Description

These sourdough pumpkin muffins are moist, warmly spiced, and a great way to use up sourdough discard. With a soft texture and subtle tang, they make a cozy, lightly sweet treat perfect for breakfast or snacking.

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

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, melted coconut oil, sugar, and vanilla until smooth.
In a separate bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
If using, stir in the chopped walnuts or chocolate chips.
Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.

Use mini chocolate chips or sprinkle cinnamon-sugar on top for added sweetness.

Swap in more whole wheat flour for extra fiber and whole grains.

Try adding dried cranberries or a dollop of cream cheese for variation.

Store at room temperature for up to 3 days, in the fridge for 1 week, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 195
Sugar: 10g
Sodium: 160mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg