Sourdough Pumpkin Muffins

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Baking is one of my favorite ways to slow down and savor the seasons, and these Sourdough Pumpkin Muffins are the perfect way to celebrate fall. They’re warm, cozy, and full of spiced pumpkin flavor that’s hard to resist. I especially love that they give new life to my sourdough starter discard—nothing goes to waste, and the flavor payoff is huge.

I’ve made a lot of pumpkin muffins over the years, but adding sourdough was a total game-changer. The texture is soft and tender with a slightly tangy depth that balances the sweetness of the pumpkin perfectly. Whether you’re already a sourdough enthusiast or just getting started, this recipe is an easy and delicious way to use your starter.

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Why You’ll Love This Sourdough Pumpkin Muffins Recipe

These muffins are everything you want in a cozy fall treat—moist, flavorful, and lightly spiced. The sourdough discard not only enhances the texture but also gives them a richer, more complex flavor. They’re quick to mix up, freeze beautifully, and can even double as breakfast, snack, or dessert. Plus, it’s a great way to use up that discard without making another loaf of bread.

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What Kind of Sourdough Starter Should I Use?

You can use either an active sourdough starter or discard for this recipe, but discard works beautifully and is what I use most often. The muffins don’t rely on the starter for rise since baking powder and baking soda do that job here, so this is a great low-pressure way to put your extra starter to good use without needing to worry about feeding it first.

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Options for Substitutions

• Flour: All-purpose flour works best, but you can sub in up to half whole wheat for extra heartiness.
• Pumpkin puree: Make sure it’s 100% pumpkin and not pie filling. Butternut squash puree is a good swap.
• Sugar: Brown sugar adds depth, but coconut sugar or white sugar also work well.
• Spices: Use pumpkin pie spice for convenience, or mix your own with cinnamon, nutmeg, ginger, and cloves.
• Oil: Vegetable oil keeps the muffins moist, but melted butter or coconut oil are great alternatives.

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Ingredients for This Sourdough Pumpkin Muffins Recipe

• Pumpkin Puree – This is the heart of the muffins. It brings moisture, earthy sweetness, and that signature fall flavor.
• Sourdough Discard – Adds a subtle tang and helps tenderize the muffins without needing to be active. A smart and flavorful way to use up leftovers.
• All-Purpose Flour – Provides structure and ensures the muffins rise nicely while staying soft.
• Brown Sugar – Infuses the muffins with deep, molasses-like sweetness that pairs beautifully with pumpkin.
• Eggs – Essential for binding everything together and creating a fluffy texture.
• Vegetable Oil – Keeps the muffins moist and tender even after a few days.
• Baking Powder & Baking Soda – These leavening agents make sure the muffins are light and fluffy.
• Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves to boost flavor.
• Salt – Just a pinch to balance the sweetness and enhance the other flavors.
• Vanilla Extract – Adds warmth and aroma that complements the spices and pumpkin.

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Step 1: Preheat Your Oven and Prep the Pan

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it to prevent sticking.

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Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, eggs, oil, and vanilla extract until everything is fully combined and smooth.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents and spices.

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Step 4: Combine Wet and Dry Mixtures

Gradually stir the dry ingredients into the wet mixture. Mix gently until just combined—be careful not to overmix, as that can make the muffins tough.

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Step 5: Fill the Muffin Cups

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins room to rise without spilling over.

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Step 6: Bake to Perfection

Place the muffins in the preheated oven and bake for 20–24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly domed.

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Step 7: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

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How Long to Prepare Sourdough Pumpkin Muffins

Prep Time: Prepping these muffins is surprisingly quick. From gathering your ingredients to filling the muffin tins, it takes about 15 minutes. Measuring ahead and using canned pumpkin keeps things efficient.

Baking Time: Once they’re in the oven, they need around 20 to 24 minutes to bake fully. Let them cool for at least 5–10 minutes before serving so the crumb sets nicely.

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Tips for Perfect Sourdough Pumpkin Muffins

• Don’t overmix the batter—gentle folding keeps the muffins light and tender.
• Use room temperature eggs for better incorporation.
• Make sure your baking powder and soda are fresh for maximum rise.
• Add a sprinkle of raw sugar or streusel on top for extra texture and sweetness.
• For uniform muffins, use an ice cream scoop to portion the batter.

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Watch Out for These Mistakes While Cooking

• Using active starter instead of discard: Active starter can change the texture and make the muffins too chewy.
• Overbaking: Leads to dry muffins. Check at the 20-minute mark.
• Substituting pumpkin pie mix: It has added sugar and spices which can throw off the balance.
• Overmixing: This develops the gluten too much and results in dense muffins.
• Skipping the salt: Even in sweet baked goods, salt is key to enhancing flavor.

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What to Serve With Sourdough Pumpkin Muffins?

1. Maple Glazed Bacon

The salty-sweet combo is irresistible next to spiced muffins.

2. Greek Yogurt with Honey

A creamy, tangy contrast to the muffins and makes a balanced breakfast.

3. Pumpkin Spice Latte

Because you can never have too much pumpkin in the fall!

4. Scrambled Eggs with Herbs

Add a savory protein element to round out your meal.

5. Apple Slices with Peanut Butter

Great for kids and adds a fresh, crunchy element to the spread.

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Storage Instructions

Room Temperature: Store cooled muffins in an airtight container for up to 3 days. Place a paper towel underneath and on top to absorb excess moisture.

Refrigerator: You can refrigerate them for up to a week, but they’re best brought back to room temp or warmed slightly before serving.

Freezer: These freeze very well! Wrap each muffin individually and place in a freezer-safe bag. They’ll keep for up to 3 months. To enjoy, thaw at room temp or microwave for 20–30 seconds.

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Estimated Nutrition

Per muffin (based on 12 muffins total):

• Calories: ~210
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Sugar: 14g
• Protein: 3g
• Fiber: 2g
• Sodium: 160mg

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Frequently Asked Questions

What kind of sourdough starter should I use?

Use unfed discard. It adds flavor without affecting the rise or requiring fermentation.

Can I make these muffins vegan?

Yes, swap eggs with flax eggs, and use plant-based milk and oil. The texture may vary slightly.

How can I make these muffins gluten-free?

Use a gluten-free 1:1 flour blend and ensure your sourdough discard is from a GF starter.

Do I need to squeeze the moisture out of the pumpkin puree?

No, canned puree has just the right consistency. If using homemade puree, drain excess water.

Can I add mix-ins?

Absolutely! Chocolate chips, chopped nuts, or dried cranberries work beautifully.

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Conclusion

Sourdough Pumpkin Muffins are the perfect way to bring warmth, comfort, and practicality into your fall baking. They’re tender, flavorful, and versatile enough for breakfast, snacking, or gifting. Plus, using sourdough discard makes them feel a little more resourceful and homemade in the best way. Try a batch this season—you might just find your new favorite fall tradition.

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