Why You’ll Love This Recipe

These Sourdough Pumpkin Muffins combine the best of fall flavors in one simple, satisfying muffin. The tangy sourdough discard complements the rich pumpkin purée, while the warm spices provide the perfect balance of sweet and savory. The muffins are incredibly tender and moist, thanks to the pumpkin, making them a great choice for any time of day—whether you’re grabbing one for breakfast or enjoying it as a midday snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin purée
1/2 cup sourdough discard (unfed)
2 large eggs
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: cinnamon sugar for topping

Directions

Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin purée, sourdough discard, eggs, brown sugar, granulated sugar, oil (or melted butter), and vanilla extract until smooth and well combined.
Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Fold the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; it’s fine if the batter is slightly lumpy.
Portion the Batter: Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle a pinch of cinnamon sugar on top of each muffin.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Dairy-Free Option: Use vegetable oil instead of butter to make these muffins dairy-free.
Add-ins: Feel free to add chopped nuts, chocolate chips, or dried cranberries to the batter for extra flavor and texture.
Sweetener Swap: For a lighter option, you can replace the brown sugar with coconut sugar or honey.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well! Wrap them tightly and store in the freezer for up to 3 months. To reheat, microwave for 20-30 seconds or thaw overnight at room temperature.

FAQs

1. Can I use canned pumpkin?

Yes! Canned pumpkin purée works perfectly in this recipe and is often more convenient than using fresh pumpkin.

2. Can I make these muffins without sourdough discard?

Yes, if you don’t have sourdough discard, you can replace it with plain yogurt or buttermilk for a similar tangy flavor.

3. Can I make this recipe without eggs?

Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.

4. How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also be lightly golden.

5. Can I add other spices to the muffins?

Yes! You can experiment with adding additional spices like cardamom or allspice for a unique flavor twist.

6. Can I use frozen pumpkin purée?

Yes, frozen pumpkin purée works great in this recipe—just be sure to thaw and drain it before using to remove any excess moisture.

7. How do I prevent the muffins from sticking to the liners?

To prevent sticking, lightly grease the muffin liners with cooking spray before filling them with batter.

8. Can I make these muffins in mini muffin tins?

Yes, you can make mini muffins. Reduce the baking time to 10-12 minutes or until a toothpick comes out clean.

9. How should I serve these muffins?

These muffins are great on their own, but you can serve them with a dollop of whipped cream or a drizzle of maple syrup for an extra treat.

10. Can I make these muffins ahead of time?

Yes! These muffins keep well for several days and are perfect for prepping ahead of time. Just store them in an airtight container.

Conclusion

These Sourdough Pumpkin Muffins are a delightful combination of fall flavors, perfect for breakfast, snacks, or even as a dessert. The sourdough discard adds a subtle tang, while the pumpkin purée ensures moist, flavorful muffins. With just a few simple ingredients and minimal prep time, you can enjoy these comforting treats all season long.

Sourdough Pumpkin Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sourdough Pumpkin Muffins are the perfect fall treat, blending tangy sourdough discard with the warm flavors of pumpkin and spices. With a tender crumb and subtly sweet taste, they make an ideal breakfast, snack, or fall dessert. Easy to make and full of cozy autumn flavors, these muffins are a must-try for any season!

Author: Amy

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells.
Mix the Wet Ingredients: In a large bowl, whisk together pumpkin purée, sourdough discard, eggs, brown sugar, granulated sugar, oil (or melted butter), and vanilla extract until smooth and well combined.
Combine the Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Fold the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy—avoid overmixing.
Portion the Batter: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Optionally, sprinkle cinnamon sugar on top.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Dairy-Free Option: Use vegetable oil instead of butter for a dairy-free version.

Add-ins: Chopped nuts, chocolate chips, or dried cranberries can be added for extra flavor and texture.

Sweetener Swap: Replace brown sugar with coconut sugar or honey for a lighter option.