This post may contain affiliate links . Read my full Disclosure Policy.
These Sourdough Pumpkin Mini Muffins are soft, fluffy, and full of pumpkin spice flavor in every bite. Naturally sweetened with maple syrup and filled with melty chocolate chips, these easy mini muffins come together in under 20 minutes for a simple, kid-approved snack.
One of the most requested sourdough recipes in my house is my Sourdough Mini Muffins. My kids can’t get enough, and they have quickly become one of the top recipes on my site too! They are an easy snack made with simple ingredients and naturally sweetened – a better-for-you version of Little Debbies Little Bites Muffins. I also have a Sourdough Chocolate Mini Muffins recipe that is just as good, too. So, of course, I needed to make a pumpkin version for fall!
Why you will love this recipe
- Simple Ingredients: This muffin recipe is made with simple ingredients and is naturally sweetened with maple syrup.
- Cozy fall flavor: These mini muffins are filled with pumpkin flavor and warm spices for a delicious fall treat. If you love pumpkin-flavored recipes, be sure to also try my Sourdough Pumpkin Scones, Sourdough Pumpkin Bread with Cinnamon Streusel and Sourdough Pumpkin Muffins!
- Kid-approved: These bite-sized Sourdough Pumpkin Mini Muffins are perfect for kids for an after-school snack or simple dessert. Find more sourdough snack ideas here!
- Quick and easy: These Sourdough Pumpkin Chocolate Chip Mini muffins come together in about 20 minutes.
Important Ingredients and Substitutions
- Pumpkin Puree – Be sure to use pumpkin puree and not pumpkin pie filling. Then use your leftovers to make Sourdough Pumpkin Snickerdoodle Cookies.
- Sourdough Discard – Sourdough discard refers to unfed sourdough starter. You can use your discard directly from the fridge. You can also replace with active starter if you do not have discard.
- Maple syrup – This can be substituted with honey or cane/granulated sugar.
- Spices – A combination of cinnamon, nutmeg, and pumpkin pie spice is added for the perfect warm spiced flavor.
- Mini Chocolate chips – The mini chocolate chips are the perfect size to add little bits of ooey gooey chocolate. Feel free to substitute with white chocolate or dark chocolate chips, or nuts such as walnuts.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Mini Pumpkin Muffins
Step 1: In a large bowl, whisk together the maple syrup, melted butter, milk, sourdough discard, pumpkin, vanilla extract, and egg until combined.
Step 2: In a separate medium bowl, mix together the dry ingredients: all-purpose flour, baking powder, spices, and salt. Add to the wet ingredients mixture and stir until just combined.
Step 3: Fold in the mini chocolate chips.
Step 4: Grease a mini muffin pan and using a 2-tablespoon cookie scoop, scoop the batter into the 24 muffin cups.
Step 5: Bake in a preheated 350°F oven for about 10-12 minutes or until a toothpick comes out clean.
Cool on a cooling rack and enjoy. Store in an airtight container on the counter for the first 2-3 days and then in the fridge to avoid mold.
Recipe Tips
- Don’t overmix the batter, it will lead to tough muffins. Stir until the flour is just combined. It is okay if the batter is a little lumpy.
- Remove the muffins from the muffin tin to cool on a wire rack so that they do not become dry.
- Once the muffins go in the fridge you can soften them back up by popping them in the microwave for 10 seconds.
Storage Instructions
Once the mini muffins are completely cooled, store them in an airtight container on the counter at room temperature for the first 2-3 days. After that, I recommend placing them in the fridge to avoid them molding as they do not have preservatives or excess amounts of sugar.
To freeze, place the mini muffins in a single layer on a cookie sheet and flash freeze them for one hour or until frozen solid. Then, place the muffins in a freezer bag or another airtight container. They will stay good in the freezer for up to 3 months. To defrost, simply remove a few from the freezer and pop them in the microwave or let them thaw on the counter.
Recipe FAQ
Yes, either active stater or discard will work for this recipe.
Yes. To long ferment the batter, add it to the fridge after mixing the batter for 24 hours. Then add to the muffin pan and bake as directed.
Yes you can make regular sized muffins, but you will need to adjust the baking time. If you would like full sized muffins you should try my Sourdough Pumpkin Muffin recipe.
More sourdough Pumpkin Recipes
Sourdough Bread Recipes
Sourdough Pumpkin Cinnamon Roll Focaccia
Sourdough Discard Recipes
Sourdough Pumpkin Pancakes with Cinnamon Honey Butter
Sourdough Bread Recipes
Artisan Pumpkin Sourdough Bread
Sourdough Discard Recipes
The Best Sourdough Pumpkin Snickerdoodle Cookies
Tried this Sourdough Pumpkin Mini 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 Mini Muffins
Ingredients
- 80 grams maple syrup, ⅓ cup
- 60 grams unsalted butter, melted, ¼ cup
- 100 grams milk, ⅓ cup + 2 Tablespoons
- 60 grams sourdough discard, ¼ cup
- 120 grams pumpkin puree, ½ cup
- 5 grams vanilla extract, 1 teaspoon
- 1 large egg, 50 grams
- 175 grams all-purpose flour, 1 ¼ cup
- 10 grams baking powder, 2 teaspoons
- 3 grams salt, ½ teaspoon
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- 120 grams mini chocolate chips, ½ cup
Instructions
- Preheat the oven to 350℉.
- Mix together the maple syrup, melted butter, milk, sourdough discard, pumpkin puree, vanilla extract, and egg until combined.80 grams maple syrup, 60 grams unsalted butter, melted, 100 grams milk, 60 grams sourdough discard, 120 grams pumpkin puree, 5 grams vanilla extract, 1 large egg
- In a separate bowl mix together the flour, baking powder, spices and salt. Add to the wet ingredients and stir until just combined.175 grams all-purpose flour, 10 grams baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon pumpkin pie spice, 3 grams salt
- Fold in the mini chocolate chips120 grams mini chocolate chips
- Grease a mini muffin pan and use a 2-tablespoon scoop to get 24 mini muffins.
- Bake for about 10-12 minutes or until a toothpick comes out clean.
- Cool on a cooling rack and enjoy. Store in an airtight container on the counter.
Notes
- These muffins are not overly sweet. If you like them sweeter you can add extra chocolate chips.
- Be careful not to overmix the batter as it can make the muffins tough.
- Once baked, remove the muffins from the pan and cool on a cooling rack.
- After the first 2-3 days keep these in the fridge to avoid mold. They can get tough in the fridge, so pop them in the microwave for 10 seconds and they taste like they just came out of the oven, soft and moist. You can also flash freeze some on a sheet pan for an hour and then place in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this 10 times and it is fantastic, everyone I make it for loves it! I am obsessed.
Thanks so much Jessica!
Emily, thank you so much for this Sourdough Pumpkin Minis Muffins recipe. They are delicious! I plan on making these on repeat this winter.
I’m so happy to hear that! Thanks for sharing.
Do you think you could long ferment these to get the sourdough benefits?
Yeah you can put the batter in the fridge overnight!
So delicious and soft!
Thanks Terra! So glad you like the recipe.
How would you make these as regular muffins if you don’t have a mini muffin pan?
Hi Danielle, I’m not sure how many full-size muffins you will get with the batter but if you fill the muffin tins with about 1/3 cup batter and bake at 350 degrees F it will likely take about 17-19 minutes. You can also check out my full-size pumpkin muffin recipe https://countryroadssourdough.com/pumpkinsourdoughmuffins/
You are going to love these pumpkin mini muffins! They are so soft and fluffy and full of fall flavors!