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These Sourdough Pumpkin Muffins are soft, moist, and fluffy with plenty of pumpkin flavor and warm fall spices. They’re made with sourdough discard and come together in under 30 minutes, making them an easy option for breakfast, snacks, or a quick fall treat.
Save & Summarize
I developed this recipe from my popular Sourdough Banana Muffins, adjusting the moisture, fat, and dry ingredients to account for the pumpkin puree. After testing the recipe to get the texture just right, I landed on muffins that stay soft and tender without becoming dense or gummy. They’ve since become a recipe we make regularly throughout the fall.
If you have more pumpkin to use, try my Sourdough Pumpkin Pancakes, Artisan Pumpkin Bread, or Sourdough Pumpkin Cinnamon Roll Focaccia next.
Table of Contents
- Why You’ll Love Sourdough Pumpkin Muffins
- Ingredients & Substitutions for Pumpkin Sourdough Muffins
- How to Make Sourdough Discard Pumpkin Muffins
- Tips for Pumpkin Sourdough Discard Muffins
- How to Serve Sourdough Pumpkin Muffins
- How to Store Pumpkin Sourdough Muffins
- Sourdough Pumpkin Muffins FAQ’s
- More sourdough pumpkin recipes
- Sourdough Pumpkin Muffins Recipe
Why You’ll Love Sourdough Pumpkin Muffins
- Cozy fall flavors: These muffins are made with real pumpkin puree, warm spices, and melty chocolate. If you love these flavors be sure to also check out my Sourdough Pumpkin Mini Muffins and Sourdough Pumpkin Chocolate Chip Cookies.
- Quick & easy: These Sourdough Pumpkin Muffins come together in under 30 minutes and only require one bowl for minimal clean up.
- Grab-and-go snack: This recipe is perfect for a quick snack or breakfast! Find more ideas for sourdough snack recipes here.
Ingredients & Substitutions for Pumpkin Sourdough Muffins
- 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.
- Sourdough Discard- You can use sourdough discard or active sourdough 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.
- Spices – I use both pumpkin pie seasoning and cinnamon to add warmth and flavor. Pumpkin spice seasoning usually has a blend of cinnamon, nutmeg, cloves, allspice, and ginger.
- Sugar– This combination of white and brown sugar as the sweeteners work so well. The brown sugar keeps it soft and moist, while the white sugar helps give the muffins a fluffy texture.
- Chocolate Chips– You can use any type of chocolate, such as regular chocolate chips or white chocolate chips. Or, you can omit them altogether if you prefer. If you love chocolate chips, don’t miss my Sourdough Chocolate Chip Muffins.
See all the ingredients and amounts in the recipe card below.
How to Make Sourdough Discard Pumpkin Muffins
Step 1: Begin by preheating the oven to 350°F and grease a muffin pan with non-stick cooking spray or line with paper muffin liners.
With a stand mixer or a hand mixer in a large mixing bowl, beat the softened 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.
Step 2: Next add in the remaining wet ingredients. Add the eggs, vanilla extract, sourdough discard, milk and pumpkin. Whisk or mix this with the butter and sugars until well incorporated.
Step 3: Then add in the dry ingredients, including all-purpose flour, baking soda, salt, pumpkin pie spice, 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.
Step 4: 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. I like to use 1 1/2 cups.
Step 5: Grease a muffin tin. For 15 muffins, use a #16 scoop (about ¼ cup) to scoop the batter into the muffin tin or for 12 larger muffins, fill the muffin tins with a little less than ½ cup in each.
Step 6: Bake for about 20-22 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!
Tips for Pumpkin Sourdough Discard Muffins
- 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.
- 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.
- Ovens can vary, so to ensure the muffins are baked properly, insert a toothpick or cake tester into the center of the muffin. You’ll know they are cooked through when the toothpick comes out clean or with just a few crumbs.
How to Serve Sourdough Pumpkin Muffins
These Sourdough Pumpkin muffins are great for a grab and go breakfast or served as an after school snack. They are delicious on their own, or warmed up with a little smear of butter, cream cheese or even pumpkin butter. They even make a yummy treat to serve at a Halloween party or as a treat at Thanksgiving.
How to Store Pumpkin Sourdough Muffins
To store, add the Sourdough Pumpkin Muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. To freeze, wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.
Sourdough Pumpkin Muffins FAQ’s
Yes. 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 350°F for about an hour to an hour 15 minutes. Once a toothpick comes out clean it is ready. Or, try my Sourdough Pumpkin Bread with Cinnamon Streusel recipe.
