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.
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.
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).
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
- 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
- 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.