Sourdough Pumpkin Muffins

Fall baking doesn’t get much better than a warm, spiced muffin fresh from the oven. These sourdough pumpkin muffins are tender, flavorful, and just the right amount of sweet. They’re a cozy way to use up sourdough starter while also enjoying the seasonal flavors of pumpkin and spice.

If you’ve been wondering what to do with extra starter, these sourdough discard pumpkin muffins are the perfect answer. Not only do they reduce food waste, but they also have a moist, soft crumb and a beautiful pumpkin flavor that makes them irresistible for breakfast or an afternoon snack.

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Why You’ll Love These Muffins

• Perfect balance of warm spice and pumpkin flavor
• Easy way to use up extra sourdough discard
• Moist, tender texture thanks to sour cream and pumpkin puree
• Freezer-friendly for quick snacks or breakfast on the go

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Ingredients You’ll Need

To make a batch of discard pumpkin muffins, you’ll need:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ½ cup melted or softened unsalted butter
• ½ cup granulated sugar
• ½ cup packed light or dark brown sugar
• 1 ½ cups (1 can) canned or fresh pumpkin puree
• 2 large eggs
• ¼ cup sourdough starter (discard)
• ¼ cup sour cream

Optional Crumble Topping

• 1 teaspoon pumpkin spice
• ¼ cup flour
• 4 tablespoons melted butter

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Step-by-Step Instructions

1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
3. In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until smooth.
4. Add the pumpkin puree, eggs, sourdough starter, and sour cream to the sugar mixture. Mix until well combined.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. sprinkle on pumpkin spice crumble topping (optional)
8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool for a few minutes in the pan before transferring to a wire rack.

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Tips for the Best Sourdough Pumpkin Muffins

• For an extra bakery-style touch, sprinkle the tops with coarse sugar before baking.
• Don’t overmix the batter, which can make the muffins dense.
• These muffins freeze well—just wrap them tightly and reheat in the microwave or oven.
• Add-ins like chocolate chips, chopped pecans, or a cream cheese swirl make them even more delicious.

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Frequently Asked Questions

Do sourdough discard pumpkin muffins taste sour?
No, the sourdough flavor is very mild. It adds a subtle tang and moisture without overpowering the pumpkin spice.

Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure your fresh puree is thick and not watery. If needed, strain it before using.

How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully.

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These sourdough pumpkin muffins are a cozy, seasonal bake that brings together the best of fall flavors and the practicality of using up sourdough discard. With their soft, moist crumb and warm spices, they’re sure to become a go-to recipe in your kitchen every autumn.