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Pumpkin Sourdough Muffins are a delicious fall treat!


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  • Author: Merry
  • Total Time: 34 minutes
  • Yield: 12 muffins

Description

Warm, spiced, and incredibly moist, these pumpkin sourdough muffins are the perfect fall treat. Made with sourdough discard, pumpkin purée, and cozy spices, they’re a delicious way to use up starter and satisfy autumn cravings.


Ingredients

  • 1 cup sourdough discard
  • 1 cup pumpkin purée
  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • Coarse sugar for topping

Instructions

  • Preheat oven to 375°F. Line a muffin pan with liners.
  • In a large bowl, whisk sugars, oil, eggs, pumpkin purée, vanilla, and sourdough discard.
  • In another bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Add dry ingredients to wet and stir until just combined.
  • Scoop batter into muffin cups and sprinkle tops with coarse sugar.
  • Bake for 20–24 minutes, until a toothpick comes out clean.

Notes

  • Store muffins in an airtight container at room temp for 2–3 days or freeze for longer storage.
  • Add chocolate chips or walnuts for variety.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American