Go Back

Pumpkin Sourdough Muffins

These easy pumpkin sourdough muffins are a delicious way to use your sourdough discard and enjoy real pumpkin puree with warm spices. They bake up moist and tender with a fluffy texture, making them perfect for a great make-ahead breakfast or fall snack. Whether plain or with chocolate chips, this simple muffin recipe is sure to become a favorite!
Print Recipe
pumpkin sourdough muffins
Prep Time:15 minutes
Cook Time:20 minutes

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.
Servings: 12 muffins