Get ready to embrace the cozy vibes of the fall season with our sourdough pumpkin muffins! These muffins are the perfect blend of tangy sourdough, pumpkin puree, and warm pumpkin spice, making them a great way to enjoy the flavors of autumn.
Whether you’re using sourdough discard or an active sourdough starter, these muffins are sure to be a hit.
Ruby Ann and I love making these delicious sourdough pumpkin muffins because they’re a great way to use up extra sourdough starter or discard and enjoy the health benefits of real pumpkin puree.
We have so much fun baking these together every year, and it’s become one of our favorite fall traditions.
Don’t forget to check out our video on making these muffins in the FAQ section below!
Why You Will Love These Sourdough Pumpkin Spice Muffins
Perfect Fall Flavor: The combination of sourdough and pumpkin pie spice makes these muffins the ultimate fall treat.
Versatile Recipe: Whether you use sourdough discard or an active starter, these muffins turn out great every time.
Moist and Tender: Thanks to the pumpkin puree, brown sugar, and melted butter, these muffins are soft, moist, and full of flavor.
Quick and Easy: This recipe is a quick way to make delicious muffins that are perfect for breakfast, a snack, or even a great make-ahead breakfast for busy mornings.
Tips for Making Sourdough Pumpkin Spice Muffins
- Use Room Temperature Ingredients: Make sure your eggs, sourdough starter, and yogurt are at room temperature for even mixing.
- Don’t Overmix: Mix the wet ingredients and dry ingredients just until combined to keep your muffins tender. An ice cream scoop works great for portioning the batter into the muffin cups.
- Prep Your Muffin Tin: Line your muffin tin with muffin liners or lightly grease it with coconut oil to prevent sticking.
- Add Mix-Ins: For an extra treat, fold in chocolate chips or pumpkin seeds before baking. Ruby Ann and I love using white chocolate chips!
FAQ on Sourdough Pumpkin Spice Muffins
Can I use canned pumpkin puree instead of homemade?
Yes! You can use canned pumpkin puree instead of homemade pumpkin puree. Just be sure not to use pumpkin pie filling, as it has added sugar and spices.
Can I freeze these muffins?
Absolutely! Once the muffins have cooled, place them in a freezer bag or airtight container. They’ll keep in the freezer for up to three months.
What’s the best way to store these muffins?
Store your pumpkin sourdough muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them. You can also freeze them for later—just thaw and warm them up in a toaster oven.
Can I make these muffins gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but they will still be delicious. For a healthier twist, try using whole wheat pastry flour or white whole wheat flour.
Tools you may need
- Large Mixing Bowl
- Muffin Tin
- Muffin Liners
- Hand Mixer
- Cooling Rack
- Ice Cream Scoop
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Ingredients You Will Need to Make Sourdough Pumpkin Spice Muffins
Sourdough Discard or Active Starter: Adds a subtle tang and boosts the rising power of the muffins.
Pumpkin Puree: Provides moisture and a rich pumpkin flavor; use homemade or canned pumpkin puree.
Pumpkin Pie Spice: The quintessential fall spice blend that adds warmth and coziness to the muffins.
Brown Sugar: Sweetens the muffins with a hint of caramel flavor.
All-Purpose Flour: This is the base of the batter; you can also use whole wheat pastry flour for a healthier twist or Einkorn all-purpose flour.
Greek Yogurt or Sour Cream: Keeps the muffins moist and adds a slight tang.
Vanilla Extract: Enhances the pumpkin and spice flavors.
Melted Butter: Adds richness and moisture.
Baking Soda and Baking Powder: The leavening agents that help the muffins rise.
Eggs: Provide structure and bind the ingredients together.
Rolled Oats: This will provide a crunchy strudel base for the muffin strudel topping.
How To Make Sourdough Discard Pumpkin Muffins
Step 1: Preheat Your Oven
Set your oven to 350°F. Prepare your muffin tin by lining it with muffin liners or greasing it with coconut oil.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the sourdough discard, pumpkin puree, eggs, brown sugar, Greek yogurt or sour cream, and vanilla extract. Use a hand mixer or whisk to blend everything until smooth.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, baking soda, and baking powder.
