Easy Sourdough Pumpkin Muffins

Put your extra sourdough starter to use and make a batch of these moist, tender sourdough pumpkin muffins! Made with real homemade pumpkin puree, warm spices, and sweet sugar, this is a delicious way to celebrate fall (and play around with sourdough at the same time)!

fluffy sourdough pumpkin muffins with crunchy sugar topping on a wooden surface next to a pumpkin.

It’s that time of year! When the temperatures start to drop, save your extra sourdough discard to make these tender, moist sourdough muffins! They are so soft and full of flavor…we can’t stop eating them. The sugar topping takes them over the top!

What you’ll love about this sourdough pumpkin muffin recipe


  • DELICIOUS FALL FLAVOR: Thanks to the real pumpkin puree, rich brown sugar, and flavorful spices, this sourdough pumpkin muffin recipe will be your new favorite way to celebrate fall. We keep trying, but we can never eat *just* one muffin!
  • GREAT WAY TO USE EXTRA DISCARD: As sourdough bakers, we have to discard part of our starter anyway when we feed it, so why not make a batch of delicious muffins at the same time?
  • TENDER AND MOIST: Thanks to the pumpkin puree, oil, buttermilk, and eggs, these pumpkin spice muffins have such a moist texture and delicious flavor!

What are sourdough discard pumpkin muffins?

This recipe isn’t quite like the crusty, gorgeous sourdough bread you get from the bakery because this recipe starts with sourdough discard.

After you feed your sourdough starter, it will rise and double, reaching a peak. At this point, it’s called active sourdough starter and this is when people use their starter for baking because it has the most amount of yeast.

After that peak, it starts to collapse and is no longer strong enough to raise bread or other recipes on its own, So, most people add it to recipes that don’t require as much rising power, like pancakes, muffins, quick breads, and more.

These sourdough muffins include sourdough discard, but get their rise from a mixture of baking soda and baking powder. This means you can bake them faster, and the sourdough flavor becomes a mildly tangy note that blends so well with the pumpkin and spices!

Equipment

To make your own sourdough pumpkin muffins, you’ll need a few basic supplies:

  • Muffin tin (enough for 2 dozen)
  • Muffin liners (paper or silicone)
  • Medium bowl
  • Strainer (for sifting) and whisk
  • Stand mixer or large mixing bowl with hand mixer
  • Spatula
  • Large scoop (ice cream scoop or 1/4 cup measuring cup)
  • Instant read thermometer (optional)
  • Wire rack
ingredients to make pumpkin sourdough muffins from scratch.

Ingredients

  • Pumpkin puree: This is the main ingredient for these muffins. I used freshly pureed pumpkin but you can easily use the canned stuff from the store. Skip the pumpkin pie filling; that’s a different product.
  • White sugar: This will add classic sweetness without much additional flavor.
  • Brown sugar: Brown sugar adds a caramel-like flavor that pairs so well with the spices and pumpkin.
  • Spices: I used a mix of pumpkin pie spice, cinnamon, allspice, cloves, and freshly grated nutmeg. See below for some substitutions. 
  • Vegetable oil: Although we don’t usually use vegetable oil, it’s fantastic for muffins. Look for an organic option or use melted unsalted butter or coconut oil.
  • Cardamom extract: This adds a subtle note that pairs really well with the other spices. Either make your own cardamom extract or substitute vanilla extract.
  • Sourdough discard: Choose discard, not active starter. It’s okay if it’s been in the fridge for a few days, but it should be relatively new.
  • Eggs: Leave your eggs at room temperature for 1-2 hours for best results.
  • Buttermilk: Although you can use milk instead, buttermilk will help the muffin batter become really fluffy!
  • All purpose flour: Stick with regular white flour. You can substitute whole wheat flour, but it may need more liquid. 
  • Baking soda & powder: These two leaving agents will help the batter rise really well.
  • Demerara sugar: This is optional, but I love sprinkling some of this coarse sugar on top of the muffins before baking. It makes a crunchy, sweet topping that is fun to bite through. 

What is the difference between sourdough starter and discard?

If you’re a newer sourdough baker, it can be confusing to know exactly when to discard and when to feed! Let’s try to simplify the process.

