Sourdough Pumpkin Chocolate Chip Muffins

5 from 1 vote

Sourdough Pumpkin Chocolate Chip Muffins

These Sourdough Pumpkin Chocolate Chip Muffins are soft, spiced, and full of fall flavor. Made with sourdough discard, pumpkin puree, and browned butter, they’re a cozy treat for breakfast or snack time, especially for fall!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 167kcal

Author: Joy Kincaid

Equipment

Ingredients

1/2 cup unsalted butter (113 grams)
2 cups pumpkin puree (canned or homemade) (456 grams)
1 cup sourdough discard (unfed, room temperature) (227 grams)
1 cup granulated sugar (212 grams)
3 large eggs room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (284 grams)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips, plus extra for topping (170 grams)
Turbinado sugar for topping (optional)

Instructions

Preheat the oven to 425°F and line two 12-cup muffin tins with paper liners. Set aside.
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it foams and brown bits form at the bottom (about 5–7 minutes). Once browned and fragrant, remove from heat immediately, pour into a heat safe dish (or a large mixing bowl) and let cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, sugar, eggs, vanilla, and browned butter until smooth and well combined.
Add the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Stir gently until just combined. Do not overmix. Fold in the chocolate chips. Let the mixture rest for 15 minutes to hydrate the flour.
Scoop the batter into the prepared muffin tins, filling each cup 3/4 full. Top with a few extra chocolate chips and a sprinkle of turbinado sugar, if you like.
Bake for 5 minutes at 425º F. After 5 minutes, without opening the oven, reduce the oven temperature to 350ºF and bake an additional 18-20 minutes or until the tops spring back when lightly touched and a toothpick inserted comes out with just a few moist crumbs.
Cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!

Notes

Storage

These muffins freeze well. Let them cool completely, then wrap tightly in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or warm slightly before serving.

Tips

If baking in batches, refrigerate the remaining batter while the first batch bakes. Don’t forget to get your oven temperature back to 425ºF for the second batch.
Use any style chocolate chips you prefer. This was tested with both mini and regular sized chips both semi-sweet and dark chocolate. Use what your tastes prefer (or what you have on hand). Swap out for caramel or toffee bits for a change. This recipe works beautifully with mini or regular chocolate chips but you can also use milk, semi-sweet, or dark chocolate chunks.
To get the best muffin rise, have all ingredients at room temperature, don’t overly mix the batter, and bake at 425º F for the first 5 minutes then reduce the temperature to 350º F for the remainder of the baking time.
To make jumbo sourdough pumpkin muffins instead of standard ones, use a jumbo 6-cup muffin pan, fill each well 3/4 full, and bake for 23–28 minutes. The recipe yields 10–12 jumbo muffins.

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