Deliciously Tangy & Easy-to-Make Pumpkin Muffins with Sourdough Magic
These fluffy sourdough discard pumpkin muffins are incredibly moist, warmly spiced, and perfect for fall baking. Made easy with fresh pumpkin puree, cozy spices, and that irresistible sourdough tang, they’re your new favorite treat!
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Updated June 2025: This recipe is being retested in Chef Cory’s kitchen and rewritten as part of a full content and photography refresh. Final images are on the way!
Warm Up to the Best Sourdough Pumpkin Muffins You’ve Ever Had
Muffins That Make Fall Even More Delicious
These muffins are everything fall should taste like — warm, spiced, soft in the center with a tender crumb, and just a hint of tang from the sourdough discard.
The discard not only keeps them moist, but gives them depth, like they’ve been developing flavor for days.
We bake these all season long with fresh pumpkin, cinnamon, and a little brown sugar.
I top them with pepitas for crunch and a little extra bakery vibe. They’re cozy, simple, and freezer-friendly — if they last that long.
Table of Contents
Why You’ll Love These Sourdough Discard Muffins
These muffins are a triple-threat: they’re delicious, healthy-ish, and so easy to whip up.
They’re perfect for breakfasts on the go, cozy snack times, or even dessert.
Plus, there’s nothing better than telling friends, “Oh, these? Just something I whipped up!”
Key Ingredients That Set These Muffins Apart
Fresh Pumpkin Purée
- Health Benefits: High in vitamin A, beta-carotene, and fiber; great for eye health, immunity, and digestion.
- Role in Recipe: Adds moisture, natural sweetness, and that signature earthy pumpkin flavor.
Sourdough Discard (Unfed Starter)
- Health Benefits: May aid in digestion due to its wild fermentation; contains probiotics (though mostly active in uncooked starter).
- Role in Recipe: Adds a subtle tang, improves texture, and helps reduce food waste — win-win!
Avocado Oil (or Coconut Oil)
- Health Benefits: Packed with healthy fats (monounsaturated), vitamin E, and anti-inflammatory properties.
- Role in Recipe: Keeps the muffins moist and tender without being greasy.
- Health Benefits: Excellent source of protein, B12, and choline for brain health and energy.
- Role in Recipe: Binds everything together and provides lift and structure.
Whole Milk (or Plant-Based Milk)
- Health Benefits: Adds calcium and protein, or nut-based nutrients if using a plant milk like almond or oat.
- Role in Recipe: Helps thin the batter to the right consistency and supports moist texture.
Brown Sugar + Maple Syrup or Honey
- Health Benefits: Maple syrup and honey offer trace minerals and antioxidants; brown sugar adds deep flavor.
- Role in Recipe: Sweetens the muffins while adding richness and moisture.
Spices: Cinnamon, Nutmeg, Ginger, Cloves
- Health Benefits: These warming spices are anti-inflammatory and rich in antioxidants.
- Role in Recipe: Give the muffins that classic cozy pumpkin spice vibe — comforting and aromatic.
Flour (All-Purpose + Optional Whole Wheat Blend)
- Health Benefits: Whole wheat flour adds fiber and nutrients; all-purpose keeps it light and fluffy.
- Role in Recipe: The foundation of your muffin structure — it holds everything together.
Simple Substitutions You’ll Actually Use
- Dairy-Free Swap: Replace whole milk with almond, oat, or coconut milk.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend for perfect texture.
- Kid-Friendly Variation: Stir in mini chocolate chips or sprinkle a cinnamon-sugar topping.
- Honey Alternative: Maple syrup can replace honey for a vegan-friendly option.
- Oil Alternative: Coconut oil or melted butter works just as well if avocado oil isn’t on hand.
Why Are These Sourdough Pumpkin Muffins Better Than the Others?
- Fresh is Best: No canned pumpkin here! Fresh puree makes a huge flavor difference.
- Perfectly Balanced: Just enough sweetness with warming spices and sourdough tang.
- Texture Goals: Incredibly soft and fluffy, never dense.
- Chef-Tested: Developed with 30+ years of baking experience, so you know it’s foolproof.
- Healthy-ish Indulgence: Packed with natural ingredients, vitamins, and beneficial fats.
Equipment You’ll Need (Nothing Fancy!)
You’ll probably already have most of these items ready to go:
- Muffin tin (12-cup standard size)
- Parchment muffin liners or nonstick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Ice cream scoop or large spoon (for even batter portioning)
- Wire cooling rack
- Toothpick or cake tester (to check doneness)
Ready to Bake the Best-Ever Sourdough Pumpkin Muffins?
These Sourdough Discard Pumpkin Muffins are soft, moist, and bursting with cozy fall flavor.
Made with fresh pumpkin puree, warm spices like cinnamon and nutmeg, and a subtle tang from sourdough discard, they strike the perfect balance between sweet, spiced, and irresistibly fluffy.
Sourdough Discard Pumpkin Muffins
12
servings15
minutes20
minutes215
kcalMoist pumpkin muffins made with fresh pumpkin puree, sourdough discard, warm spices, and avocado oil for a flavorful, fluffy, and wholesome treat.
Keep the screen of your device on
Ingredients
- Wet Ingredients:
1 cup fresh pumpkin purée (not canned, ideally roasted sugar pumpkin)
¾ cup packed light brown sugar
¼ cup honey or pure maple syrup
2 Large eggs
½ cup avocado oil (or melted coconut oil)
½ cup sourdough discard (unfed, room temperature)
¼ cup whole milk (or plant-based milk)
1 teaspoon pure vanilla extract
- Dry Ingredients:
1 ½ Cups all-purpose flour (or half all-purpose, half white whole wheat)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
- Optional Mix-Ins:
½ Cup chopped walnuts, pecans, or dark chocolate chips
- Optional Topping:
Raw sugar or pumpkin seeds for sprinkling
Directions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or lightly grease.
- In a large bowl, whisk together the pumpkin purée, brown sugar, honey or maple syrup, eggs, oil, sourdough discard, milk, and vanilla extract until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix. If using mix-ins, fold them in now.
- Scoop the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle the tops with raw sugar or pumpkin seeds if desired.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
Notes
- Storage Tips
Store in an airtight container at room temperature for 2 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months. Reheat in the oven or microwave to refresh.
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Serving Suggestions to Wow Your Crowd
These muffins are delicious on their own, but try pairing them with:
- A dollop of cultured butter or cream cheese spread.
- Warmed gently and served alongside your favorite coffee or tea.
- Best enjoyed during crisp fall mornings, brunch gatherings, or afternoon tea.
- Bonus tip: Sprinkle with roasted pumpkin seeds or drizzle a maple glaze for a gourmet twist!
How to Make Fresh Pumpkin Purée
What You’ll Need:
- 1–2 small sugar pumpkins (also called pie pumpkins)
- Sharp chef’s knife
- Baking sheet
- Parchment paper (optional)
- Food processor, blender, or potato masher
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the pumpkin in half lengthwise. Use a strong, sharp knife and work carefully. Scoop out the seeds and stringy bits (save those seeds for roasting!).
- Place the halves cut-side down on a parchment-lined baking sheet. This helps trap steam and keeps the flesh moist.
- Roast for 40–50 minutes, or until the flesh is fork-tender and collapsing slightly. Smaller pumpkins may need less time.
- Let it cool, then scoop out the soft pumpkin flesh into a food processor or blender.
- Purée until smooth, scraping down the sides as needed. If it’s too thick, you can add a teaspoon or two of water.
- Strain (if needed): For super smooth purée (especially if your pumpkin was a bit watery), strain it through cheesecloth or a fine mesh sieve.
🥄 Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Scoop into freezer-safe bags or containers and freeze for up to 3 months. Lay flat to save space!
Wrapping It All Up
I can’t wait for you to try these amazing sourdough discard pumpkin muffins!
Remember, every share, tag, or 5-star review helps our community grow.
Tag me @Dealiciousness on Instagram, Facebook, Pinterest, and YouTube to show off your muffin mastery!
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🍴 Before You Go! More Recipes to Love:
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Sweet Potato Brownies
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Roasted Tomato Basil Soup Recipe
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📚 FAQs About Sourdough Discard Pumpkin Muffins
Can I freeze these muffins?
Absolutely! They freeze perfectly. Store in airtight bags and thaw overnight or warm gently in the oven.
What if I don’t have sourdough discard?
You can still bake these muffins by substituting the discard with equal parts plain yogurt or buttermilk, though you’ll miss the tangy sourdough depth.
Can I use canned pumpkin if fresh isn’t available?
Fresh tastes best, but if you’re in a pinch, high-quality canned pumpkin puree will still yield great results.
Do these muffins store well?
They stay moist and delicious at room temperature for about two days, refrigerated for up to five, and can easily be refreshed by warming briefly.
Now let’s bake some unforgettable sourdough pumpkin muffins! Happy baking!
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