Sourdough Pumpkin Muffins

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Indulge in the cozy flavors of fall with these irresistibly moist & fluffy Sourdough Pumpkin Muffins! They are buttery, soft and so flavorful. These muffins come together in just under 30 minutes, making them a quick and easy snack or treat. If you are a pumpkin lover you have got to try these!

sourdough pumpkin muffins in a cloth lined basket

Sourdough Pumpkin Muffin Ingredients

pumpkin puree in a can with a bosch mixer in the background
  • Butter-To control the amount of salt in your recipe use unsalted.
  • Sugar– This combination of white and brown sugar works so well. The brown sugar keeps it soft and moist while the white sugar helps make it fluffy.
  • Pumpkin Puree– What’s a pumpkin muffin without any pumpkin? I use a can (pumpkin pie filling is not the same thing) but you can also make your own.
  • Vanilla– Enhances and balances the flavor.
  • Eggs– Act as a binder in the muffin and adds moisture.
  • Sourdough Discard- You can use sourdough discard or active starter in this recipe. When pulling my sourdough discard from the fridge I don’t even worry about letting it come to room temperature first, I just add it cold.
  • All-Purpose Flour
  • Baking Soda & Powder– Help the muffins to rise.
  • Salt– Balances the flavors.
  • Cinnamon– Balances the flavor and compliments the pumpkin flavor.
  • Chocolate Chips– You can use any type of chocolate or you can omit them all together.

What’s Sourdough Discard?

The two most common terms for sourdough starter in a recipe are active and discard. Active sourdough starter refers to starter that has recently been fed and is at “peak”, meaning bubbly and doubled or more in size. Discard refers to starter after it has past its peak and begins to fall back down. Discard adds flavor and moisture to these pumpkin muffins. If you are new to sourdough and don’t have a starter yet, I can help! Find my sourdough starter recipe here. Or get a dehydrated sourdough starter for free (if you live in the US) when you sign up for my Sourdough Master Class.

sourdough discard being held by a hand

Find other sourdough discard recipes on the blog!

Baking Equipment

You don’t need much to make these delicious sourdough pumpkin muffins but here are a few things that I use.

Making Sourdough Pumpkin Muffins

Begin by preheating the oven to 350F and grease a muffin pan with non-stick spray.

With a stand mixer or beaters beat butter and sugar together until light and fluffy. This is an important step because it incorporates air into the mixture and helps the muffin to rise nice and tall when baked.

Next add in the eggs, vanilla, sourdough discard and pumpkin. Mix this with the butter and sugars until well incorporated.

sourdough pumpkin muffin batter in a bosch mixer

Then add in the dry ingredients including flour, baking soda, salt, and cinnamon. Mix until just combined. It is ok if the batter is not perfectly smooth. A key part of making muffins is not overmixing.

Once your batter is ready you have the option to add chocolate. Sometimes I reach for milk chocolate chips and sometimes I go for white chocolate. Gently fold in the chocolate until incorporated throughout. No need to measure the chocolate just go based on preference.

a measuring cup scooping muffin batter and placing in a muffin pan

Now the batter is ready to go. Fill each tin about 2/3 of the way full. If you scoop with a 1/2 cup you will want to fill it a little less than full. That will ensure you get 12 muffins. To get 15 smaller muffins use a 1/3 cup.

baked sourdough pumpkin muffins in a muffin pan

Bake for 15-17 minutes. To check if the muffins are ready place a toothpick into one of the muffins. If it comes back clean the muffins are cooked through and should be pulled. If not continue to bake them.

Once pulled from the oven place the muffins on a cooling rack to finish cooling and enjoy!

sourdough pumpkin muffins with white chocolate chips in a basket

Recipe Tips for Sourdough Pumpkin Muffins

  1. Do not overmix! This is the most important rule to follow to ensure tender muffins. It’s okay if the batter is a little lumpy. The more you mix the batter the more gluten development happens, which results in a tough muffin.
  2. Pull the muffins out of the pan very soon after getting them out of the oven. Letting them cool in the pan can make the muffin tough.

Making this in a Loaf Pan

You can make this in a 9×5 loaf pan instead of muffins if you prefer. To do this grease a 9×5 and bake at 350F for about an hour to an hour 15 minutes. Once a toothpick comes out clean it is ready.

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pumpkin muffins in a muffin tin with the words sourdough pumpkin muffins
Sourdough Pumpkin Muffins

Sourdough Pumpkin Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Indulge in the cozy flavors of fall with these irresistibly moist & fluffy Sourdough Pumpkin Muffins! A great grab-and-go snack the whole family will love.


  • 5 Tbsp butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 and a 1/2 cup pumpkin purée
  • 1/2 cup sourdough discard
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup all-purpose flour
  • 1-2 cups chocolate or white chocolate chips, optional


    1. Preheat oven to 350 degrees Fahrenheit.
    2. Beat butter and sugars until light and fluffy.
    3. Mix in eggs, pumpkin, sourdough discard and vanilla.
    4. Combine flour, salt, baking soda, and cinnamon together. Gently mix until just combined. It's okay if it's lumpy.
    5. Fold in chocolate chips.
    6. Add a little less than a ½ cup of batter to each lined or greased muffin tin. Bake for 15-17 minutes or until a toothpick comes out clean.
    7. Remove muffins from the pan and place on a cooling rack to cool.


Alternative: Spray a 9x5 bread pan. Bake about 1 hour-1hr 15 minutes until a toothpick comes out clean.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 270mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 3g

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