Sourdough Chocolate Chip Pumpkin Muffins (With Video!)

Sourdough Chocolate Chip Pumpkin Muffins

These soft and moist sourdough chocolate chip pumpkin muffins are so good that you will want to make them over and over again to share with your friends and family! It is also a really easy way to use up your sourdough discard. This recipe is an absolute must try!

You Will Need

  • muffin tin
  • a baking sheet (if using)
  • spatula
  • whisk
  • mixing bowl
  • baking paper or oil/butter to prevent the batter from sticking to the tins
  • spoon or ice cream scoop

Ingredients for Sourdough Chocolate Chip Pumpkin Muffins

Ingredients Sourdough Chocolate Chip Pumpkin muffins

Sourdough discard – if you don’t have sourdough starter, you can make one with this easy recipe!

Flour – you can use whole wheat flour as well, just make sure to add extra moisture to the batter. I use all-purpose flour for this recipe.

Sugar – I use white sugar. You can substitute half white sugar for brown sugar for crunchier top. Brown sugar also makes the muffins lighter.

Pumpkin puree – we don’t have canned pumpkins on this side of the world, but we do have plenty of fresh ones! I used a butternut squash for this recipe and made a puree myself simply by baking the squash in the oven for about an hour.

Vegetable oil – I use olive oil for this recipe, you can substitute oil with butter for a different flavor!

Eggs – as binding agent and moisturizer for the batter.

Baking powder and baking soda – to give your muffins that beautiful rise! Make sure your ingredients are fresh and still active. To check whether your baking soda and baking powder are still active. Just mix them with water (add vinegar for soda) and look for bubbles.

Salt – to bring out the sweetness in the dough!

Spices – I use cinnamon and vanilla, but you can be creative and add flavors of your liking! You can experiment with adding ground ginger, nutmeg, cardamom, and other spices.

Chocolate chips – you don’t have to add them to the recipe, but it is a nice addition that gives more depth to the flavor.

Add-ins of your choice – you can experiment and try adding extra things into your muffins like berries or nuts if you like. But these muffins are great as they are!

chocolate chip


  • 1 cup (228 grams) sourdough starter (use discard!)
  • 1 cup (210 grams) sugar (can add brown sugar)
  • 2 cups (285 grams) flour
  • 2 cups (455 grams) pumpkin puree (homemade or canned)
  • ½ cup vegetable oil (can swap for 1/3 cup butter)
  • 3 eggs
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 cup (150 grams) of chocolate chips

Video Instructions for Sourdough Chocolate Chip Pumpkin Muffins

Step by Step Recipe


Preheat the oven to 400F/200C. Prepare the parchment paper for your tins or butter them well so that your muffins do not stick to the walls. Do the same for the baking sheet if using one.

How to make pumpkin puree from scratch? Cut the pumpkin into 4 pieces, clean from seeds, place into a preheated oven at 400F / 200C, and leave for about 40 minutes or until a fork comes in and out easily. Let the pumpkin cool and scoop the puree out!


Mix the eggs, sourdough discard, sugar, pumpkin puree, vegetable oil, and vanilla in a bowl. Break up all the lumps and combine well. At this point don’t worry about overmixing your batter yet.

Sourdough Chocolate Chip Pumpkin muffins dough


Add flour, baking soda, baking powder, cinnamon, salt, and chocolate chip.

Sourdough Chocolate Chip Pumpkin muffins dough

Now since the baking soda and powder came into contact with liquid ingredients, you want to mix as little as possible and get your muffins to the oven as soon as you can to not lose any of those precious CO2 bubbles that will give your sourdough chocolate chip pumpkin muffins a beautiful rise.

Don’t worry if your batter is lumpy, you can even leave some streaks of flour in. Your main concern now is not to overmix.


Scoop the batter into the muffin tin. Fill them up to the top (¾ is ok too!) for a higher rise. Pour the remaining batter onto a baking sheet.


Place the tins into the oven and bake on 400F/200C for 5 minutes, then lower the heat to 350F/175C and bake for another 15 minutes. Check for doneness with a toothpick or a fork. If they come out clean then your muffins are ready, if not, leave in for another 5 minutes and check again.

Sourdough Chocolate Chip Pumpkin muffins baking


Take the muffins out from the oven and let them cool for about 15 minutes. Cut up the dough in the baking sheet and place on a plate. Sprinkle with some powdered sugar for presentation and extra sweetness! Your sourdough chocolate chip pumpkin muffins and bars are ready, enjoy!

Tips for Success

  • Make sure your baking powder and soda are fresh and active. You can check it by combining baking powder with water and baking soda with some vinegar and water. If the water starts bubbling up, then the ingredients are fresh and active!
  • Do not overmix your batter once all ingredients are combined. Mixing too much will initiate gluten development which in turn will make your muffins hard. Overmixing also allows for some CO2 bubbles to escape from the mix which may result in less rise while baking.
  • If using whole wheat flour consider adding some buttermilk to the recipe for more moisture. Whole wheat will absorb more liquids than all purpose flour.
  • If you want taller muffins, fill them up all the way to the top!
  • Bake your muffins on a higher temperature the first five minutes to get the best rise. Heat initiates the activation of the baking powder which in turn provides you with taller muffins.
  • Swap half of the sugar amount for brown sugar to get crunchier tops!
  • For moist and soft muffins use kitchen scale to be more precise with measurements. If you still would rather use cups, spoon your ingredients into the cups, do not pack in the flour, and level the cup when done.
  • Make sure to prepare your baking sheet and tins as well as preheating the oven prior to mixing up the ingredients. If you allow the mixture to sit on the counter while you heat the oven and prepare the pans, you will lose the CO2 which is super important for the tallest muffins.

Let the muffins cool before taking them out. They tend to fall apart more so before cooling down.

Sourdough Chocolate Chip Pumpkin muffins

Frequently Asked Questions

Can You Freeze These Sourdough Chocolate Chip Pumpkin Muffins?

Yes! You can freeze the muffins after baking for up to 3 months. Let them cool first, then transfer to an airtight bag, and place into the freezer!

Are Sourdough Muffins Good for You?

Muffins in general are not the healthiest food out there, but you can make them healthier by using whole wheat flour and healthier sugar or sweetening substitute like maple syrup or honey.

Sourdough bread is better for your digestion, but the muffins do not sit long enough to be leavened by the sourdough entirely.

However, the pumpkin in these muffins adds more vitamin A, B6, E, and C into your diet, so you are better off using some of your sourdough and pumpkin in muffins for more health benefits!

What Other Recipes Can I Make with Sourdough Discard?

There are plenty of options for using up your sourdough starter discard! You can check my sourdough discard recipes and choose your favorites.

Why Do I Need to Discard Sourdough Starter?

Sourdough starter is basically a bacteria farm that needs to be fed regularly in order to grow and become strong enough to leaven a whole loaf of bread. In order to achieve that result we discard half the starter before each feeding so that we don’t end up with too much starter at the end.

Do Sourdough Muffins Taste Sour?

While sourdough adds moisture and softness to the muffins, it does not add any sour flavor. The sourdough doesn’t sit with the dough long enough to ferment it and bring the sourness that we taste in the sourdough bread. So, you can safely go ahead and add that sourdough discard to your baking goods!

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