Sourdough Pumpkin Muffins Recipe (Because Even Your Starter Deserves Fall Vibes 🎃)
So, you’ve got that sourdough starter sitting in your fridge, staring at you like, “Hey, remember me?” Well, it’s time to put it to work — and not for bread this time. We’re talking Sourdough Pumpkin Muffins that are cozy, fluffy, and full of pumpkin spice goodness.
These muffins are the ultimate “I bake but also like shortcuts” recipe. They’re soft, moist (sorry not sorry), and slightly tangy thanks to the sourdough — like fall meets your favorite bakery, but without the line or overpriced coffee.
If you’re the kind of person who lights a pumpkin candle in August, this one’s for you. 🍁
Why This Recipe Is Awesome
Let’s be honest — most pumpkin muffin recipes are fine, but these sourdough ones hit different. The tang from the sourdough starter gives them a depth of flavor that’s seriously next level.
They’re cozy, not too sweet, and they make your whole kitchen smell like cinnamon heaven. Plus, they’re a brilliant way to use that sourdough discard instead of feeling guilty for tossing it out.
Course: Breakfast / Snack / Dessert
Cuisine: American (aka pumpkin spice nation)
Difficulty: Easy enough to pull off before coffee
Servings: 12 muffins
Prep Time: 15 minutes
Cooking Time: 20–22 minutes
Calories: Around 210 per muffin (worth every crumb)
Total Time: 35–40 minutes
Ingredients You’ll Need
Get your fall playlist on and grab these:
- 1 cup pumpkin puree (not pumpkin pie filling — we’ve been over this 😜)
- ½ cup sourdough starter (active or discard, either works)
- 2 large eggs
- ½ cup vegetable oil (or melted butter if you’re feeling fancy)
- ¾ cup brown sugar (light or dark, your choice)
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon (because more spice = more fun)
- 1 tsp vanilla extract
- Optional add-ins: chocolate chips, chopped nuts, or a streusel topping if you’re extra
Pro tip: If you use discard, this recipe becomes your zero-waste, feel-good baking moment. Look at you being sustainable and delicious.
Step-by-Step Instructions
Alright, apron on — let’s make your home smell better than Starbucks.
1. Preheat your oven.
Set your oven to 350°F (175°C) and line a muffin tin with paper liners. (Or go rogue and just grease it — your call.)
2. Mix the wet ingredients.
In a large bowl, whisk together pumpkin puree, sourdough starter, eggs, oil, sugar, and vanilla. It should look smooth and smell amazing already.
3. Combine the dry stuff.
In another bowl, whisk flour, baking soda, baking powder, salt, and spices. This keeps the flavors balanced so you don’t get a cinnamon explosion in one bite.
4. Bring it all together.
Pour the dry ingredients into the wet and mix until just combined. Don’t overmix — we want muffins, not bricks.
5. Fill ‘em up.
Scoop the batter evenly into your muffin cups, about ¾ full. Sprinkle on some pepitas or cinnamon sugar if you want that bakery look.
6. Bake!
Bake for 20–22 minutes, or until a toothpick comes out clean. Then let them cool (at least a little) before you devour them.
7. Optional flex: add frosting.
If you’re feeling fancy, a drizzle of cream cheese glaze turns these into dessert-level muffins. No one’s judging.
Common Mistakes to Avoid
Even easy recipes have a few traps. Let’s not fall into them:
- Overmixing the batter. This is the fast track to dense muffins. Stir just until combined.
- Using pumpkin pie filling. Unless you like mystery sugar overload, stick to puree.
- Skipping the sourdough. It’s the flavor MVP — don’t you dare.
- Overbaking. Dry muffins are a tragedy. Start checking at 18 minutes.
- Forgetting the liner. Unless you enjoy chiseling muffins out of a pan.
Alternatives & Substitutions
Want to switch things up? You’ve got options, friend.
- Oil swap: Coconut oil or melted butter both work beautifully.
- Sweetener swap: Maple syrup gives these a subtle fall twist — just reduce other liquids slightly.
- Flour swap: Use whole wheat or spelt flour for a more rustic flavor (and fiber, yay!).
- Add-ins:
- Chocolate chips for dessert vibes 🍫
- Chopped pecans or walnuts for crunch
- Raisins if you’re feeling nostalgic
- Cream cheese filling for overachievers
- Vegan version: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water each) and use coconut oil.
Personal favorite combo? Pumpkin + sourdough + chocolate chips = absolute magic. Trust me.
FAQ (Frequently Asked Questions)
Q1: Can I use sourdough discard instead of active starter?
Yep! Discard works perfectly. It adds flavor and moisture without needing any rise time.
Q2: Can I make these gluten-free?
You can — just use a good 1:1 gluten-free flour blend. Bonus points if it has xanthan gum.
Q3: Do I need to rest the batter?
You can if you want more depth of flavor (30 minutes in the fridge does wonders), but honestly, they’re great baked right away.
Q4: Can I freeze them?
Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat in the microwave for that fresh-baked magic.
Q5: How long do they last?
They stay fresh on the counter for 2–3 days, or in the fridge for up to a week. (If they last that long.)
Q6: Why are my muffins flat?
Probably overmixed or your baking soda’s expired. Check your leavening agents — they’re sneaky like that.
Q7: Can I make them jumbo-sized?
Oh, totally. Just bake for 25–27 minutes instead. Bigger muffins = fewer excuses to share. 😉
Final Thoughts
And there you have it — Sourdough Pumpkin Muffins that hit every craving: cozy, tangy, spiced, and ridiculously soft. It’s the perfect way to use your starter and channel your inner fall goddess (or pumpkin king).
Bake them for breakfast, snacks, or just because it’s Tuesday and you deserve carbs. Pair them with coffee, tea, or a PSL if you’re going full seasonal — no judgment.
So go preheat that oven, grab your whisk, and get baking. Your sourdough starter will thank you, and your kitchen will smell like pure autumn joy. 🍂✨
Now excuse me while I “taste test” another one. You know, for science. 😏
