Healthy Sourdough Pumpkin Muffins with Spices and Chocolate Chips Recipe

Introduction

These irresistibly healthy sourdough pumpkin muffins are perfect for a cozy morning or an afternoon treat. Moist and flavorful, they combine the natural tang of sourdough with warm autumn spices. Ready in just 30 minutes, they’re a wonderful way to use up sourdough starter discard and enjoy seasonal pumpkin.

Ingredients

• 1 cup (225g) canned pumpkin purée (not pie filling)
• 1/2 cup (120g) unfed sourdough starter discard
• 2 large eggs
• 1/3 cup (75g) light brown sugar
• 1/4 cup (60ml) neutral oil (avocado or vegetable)
• 1/4 cup (60ml) milk (any type)
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup (85g) mini chocolate chips (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, whisk together the pumpkin purée, sourdough discard, eggs, brown sugar, oil, milk, and vanilla extract until smooth.
3. Step 3: In a separate bowl, whisk the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: If using, fold in the mini chocolate chips gently.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Swap mini chocolate chips for chopped nuts or dried cranberries for a different flavor and texture.
• Use pumpkin pie spice instead of individual spices for convenience.
• Make these muffins dairy-free by using plant-based milk and oil.
• For an extra moist muffin, add a tablespoon of Greek yogurt or applesauce to the wet ingredients.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 2 months. Reheat frozen muffins in the microwave for 20-30 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use unfed sourdough discard to maintain the right balance of acidity and avoid over-fermentation. Active starter can affect texture and rising.

Are these muffins gluten-free?

No, this recipe uses all-purpose and whole wheat flours, which contain gluten. For a gluten-free version, substitute with a gluten-free flour blend and adjust baking time.

Healthy Sourdough Pumpkin Muffins with Spices and Chocolate Chips Recipe

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★★★★★

4.7 from 146 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These irresistibly healthy sourdough pumpkin muffins combine the moist richness of pumpkin purée with the tangy depth of sourdough starter discard. Perfectly spiced with warm cinnamon, nutmeg, cloves, and ginger, these muffins offer a wholesome twist on a fall favorite. Easy to prepare and naturally leavened, they make a delicious breakfast or snack option that’s both comforting and nourishing.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (225g) canned pumpkin purée (not pie filling)
• 1/2 cup (120g) unfed sourdough starter discard
• 2 large eggs
• 1/3 cup (75g) light brown sugar
• 1/4 cup (60ml) neutral oil (avocado or vegetable)
• 1/4 cup (60ml) milk (any type)
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Optional

• 1/2 cup (85g) mini chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, sourdough starter discard, eggs, light brown sugar, neutral oil, milk, and vanilla extract until the mixture is smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices and leavening agent.
4. Combine: Gradually add the dry mixture to the wet ingredients. Stir gently using a spatula or spoon until just combined; be careful not to overmix to keep the muffins tender.
5. Fold In: If using, fold in the mini chocolate chips evenly into the batter without overmixing.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
8. Cool: Allow the muffins to cool in the pan for about 5 minutes to set. Then transfer them onto a wire rack to cool completely before serving or storing.

Notes

• Use unfed sourdough starter discard to avoid waste and add a subtle tangy flavor to the muffins.
• Ensure not to overmix the batter to keep the muffins light and fluffy.
• Substitute milk with any dairy-free alternative if needed.
• Chocolate chips are optional but add a delightful sweetness and texture contrast.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a dairy-free version, use plant-based milk and oil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough muffins, pumpkin muffins, healthy muffins, fall recipes, pumpkin spice, breakfast muffins, sourdough discard recipes