Pumpkin Sourdough Muffins
One of our family’s favorite things to grow in the garden is pumpkins, and every fall, we go all in. From decorating the porch to roasting seeds, we fully embrace the fall season (and yes, that includes baking all the things). And if you’re looking for the perfect fall treat to use up your extra sourdough starter, these pumpkin sourdough muffins are it!
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They’re soft, spiced just right, and filled with all the best pumpkin flavor. Whether you use homemade pumpkin puree, canned pumpkin, or even a handful of chocolate chips for fun, this recipe is a delicious way to celebrate the season.
The sourdough discard gives these muffins an incredibly moist crumb you’ll absolutely love. No dry muffins here!
So grab your muffin tin, preheat that oven, and let’s bake up something wonderful!
Why You’ll Love These Pumpkin Sourdough Muffins
- A great way to use up sourdough discard! No waste, just delicious muffins!
- Super soft and moist thanks to the pumpkin + discard combo
- Full of warm spices and rich pumpkin flavor, perfect for the fall season!
- Easy to mix up in one bowl. No mixer required!
- Freezer-friendly and perfect for meal prep or a make-ahead breakfast
- Works with chocolate chips, nuts, or totally plain, whatever your family loves!
Ingredients You’ll Need For Sourdough Discard Pumpkin Muffins
These simple ingredients come together to create seriously delicious muffins with a tender crumb and comforting pumpkin spice flavor.
Wet Ingredients
- Pumpkin puree: Make sure you’re using pure pumpkin or 100% pumpkin puree, not pumpkin pie filling.
- Sourdough discard: Use unfed sourdough discard from your jar. It won’t add sour flavor, it just makes the muffins extra soft and moist. I tend to use discard that is only a few days old or less.
- Eggs: Help bind the muffin batter and give structure. Let them come to room temperature for the best results.
- Oil: Any neutral oil works, like avocado oil, vegetable oil, or melted butter if needed.
- White sugar + brown sugar: Using both adds the perfect balance of sweetness and a rich, caramel-like flavor that makes the muffins taste more flavorful and moist.
- Vanilla extract: Brings all the flavors together.
Dry Ingredients
- All-purpose flour: Regular white flour works great here.
- Pumpkin pie spice: Or make your own with cinnamon, nutmeg, and ginger.
- Baking powder + baking soda: These give the muffins lift and a light, fluffy texture.
- Salt: Enhances the sweetness and spice balance.
Optional Add-ins
- Mini chocolate chips, chopped nuts, or even a swirl of cream cheese if you’re feeling fancy (hello, sourdough pumpkin cream cheese muffins!)
Pro Tip: For best texture, make sure your wet ingredients are at room temperature before mixing. This helps everything come together smoothly without overmixing. If possible, use a kitchen scale as well to ensure accurate measurements!
How to Make Pumpkin Sourdough Muffins
This is a great recipe to make with your leftover sourdough discard, and it comes together fast! No stand mixer or fancy tools, just grab a large mixing bowl and let’s bake!
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners or lightly grease with cooking spray.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, oil, white sugar, brown sugar, and vanilla extract until smooth and fully combined.
Step 3: Combine the dry ingredients
In a medium bowl or small mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 4: Mix it all together
Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula or spoon until just combined. Don’t overmix. Stop as soon as you no longer see streaks of flour.
Fold in any optional add-ins like mini chocolate chips or chopped nuts.
Step 5: Fill the muffin cups
Scoop the muffin batter into the prepared muffin cups, filling each about ¾ full. You can use a cookie scoop or just a spoon to keep it even.
Step 6: Bake
Bake in your preheated oven for 18–20 minutes, or until the top of the muffins are set and a cake tester or toothpick inserted in the center comes out clean.
Step 7: Cool
Let the baked muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
How to Store Pumpkin Sourdough Muffins
These muffins are perfect for prepping ahead, and they store really well!
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Store in a plastic bag or airtight container for up to 5 days. Let them come to room temp before eating for best texture.
- Freezer: For longer storage, freeze muffins in a single layer. Once frozen, transfer to a freezer-safe bag or container. Thaw at room temp or warm in the oven.
If you liked this recipe, I think you’ll love…
Pumpkin Sourdough Muffins
Equipment
Ingredients
Wet Ingredients
- ¾ cup (185g) pumpkin puree
- ½ cup (125g) sourdough discard (unfed), at room temperature
- 2 large eggs, at room temperature
- ⅓ cup (80ml) neutral oil (vegetable oil, avocado oil, or melted unsalted butter)
- ½ cup (100g) white sugar
- ¼ cup (50g) packed brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1¼ cups (160g) all-purpose flour
- 1½ tsp pumpkin pie spice (or sub with 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (90g) mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners or grease the muffin cups.
- In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, oil, white sugar, brown sugar, and vanilla extract until smooth.
- In a small bowl, mix the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix! Fold in chocolate chips or nuts if using.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 18 – 20 minutes, until the tops are set and a toothpick or cake tester comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Use room temperature ingredients for the best results and easier mixing.
- This recipe is a wonderful way to use leftover sourdough discard, no waste and extra moisture!
- You can easily swap the neutral oil for melted unsalted butter or olive oil depending on your preference and what you have on hand.
- These muffins store well in an airtight container for 2 – 3 days or freeze them for longer storage. Just separate layers with parchment paper to avoid sticking.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!