First, when was the last time you fed your starter? I prefer to use discard that’s only 2-3 days old at most. Otherwise, it might have a tangy flavor and runny consistency. If you have old discard sitting in the fridge, you can use it, but it may adjust the final bake.

If it’s been more than a few days, feed your starter and let it rise. After it doubles and collapses, that’s your discard. It’s time to bake some muffins!

pin for sourdough discard recipes.

45 Easy Sourdough Discard Recipes

Love playing around with your sourdough starter? Don’t miss this list of 45 sourdough discard recipes!

Adjusting for Sourdough Starter Hydration Levels

Depending on how you feed your sourdough starter, you may notice slight variations in the moisture level and texture.

I feed my starter these ratios of ingredients every time, and this recipe was tested with these ratios:

  • 50g of discard
  • 50g whole wheat flour
  • 50g white flour
  • 100g water

This is a 100% hydration sourdough starter. If you keep a runny starter, you may need to add an extra tablespoon of flour. If you have a really dry starter, you may need a little more liquid. It really depends on your starter and your ingredients. I recommend following the recipe as listed, and if the batter seems really thick or runny, try to adjust (or just make pancakes).

How to Make Pumpkin Sourdough Muffins

  1. Preheat oven to 350 degrees F. Prepare two muffin trays with silicone or paper liners.
  2. In a medium mixing bowl, sift and whisk together the dry ingredients (flour, baking soda, baking powder, and salt).
  3. In bowl of a stand mixer, add pumpkin puree, both types of sugar, spices, oil, and extract. Stir to combine.
  4. Then, add eggs, sourdough discard, and buttermilk. Stir until combined. Scrape down the sides.
  5. Gradually add flour mixture to the wet ingredients with the mixer running on low. Scrape down the sides halfway through. Stop mixing when the batter just comes together.
  6. Fill the muffin cups 2/3 of the way. Place the muffin trays in the fridge to rest for 30 minutes before baking.
  7. Bake for 20-25 minutes or until the muffin tops are firm to the touch and reach an internal temperature of 210 degrees F.
  8. ​Cool in the muffin pan for 5-7 minutes, then set the muffins on a wire rack to cool completely.
steps to make muffins with pumpkin puree and sourdough.

Storing Suggestions

Store leftover pumpkin spice muffins in an airtight container at room temperature for approximately 5 days. You can also store them in the fridge for a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw in the fridge or microwave for 10-15 seconds before serving.

Tips & Variations

  • I prefer to use relatively fresh discard for a really mellow, neutral flavor.
  • Use large eggs for consistent results.
  • Instead of demerara sugar, you can add a crumble topping like these vanilla muffins or sprinkle some pumpkin seeds.
  • Feel free to make mini muffins using a mini muffin tray. You will need to adjust the baking time.
  • Simplify the spices by either using 2 tsp pumpkin pie spice or 1 tsp pumpkin pie spice and 1 tsp cinnamon.
  • Pumpkin muffins always taste lovely with chocolate chips! Feel free to fold in 1/2 cup of dark chocolate chips before baking.
  • If you don’t have two muffin trays, but you have silicone liners, use a baking sheet! I only have one muffin tray, so I added the second dozen muffins on the half-sheet tray and baked like normal.
  • Muffins rise the best after they chill in the fridge overnight. I usually rest mine for 30 minutes to an hour.

How to Serve

These pumpkin sourdough muffins are meant to be a fun snack. They’d be lovely with breakfast, as a mid-day treat, or to serve at a fall party or event!

Try serving them with these sides for a special occasion:

sourdough pumpkin muffin sliced in half to see fluffy texture.

FAQs

​What do sourdough pumpkin muffins taste like?

Honestly, if you didn’t know there was sourdough in these muffins, you wouldn’t have a clue! They have a lovely pumpkin flavor with a sweet, spiced flavor and fluffy texture. 

​Do you ferment sourdough muffins?

Typically, you use sourdough starter discard when you make quick breads or muffins instead of going through a long fermentation process like your favorite loaves. Since the starter is no longer active, it’s not quite powerful enough to give your muffins a nice rise, and you need to add a leavening agent (or two) instead.

