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Sourdough Pumpkin Muffins

Sourdough Pumpkin Muffins: 2 Perfect Fall Bites


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  • Author: Anna
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Irresistibly healthy sourdough pumpkin muffins that are warm, comforting, and packed with nutrients. Made with real pumpkin puree and sourdough starter discard, these muffins are soft, moist, and perfectly spiced. They are ideal for breakfast, lunchboxes, or an afternoon snack.


Ingredients

Scale
  • 1 cup (225g) canned pumpkin purée (not pie filling)
  • 1/2 cup (120g) unfed sourdough starter discard
  • 2 large eggs
  • 1/3 cup (75g) light brown sugar
  • 1/4 cup (60ml) neutral oil (avocado or vegetable)
  • 1/4 cup (60ml) milk (any type)
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup (85g) mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together pumpkin purée, sourdough discard, eggs, brown sugar, oil, milk, and vanilla until smooth.
  3. In another bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined.
  5. Fold in mini chocolate chips, if using.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter; muffins stay softer when ingredients are just combined.
  • Use room temperature eggs and milk for an even texture.
  • This recipe is designed for sourdough discard; using active starter may alter texture and flavor.
  • For a festive touch, sprinkle the tops with cinnamon sugar or pumpkin seeds before baking.
  • Freeze muffins individually for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin