Name: Sourdough Pumpkin Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup active sourdough starter (unfed or discard); 1/2 cup vegetable oil; 2 large eggs; 3/4 cup brown sugar; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ground cloves

Hey y’all! If you’re looking for a cozy, flavorful treat this season, these Sourdough Pumpkin Muffins are exactly what you need. They blend the tanginess of sourdough with rich, spiced pumpkin for a moist, irresistible muffin that’s perfect for breakfast, a snack, or dessert. Whether you’re using up extra sourdough starter or craving something uniquely delicious, these muffins are sure to impress friends and family alike. Let’s get cooking!

Why You’ll Love This Sourdough Pumpkin Muffins Recipe

Ultra-moist texture with a satisfyingly tender crumb in every bite.
Perfect use for leftover sourdough starter, reducing kitchen waste.
Balanced sweet and tangy flavor, thanks to pumpkin and sourdough.
Easy, fuss-free prep and bakes up beautifully in under 25 minutes.
Warm spices make these muffins ideal for autumn and holiday gatherings.

Sourdough Pumpkin Muffins Ingredients

1 cup (240g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120g) sourdough starter (unfed or discard)
1 1/2 cups (190g) all-purpose flour
2/3 cup (135g) brown sugar, packed
2 large eggs
1/2 cup (120ml) vegetable oil (or melted butter)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
Optional: 1/2 cup (60g) chopped walnuts or chocolate chips

How to Make Sourdough Pumpkin Muffins

Step 1: Prepare the Batter

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well. In a large bowl, whisk together pumpkin puree, sourdough starter, brown sugar, eggs, oil, and vanilla until smooth and well combined.

Step 2: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry mix to the wet ingredients and stir gently until just combined; do not overmix. Fold in walnuts or chocolate chips, if using.

Step 3: Bake Your Muffins

Divide the batter evenly among the 12 muffin cups, filling about 3/4 full. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Allow the Sourdough Pumpkin Muffins to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

Notes for Perfect Sourdough Pumpkin Muffins

Using discard starter adds tang, but active starter works too; learn more about sourdough discard here.
For best results, don’t overmix the batter—gentle folding keeps the muffins fluffy.
If you love bold spice, try increasing the cinnamon or adding a pinch of ground cloves. Find spice tips here.

Sourdough Pumpkin Muffins Variations

Gluten-Free: Substitute with your favorite gluten-free baking blend.
Vegan: Use flax eggs and plant-based oil or melted coconut oil.
Maple Pecan: Swap walnuts for pecans and add 2 tbsp pure maple syrup to the batter.

Required Equipment for Sourdough Pumpkin Muffins

Muffin tin (12-cup standard size)
Mixing bowls (large and medium)
Whisk and spatula
Measuring cups and spoons
Cooling rack

Sourdough Pumpkin Muffins Storage Instructions

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or reheat in a microwave for 20–30 seconds.

Serving Recommendations & Pairings

Enjoy your Sourdough Pumpkin Muffins warm with a pat of butter or cream cheese.
Pair with a chai latte, hot coffee, or spiced tea for the ultimate autumn treat.
Serve alongside scrambled eggs and fruit salad for a hearty breakfast spread.

Pro Tips for Sourdough Pumpkin Muffins Success

Room temperature eggs and oil blend best for a uniform, tender crumb.
Add a sprinkle of turbinado sugar on top before baking for a lovely crunch.
Use fresh pumpkin puree for the deepest flavor (see how to make it from scratch at Simply Recipes).

Sourdough Pumpkin Muffins Frequently Asked Questions (FAQ)

Can I use active sourdough starter instead of discard?: Absolutely! Both unfed (discard) and active starter work in these muffins, though the flavor may be a bit more tangy with discard.
Can I make Sourdough Pumpkin Muffins ahead of time?: Definitely. They store and freeze well, making them perfect for meal prep or holiday baking in advance.
What’s the difference between pumpkin puree and pumpkin pie filling?: Pumpkin puree is 100% pure pumpkin, while pumpkin pie filling contains added sugar and spices. Always use puree for this recipe.

Prep time: 10 minutes
Cook time: 20-23 minutes
Total time: About 35 minutes
Yield: 12 muffins