Sourdough Pumpkin Muffins

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Sourdough pumpkin muffins are the coziest way to welcome in the crisp, golden months of fall. They bring together the deep tang of sourdough discard and the warm spices of pumpkin pie in one fluffy, moist bite. These muffins are rich with real pumpkin, sweetened just right, and offer a tender crumb that’s satisfying any time of day.

Perfect for a lazy weekend brunch or an on-the-go breakfast, these muffins feel indulgent yet simple. The sourdough not only reduces waste from your starter but gives each bite a depth of flavor you can’t quite place but won’t want to miss. A drizzle of maple glaze or a pat of butter is just the extra touch to make them shine.

Why You’ll Love This Sourdough Pumpkin Muffins Recipe

These muffins are a delicious way to use up sourdough discard without needing extra rise time. They’re naturally soft from the pumpkin and have a lightly tangy flavor that enhances the spices beautifully. They also freeze wonderfully, making them ideal for meal prep. Plus, no need for a mixer — just a bowl, whisk, and your favorite muffin tin.

What Kind of Sourdough Starter Should I Use?

You can use any unfed sourdough starter discard for this recipe, ideally one that hasn’t been sitting for more than a few days. It doesn’t have to be bubbly or active, just not too acidic. The discard enriches the muffins with extra moisture and a bit of complexity. If you’re just beginning your sourdough journey, this is a no-pressure, no-rise way to use your starter.

Ingredients for the Sourdough Pumpkin Muffins

To make these muffins full of warm spice and gentle tang, you’ll need a few pantry staples and of course, pumpkin puree and sourdough discard. Each ingredient plays its part to build flavor, structure, and that perfect muffin texture.

• Pumpkin puree
• Sourdough discard
• All-purpose flour
• Brown sugar
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Eggs
• Neutral oil
• Vanilla extract

How To Make the Sourdough Pumpkin Muffins

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, oil, and vanilla until smooth.

Step 3: Combine Dry Ingredients

In another bowl, stir together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and all the spices.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, stirring just until everything is combined. Do not overmix.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a rack.

How to Serve and Store Sourdough Pumpkin Muffins

These muffins are best served slightly warm, with a swipe of softened butter or cream cheese. They pair beautifully with your morning coffee or a warm mug of chai. This recipe makes about 12 muffins, perfect for sharing or storing.

You can keep them in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a sealed bag and reheat in the microwave or oven when ready to enjoy.

What to Serve With Sourdough Pumpkin Muffins?

Chai Latte

The warm spices of chai echo the cinnamon and nutmeg in the muffins.

Greek Yogurt with Honey

Creamy yogurt balances the rich texture of the muffin and adds some protein to your breakfast.

Maple Sausage Patties

The savory-sweet combo works magic when paired with a soft, pumpkin-flavored bite.

Scrambled Eggs with Herbs

A simple side of eggs brings in freshness and balances the sweetness.

Fresh Apple Slices with Almond Butter

Crisp and refreshing, this snacky side keeps things light and wholesome.

Hot Mulled Cider

A cozy autumn drink to complement every bite.

Whipped Maple Butter

If you’re serving the muffins for brunch, maple butter takes them over the top.

Want More Muffin Ideas with a Twist?

If you love these sourdough pumpkin muffins, you’ll want to try out these other delicious treats from our collection:

• Blueberry Cheesecake Heaven Rolls if you’re craving fruity and creamy all in one bite.
• Small Batch Pistachio Cream Cinnamon Rolls for a cozy nutty twist.
• Hot Fudge Brownie Bread if you’re more of a chocolate-lover in the morning.
• Banana Oat Breakfast Bars for a wholesome on-the-go option.
• Easy Banana Cream Pie for something a bit more indulgent.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add walnuts or a maple glaze? Did you sneak in some chocolate chips?

I love hearing how others make these recipes their own. Questions are welcome too let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks on Luna Meals on Pinterest and discover your new go-to for feeling great!

Conclusion

Sourdough pumpkin muffins bring out the best of both worlds: cozy seasonal baking and the joy of sourdough from-scratch cooking. They’re easy, flexible, and irresistibly moist with just the right balance of sweet and spice. Whether you’re using up discard or planning ahead for fall gatherings, this recipe is one you’ll turn to over and over again.

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