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

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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.

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.