The same goes with sourdough waffles, sourdough pumpkin bread, and more. I haven’t tried fermenting this batter, but if I do, I’ll adjust the post with the steps and results.

Do sourdough muffins taste like regular muffins?

Most of the time, baked goods made with sourdough discard will taste like regular muffins. You most likely won’t even know there is sourdough in the recipe unless the mixture is allowed to ferment or sit for a while. It’s just a good way to use up your extra starter!

Related Recipes

If you love fall flavors or sourdough discard recipes, be sure to visit these other posts!

pan of sourdough muffins with crunchy sugar topping.
If you look closely, you can see that the muffins were filled to two different levels. The ones on their sides were filled almost to the top. The ones in the pan were filled 2/3 of the way. For the tallest, fluffiest muffins, you’ll want to fill almost to the top.
pumpkin spice muffins with sourdough on a wooden surface.

Moist & Tender Sourdough Pumpkin Muffins

Put your extra sourdough starter to use and make a batch of these moist, tender sourdough pumpkin muffins! Made with real homemade pumpkin puree, warm spices, and sweet sugar, this is a delicious way to celebrate fall (and play around with sourdough at the same time).
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Appetizer, Baking, Dessert
Cuisine American
Servings 24 muffins
Calories 138 kcal

Equipment

Ingredients
  

Wet Ingredients

  • 1 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1/2 cup organic vegetable oil, or melted butter or coconut oil
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp sweet allspice
  • 1/8 tsp cloves
  • freshly grated nutmeg, 2-3 swipes
  • 1 tsp cardamom extract, or vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup buttermilk
  • 1 cup sourdough discard

Dry Ingredients

  • 2 cups all purpose flour, scooped and levelled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt

Sugar Topping

Instructions
 

  • Preheat oven to 350 degrees F. Prepare two muffin trays with silicone or paper liners.
  • In a medium mixing bowl, sift and whisk together the dry ingredients (flour, baking soda, baking powder, and salt).
  • In bowl of a stand mixer, add pumpkin puree, both types of sugar, spices, oil, and extract. Stir to combine.
  • Then, add eggs, sourdough discard, and buttermilk. Stir until combined. Scrape down the sides.
  • Gradually add flour mixture to the wet ingredients with the mixer running on low. Scrape down the sides halfway through. Stop mixing when the batter just comes together.
  • Fill the muffin cups 2/3 of the way. Place the muffin trays in the fridge to rest for 30 minutes before baking.
  • Bake for 20-25 minutes or until the muffin tops are firm to the touch and reach an internal temperature of 210 degrees F.
  • ​Cool in the muffin pan for 5-7 minutes, then set the muffins on a wire rack to cool completely.

Notes

Yield: This recipe makes 24 muffins.
To make this many, you will want to fill your muffin cups 2/3 of the way full. I found that I got the tallest, fluffiest muffins with silicone muffin cups.
When I made the batch again with paper liners, they weren’t quite as tall. If you’d like really tall muffins (like those in the photos), you’ll want to fill the cups closer to the top. You will end up with closer to 18 muffins in this situation.
    • I prefer to use relatively fresh discard for a really mellow, neutral flavor. If your discard is older (and thinner), consider adding an additional 1/2 tsp of baking powder.
    • Use large eggs for consistent results.
    • Instead of demerara sugar, you can add a crumble topping like these vanilla muffins or sprinkle some pumpkin seeds.
    • Feel free to make mini muffins using a mini muffin tray. You will need to adjust the baking time.
    • Simplify the spices by either using 2 tsp pumpkin pie spice or 1 tsp pumpkin pie spice and 1 tsp cinnamon.
    • Pumpkin muffins always taste lovely with chocolate chips! Feel free to fold in 1/2 cup of dark chocolate chips before baking.
    • If you don’t have two muffin trays, but you have silicone liners, use a baking sheet! I only have one muffin tray, so I added the second dozen muffins on the half-sheet tray and baked like normal.

Nutrition

Serving: 1muffinCalories: 138kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 14mgSodium: 122mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 2407IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword easy sourdough bread, homemade pumpkin puree, pumpkin pie spice, pumpkin sourdough muffins, sourdough discard, sourdough pumpkin muffins
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