Step 4: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid overmixing to maintain a light texture.
Step 5: Portion and Bake
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle strudel crumble topping on top of each muffin before baking. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy warm, or store them for later.
Overnight Option
Mix all the ingredients except for the baking powder, baking soda, egg, pumpkin pie spice, and salt. Cover the mixture and let it ferment overnight in the refrigerator. The next day, mix in the remaining ingredients, then bake as directed.
Storage Ideas for Sourdough Pumpkin Spice Muffins
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by storing in the refrigerator, especially in warmer climates.
- Freezer: Place muffins in a freezer bag and freeze for up to 3 months. Thaw overnight or warm in a toaster oven for a quick breakfast.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Sourdough Pumpkin Pie Spice French Toast Recipe
- Sourdough Apple Fritters Recipe (discard or starter)
- Sourdough Pumpkin Spice Cinnamon Rolls + Cream Cheese
- NO Fail Sourdough Starter (how to make + video)
- Sourdough Cinnamon Rolls
We hope you love this recipe as much as we do. If you decide to whip up a batch of muffins, please tag us @themoderndaycottage on Instagram and leave a comment below. And don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking
Sourdough Pumpkin Spice Muffins (starter or discard)
Ingredients
- 1 Tbsp. of Pumpkin Pie Spice Seasoning
- ½ tsp. of Salt
- 1 c. of Pumpkin Puree
- Âľ tsp. Baking soda
- 1 Tbsp. Baking powder
- Âľ c. of Brown Sugar
- 2 Large Eggs
- ½ c. of Greek Yogurt or Sour Cream
- 1 tsp. of Vanilla Extract
- 1 c. of Sourdough Discard or Starter
- 2 ÂĽ cups of Unbleached All-Purpose Flour plus more until you achieve a thick muffin batter
- Strudel Crumble Topping
- 3 Tbsp. 45g Salted Butter
- ½ c. 63g All Purpose Flour
- â…“ c. 65g Granulated Sugar (we use granulated sugar cane from Azure Standard)
How To Make
- Preheat Your Oven: Set your oven to 350°F (175°C). Prepare your muffin tin by lining it with muffin liners or greasing it with coconut oil.
- Mix the Wet Ingredients: In a large mixing bowl, combine the sourdough discard, pumpkin puree, eggs, brown sugar, Greek yogurt or sour cream, and vanilla extract. Use a hand mixer or a whisk to blend until smooth.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, baking soda, and baking powder.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Portion and Bake: Use an ice cream scoop to fill the muffin cups about 3/4 full. Mix up strudel topping ingredients and sprinkle on top of each uncooked muffin before baking. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm, or store for later.
**For Overnight Fermentation:
- For overnight fermentation, mix all the ingredients in a bowl, except for the baking powder, baking soda, eggs, seasoning, and salt.
- Cover the bowl and place it in the fridge to ferment overnight.
- The next day, take the mixture out of the fridge and stir in the baking powder, baking soda, eggs, seasoning, and salt.
- Preheat the oven to 350 degrees F.
- Scoop 1/4 cup of batter into each muffin liner or greased muffin tin.
- Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean.
- Let the muffins cool on a cooling rack, and enjoy!
Notes
- Use Room Temperature Ingredients: Make sure your eggs, sourdough starter or discard, and yogurt(or sour cream) are at room temperature for even mixing.
- Don’t Overmix: Mix the wet ingredients and dry ingredients just until combined to keep your muffins tender. An ice cream scoop works great for portioning the batter into the muffin cups.
- Prep Your Muffin Tin: Line your muffin tin with muffin liners or lightly grease it with coconut oil to prevent sticking.
- Add Mix-Ins: For an extra treat, fold in chocolate or white chocolate chips and pumpkin seeds before baking. Ruby Ann and I love using white chocolate chips in the batter with pepitas on top before baking!
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