Imagine pulling a tray of golden sourdough pumpkin muffins from the oven—the warm spices filling your kitchen and that irresistible oat-streusel topping begging for a taste.
This recipe is the perfect way to use your sourdough starter or discard, turning it into a fall treat that feels homemade and special without being complicated.
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Whether you enjoy them with your morning coffee, tuck them into lunchboxes, or serve them at a cozy fall gathering, these muffins are a must-bake for pumpkin season.
If these sourdough pumpkin muffins have you craving more autumn flavors, try my Sourdough Pumpkin Spice French Toast Casserole Recipe for a cozy breakfast, bake up a batch of Sourdough Apple Fritters Recipe (discard or starter) for a cozy weekend treat
Why You’ll Love This Recipe
“It’s so good! Thank you for sharing your recipe!” – YouTube Comment
Ingredients
Tip: Use an ice cream scoop to get bakery-style, uniform muffins.
Featured Video
Sourdough Pumpkin Muffin Recipe | Discard or Starter
Bake along on YouTube and learn how to make these soft, spiced sourdough pumpkin muffins. 🍂
Recipe Tips
Measure flour correctly: Spoon flour into your measuring cup and level it off—too much flour makes muffins dense.
Check your starter: If using active starter, make sure it’s bubbly and recently fed for the best rise.
Don’t skip the streusel: It adds both flavor and texture. Press it gently into the batter so it bakes into a crunchy topping.
Cool before storing: Let muffins cool completely on a rack before storing to prevent condensation and soggy tops.
Reheat gently: Warm leftovers in a toaster oven for that fresh-from-the-oven taste.
Instructions
- Preheat the oven: Set your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with coconut oil.
- Mix the wet ingredients: In a large mixing bowl, whisk together the sourdough starter or discard, pumpkin puree, eggs, brown sugar, yogurt or sour cream, and vanilla extract until smooth.
- Combine the dry ingredients: In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Bring the batter together: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix—this keeps the muffins soft.
- Portion and top: Scoop the batter into the muffin tin, filling each about ¾ full. Sprinkle generously with streusel topping.
- Bake and enjoy: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the tin, then transfer to a rack.
Note: For extra flavor, you can prepare the batter the night before (without the leavening agents and egg), refrigerate it, and stir in the remaining ingredients before baking. This gives a deeper sourdough tang and makes mornings easier.
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Similar Recipes
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Sourdough Pumpkin Muffins Recipe
Ingredients
- 1 tablespoon 7 g pumpkin pie spice seasoning
- ½ teaspoon 3 g salt
- 1 cup 245 g pumpkin puree
- ¾ teaspoon 4 g baking soda
- 1 tablespoon 12 g baking powder
- ¾ cup 150 g brown sugar
- 2 large 100 g eggs
- ½ cup 120 g Greek yogurt or sour cream
- 1 teaspoon 5 g vanilla extract
- 1 cup 240 g sourdough discard or starter
- 2 ¼ cups 270 g unbleached all-purpose flour, plus more as needed
Streusel Topping:
- 3 tablespoons 45 g salted butter
- ½ cup 63 g all-purpose flour
- ⅓ cup 65 g granulated sugar
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line a muffin tin with liners or grease with coconut oil.
- Mix the wet ingredients: In a large bowl, whisk together sourdough discard, pumpkin puree, eggs, brown sugar, Greek yogurt or sour cream, and vanilla extract until smooth.
- Combine the dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking soda, and baking powder.
- Blend wet and dry: Stir the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Make the streusel: Mix butter, flour, and sugar together until crumbly.
- Fill muffin cups: Scoop batter into cups, filling about ¾ full, and sprinkle streusel topping evenly on top.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack.
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
