Name: Sourdough Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup sourdough discard (unfed); 2 large eggs; 1/3 cup melted coconut oil (or neutral oil); 2/3 cup coconut sugar (or brown sugar); 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; Optional: 1/2 cup chopped walnuts or chocolate chips

These sourdough pumpkin muffins are moist, tender, and perfectly spiced with warm autumn flavors. I love how the sourdough discard adds a subtle tang that balances the sweetness, making them ideal for breakfast, a cozy snack, or even a healthy treat. Plus, they’re a smart and delicious way to use up leftover sourdough starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree

1/2 cup sourdough discard (unfed)

2 large eggs

1/3 cup melted coconut oil (or neutral oil)

2/3 cup coconut sugar (or brown sugar)

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Optional: 1/2 cup chopped walnuts or chocolate chips

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, I whisk together the pumpkin puree, sourdough discard, eggs, melted coconut oil, sugar, and vanilla until smooth.

In a separate bowl, I mix the flours, baking powder, baking soda, salt, and spices.

I gently fold the dry ingredients into the wet mixture until just combined—making sure not to overmix.

If I’m using walnuts or chocolate chips, I stir them in at this point.

I divide the batter evenly between 12 muffin cups, filling each about ¾ full.

Then I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Each muffin has approximately 195 kcal.

Variations

I swap the walnuts for pecans, or leave out the nuts entirely for a nut-free version.

For extra sweetness, I sometimes use mini chocolate chips or a cinnamon-sugar topping.

If I want more whole grains, I use ¾ cup whole wheat flour and ¾ cup all-purpose flour.

I occasionally stir in dried cranberries or pumpkin seeds for a twist.

I’ve also tried adding a dollop of cream cheese in the center before baking—it turns out like a little surprise filling.

Storage/Reheating

Once the muffins are fully cooled, I store them in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to 1 week or freeze them for up to 3 months. To reheat, I microwave a muffin for about 10–15 seconds or warm it in a low oven for a few minutes.

FAQs

What is sourdough discard, and why use it in muffins?

Sourdough discard is the portion of starter I remove before feeding my sourdough. Using it in muffins reduces waste and adds a light tangy flavor and extra moisture.

Can I make these muffins without sourdough discard?

Yes, if I don’t have discard, I replace it with 1/4 cup yogurt or buttermilk for a similar texture and tang.

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it, since pumpkin pie filling already has added sugar and spices which can throw off the flavor balance.

How do I know when the muffins are done?

I insert a toothpick in the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done.

Are these muffins freezer-friendly?

Absolutely. I freeze them in a single layer first, then transfer to a sealed bag or container. They reheat really well in the microwave or oven.

Conclusion

These sourdough pumpkin muffins are a cozy, simple bake that I keep coming back to every fall. They make good use of sourdough discard, come together fast, and stay soft and flavorful for days. Whether I eat them warm with tea or grab one on the go, they always feel like a little seasonal treat.

📖 Recipe: