Gluten Free Sourdough Chocolate Chip Muffins (& Dairy Free)

Gluten Free Sourdough Chocolate Chip Pumpkin Muffins

These delicious gluten free sourdough chocolate chip muffins will definitely make you want to make them again! The chocolate adds deep flavor while walnuts bring that wonderful crunch to your every bite. Sourdough makes this recipe moist and soft. Definitely a must try!

You Will Need

  • Muffin tins
  • Bread baking tin
  • Baking paper or oil/butter for greasing pans
  • Spatula
  • Whisk
  • Big mixing bowl
Gluten Free Sourdough Chocolate Chip Pumpkin Muffins

What is Sourdough Discard?

If you never made your own sourdough starter it must be confusing to read the ingredients list and find sourdough discard on there. I get you! But you don’t have to go really far to get yourself a sourdough starter if you would like to have one. All you need is water and flour! Here is my super-simple sourdough starter recipe (with gluten free starter as well). Discard is what you have to get rid of daily while you are growing your starter’s strength.

Ingredients for Gluten Free Sourdough Chocolate Chip Muffins

  • 1 cup (300 grams) GF sourdough discard
  • 2 cups (240 grams) GF flour
  • 2 cups (550 grams) pumpkin puree
  • 1 cup white sugar (can swap half for brown sugar)
  • 3 eggs
  • ½ cup vegetable oil (I use olive oil)
  • 1 teaspoon salt
  • 1.5 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 120 grams walnuts (or add as many as you want!)
  • 1 cup (150 grams) chocolate chip

Video Instructions for Gluten Free Sourdough Chocolate Chip Muffins and Bread

Step by Step Recipe


Preheat the oven to 400F/200C. Grease your tins or line with baking paper.


Mix sourdough discard, pumpkin puree, sugar, eggs, vanilla, and oil until well incorporated and no lumps are seen.


Add flour, baking soda and powder, nutmeg, ginger, cinnamon, and chocolate chip.


Pour the batter into the muffin tins and the bread tin. Fill up the muffin forms to the top for a taller rise!


Place muffins and bread into the oven and bake at 400F/200C for 5 minutes. Lower the temperature to 350F/175C and bake for another 15-25 minutes. Gluten free muffins take longer to bake than regular ones. Bread will need to stay in the oven for an hour before it is done. You can always adjust the timing if you feel that the inside of the muffins is too wet. But remember that with gluten free baking the inside will always be a bit more moist!


Let your gluten free sourdough chocolate chip muffins and the bread cool before serving. Enjoy!

Tip for Success

  • Use digital kitchen scale instead of cups. It is always better to measure your ingredients in grams because cups volume is not always exact. However, if you decide to use cups, then spoon your dry ingredients into cups and level them to be as exact as possible. Do not pack the flour into the cups.
  • Gluten free baked goods require more time than regular baked goods. Do not be afraid to dry your muffins too much, gluten free goods are normally more moist than regular ones. Moisture added to the batter helps the muffins form but the liquids need to evaporate in order for your cakes to not turn out mushy!
  • If you are using darker baking tins, then you might need to adjust your baking temperature. Darker colors tend to warm up more which may cause slight burning on the sides of your muffins and bread. If your tins are dark, turn your oven down by 25F/15C.
  • For even more accurate temperature you might want to get an oven thermometer. A lot of ovens are incorrect and get hotter than needed.
  • Mixing your batter for longer will provide better structure for your muffins. While for regular muffins and cake batter it is not recommended, gluten free dough works differently and longer mixing actually results in better rise and structure at the end!
Gluten Free Sourdough Chocolate Chip Pumpkin Bread
Gluten Free Sourdough Chocolate Chip Muffins and Bread

Frequently Asked Questions

Which Flour to Use for Gluten Free Sourdough Chocolate Chip Muffins?

You can use any mix, but you can make your own. I use a mixture of corn and white rice flour with some starch and it works good for me! If you bake often, you probably need something that is easy to find in a store and is budget friendly, and for those reasons I go with white rice and corn flours. Make sure to get xanthan gum in order to bind your baked goods so that they don’t crumble as you take a bite!

How to Make Gluten Free Muffins More Moist?

Sourdough discard is the ingredient that helps with moisture and softness in this recipe. However, if you find your muffins are too dry you can add some sour cream or yogurt to add even more moisture!

How Long are Gluten Free Muffins are Good for?

These pumpkin muffins will be good for 2-3 days! However, if you add some fruit or glaze to the top, the moisture will be absorbed and the muffins might not taste the same the day after baking.

Can I Freeze Gluten Free Muffins?

You can! If frozen, the muffins will last up to 2 months. To defrost, just throw them into a microwave for half a minute or so until warm and soft.

Gluten Free Sourdough Chocolate Chip Pumpkin Muffins

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