When the first chill of fall hits, my kitchen almost immediately starts smelling like cinnamon, nutmeg, and pumpkin. One of my favorite traditions is baking sourdough pumpkin muffins on a Saturday morning. The warm aroma fills the house and my kids always come running to the kitchen before the timer even dings. These muffins aren’t just cozy—they’re also a clever way to use up sourdough discard. Instead of tossing it, I mix it with pumpkin puree, coconut sugar, and a blend of spices for muffins that are moist, flavorful, and just sweet enough. If you’ve ever wished pumpkin bread baked faster, these muffins are the perfect answer.
Table of Contents
Table of Contents
Why You’ll Love Sourdough Pumpkin Muffins
A Cozy Blend of Pumpkin and Sourdough
The magic of sourdough pumpkin muffins lies in the balance of flavors. Pumpkin puree keeps them soft and tender, while the sourdough discard adds a subtle tang that makes the sweetness feel more rounded. The cinnamon, ginger, nutmeg, and cloves turn every bite into the taste of autumn. Unlike plain pumpkin muffins, the sourdough element creates a depth of flavor that feels bakery-quality right at home.
Perfect for Breakfast, Snacks, or Dessert
Another reason these muffins shine is their versatility. They’re quick to bake and easy to pack in a lunchbox, yet special enough to enjoy warm with a cup of coffee or tea. Using sourdough discard not only prevents food waste but also adds character that makes these muffins stand out. They pair beautifully with other fall favorites, so if you’re planning a baking day, you might also enjoy this pumpkin bread recipe for a full autumn spread. Whether you’re hosting friends or just looking for a comforting snack, sourdough pumpkin muffins check every box.
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Sourdough Pumpkin Muffins – Amazing Fall Recipe
Moist and flavorful sourdough pumpkin muffins made with pumpkin puree, warm spices, and sourdough discard. Perfect for fall mornings or a cozy snack.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1 ½ cups pumpkin puree (not pumpkin pie filling)
1/2 cup organic cane sugar (or sub more coconut sugar)
1/2 cup coconut sugar
1/2 cup coconut oil (melted and cooled)
1/2 cup sourdough discard
2 eggs (room temp)
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (unbleached)
1 ¼ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup chocolate chips (dairy free if needed)
Instructions
1. Preheat your oven to 400°F and line 12 muffin cups with liners.
2. In a large bowl, whisk pumpkin puree, cane sugar, coconut sugar, melted coconut oil, sourdough discard, eggs, and vanilla extract.
3. In another bowl, stir together flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
4. Add dry ingredients to wet ingredients and stir until almost combined.
5. Fold in chocolate chips and finish mixing until no dry flour remains.
6. Divide batter evenly among 12 muffin cups.
7. Bake at 400°F for 5 minutes, then reduce heat to 350°F and bake another 10–15 minutes.
8. Cool muffins for 5 minutes in the pan, then transfer to a rack to cool fully.
Notes
For extra crunch, add chopped nuts or seeds.
Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Breakdown for the Best Sourdough Pumpkin Muffins
Key Ingredients That Make the Recipe Work
The heart of sourdough pumpkin muffins lies in simple yet powerful ingredients. Pumpkin puree adds natural sweetness and gives the muffins their moist, tender crumb. Be sure to use plain puree rather than pumpkin pie filling, which already contains sugar and spices. The sourdough discard is what makes this recipe stand out. It adds a gentle tang that balances the sweetness while giving you a smart way to use leftover starter.
To keep the flavor rich but not overly sweet, a blend of organic cane sugar and coconut sugar works beautifully. The coconut oil adds moisture and a slight nuttiness that plays well with the pumpkin. Each warm spice has its role: cinnamon brings comfort, ginger adds a hint of sharpness, nutmeg gives warmth, and cloves deepen the aroma. Together, they create the unmistakable taste of fall.
Optional Add-Ins and Substitutions
While the base recipe is delicious on its own, you can make it your own with simple swaps. Chocolate chips add richness, and chopped pecans or walnuts give a nutty crunch. If you want to lighten the sugar, swap in maple syrup or honey, though you may need to adjust the flour slightly. For a heartier version, try substituting part of the all-purpose flour with whole wheat flour. The flavor becomes deeper and more rustic without losing softness.
Coconut oil can be replaced with butter or even avocado oil, depending on what you have on hand. These small tweaks let you tailor the muffins to your taste or dietary needs.