Sure! If you’d like to add or substitute nuts for the chocolate chips you can. Walnuts or pecans would both be great additions.
Yes, to long ferment the batter add it to the fridge for 24 hours and then add to the muffin pan and bake as instructed.
The secret to moist pumpkin muffins is to avoid overbaking them. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven. Remove the muffins from the pan shortly after baking and transfer them to a cooling rack so they don’t continue baking in the hot pan. The pumpkin puree and sourdough discard also add extra moisture, helping keep the muffins soft and tender.
These muffins stay soft and fluffy thanks to the sourdough discard. Its natural acidity helps weaken the gluten structure in the batter, creating a more tender texture. It’s also important to mix the batter only until the ingredients are combined. Overmixing can develop too much gluten, which can make the muffins dense and tough.
More sourdough pumpkin recipes
Fall Sourdough Recipes
Sourdough Pumpkin Mini Muffins
Recipes with Sourdough Discard
Sourdough Pumpkin Pancakes with Cinnamon Honey Butter
Recipes with Sourdough Discard
Sourdough Discard Pumpkin Bread with Cinnamon Streusel
Sourdough Bread Recipes
Pumpkin Sourdough Bread
Tried this Sourdough Pumpkin Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Pumpkin Muffins Recipe
Equipment
Ingredients
- 71 grams softened butter, 5 Tablespoons
- 100 grams granulated sugar, ½ cup
- 110 grams brown sugar, ½ cup
- 2 eggs, 100 grams
- 5 grams vanilla extract, 1 teaspoon
- 368 grams pumpkin purée, 1 ½ cups
- 120 grams sourdough discard, ½ cup
- 60 grams milk, ¼ cup
- 5 grams baking soda, 1 teaspoon
- 3 grams salt, ½ teaspoon
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 210 grams all-purpose flour, 1 ½ cup
- 250 grams chocolate or white chocolate chips, optional, 1 ½ cups
Instructions
- Preheat oven to 350℉ degrees Fahrenheit.
- Beat butter and sugars until light and fluffy.71 grams softened butter, 100 grams granulated sugar, 110 grams brown sugar
- Mix in eggs, vanilla extract, pumpkin purée, sourdough discard and milk.2 eggs, 5 grams vanilla extract, 368 grams pumpkin purée, 120 grams sourdough discard, 60 grams milk
- Combine baking soda, salt, cinnamon, pumpkin pie spice, and flour together. Gently mix until just combined.5 grams baking soda, 3 grams salt, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 210 grams all-purpose flour
- Fold in chocolate chips if desired.250 grams chocolate or white chocolate chips, optional
- Grease a muffin tin. For 15 muffins, use a #16 scoop (about ¼ cup) or for 12 larger muffins fill the muffin tins with a little less than ½ cup in each.
- Bake for about 20-22 minutes or until a toothpick comes out clean.
- Remove muffins from the pan and place on a cooling rack to cool.
Notes
- Make sure to use pumpkin puree not pumpkin pie filling.
- Do not overmix the batter or the muffins can become tough.
- Take the muffins out of the pan and place them on a cooling rack within a few minutes of pulling them out of the oven.
- Alternative: Spray a 9×5 bread pan. Bake about 1 hour-1hr 15 minutes until a toothpick comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Was wondering why you left out baking powder and use baking soda Instead?
Hi! Since sourdough discard is acidic I use baking soda and I don’t find it needs the baking powder.
Holy smokes these are good! Perfectly pumpkin, spiced, and chocolate makes it feel like a treat. Very moist! The recipe made 34 mini muffins. Perfect for brunch!
Thank you for the review, Vivi!
I have been making these on repeat this fall season. My family are pumpkin lovers and these muffins are so delicious! As soon as they are gone, we are wanting more.
Thanks so much Allison!
I made these today and they turned out perfect! Directions are super easy to follow- I appreciate the ingredients listed within the directions! Family approved recipe! Delicious!
Thanks so much Kelly!
The instructions were really easy to follow and such a quick recipe!! House smells so good!!😊
Thank you Noely I’m so happy to hear that!
These were wonderful – so light and fluffy!!
So glad you liked it. Thanks for taking the time to leave a review!
I made these for dessert after our Thanksgiving dinner. It was a big hit with the family and Will definitely be making these again. We didn’t put icing on all of them because they were sweet enough Without it
These are wonderful. The taste is perfect. They are SUPER moist! The recipe made 20 standard-sized muffins. These are definitely going into the regular rotation. Thank you!!
These were perfect! Toddler and husband approved too!
I made these this morning and they are delicious and so moist. I used starter in place of the discard and they are fine! Will definitely be making these again!