Sourdough Pumpkin Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings muffins

Calories 194kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

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