Tips for Baking Perfect Sourdough Pumpkin Muffins
How to Make Them Lighter and Fluffier
Sourdough pumpkin muffins are naturally moist, but getting that light and fluffy texture comes down to a few simple tricks. The first is oven temperature. Starting the muffins at 400°F for five minutes helps them rise quickly, creating a nice dome. Then, lowering the heat to 350°F allows the insides to finish baking without drying out. This two-step method makes a huge difference.
Another tip is to avoid overmixing the batter. Once the wet and dry ingredients are combined, stir just until you no longer see streaks of flour. Overmixing develops the gluten, which can make the muffins dense and chewy. Fresh sourdough discard also matters. If your starter has been sitting in the fridge for weeks, it may not give the same lift and flavor as a recently refreshed discard.
Flavor Variations and Creative Twists
Once you master the base recipe, you can have fun with variations. For a bakery-style finish, add a crumbly streusel topping made with butter, flour, and brown sugar. The pumpkin and spices go well with the acidic contrast that a cream cheese swirl adds. If you’re looking to adjust the sweetness, try using maple syrup instead of some of the sugar—it adds both flavor and moisture.
You can also change up the mix-ins. Chopped nuts add crunch, seeds give a rustic touch, and white chocolate chips provide a sweet, creamy twist. Every variation keeps the sourdough pumpkin muffins fresh and exciting, making them perfect for repeat baking all season long.
Step-by-Step Recipe Guide for Sourdough Pumpkin Muffins
How to Bring the Ingredients Together
The beauty of sourdough pumpkin muffins is that they come together quickly without special equipment. Begin by preheating your oven to 400°F and lining a muffin tin with 12 paper liners. In one large bowl, whisk together the wet ingredients: pumpkin puree, both sugars, coconut oil, sourdough discard, eggs, and vanilla. In a separate bowl, stir the dry ingredients—flour, baking soda, salt, and spices—until evenly combined.
Next, add the dry mixture to the wet mixture. Stir gently until almost blended, then fold in chocolate chips or your favorite add-ins. Overmixing at this stage can create dense muffins, so aim for a light touch. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking, Cooling, and Storing
Bake the muffins at 400°F for five minutes, then reduce the oven temperature to 350°F and continue baking for 10–15 minutes. This two-step process gives sourdough pumpkin muffins their signature domed tops while keeping the centers moist. A toothpick inserted into the middle should come out clean when they’re ready.
Let the muffins cool in the pan for about five minutes before transferring them to a wire rack. They taste wonderful warm, but the flavors deepen after a few hours as the spices settle in. Store them in an airtight container at room temperature for three days, or freeze for up to two months.
Frequently Asked Questions About Sourdough Pumpkin Muffins
Can you add pumpkin to sourdough?
Yes, pumpkin blends beautifully with sourdough. The puree adds natural moisture and subtle sweetness, which balances the tang of the starter. It’s why sourdough pumpkin muffins stay soft for days instead of drying out quickly.
Is sourdough gut healthy after baking?
Sourdough goes through fermentation before it’s baked, which helps break down gluten and phytic acid. While baking reduces live cultures, the process still makes baked goods easier to digest compared to regular muffins. Many people find sourdough recipes, including sourdough pumpkin muffins, gentler on their stomachs.
How to make sourdough bread lighter and fluffier?
The key is proper fermentation and handling. A strong starter, correct hydration, and avoiding over-kneading help develop an airy crumb. In muffins, that translates into mixing just enough and using fresh discard for better lift.
Why use sourdough starter in muffins?
Sourdough starter adds flavor, structure, and sustainability. Instead of tossing discard, you fold it into muffin batter for extra tang and depth. It’s a practical and tasty way to reduce food waste while creating muffins that stand out from regular pumpkin recipes.
Conclusion
Sourdough pumpkin muffins are the kind of recipe that makes fall feel complete. They combine the cozy sweetness of pumpkin with the gentle tang of sourdough for muffins that taste homemade in the very best way. What I love most is how simple they are—no complicated steps, just wholesome ingredients that come together in minutes. They’re perfect for breakfast on a chilly morning, packed in a lunchbox, or enjoyed with an afternoon coffee. And because they make good use of sourdough discard, they’re as practical as they are delicious. Bake a batch this week, and you’ll see why these muffins quickly become a seasonal tradition in so many kitchens.
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