Sourdough discard pumpkin chocolate chip muffins

Need another recipe for your sourdough discard? Look no further – this is a fantastic pumpkin chocolate chip muffin that uses an entire cup of discard.

Sourdough discard pumpkin chocolate chip muffins

Yes, I know it’s not technically pumpkin season yet. But, isn’t pumpkin one of those flavors that should be able to be enjoyed year-round? Anyway, I’ve been trying to keep my sourdough starter alive and have been feeding it once a week. And with that task, I am always looking for more recipes to leverage the discard.

Sourdough discard pumpkin chocolate chip muffins

I was thrilled to find this recipe and even happier to see that it made more than 1 dozen muffins. We (obviously) consume a lot of muffins in the Eva Bakes house, and 12 muffins for the 3 of us usually isn’t enough to last a week. This recipe made 21 muffins for me (the original recipe states 24).

Sourdough discard pumpkin chocolate chip muffins

The pumpkin chocolate chip muffins are a bit on the wetter side, so be sure to store these in the refrigerator so they don’t mold or get soggy. You can always dial back on the applesauce a bit if you wanted to control the liquid content. I did use an entire can of pumpkin rather than just the 1 and 1/2 cups, so that probably contributed to my muffins being a bit soggier.

Regardless, these were still great muffins that my family and I all enjoyed!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Sourdough discard pumpkin chocolate chip muffins

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 21
Author: Eva Bakes

Ingredients

  • 2 cups pumpkin puree NOT pumpkin pie filling
  • 1 cup (227 grams) sourdough starter discard, unfed
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 and ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips of choice

Instructions

  • Preheat your oven to 350°F. Generously grease or line two standard muffin pans and set aside (I used two silicone muffins pans and did not grease or line them).
  • In a large bowl, mix together the pumpkin, sourdough starter, granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla.
  • Gently fold in the flour, cinnamon, nutmeg, baking powder, baking soda, and salt until a few dry streaks remain. Fold in the chocolate chips until everything just comes together - do not over mix.
  • Evenly distribute the batter into your prepared muffin pans, filling each well at least ¾ full. Sprinkle with additional chocolate chips if desired.
  • Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. Due to the moisture content, they will get soggy at room temperature and will mold quickly.
Source: Slightly adapted from Mel's Kitchen Cafe

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