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–+ servings
Merry

Pumpkin Sourdough Muffins are a delicious fall treat!

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.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F. Line a muffin pan with liners.
  2. In a large bowl, whisk sugars, oil, eggs, pumpkin purée, vanilla, and sourdough discard.
  3. In another bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Add dry ingredients to wet and stir until just combined.
  5. Scoop batter into muffin cups and sprinkle tops with coarse sugar.
  6. 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.

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