Save to Pinterest Pumpkin Chocolate Chip Muffins with Sourdough Starter are a delicious way to bring cozy fall flavors to your kitchen any time of year. The combination of pumpkin purée and warming spices makes them moist and fragrant, while the sourdough starter adds a subtle tang. Dark chocolate chips provide just the right amount of richness for an easy breakfast, snack, or sweet treat.
I baked my first batch on a crisp October morning, hoping to use up extra pumpkin puree and starter. They disappeared before lunchtime and have become a family favorite during pumpkin season and beyond.
Ingredients
- Pumpkin purée: gives the muffins a rich orange color and extra moisture use canned or homemade for best flavor
- Granulated sugar: sweetens and balances the tang from the starter look for fine white sugar that dissolves easily
- Brown sugar: adds depth and a gentle molasses note choose fresh soft brown sugar for best texture
- Eggs: help bind the batter and keep the muffins fluffy use large eggs at room temperature if possible
- Neutral oil: like sunflower or canola makes the muffins tender and keeps them soft on day two choose a fresh mild oil
- Sourdough starter: brings a gentle tang that enhances the pumpkin’s sweetness active or discard both work well
- Vanilla extract: rounds out the spice and adds warmth use real vanilla for a smoother taste
- All-purpose flour: gives structure while keeping the crumb tender opt for unbleached flour for a classic finish
- Baking soda and baking powder: provide lift and lightness always check they are active for best rise
- Salt: sharpens the flavors and balances sweetness use fine sea salt to ensure it dissolves
- Cinnamon nutmeg cloves and ginger: are classic pumpkin spices use fresh ground for maximum aroma or a pumpkin pie spice blend for convenience
- Dark chocolate chips: melt into rich pockets always check chips for quality and allergen information
- Walnuts or pecans (optional): toss in for extra crunch or swap chocolate chip types if preferred
Instructions
- Preheat and Prep:
- Start by setting your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a twelve cup muffin tin with paper liners or grease the cups lightly to keep muffins from sticking.
- Mix the Wet Ingredients:
- In a large mixing bowl whisk together pumpkin purée granulated sugar brown sugar eggs oil sourdough starter and vanilla extract. Keep whisking until the mixture looks smooth and glossy. This helps the sugar begin to dissolve and the sourdough starter blend in evenly for a moist crumb.
- Combine the Dry Ingredients:
- Grab a separate bowl and whisk together all purpose flour baking soda baking powder fine salt cinnamon nutmeg cloves and ginger. Mixing these together separately ensures the leavening and spices distribute evenly throughout your muffins.
- Fold Wet and Dry Together:
- Add your dry ingredient mixture to the wet bowl. Using a spatula fold gently until the batter just comes together. Overmixing can make muffins dense so stop once you no longer see flour streaks.
- Stir in Chocolate Chips:
- Pour in the dark chocolate chips and fold gently to distribute them throughout the batter. Try not to overmix at this stage either as it keeps the crumb tender.
- Fill Muffin Tin:
- Divide the batter evenly among all muffin cups aiming to fill each about three quarters full. This helps the muffins rise to a perfect dome without spilling over.
- Bake to Perfection:
- Place the muffin tin into your preheated oven. Bake for twenty to twenty two minutes or until a toothpick comes out clean or with a few moist crumbs. Watch closely during the last few minutes as oven times can vary.
- Cool and Enjoy:
- Let the muffins cool in the pan for about five minutes so they set. Move them to a wire rack to cool completely before storing or serving.
Save to Pinterest These muffins always remind me of crisp fall mornings and the warm smell of cinnamon drifting from the oven. Chocolate chips are my favorite part as I usually sneak a few on top for extra meltiness.
Storage Tips
Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage wrap each muffin individually and freeze in a zip top bag for up to two months. Reheat in the microwave for a few seconds or enjoy at room temperature.
Ingredient Substitutions
If you do not have dark chocolate chips swap for milk or semi sweet. Chopped walnuts or pecans add wonderful crunch and pair beautifully with the pumpkin. You can substitute pumpkin pie spice for all individual spices to simplify prep. If needed a flax egg can work in place of regular eggs for a vegan option though the muffins may be a touch denser.
Serving Suggestions
These muffins are ideal plain but taste heavenly split warm with a little butter or cream cheese. For an autumn treat try serving with a chai latte or spiced hot chocolate. Dress them up for brunch with a swirl of maple glaze or vanilla yogurt on the side.
Cultural and Seasonal Context
Pumpkin chocolate chip muffins blend classic American autumn ingredients with a sourdough twist. The starter not only helps reduce food waste but also nods to the tradition of resourceful homestyle baking. I often double the batch to bring to neighborhood gatherings or tuck into lunchboxes during the school year.
Save to Pinterest These muffins are a staple in our home during pumpkin season and beyond. Bake a batch ahead and enjoy a wholesome treat anytime you need a taste of autumn comfort.
Common Recipe Questions
- → Can I use sourdough discard instead of active starter?
Yes, both active starter and discard work well. Discard offers a milder tang while still contributing moisture.
- → Are there alternatives to dark chocolate chips?
Semi-sweet or milk chocolate chips are great substitutes. Chopped chocolate or white chips can also be used.
- → Which oil is best for these muffins?
Neutral oils like canola or sunflower preserve the pumpkin and chocolate flavors. Melted coconut oil is also suitable.
- → How do I prevent muffins from drying out?
Do not overmix the batter and bake just until a toothpick comes out clean; storage in airtight containers preserves moisture.
- → Can I add nuts or other mix-ins?
Yes, walnuts, pecans, or even dried fruit can be folded in with the chocolate chips for extra texture and flavor.
- → Is it possible to freeze these muffins?
Absolutely. Cool muffins completely, then freeze in airtight containers for up to two months.