Sourdough Pumpkin Muffins

As a sourdough bread enthusiast, I'm always looking for ways to use up my excess sourdough discard. And with fall just around the corner here in Massachusetts, it only seems right to make homemade pumpkin muffins.

If you're new to sourdough baking, this beginner-friendly sourdough discard muffin recipe is perfect for you. Since the sourdough starter is used mostly for flavor and moisture here, there's no need to worry about feeding it or making sure it's strong enough to leaven the muffins.

But, the best part?

These lightly sweetened pumpkin muffins are made with a whole can of pumpkin puree and lots of warm pumpkin pie spices for the most delicious and moist pumpkin muffins you'll ever try.

Today, I’m walking you through how to make the best pumpkin muffins with sourdough discard, including which ingredients to use, tips that will guarantee they turn out right the first time, and how to properly store them.

The Best Pumpkin Muffins Are Made With Sourdough

Sourdough starter has changed my pumpkin muffin game forever. I promise, once you try pumpkin muffins made with sourdough, you'll never make them any other way.

While not responsible for leavening in this recipe, sourdough starter contributes a subtle tang that enriches the muffins' flavor profile. Additionally, sourdough starter adds moisture to the muffin batter, yielding pumpkin muffins that are exceptionally soft, fluffy, and moist.

Why You'll Love This Recipe

• Seasonal Fall Flavors- Pumpkin puree and a blend of warm spices come together to make a cozy fall treat.
• Uses Sourdough Discard- These homemade sourdough pumpkin muffins are a great way to use up excess sourdough discard.
• Lightly Sweetened- This recipe trims the sweetness slightly from regular pumpkin muffins, resulting in a lightly sweetened muffin that makes a delicious breakfast or snack.
• Easy to Make- This easy sourdough discard recipe is perfect for beginner sourdough bakers and is a great way to experiment with sourdough beyond bread baking.
• Versatile- Enjoy them as a quick breakfast, a satisfying snack, or even a dessert. Their portability makes them great for busy mornings or on-the-go snacking.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Pumpkin Puree- Use 100% pumpkin puree or pure pumpkin, not pumpkin pie filling, which has added sugars and spices. Either homemade pumpkin puree or canned pumpkin puree can be used in this recipe.
• Sourdough Starter- Both fed and unfed sourdough starter can be used to make these easy pumpkin muffins. Unfed starter may yield slightly tangier muffins due to increased acidity.
• Spices- A blend of cinnamon, ginger, nutmeg, cloves, and allspice gives these muffins a classic pumpkin spice flavor.
• All-Purpose Flour- For best results, fluff the flour before measuring, then gently spoon it into the measuring cup and level it off. Alternatively, use a food scale to measure the flour in grams.
• Baking Soda- Baking soda is a leavening agent that activates when combined with acidic ingredients like sourdough starter.
• Kosher Salt- Salt is used to enhance the flavor of the muffins. I prefer to use kosher salt because it does not contain added sugar or anti-caking agents like table salt often does.
• Eggs- Eggs provide structure and moisture. Room temperature eggs are easier to mix into the batter.
• Canola Oil- Oil adds moisture to the muffins, giving them a soft and fluffy texture. Canola oil or any other neutral-flavored oil, such as sunflower oil or vegetable oil, can be used in this recipe.
• Sugar- A blend of granulated sugar and brown sugar adds sweetness and warm, caramelized notes.

🌱 Sustainability Tip: Instead of using canned pumpkin puree, roast fresh, locally-grown pumpkins to make your own puree (and roasted pumpkin seeds). This reduces packaging waste and food transportation miles.

