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Sourdough pumpkin muffins on cooling rack next to small pumpkins

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.
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Prep Time:10 minutes
Cook Time:23 minutes
Total Time:33 minutes
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