard
2 large eggs
1/2 cup melted butter
1 teaspoon vanilla extract
3/4 cup brown sugar
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup semi sweet chocolate chips

8Instructions

1
Preheat your oven to 375 degrees and line a muffin tin with paper liners.
2
In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, melted butter, vanilla, and brown sugar until the mixture is smooth.
3
Add the flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients.
4
Stir everything together until just combined, being careful not to overmix the batter.
5
Gently fold in the chocolate chips with a spatula.
6
Fill the muffin cups until they are about three quarters full.
7
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
8
Let the muffins cool in the pan for five minutes before moving them to a wire rack to finish cooling.

Tips

Store these in an airtight container at room temperature for up to three days. You can also freeze them for a quick breakfast later, just wrap them well and they will stay fresh for up to two months.

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