Substitutions and Variations

Substitutions

• Pumpkin Puree- Swap pumpkin puree for another type of winter squash puree. Try butternut squash, honeynut squash, acorn squash, or hubbard squash.
• Sourdough Starter- Substitute sourdough starter with an additional ½ cup of all-purpose flour and ¼ cup of milk or buttermilk.
• Spices- Use a pumpkin pie spice blend in place of the individual spices.
• All-Purpose Flour- Replace up to half of the all-purpose flour with whole wheat flour for a nuttier-flavored, slightly denser muffin.
• Baking Soda- If you only have baking powder available, you'll need to use three times the amount to get the same leavening power as baking soda. For this recipe, use 1 tablespoon of aluminum-free baking powder in place of baking soda.
• Kosher Salt- Swap kosher salt for sea salt or table salt if preferred.
• Eggs- Make flax "eggs" by mixing 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water for each egg.
• Canola Oil- Replace oil with melted butter if preferred. Alternatively, use applesauce in place of the oil in a 1:1 ratio for a lower-fat version of this recipe. Note that using applesauce may result in textural changes.
• Sugar- For a more natural sweetener, substitute both sugars with coconut sugar in a 1:1 ratio. You can also try using maple syrup or honey, but I haven't tested either of these to know how well they work in this recipe.

Variations and Mix-Ins

• Vegan- To make vegan sourdough discard pumpkin muffins, replace the eggs with flax eggs as noted in the substitutions section above.
• Gluten-Free- Swap the all-purpose flour with gluten-free all-purpose flour and use a gluten-free sourdough starter.
• Cream Cheese Swirl- Create a cream cheese swirl by combining 8 ounces of softened cream cheese with ¼ cup of granulated sugar, 1 large egg, and 3 tablespoons of flour. Then, add some to each muffin well and use a toothpick to swirl it throughout the batter.
• Oat Streusel Topping- Mix together ½ cup flour, ¼ cup rolled oats, ¼ cup brown sugar, and 4 tablespoons of softened butter. Sprinkle the mixture over the muffins before baking.
• Maple Glaze- After cooling, drizzle a simple glaze made from powdered sugar and maple syrup over the muffins for a sweet finishing touch.
• Chocolate Chips- Add ½-1 cup of semi-sweet chocolate chips to the batter before baking to make pumpkin chocolate chip muffins.
• Additional Mix-Ins- Fold in ½-1 cup of white chocolate chips, shredded coconut, chopped pecans or walnuts, pumpkin seeds, sunflower seeds, dried cranberries, or raisins.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Muffin Tin- This recipe makes 12 muffins using a standard-sized muffin tin with each muffin well being filled to the top.
• Wire Cooling Rack- A wire rack is essential for allowing the muffins to cool evenly after baking. It prevents moisture buildup on the bottom of the muffins.

How to Make Sourdough Pumpkin Muffins

Here is how to make these easy sourdough pumpkin muffins.

Step 1: Preheat oven. Preheat your oven to 425℉. Grease the wells of the muffin tin with melted butter, oil, or cooking spray.

Step 2: Mix dry ingredients. In a medium mixing bowl, whisk together the flour, spices, baking soda, and kosher salt. Set aside.

Step 3: Whisk together wet ingredients. In a large mixing bowl, whisk the eggs along with the sourdough starter and vegetable oil until well combined. Add the sugar and whisk again until well blended. Gently whisk in the pumpkin puree until the mixture is smooth with no lumps remaining.

Step 4: Combine wet and dry ingredients. Add the dry ingredient mixture into the bowl with the wet ingredients, folding gently until the batter just comes together. Be careful not to overmix to ensure your muffins turn out tender.

Step 5: Fill muffin wells. Equally divide the batter among the 12 muffin tin wells.

Step 6: Bake the muffins. Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin – it should come out clean when they're ready.

Step 7: Cool the muffins. Once baked, let the muffins sit in the tin for 5 minutes before transferring them to a wire rack. Allow them to cool completely before storing.

Sourdough Pumpkin Muffins (Video)

Tips for Success

Make these pumpkin muffins with sourdough successfully the first time using these easy kitchen tips.

• Measure the flour accurately. Using just the right amount of flour is key to achieving perfectly moist muffins. Either spoon the flour into your measuring cups or use a scale to weigh the flour.
• Mix the batter gently. Overmixing muffin batter will lead to tough muffins with lots of tunnels throughout. For tender muffins with an even crumb, mix the batter until it just comes together.
• Grease the muffin tin. Grease each well of the muffin tin thoroughly to prevent sticking. If using liners, choose parchment paper liners for easier release.
• Don't over-bake. Keep a close eye on the muffins during the final minutes of baking. Bake them until the tops are just beginning to brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool properly. Cool the muffins in the tin for a few minutes before transferring them to a wire rack. This prevents them from overbaking and becoming soggy on the bottom.

