Sourdough Pumpkin Muffins

Sourdough pumpkin muffin on a blue and white floral plate with a pumpkin and more muffins in the background.

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These soft and fluffy sourdough pumpkin muffins are packed with cozy fall spices, real pumpkin, and just the right touch of sourdough tang. A perfect way to use up sourdough discard or active starter for a delicious, nourishing treat.

Prep Time10

Cook Time22

Course: Breakfast, Dessert

Cuisine: American

Keyword: fall recipe, quick, sourdough

Servings: muffins

Calories: 255kcal

Author: Amy

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.

Nutrition