Sourdough Pumpkin Muffins
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These easy sourdough pumpkin muffins are tender and moist with a light sourdough tang and the warm spices of fall time. A perfect way to use up sourdough discard or active starter for a delicious, nourishing treat.
There’s something so comforting about a warm muffin on a crisp morning, especially when it’s packed with cozy fall spices and nourishing ingredients. These sourdough pumpkin muffins are everything you want in a seasonal bake.
They’re incredibly soft, full of rich pumpkin flavor, and made with real ingredients. Whether you’re using active sourdough starter or discard, this recipe is a delicious way to reduce waste and enjoy a healthy, homemade treat.
Real pumpkin puree gives these muffins their signature moisture and golden color, while pumpkin spice brings the warm flavor that makes fall baking so special. Plus, they are super easy to make. Whip them up quick or long ferment for more health benefits and flavor.
Love baking with sourdough? You’ll also enjoy our soft and flavorful Sourdough Blueberry Muffins, these cozy Sourdough Apple Cinnamon Muffins, or this classic Sourdough Banana Bread that’s always a hit with the kids.
Ready to fill your home with the smell of pumpkin spice and sourdough goodness? Let’s get baking.
Recipe Highlights
Delicious pumpkin flavor – Rather than overcomplicate this recipe with adding a bunch of spices, I kept it simple by just using pumpkin pie spice.
Tender, moist crumb – These muffins have a super fluffy texture. My kids proclaimed these to be the best muffins they have ever had.
Simple ingredients – All you need are a few basic pantry staples (plus pumpkin puree) to make this delicious sourdough pumpkin recipe.
Great way to use up extra sourdough starter – Sourdough starter multiplies so quickly if you’re feeding and discarding consistently, which leaves us scrambling for more recipes to put it to use.
Sourdough Pumpkin Muffin Ingredients
Sourdough starter – Active sourdough starter will add a milder flavor, while discard will make the muffins more tangy. You can use either to long ferment if desired.
Pure pumpkin puree – Use canned pumpkin or homemade pumpkin puree, not pumpkin pie filling.
Vanilla extract – Homemade or store-bought.
Unsalted butter – Using unsalted butter will give more control over the amount of salt used.
A list of the remaining ingredients can be found in the recipe card.
Find more pumpkin recipes:
- Sourdough Pumpkin Bread
- Pumpkin Spice Granola
- Sourdough Discard Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
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Tools You May Need
Muffin tin (with muffin liners) – I love this muffin pan.
Stand mixer or hand mixer (optional)
How to Make Sourdough Pumpkin Muffins
Step 1: Set the oven to 375°F to preheat. In a large mixing bowl, stir the flour, salt, baking soda, baking powder, and pumpkin spice. Set aside.
Step 2: In a separate bowl, add sourdough starter, melted butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla. Mix well.
Step 3: Gently stir the wet ingredients into the dry ingredients. Don’t overmix.
Step 4: Distribute the batter evenly in lined or greased muffin tins. I like to fill the muffin cups just about all the way to the top. If desired, add chocolate chips to make these into sourdough pumpkin chocolate chip muffins.
Step 5: Bake for 22-24 minutes or until the muffins start turning golden in color and a toothpick comes out clean.
How To Make Long-Fermented Pumpkin Muffins
- In a large bowl, mix sourdough starter, sugar, melted butter, and flour. You may need to add a little more sourdough starter until all the flour is just combined and doesn’t have too many dry bits. The batter will be pretty crumbly, though.
- Cover and allow to ferment at room temperature for 12-24 hours (optional).
- The next day, preheat the oven to 375°F and line or grease the muffin tins. Add the remaining ingredients to the fermented batter.
- Using the paddle attachment on the stand mixer, mix the ingredients on low to medium speed until everything is combined well.
- Pour into muffin tins and bake for 22-25 minutes, or until a toothpick comes out clean.
Storage
To keep your sourdough pumpkin muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to one week. Warm them slightly before serving to bring back their soft, fresh-baked texture.
To freeze, let the muffins cool completely. Place them in a freezer-safe bag or container. Store in the freezer for up to three months. When ready to enjoy, let them thaw at room temperature or warm them in the oven or microwave for a quick and cozy treat.
Tips
- I like to fill the muffin cups with batter almost to the top. This makes the top extra full when baked.
- Active starter or discard can be use for this recipe. Either will also work to ferment the batter if desired.
- If you want extra muffins to enjoy later, double or triple the recipe. Just make sure the muffins are fully cooled before storing in the freezer.
FAQs
Store them in an airtight container at room temperature for several days. For longer storage, freeze the muffins for up to 3 months. Thaw at room temperature or gently warm in the oven to serve.
Although they do contain sugar, pumpkin puree is full of vitamins and minerals, making them slightly healthier than your average muffin. To make them even healthier, you could reduce the amount of sugar and swap out all-purpose flour for whole wheat flour.
If you leave out the baking soda, baking powder, eggs, and pumpkin puree, you can ferment the batter overnight to develop more flavor. Simply add the remaining ingredients the next day and bake.
Like this recipe? Try some of our others!
- Sourdough Blueberry Cream Cheese Bread
- Easy Strawberry Crumble
- Sourdough Apple Scones
- The Best Sourdough Biscuits
- Chocolate Coconut Granola Bars
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
Sourdough Pumpkin Muffins
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Equipment
Ingredients
- 1 cup sourdough starter active or discard
- 2 cups all-purpose flour
- 1/2 cup melted butter
- 1/2 cup sugar
- 1/2 cup brown sugar lightly packed
- 1 cup pumpkin puree
- 3 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1 tablespoon pumpkin spice
Instructions
- Set the oven to 375°F to preheat. In a large mixing bowl, stir the flour, salt, baking soda, baking powder, and pumpkin spice. Set aside.
- In a separate bowl, add sourdough starter, melted butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla. Mix well.
- Gently stir the wet ingredients into the dry ingredients. Don’t overmix.
- Distribute the batter evenly in lined or greased muffin tins. I like to fill the muffin cups just about all the way to the top. If desired, add chocolate chips to make these into sourdough pumpkin chocolate chip muffins.
- Bake for 22-24 minutes or until the muffins start turning golden in color and a toothpick comes out clean.
Notes
-
- I like to fill the muffin cups with batter almost to the top. This gives makes the top extra full when baked.
- Active starter or discard can be use for this recipe. Either works for long-fermenting, as well.
- To make extra muffins to freeze for later, just double or triple the recipe. Freeze the muffins after they have cooled completely.
- Store in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. Freeze for up to 3 months in a freezer-safe container.