These bakery-style Sourdough pumpkin muffins are a gut healthy, perfectly moist fall dessert that are made in only 30 minutes! Your kids will love the warm, spiced flavor as they enjoy these muffins for breakfast, as a sweet snack, or simple dessert.
Why These muffins are the best
There are so many reasons you will love this muffin recipe. If the name doesn't sell you, here are a few more reasons...
- Simple - Don't you love a good but simple recipe that can easily be whipped up and done it no time at all? These sourdough pumpkin muffins only take 30 minutes from start to finish. Plus, it's a simple, straightforward recipe with ingredients that are real and basic.
- Discard - To be completely honest, I prefer making sourdough recipes that use up the discard instead of active sourdough. They don't require a rising time, and it just always feels good to do something with the discard instead of letting it sit there.
- Versatile - You'll love how this recipe can be altered to meet your dietary needs and flavor preferences. Switch out the maple syrup for sugar, honey, or brown sugar. Use a different kind of flour if you want to experiment a bit. Or, add in chocolate chips or nuts to make it fun.
Best Mix-Ins for Sourdough Pumpkin Muffins
These sourdough pumpkin muffins don't include any add ins, but here's a list of several that would be so very yummy!
Walnuts - Similar to banana bread, walnuts add the perfect crunch and nuttiness to these pumpkin muffins.
Chocolate Chips - You can never go wrong with adding chocolate chips to almost any baked good. Semi sweet or dark chocolate are one of my favorites against the sweetness of the muffin!
Dried Fruits - dried cranberries, raisins, or even dates chopped up would pair nicely in this recipe. They would add a slight chewiness.
Seeds - Pumpkin seeds in a pumpkin muffin just makes sense, doesn't it?
Oats - Adding oats to these sourdough pumpkin muffins will give it a great hearty texture.
Ingredients
Brown Sugar - light or dark
Maple Syrup - We love maple syrup in this recipe, but use your sweetener of choice wether it's granulated sugar, honey (though it will alter the flavor slightly) , or brown sugar.
Butter - melted
Sourdough Discard- Active or bubbly sourdough starter works just as well. Since there's no need for the yeast that comes from active starter, this recipe is classified as a recipe for discard.
Eggs
Vanilla Extract
Pumpkin Puree - While canned pumpkin is very convenient, homemade pumpkin puree can most certainly be used in this recipe!
Cinnamon
Nutmeg
All Purpose Flour - I've also made this recipe using bread flour and they turned out just as delicious.
Baking Soda - If you're in a pinch and don't have baking soda, use 3.5 teaspoons of baking powder in this recipe as a substitute. That includes the amount of baking powder this recipe already calls for!
Baking Powder
Tools You'll Need
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Mixing bowls
Measuring spoons
Spatula
Muffin tin
How to Make Sourdough Pumpkin Muffins Step-by-Step
See the recipe card below for exact amounts.
First, preheat the oven to 425 degrees.
Next, in a separate large mixing bowl, combine maple syrup, melted butter, sourdough discard, eggs, vanilla, and pumpkin puree. Whisk them together until smooth.
After that, gently fold in the dry ingredients using a spatula: flour, nutmeg, baking soda, baking powder, and cinnamon. Gently mix the batter until everything is well combined. It's okay if there's a few flour streaks left. Also, try not to over mix in order to avoid a dense muffin! The batter will be thick.
Use an automatic release ice cream scoop to fill a 12 count muffin tin. I like to use silicone muffin liners for easy baking and to save money!
Then, in a large bowl, combine brown sugar, melted butter, flour, cinnamon, and rolled oats to create the streusel topping.
Finally, top each muffin with a generous amount of the brown sugar streusel topping.
Bake the sourdough pumpkin muffins at 425 for 5 minutes. Then, reduce the heat to 350 and bake for another 15-20 minutes, until a toothpick comes out clean when inserted into the middle of the muffins.
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How to store sourdough pumpkin muffins
First, let them cool completely. Then, store the sourdough pumpkin muffins in an airtight, non toxic glass food container or a large ziplock bag for about 3-4 days. If you see moisture developing in the bag, put the muffins in a new bag or place the bag in the freezer for up to 3 months.
Sourdough Muffins faqs
Are sourdough muffins healthier than regular muffins?
Most of the health benefits from using a sourdough starter come from the long ferment. A long ferment makes the muffin easier to digest and gut healthy. Without a long ferment, sourdough muffins still use discard which holds the same nutritional properties as active sourdough starter, though and acts as a prebiotic.
Can you use sourdough for muffins?
Yes, you can certainly use sourdough for muffins! Both active starter and sourdough discard can be used to make muffins such as sourdough pumpkin muffins, sourdough banana bread muffins, and more.
Why are my sourdough muffins dry?
Your sourdough muffins might be dry from over mixing or over baking. Next time, try gently folding in the dry ingredients to the wet. It's okay if there's a few flour streaks left. Also, watch them carefully as they bake and pull them out as soon as the middle is completely set.
More Simple Sourdough Recipes
Sourdough Chocolate Chip Cookies
Strawberries And Cream Sourdough Cookies
Sourdough Lemon Blueberry Cookies
Sourdough Pumpkin Muffins
A quick and easy 30 minute baking recipe, these sourdough pumpkin muffins are a delicious sweet treat that both kids and adults will love! Plus, there's no long ferment to wait on.
Ingredients
For the Crumb Topping
- ¼ cup brown sugar
- ¼ cup butter, melted
- 1 teaspoon cinnamon
- 4 tablespoons all-purpose flour
- ¼ cup rolled oats
For the Muffins
- ¾ cup maple syrup
- ½ cup salted butter, melted
- ½ cup sourdough discard
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup chocolate chips (optional)
Instructions
1. First, preheat the oven to 425 degrees. Line a 12 count muffin tin with muffin liners or lightly grease each tin.
2. To a large mixing bowl add ¾ cup maple syrup, ½ cup melted butter, 2 eggs, ½ cup sourdough discard, 1 ¼ pumpkin puree and 2 teaspoon vanilla extract. Whisk together until the batter is smooth and bright orange in color.
3. Now, gently fold in the dry ingredients - 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. The batter will be thick. It's okay if there's a few streaks of flour left, too.
5. Using a small spoon or ice cream scoop, fill each muffin tin to the top.
6. Next, make the streusel topping by mixing together ¼ cup brown sugar, ¼ cup melted butter, 4 tbs of flour, and ¼ cup of rolled oats.
7. Sprinkle a generous amount of the crumble topping over each muffin. Bake at 425 for 5 minutes. Then, reduce the heat to 350 and bake for another 15-20 minutes until a toothpick comes out clean after inserted into the center. Carefully watch them for the last 5 minutes so that they don't over bake and become dry.
8. Let cool before serving but enjoy them warm or at room temperature.
Notes
- Baking at 425 for the first five minutes helps to create that bakery style rise that this recipe is going for!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 426Total Fat: 18gSaturated Fat: 10gUnsaturated Fat: 7gCholesterol: 65mgSodium: 338mgCarbohydrates: 62gFiber: 4gSugar: 22gProtein: 7g
Nutritional information is automatically calculated and should only be used as an estimate.
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