Easy Sourdough Pumpkin Muffin Recipe

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Sourdough Pumpkin Muffins Recipe

These simple sourdough pumpkin muffins are the perfect recipe for the fall season. They can be topped with streusel topping if so desired, and made with some of your extra sourdough starter. I love this recipe and am excited to share it with you, in the hopes that you will enjoy it too!

Pumpkin Sourdough Muffins

These sourdough pumpkin muffins are the perfect way to use some of your sourdough discard. The warm spices, combined with the pumpkin and slightly tangy sourdough flavors are a delicious way to enjoy a taste of the fall flavors this autumn season. 

The pumpkin sourdough muffins can be made using some of your discard, or active starter, and topped with moist crumbs of the crumble topping. The warm spices, and soft pumpkin muffins come together for the perfect fall treat!

Let’s jump into the recipe to explore how to make them! 

Easy Sourdough Pumpkin Muffins Recipe

Helpful Kitchen Tools

A muffin tin

A large mixing bowl

A stand mixer (optional)

A wire cooling rack (useful but not required)

A large cookie scoop

A large bowl

Ingredients

Muffin Ingredients

3 cups unbleached flour ( you can also use white flour, or all purpose flour m)

1 ½ cups cane sugar (white sugar, granulated sugar, or maple syrup as substitutes as needed)

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp pumpkin pie spice

2 large eggs

¾ cup coconut oil, melted 

½ milk

½ sourdough starter discard

15 oz canned pumpkin puree

1 tsp vanilla extract

Topping Ingredients (optional)

¼ cup melted butter (½ stick)

½ cup brown sugar

¾ cup flour

½ tsp cinnamon

1 tsp salt

How to make sourdough pumpkin muffins

Step 1: locate the ingredients and preheat oven

First, before you begin, make sure you have all of the needed ingredients. Then, preheat the oven to 425 degrees. 

Step 2: add the ingredients into the mixing bowl

Now, it’s time to add the ingredients together. You might prefer to separate the wet ingredients and dry ingredients as you assemble them, but I like to add the dry ingredients into the mixing bowl, mix them together, then add the liquid ingredients in, then mix them all together after all of the ingredients are added to the mixing bowl. 

Into the mixing bowl, add your; flour, cane sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Mix the dry ingredients together until combined. 

Then add the wet ingredients into the mixing bowl. Add; eggs, melted coconut oil, milk, sourdough discard, a whole can of pumpkin puree, and vanilla. 

Step 3: mix

When all of your ingredients are in the mixing bowl, mix thoroughly until the dough is well combined. 

Step 4: prepare crumble 

In a clean mixing bowl, add the ingredients for the crumble topping. Add melted butter, flour, brown sugar, salt and cinnamon. Mix together until you have a small crumble. 

Step 5: assemble and bake 

Spray your muffin tins with cooking spray, then fill your prepared muffin pan appropriately ¾ full, or a little more with the muffin batter. Add the crumble topping evenly distributed over the top of each muffin batter. 

Step 6: bake and cool

Bake at 425 degrees for 7 minutes then turn the oven temperature down to 350 degrees. Bake for another 12-15 minutes at 350 degrees, or until a toothpick inserted into the center of the muffins comes out clean. 

Allow the muffins to cool to room temperature before serving or storing them. Enjoy! 

Storing the Muffins

Before you store these muffins, make sure that they have cooled completely to room temperature. Then they can be stored in an airtight container, or for longer storage in a freezer bag. Store the muffins in the airtight container at room temperature or if you live in a warmer climate, in the fridge. If you’d like to freeze the muffins, be sure to label and date the freezer-safe bag before placing it in the freezer. 

Sourdough Pumpkin Muffins Tips, Tricks and FAQs

Should the wet and dry ingredients be mixed in a separate bowl? 

It’s up to your preference. I like to use the same bowl, simply to cut back on making so many dirty dishes. However it’s really important that you mix the dry ingredients together before adding any wet ingredients to it. Then don’t mix it together again until all of the wet ingredients are added into the mixing bowl. If you can’t do this, use separate mixing bowls. 

Should I use muffin liners in the muffin cups? 

It is not necessary, but you can use paper liners in your muffin tin if you prefer. 

Do I need to use an active sourdough starter?

No, your sourdough starter does not have to be active. When making this recipe, you can use active starter, or sourdough discard.

Can I use pumpkin pie filling? 

Unfortunately no. You need to use pure pumpkin puree for this recipe, and not pumpkin pie filling. If you’d like you can use real pumpkin puree, but canned works wonderfully as well. 

Can I make sourdough pumpkin chocolate chip muffins?

Absolutely! All you need to do is grab a bag of your favorite chocolate chips, and mix them into the muffin batter before baking them. 

Can I make sourdough pumpkin bread with this recipe? 

Yes, you can use this same recipe and put the batter into a loaf pan if you prefer. You will then want to bake it at 350 degrees for about 45 minutes or until a toothpick comes out clean. 

Sourdough Discard Pumpkin Muffins

This sourdough pumpkin muffin recipe is a fun and easy recipe to make this fall season using some of your active sourdough starter or sourdough discard. The warm spices and flavors are the perfect compliment to your meals and are just plain delicious to enjoy this autumn. Be sure to add this recipe to your favorite collection of sourdough discard recipes. 

Thank you so much for stopping by to check out my pumpkin sourdough muffin recipe! It is my hope that you will enjoy making and eating this recipe with your family this season! 

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