There’s something magical about baking in the fall. The air feels crisp, leaves crunch under your feet, and the cozy scent of cinnamon, nutmeg, and pumpkin spice fills your kitchen. If you love the comforting tang of sourdough and the rich flavor of pumpkin, sourdough pumpkin muffins are about to become your new go-to recipe. They’re soft, moist, perfectly spiced, and ideal for breakfast, snacks, or even a dessert.
In this guide, you’ll learn everything you need to know to make sourdough pumpkin muffins from scratch—including ingredients, step-by-step directions, tips for success, and fun variations to try. By the end, you’ll be ready to bake a batch that tastes like it came straight from a bakery. If you love pumpkin treats, these Pumpkin Cupcakes are fluffy, spiced, and perfect for fall gatherings.
Why You’ll Love Sourdough Pumpkin Muffins
Sourdough pumpkin muffins are more than just another fall baked good—they’re a cozy, nutritious, and flavorful way to use your sourdough starter. Here’s why you’ll want to keep this recipe in rotation:
- Moist and Tender Texture: Pumpkin puree adds natural moisture, while sourdough keeps the crumb soft.
- Rich Flavor: Warm spices like cinnamon, nutmeg, and ginger pair beautifully with the tangy notes of sourdough.
- Versatility: Great for breakfast, after-school snacks, or a festive holiday table.
- Sourdough-Friendly: Whether you’re using active starter or discard, this recipe makes the most of it.
- Freezer-Friendly: Make a batch now and save some for later—these muffins freeze beautifully.
If you’re looking for a treat that’s both wholesome and indulgent, this recipe checks every box.
Ingredients You’ll Need for Sourdough Pumpkin Muffins
You don’t need anything fancy—most of these ingredients are pantry staples.
Wet Ingredients
- 1 cup sourdough starter (active or discard)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips (semi-sweet or white)
- Pumpkin seeds for topping
How to Make Sourdough Pumpkin Muffins
Baking these muffins is simple, even if you’re new to sourdough. Just follow these steps:
Prep the Pan
Grease or line a muffin tin with paper liners. Preheat your oven to 350°F (175°C).
Mix Wet Ingredients
In a large bowl, whisk together the sourdough starter, pumpkin puree, oil, eggs, brown sugar, and vanilla until smooth.
Combine Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Mix the Batter
Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix—the batter should stay soft and slightly thick. Stir in any mix-ins, like nuts or chocolate chips.
Bake
Scoop the batter into the muffin tins, filling each cup about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter or cream cheese for the ultimate fall snack.
Tips for Perfect Sourdough Pumpkin Muffins
Getting bakery-style muffins at home isn’t hard when you keep these tips in mind:
- Starter Choice: Use an active starter for a lighter, fluffier muffin or discard for a denser, tangier flavor.
- Don’t Overmix: Overmixing develops gluten and makes muffins tough. Fold gently for a tender crumb.
- Add a Topping: Sprinkle with pumpkin seeds, cinnamon sugar, or a streusel topping before baking for extra flavor.
- Check Early: Start testing for doneness at 20 minutes since ovens vary.
- Storage: Keep muffins in an airtight container to stay fresh longer.
Fun Variations to Try
Want to change things up? Here are some creative spins on the classic recipe:
- Chocolate Chip Sourdough Pumpkin Muffins: Stir in semi-sweet or dark chocolate chips for extra indulgence.
- Healthy Whole Wheat Muffins: Swap half the flour for whole wheat and add flaxseed for fiber.
- Cream Cheese Swirl Muffins: Add a swirl of sweetened cream cheese to each muffin before baking.
- Nutty Crunch Muffins: Fold in chopped walnuts, pecans, or almonds for texture.
- Mini Muffins: Use a mini muffin tin and reduce the bake time to 12–14 minutes for bite-sized treats.
- Try another cozy fall bake with this Sourdough Apple Fritter Bread, packed with apple flavor and cinnamon sweetness.
How to Store and Freeze Sourdough Pumpkin Muffins
These muffins store beautifully, making them a great meal-prep option.
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week. Reheat briefly before serving.
- Freezer: Individually wrap muffins and freeze for up to 2 months. Defrost at room temperature or warm in the oven.
How to Serve Sourdough Pumpkin Muffins
These muffins are versatile and can be served in so many ways:
- Enjoy warm with butter or cream cheese for breakfast.
- Pair with a hot cup of coffee, tea, or chai on a chilly morning.
- Dress them up with a cream cheese glaze or whipped cream for dessert.
- Pack them in lunchboxes for a fun seasonal snack.
- Serve with fruit and yogurt for a balanced fall brunch.
- For a unique sourdough twist, check out this Double Chocolate Chip Sourdough Bread that blends tangy sourdough with rich chocolate.
FAQs
Can I use sourdough discard instead of an active starter?
Yes, discard works well and gives the muffins a slightly tangier flavor.
Do sourdough pumpkin muffins taste sour?
Not really. The sourdough tang is subtle and blends beautifully with pumpkin and spices.
Can I make these muffins dairy-free?
Yes, just use oil instead of butter and dairy-free chocolate chips if adding mix-ins.
How do I keep muffins moist?
Don’t overbake, and store them in a sealed container. Pumpkin puree naturally helps keep them soft.
Can I bake these as a loaf instead of muffins?
Absolutely. Bake in a greased loaf pan at 350°F for 50-60 minutes.
Sourdough pumpkin muffins are more than just a seasonal recipe—they’re a way to bring warmth, comfort, and a little tangy twist to your fall baking. Every bite is soft, spiced, and bursting with pumpkin flavor, while the sourdough adds a unique depth you won’t get from traditional muffins. Start your morning with sweet comfort and try this Sourdough French Toast for a breakfast that feels indulgent yet simple.
So why not give them a try? Preheat your oven, grab your sourdough starter, and bake a batch today. Once you take your first bite, you’ll see why these sourdough pumpkin muffins deserve a permanent spot in your fall baking routine.
Sourdough Pumpkin Muffins
Ingredients
Wet Ingredients:
- 1 cup sourdough starter active or discard
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips semi-sweet, white, or dark
- Pumpkin seeds for topping
Instructions
- Prep the Pan: Grease or line a 12-cup muffin tin with paper liners. Preheat oven to 350°F (175°C).
- Mix Wet Ingredients: In a large mixing bowl, whisk together sourdough starter, pumpkin puree, oil, eggs, brown sugar, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Make the Batter: Gently fold dry mixture into wet mixture until just combined. Do not overmix. Stir in any optional mix-ins.
- Bake the Muffins: Scoop batter evenly into the muffin tin, filling each about ⅔ full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
