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sourdough pumpkin muffin with chocolate

Sourdough pumpkin muffins

These soft and fluffy spiced pumpkin muffins are made with sourdough discard for extra flavor. Chocolate chunks and a crunchy sugar topping made these a truly irresistible fall treat!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • 2 Mixing bowls
  • 12 cup muffin tin


  • 1 1/4 cup (160g) all purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 eggs
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (150g) brown sugar
  • 1 1/4 cups (280g) pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup (100g) sourdough discard at 100% hydration
  • 1/2 cup (110g) neutral flavored vegetable oil

Add-ins and toppings (optional)

  • 4 oz (115g) chopped semi sweet chocolate or chocolate chips
  • Coarse sugar, for topping
  • Pumpkin seeds or shredded coconut, for topping


  • Line a muffin tin and preheat oven to 350°F
  • In a medium mixing bowl, add all purpose flour, baking soda, cinnamon, all spice, ginger, cloves, and salt. Whisk together until evenly combined.
  • In a separate bowl, whisk together the eggs and granulated and brown sugar until well combined. Add the pumpkin puree, vanilla, and sourdough discard and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Slowly pour in the vegetable oil and stir until well combined. At first the mixture will look a little chunky, but it will eventually combine.
  • Fold in chocolate chunks. Use an ice cream scoop to evenly scoop and fill the muffin tins. I like to fill them until they are almost full, so that I get very large muffin tops.
  • Sprinkle with coarse sugar and pumpkin seeds or shredded coconut. Place in the middle rack and bake for 20 - 22 minutes until a toothpick comes out clean.
  • Remove from the oven and let cool for a few minutes before eating.
Keyword muffin, pumpkin, sourdough discard