Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tsp (6g) pumpkin pie spice
  • 1/2 cup (120g) sourdough discard (unfed)
  • 1 cup (245g) plain pumpkin puree
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  3. In the same bowl (or a separate medium bowl), whisk the melted butter and light brown sugar until smooth.
  4. Stir in the eggs one at a time, then fold in the pumpkin puree, sourdough discard, and vanilla extract, whisking until the batter is a uniform cream.
  5. Gently fold the wet mixture into the dry ingredients using a spatula until just combined; do not overmix.
  6. Fold in the semi-sweet chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 22–25 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.