These Sourdough Pumpkin Muffins combine pumpkin puree, warm spices, and tangy sourdough discard for the perfect fall breakfast treat. Ready the same day, this easy sourdough muffin recipe is a delicious way to use up your extra sourdough starter.
Recipe Updated: August 7, 2024. I re-tested and revised this recipe to improve its texture and structure, replacing the canola oil with melted butter, adding baking powder, and reducing the amount of pumpkin puree.
With fall approaching in Massachusetts, pumpkin recipes are a must. And these sourdough pumpkin muffins are one of my favorites for a crisp fall morning.
They're soft, moist, and chock full of cozy, warm spices and pumpkin puree. Plus, they're made with excess sourdough discard so you'll never have to worry about wasting it again.
So, if you're looking for an easy sourdough discard recipe to make this fall, give these pumpkin muffins a try. They're perfect paired with a warm cup of coffee or tea.
I hope you enjoy them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Sourdough discard adds moisture and a subtle tangy flavor to these pumpkin muffins. This easy recipe is also a great way to use up extra sourdough starter discard.
- Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices.
- Pumpkin Pie Spice- Pumpkin pie spice is typically a blend of cinnamon, ginger, nutmeg, cloves, and allspice. You can use a store-bought blend or make your own by combining individual spices.
- All-Purpose Flour- Weigh the flour accurately to ensure the pumpkin muffins don't turn out dry or dense.
- Granulated and Brown Sugar – I use a little less sugar in this sourdough pumpkin muffin recipe for a lightly sweetened flavor.
- Butter- Butter gives these pumpkin muffins a rich flavor that complements the warm spices and pumpkin puree.
- Kosher Salt- Use fine kosher salt, kosher salt flakes, or table salt. Coarse kosher salt doesn't dissolve well in the batter before baking.
Tips for Success
- Weigh flour accurately. Too much flour can lead to dry, bland muffins. Use a food scale to weigh your flour or spoon it gently into a measuring cup and level it off.
- Don't over-mix. To avoid muffins with a tough texture, fold the dry and wet ingredients together until just combined.
- Allow the muffins to cool properly. Cool the muffins in the pan for a few minutes before transferring them to a wire rack.
- Add mix-ins. Add up to one cup of chocolate chips, walnuts, dried cranberries, pumpkin seeds, sunflower seeds, or any other mix-ins you enjoy.
How to Make Sourdough Pumpkin Muffins
Here is how to make pumpkin muffins with sourdough discard.
Step 1: Preheat oven. Preheat oven to 400℉. Line a standard 12-cup muffin pan with parchment paper liners or lightly grease with butter or oil.
Step 2: Whisk dry ingredients. In a small bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.
Step 4: Mix batter. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
Step 5: Bake muffins. Divide the batter equally among the 12 muffin tin wells. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool and enjoy. Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
🎃 Want to make quick bread instead? Pour the batter into a standard-sized 9"x 13" loaf pan and bake at 350℉ for 50-60 minutes.
How to Store
Store sourdough discard pumpkin muffins in an airtight container at room temperature for 3-4 days.
For longer storage, transfer the muffins to a freezer-safe container and freeze for up to 3 months. Thaw the muffins at room temperature or reheat in the oven 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].
📖 Recipe
Sourdough Pumpkin Muffins
Equipment
- Paper liners optional
- Kitchen scale optional
Ingredients
- 1 ¼ cups (150 grams) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 1 large (50 grams) egg
- 1 cup (240 grams) pumpkin puree
- ½ cup (100 grams) sourdough starter discard
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400℉. Line a standard 12-cup muffin pan with parchment paper liners or lightly grease with butter or oil.
- In a small bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.1 ¼ cups (150 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon baking powder
- In a large mixing bowl, whisk together the melted butter and sugars until smooth and shiny. Add the egg and whisk vigorously until light and fluffy. Then, add the pumpkin puree, sourdough discard, and vanilla extract, and whisk until everything is well combined.½ cup (100 grams) granulated sugar, ¼ cup (50 grams) brown sugar, 1 large (50 grams) egg, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ cup (113 grams or 1 stick) unsalted butter
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined, being careful not to over-mix.
- Divide the batter equally among the 12 muffin tin wells. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Video
Notes
- How to Make Quick Bread Instead: Pour the batter into a standard 9"x 13" loaf pan. Bake at 350℉ for 50-60 minutes.
- Storage: Store pumpkin muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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