Sourdough Pumpkin Chocolate Chip Muffins: A New Twist on an Old Favorite!

Sourdough Pumpkin Chocolate Chip Muffins: A New Twist on an Old Favorite! (
Pumpkin chocolate chip muffins have been a fall and winter family favorite around here for years! I have a tried and true recipe I’ve used forever to make both muffins and loaves. But, over the past year, we’ve been trying to cut down on our grain consumption and use sourdough for just about all bread and grain products that we do eat. I’ve mentioned how fabulous the Gnowfglins Sourdough eCourse has been for me as I’ve been learning to adapt recipes and adjust our diets. I never realized how versatile sourdough is!

So, in recent weeks as that time of year rolled around, I decided to try experimenting with making a sourdough version of these yummy treats! I haven’t quite perfected it, but I’ve made three double  batches and each one has only lasted a day or so, so I think I’m on the right track! I’ve been using the basic muffin recipe instructions included in the Gnowfglins eCourse and adapting it to add the appropriate ingredients.

Here’s what I’ve come up with.

Sourdough Pumpkin Chocolate Chip Muffins


  • 1/2 cup sourdough starter (preferably fed in the last 12 hours)
  • 1 cup milk
  • 1 cup plus more whole wheat pastry flour, spelt flour, or kamut flour (I used a mixture)
  • 1/2 cup old fashioned oats
  • 1 tsp vanilla
  • 1 rounded tsp cinnamon
  • 1/2 tsp sea salt (I use Real Salt)
  • 2 eggs
  • 1/3 cup unsalted butter, melted
  • 1/2 cup sucanat
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 to 1 1/2 cups pumpkin (or one can)
  • 2 cups chocolate chips
  • 1 to 1 1/2 cups chopped walnuts ((follow these directions for soaking the nuts to maximize their nutritional value and digestibility)
  • butter or coconut oil for greasing muffin pans


In a mixing bowl, stir together the sourdough starter and milk. Add the oats and stir until all is wet. To this mixture, begin by adding one cup of flour. Continue adding flour until you have a very thick, sticky dough. Cover and set aside to sour for 8 or more hours.

Sourdough pumpkin muffin batter

Thick sourdough batter

Preheat oven to 375 degrees and grease your muffin pans.

In a small bowl, whisk together the eggs, butter, sucanat, vanilla, cinnamon, and sea salt. Pour this mixture on top of the soured batter, using a wooden spoon to gently break up the batter and mix until well incorporated.

Next, gently stir in the pumpkin, chocolate chips, and walnuts.

Lastly, add the baking powder and baking soda, stirring in quickly.

Spoon into prepared muffin pans and bake for 15 to 25 minutes, or until a toothpick inserted in a center comes out clean (right about 20 was perfect in my oven).

Sourdough pumpkin muffin batter

Almost ready for the oven!

This yields about 2 dozen. The original recipe says that these muffins freeze beautifully and store well in a sealed container on the counter or in the refrigerator for up to a week, but ours haven’t lasted long enough for me to try that out!

Now that I have the proportions down pretty well, I’d like to experiment with the spices a little bit: maybe add nutmeg, cloves, and ginger with the cinnamon. I’ll update the recipe if I do. Typing all this out has made me crave these, so I’m off to mix up another batch for tomorrow morning!


Linked with Tempt My Tummy Tuesday, Tuesdays at the Table, Real Food Wednesday.

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