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Sourdough Pumpkin Muffins

Deliciously Moist Sourdough Pumpkin Muffins Recipe to Try Now

This Sourdough Pumpkin Muffins recipe combines tangy sourdough discard with rich pumpkin puree for a delightful fall treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Breakfast Recipes
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 15 ounces pumpkin puree
  • 1 cup sourdough discard
  • ½ cup neutral oil or melted butter
  • ¾ cup brown sugar or up to 1 cup
  • 2 eggs
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 ¼ cups all purpose flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • a few tablespoons sugar or cinnamon sugar optional

Equipment

  • mixing bowl
  • muffin tin
  • whisk

Method
 

Baking Instructions
  1. Preheat oven to 375 degrees F and line 24 muffin cups with paper liners or spray with baking spray.
  2. Add all wet ingredients to a mixing bowl and whisk to combine.
  3. Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
  4. Divide batter evenly between 24 lined or greased muffin cups. Top with cinnamon sugar, streusel, or crumble if desired.
  5. Bake at 375 degrees F for 20 minutes.
  6. Cool in pan for a few minutes before transferring to cooling racks.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Feel free to customize your muffins by adding chocolate chips, nuts, or swapping out pumpkin for banana. Store them in an airtight container for freshness.

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