Common Muffin Problems and How to Fix Them

• Tough/Dense- Overmixing the batter can lead to dense, tough muffins. Also, using whole wheat flour, too much flour, or not enough leavening agents can contribute to density. Ensure accurate measurements and use fresh baking soda.
• Dry/Crumbly- Too much flour or overbaking your muffins can cause them to turn out dry and crumbly. Be sure to accurately measure the flour and keep an eye on the muffins towards the end of baking to ensure they're just right.
• Gummy- There are several reasons why muffins turn out gummy, including overmixing the batter, too much moisture in the batter, underbaking the muffins, baking them at too low of a temperature, and storing the muffins while they're still hot.
• Middle Collapsing- Underbaking or removing the baked muffins from the pan too soon can cause them to collapse. Ensure they're fully baked by using a toothpick test and let them cool in the muffin pan for about 5 minutes.
• Muffins Sticking to Pan- Ensure the muffin tin is properly greased or lined with parchment paper liners. Allow the muffins to cool for a few minutes in the tin before gently removing them.
• Too Sweet- Reduce the amount of granulated and brown sugar in the recipe by a tablespoon or two. Adjusting sweetness to personal taste is encouraged.

What to Serve with Sourdough Pumpkin Muffins

These pumpkin sourdough muffins are the perfect treat for a cozy fall breakfast or snack. Enjoy them on their own or pair them with your favorite spreads, beverages, and breakfast dishes for a more satisfying meal.

Serving pumpkin muffins with various butters and spreads is a great way to bring even more flavor to your breakfast or snack. Some of my favorites include homemade butter, cream cheese, strawberry apple jam, blueberry jam, apple butter, pumpkin butter, and nut butters or seed butters.

Alternatively, these warmly spiced pumpkin muffins are wonderful when paired with a hot beverage. Try hot coffee, tea, or apple cider for a cozy and comforting fall treat.

Finally, you can pair these simple sourdough pumpkin muffins with a variety of breakfast and brunch dishes. Scrambled eggs, southwestern frittata, turkey and egg sandwiches, sweet potato corned beef hash, chicken sausage, and bacon are all great options.

Storage and Reheating

How to Store

• Room Temperature- Store completely cooled muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.
• Refrigerator- It is not recommended to store muffins in the refrigerator as this can cause them to dry out and stale more quickly.
• Freezer- Store cooled pumpkin muffins in a freezer-safe storage container or plastic bag for up to 3 months. Freeze muffins on a parchment-lined baking sheet first to prevent them from sticking together.

How to Reheat

If you prefer to enjoy your pumpkin muffins warm, here are a few methods you can use to reheat them.

• Oven- Preheat oven to 350°F. Wrap the leftover muffins in aluminum foil to prevent them from drying out. Place the wrapped muffins on a baking sheet and heat for about 10 minutes or until fully warmed through.
• Stovetop- Melt butter in a skillet over medium heat. Slice the muffins in half and place them cut-side down on the skillet. Heat for about 1-2 minutes on each side, until they're warmed and lightly toasted.
• Microwave- Place a leftover muffin on a microwave-safe plate and cover with a damp paper towel. Heat on half power (50%) in 30-second intervals until fully warmed through.
• Air Fryer- Preheat air fryer to 350°F. Place the muffins in the air fryer basket in a single layer. Reheat for about 2-3 minutes or until warmed through. Air fryers heat quickly, so keep a close eye on them.

Make Ahead

While I don't recommend preparing the muffin batter ahead of time, you can easily bake these pumpkin sourdough discard muffins up to 2 days before serving. Just allow them to cool completely before storing them in an airtight container.

Then, simply enjoy the muffins at room temperature, or reheat them in the oven or in a buttered skillet before serving.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].