Homemade Sourdough Pumpkin Muffins

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These easy homemade sourdough pumpkin muffins are a simple way to use up extra sourdough discard while making a cozy breakfast or snack. Made with pumpkin puree, sourdough starter, warm spices, and naturally sweet maple syrup or honey, these muffins are soft, moist, and full of fall flavor. Best of all, they come together quickly, so you can have a fresh batch in the oven without spending hours in the kitchen.

Baking with pumpkin feels comforting as the weather starts to cool. The combination of pumpkin and warm spices makes these muffins perfect for crisp fall mornings, afternoon snacks, lunchboxes, or a simple homemade treat with a cup of coffee or tea.

And if you keep a sourdough starter, this recipe is a great way to put your discard to good use. Instead of throwing extra starter away, you can turn it into something your family will want to eat.

If you’re new to sourdough, start with my How to Make a Sourdough Starter From Scratch post. Once you have an active starter, you’ll have plenty of opportunities to use it in traditional sourdough breads and easy discard recipes like these muffins.

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What Kind of Sourdough Starter Should You Use?

You can use either sourdough discard or active starter for this recipe. Sourdough discard works well because this is a quick bread recipe that doesn’t rely on the starter for its rise. The baking powder and baking soda help it rise instead.

If you have recently fed your starter and don’t have much discard available, you can use active starter instead. The muffins may have a slightly different flavor, but they’ll still be delicious.

For the best results, use a sourdough starter that is the consistency of thick pancake batter. If your starter is too thick or runny, you may notice a slight difference in the texture.

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Whisk or wooden spoon
• Muffin pan or silicone muffin pan
• Paper or silicone muffin liners
• Cooling rack
• Oven mitts or pot holders
• Stand mixer (optional)

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice

Wet Ingredients

• 1 cup sourdough starter or discard
• 1 cup pumpkin puree
• 1/2 cup melted butter, coconut oil, avocado oil, or olive oil oil
• 3/4 cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract

Optional Add-Ins

• Chocolate chips
• Cacao nibs
• Carob chips
• Chopped walnuts
• Chopped pecans
• Blueberries
• Mixed berries
• Pumpkin seeds

How to Make Sourdough Pumpkin Muffins

1. Prepare the Oven

Preheat your oven to 350°F. Line a muffin pan with liners or use a silicone muffin pan.

2. Combine the Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. Mix the Wet Ingredients

In a separate mixing bowl, combine the pumpkin puree, sourdough starter, cooled melted butter or oil, maple syrup or honey, vanilla extract, and egg. Stir until the mixture is smooth and well combined.

4. Combine the Batter

Add the dry ingredients to the wet ingredients and stir just until combined.

5. Add Your Mix-Ins

If you’re adding chocolate chips, nuts, or berries, gently fold them into the batter. You can also sprinkle a few chocolate chips or nuts over the tops before baking.

6. Fill the Muffin Pan

Divide the batter evenly between the muffin cups, filling each one about 3/4 full. Using a cookie scoop or large spoon can make this step easier and help keep the muffins a similar size.

7. Bake

Place the muffin pan in the preheated oven and bake for 20–23 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. Cool

Allow the muffins to cool in the pan for several minutes before transferring them to a cooling rack. They’re delicious while still slightly warm, especially with a little butter.

What to Serve with Sourdough Pumpkin Muffins

These muffins make an easy breakfast or snack on their own, but they also pair well with other simple foods.

• A warm cup of coffee
• Herbal tea
• Fresh fruit
• Applesauce
• Scrambled or boiled eggs
• A little butter
• Yogurt
• A smoothie

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How to Store Sourdough Pumpkin Muffins

Allow the muffins to cool completely before storing them.

• At room temperature: Store in an airtight container for about 2–3 days.
• In the refrigerator: Store in an airtight container for up to 1 week. Allow them to come closer to room temperature before serving, or warm them up.
• In the freezer: Wrap individual muffins or place them in a freezer-safe container or bag and freeze for up to 3 months. To enjoy a frozen muffin, thaw it at room temperature or warm it up in the microwave or oven.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes. Active sourdough starter works well in this recipe. Since the muffins also use baking powder and baking soda, you don’t need to wait for the batter to ferment.

Can I make these muffins dairy-free?

Yes. Replace the melted butter with a dairy-free oil such as coconut oil, avocado oil, or olive oil.

Can I make these gluten-free?

You can try substituting a 1:1 gluten-free baking flour blend designed to replace all-purpose flour. The texture may be slightly different.

If your sourdough starter is not gluten-free, however, the muffins will not be gluten-free simply by changing the flour.

Do I need to let the batter rest?

No. These are quick sourdough discard muffins, so there is no overnight fermentation or resting period required. Mix the batter and bake it right away.

Can I make these into a loaf?

Yes. Pour the batter into a greased 9 x 5-inch loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Begin checking around 45 minutes, since baking time can vary depending on your oven and pan.

Can I use homemade pumpkin puree?

Absolutely. Homemade pumpkin puree can be used in place of canned pumpkin. Just make sure it isn’t overly watery, as excess moisture can change the texture of the muffins.

A Simple Fall Bake for Your Sourdough Starter

With pumpkin, warm spices, and a touch of maple syrup or honey, these muffins make a cozy homemade treat for fall. Keep a batch in the freezer, and you’ll always have an easy breakfast or snack ready to go when you need it.

So, the next time you have sourdough discard to use, save it for a batch of these pumpkin muffins. They’re simple enough for a weekday morning and cozy enough for a slow fall weekend at home.

Homemade Sourdough Pumpkin Muffins

Soft, moist pumpkin muffins made with sourdough discard, pumpkin puree, warm spices, and maple syrup or honey. A quick homemade breakfast or snack that's perfect for fall.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:23 minutes mins

Total Time:33 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: easy sourdough muffins, fall baking, pumpkin muffins, sourdough discard muffins, sourdough discard recipes, sourdough pumpkin muffins

Equipment

• Mixing Bowls
• Measuring cups and spoons
• Whisk or wooden spoon
• Muffin pan or silicone muffin pan
• Paper muffin pan liners or silicone liners
• Stand mixer (optional)
• Cooling rack
• Oven Mitts

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 1 cup sourdough starter or discard
• 1 cup pumpkin puree
• ½ cup melted butter, coconut oil, avocado oil, or olive oil
• ¾ cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or in a silicone muffin pan.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate mixing bowl, combine pumpkin puree, sourdough starter, cooled melted butter or oil, maple syrup or honey, egg, and vanilla. Stir until smooth.
• Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
• Fold in chocolate chips, nuts, or berries if desired.
• Divide batter evenly between muffin cups, filling each about 3/4 full.
• Bake for 20–23 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
• Let muffins cool for several minutes before transferring to a cooling rack.

Notes

• Use plain pumpkin puree, not pumpkin pie filling.
• Active sourdough starter can be used in place of discard.
• For dairy-free muffins, substitute the butter with avocado oil, coconut oil, or olive oil.
• Store at room temperature for 2–3 days, store in the fridge for up to 1 week, or freeze for up to 3 months.
• To freeze, wrap muffins individually and place them in a freezer-safe bag or container.
• Optional Add-Ins:
  • Chocolate chips
  • Chopped walnuts or pecans
  • Cacao nibs or carob chips
  • Blueberries or mixed berries

 

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