Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are perfect for fall. They’ve got a hint of cinnamon and a whole lot of pumpkin flavor. Not to mention they’re sweetened with pure maple syrup instead of sugar. You can add in chopped nuts and chocolate chips if you desire.
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information.
The base of these muffins is similar to my sourdough raspberry muffins. I like using pure maple syrup for the sweetener, especially since they’re enjoyed in the mornings. Along with sourdough, discard so you can whip them up anytime.
Sourdough Pumpkin Muffin Baking Tips
When it comes to baking sourdough pumpkin muffins, it’s a super simple process! Even the newest sourdough baker can easily whip up a batch. Here are my tips to guide you along the process:
- Use sourdough discard or unfed starter to make these muffins. However, you can use fed starter if you choose.
- Ensure your starter is a pancake batter-like consistency.
- Avoid overmixing the batter to prevent dense muffins.
- Use a toothpick to test the center of the muffins to ensure they’re baked all the way through.
Ingredients
- sourdough starter (fed or discard)
- pumpkin purée
- milk
- melted butter
- a large egg
- pure maple syrup
- pure vanilla extract
- baking powder
- salt
- all-purpose flour
- ground cinnamon
- semi-sweet chocolate chips
Helpful Kitchen Tools for This Recipe
- muffin liners
- muffin baking pan
- large mixing bowl
- batter scoop
- measuring cups and spoons
- cooling rack
FAQs
Muffins become dense when the batter is over mixed. Avoid this by stirring the ingredients together just until combined.
Yes, they both mean the same thing. You’ll see the terms used interchangeably.
You can store leftover puree in an airtight container in the fridge or freezer. Also, you can use it to make other baked treats like sourdough pumpkin scones, sourdough pumpkin cinnamon rolls, and even sourdough pumpkin bread.
How to Make Sourdough Discard Pumpkin Muffins
Preheat the oven to 375 degrees Fahrenheit.
Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).
In a large mixing bowl, whisk together sourdough starter, pumpkin puree, milk, melted butter, egg, maple syrup, and vanilla extract until combined.
Add in baking powder, salt, flour, cinnamon, and chocolate chips (optional). Stir just until combined, avoid overmixing the batter to avoid dense muffins.
Fill each liner/muffin well 3/4 of the way full. Fill any extra wells with a little water to prevent the empty areas of the pan from scorching.
Bake for 18-20 minutes until a toothpick comes out clean. Immediately place on a cooling rack and enjoy when ready!
Long Fermented Muffins Instructions
Long fermentation is simple. Just place the muffin batter in the fridge overnight or 8-24 hours before scooping it into the muffin tray. This gives it time to cold ferment the ingredients and add more gut-healthy bacteria.
How to Store
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. After that, place them in the fridge for 3-4 more days. You can also freeze them if desired.
Best Way to Reheat Muffins
My favorite way to reheat muffins is in a preheated oven at 350 degrees for 3-5 minutes.
How to Serve Pumpkin Muffins
There are so many ways you can serve pumpkin muffins. You can enjoy them by themselves or add a few slices of bacon, sausage, or even eggs on the side.
More Fall Sourdough Pumpkin Recipes
- Sourdough Pumpkin Bagels
- Sourdough Pumpkin Bread (same-day or overnight)
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Scones
If you try this recipe and love it, come back and give it 5 stars on the recipe card below! Be sure to also share a photo on Instagram or Facebook and tag me @plumbranchhome
Sourdough Pumpkin Muffin Recipe
Sourdough Pumpkin Muffins
Ingredients
- 1/3 cup sourdough starter (fed or discard)
- 3/4 cup pumpkin purée
- 1/2 cup milk
- 3 Tbsp salted butter (melted)
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup flour
- 2 tsp ground cinnamon
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).
- In a large mixing bowl, whisk together sourdough starter, pumpkin puree, milk, melted butter, egg, maple syrup, and vanilla extract until combined.
- Add in baking powder, salt, flour, cinnamon, and chocolate chips (optional). Stir just until combined, avoid overmixing the batter to avoid dense muffins.
- Fill each liner/muffin well 3/4 of the way full. Fill any extra wells with a little water to prevent the empty areas of the pan from scorching.
- Bake for 18-20 minutes until a toothpick comes out clean. Immediately place on a cooling rack and enjoy when ready!