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.

Sourdough Pumpkin Muffins – Amazing Fall Recipe

Ingredients

Scale

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)

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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.

Author: Emily Frost
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