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Sourdough Pumpkin Muffins

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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!

Ingredients

1 cup pumpkin purée

½ cup sourdough discard (unfed)

2 large eggs

½ cup brown sugar, packed

¼ cup granulated sugar

½ cup vegetable oil or melted butter

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

Optional: cinnamon sugar for topping

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.

Find it online: https://chocolatecoveredamy.com/sourdough-pumpkin-muffins/