Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are everything you love about fall wrapped into one cozy treat. Soft, tender, and perfectly spiced, they come together in just 30 minutes from start to finish. Made with real pumpkin and a touch of sourdough starter, they’re naturally sweet, flavorful, and just the thing to pair with a warm cup of coffee on a crisp autumn morning.
Why you will love these sourdough pumpkin muffins
- You only need a few basic ingredients to make these muffins.
- Sourdough pumpkin muffins are perfect to use up the abundance of pumpkins!
- Quick and easy to make, especially when you’re using canned pumpkin!
Ingredients
Sourdough discard: For this sourdough pumpkin muffin recipe, you don’t need an active sourdough starter. We add baking powder to get the light, airy texture, so all we need is the discard to get all the benefits from sourdough and the telltale flavor.
Flour: All-purpose flour works great to make these muffins, but you can substitute half with whole wheat flour. You can also use other types like spelt, einkorn, oat flour, or gluten-free flour for this recipe.
Pumpkin purée: I like to make my own pumpkin purée, but you can absolutely use store-bought!
Variations
Chocolate: Add 1/4 cup of semisweet chocolate chips to the batter.
Vegan: If you want, you can make this recipe completely vegan. Replace the egg with 1/4 cup unsweetened applesauce per egg, and replace the milk with unsweetened almond or oat milk.
How to make sourdough pumpkin muffins
When I make sourdough pumpkin muffins, I always combine the wet and dry ingredients separately. That will make sure I don’t overmix the batter. So, in a bowl, combine the wet ingredients and set them aside.
Add all the dry ingredients to another bowl and mix until combined. I add the sugar to my dry ingredients, but you could also add the sugar to the wet bowl.
Stir the dry ingredients into the egg mixture and keep stirring until everything is just combined. You want a smooth batter, but it is okay if there are a few lumps left; they will disappear.
Prepare your muffin tin with your favorite liners and divide the batter over them. I like to use an ice cream scoop to make sure all my sourdough pumpkin muffins are the same size.
Bake the muffins in the center of the oven until done, and let them cool for a few minutes before removing them from the tin. Once they are cooled, you can add your favorite topping. I like cheese toppings with these muffins, or serve them as they are!
Toppings
These are plain pumpkin muffins, but you can add a topping to make your breakfast extra special. For a simple topping, sprinkle a little coarse sugar or cinnamon sugar on top before baking for a sweet, crunchy finish. If you’d like something a little richer, a cream cheese glaze or maple icing drizzled over warm muffins is absolutely delicious. Streusel topping made with butter, flour, brown sugar, and a pinch of cinnamon also bakes up beautifully and gives that classic bakery-style look. And of course, you can never go wrong with spreading a warm muffin with butter, honey, or even apple butter for the coziest fall treat.
My secrets for the best pumpkin sourdough muffins
- The secret to the best sourdough pumpkin muffin is never overmixing the batter.
- Make your own pumpkin purée.
- Use brown sugar. This will add so much flavor!
Frequently asked questions
Your muffins are ready when the tops are set, lightly golden, and a toothpick inserted into the center comes out clean or with just a few crumbs. They should spring back when lightly pressed.
Yes, you can. Using an active starter will give your muffins a little extra rise and a slightly tangier flavor. If you want to keep things quick and simple, discard works beautifully too and adds that subtle sourdough depth without needing extra rise time.
Canned pumpkin purée is the easiest option and gives you consistent results every time. Just be sure to grab pure pumpkin and not pumpkin pie filling, which already has sugar and spices added. If you prefer fresh, you can roast and purée a small sugar pumpkin, but make sure it’s well-drained, so the muffins don’t turn out too wet.
Storage
You can store these sourdough pumpkin muffins in an airtight container on the counter for up to 3 days or in the fridge for about five if you’d like them to last a little longer. They also freeze well; let them cool completely, then store them in a freezer bag or airtight container for up to 3 months. When you’re ready to enjoy one, simply thaw at room temperature or warm in the oven at 300°F for a few minutes until soft and cozy again.
More sourdough pumpkin recipes
Sourdough pumpkin muffins
Ingredients
- 1 cup sourdough discard
- 2 eggs
- 1 3/4 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- If you want to use homemade pumpkin purée you should start with that and let it cool completely before continuing with the recipe.
- Add all the wet ingredients to a bowl and mix until completely combined.
- In another bowl, whisk together the dry ingredients.
- Stir the flour mixture into your wet ingredients until you have a smooth batter. If there are a few dry bits left, that’s okay.
- Divide the batter over your lined muffin tin and bake your sourdough pumpkin muffins in the center of the oven for 20-25 minutes.
- Let them cool for a few minutes before taking them out of the tin.
Notes
- This recipe works with both homemade and canned pumpkin purée.
- You can also use an active starter for this recipe, or let the batter ferment overnight for extra flavor and benefits.
