Description
Soft, spiced, and naturally fermented, these Sourdough Pumpkin Muffins are a cozy fall treat made with pumpkin puree and sourdough discard. Easy to make, freezer-friendly, and full of autumn flavor.
Ingredients
Scale
1 cup pumpkin puree (canned or homemade)
1/2 cup sourdough discard (unfed starter)
2 large eggs
1/2 cup brown sugar
1/4 cup neutral oil (avocado or vegetable)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
Optional: 1/2 cup chocolate chips, chopped walnuts, or pumpkin seeds
Instructions
- Make the batter:
Preheat oven to 350°F (175°C) and line a muffin tin. In a large bowl, whisk pumpkin puree, sourdough discard, eggs, brown sugar, oil, and vanilla until smooth. Fold in flour, baking soda, salt, and cinnamon until just combined. Stir in optional add-ins if using. - Fill and bake:
Spoon batter into liners, filling about 2/3 full. Sprinkle with toppings if desired. Bake for 17–20 minutes, until a toothpick inserted in the center comes out clean. - Cool and serve:
Let muffins cool slightly before serving. Enjoy warm or store/freeze for later. Reheat briefly in the microwave or oven for best texture.
Notes
Best enjoyed warm the day they’re baked, but they freeze well for up to 2 months.
To reheat, microwave 20–25 seconds or warm in oven at 300°F for 5–8 minutes.
Customize with nuts, chocolate chips, oats, or maple glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg