Name: Pumpkin Sourdough Muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1⅓ cup active sourdough starter - you can also use discard the muffins just won't rise as much; 1 cup canned pumpkin puree; 1 cup granulated sugar; ¼ lard melted - crisco or vegetable shortening will also work; 2 large eggs; 1½ tsp vanilla; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground allspice

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Indulge in the flavors of autumn with these mouthwatering pumpkin sourdough muffins – an irresistible combination of homemade sourdough and rich pumpkin goodness.

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Are you ready to spice up your fall baking routine? Look no further than these delicious and moist pumpkin sourdough muffins. Bursting with the warm flavors of pumpkin, cinnamon, and nutmeg, these muffins are the perfect treat for cozy mornings or afternoon snacks. The addition of sourdough starter gives them a delightful tangy twist that will have you coming back for more. Whether you’re an experienced baker or just starting out, this recipe is sure to impress both your taste buds and your friends and family.

These sourdough pumpkin muffins are an easy delicious option for breakfast, a snack, or a dessert. They are extremely versatile. You can customize them to your family’s specific likes. All you need is a fed active sourdough starter. This recipe can easily be converted into a sourdough discard recipe. Just know that the muffins won’t rise as much as when using a fed starter.

If you are new to sourdough and are looking for a how-to guide on making your own sourdough starter you can get my step-by-step instructions here!

Muffins on a cooling rack with frosting.

What is an Active Sourdough Starter

An active sourdough starter is a starter that has recently been fed and it is at its peak activity. A fed starter should be doubled in size and ready to use. This is when you will get the best results in your baked goods.

What is Sourdough Discard

Sourdough discard is a byproduct of the sourdough starter or sourdough bread. While it may seem like a waste at first glance, this discard can be repurposed and utilized in various recipes to add depth of flavor and texture. From pancakes and waffles to crackers and pizza dough, incorporating sourdough discard not only reduces food waste but also enhances the taste of dishes.

How to Use This Recipe to Make Sourdough Discard Pumpkin Muffins

To use this recipe with discard simply substitute the active sourdough starter for sourdough discard. Use the same exact recipe measurements. It is important to know that since you are using sourdough discard and not active starter when it is at its peak the muffins will not rise as much. They are still fluffy and delicious they just won’t get quite as tall.

Equipment

Mixing bowl
Wood spoon
Measuring cups
Measuring spoons
Muffin tin
Muffin liners (optional)

Ingredients

1⅓ cup active sourdough starter – you can also use discard they just won’t rise as much
1 cup canned pumpkin puree – homemade pumpkin puree can also be used.
1 cup granulated sugar – this can be substituted for brown sugar.
¼ cup lard (melted) – Crisco or vegetable shortening will also work.
2 large eggs
1½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Instructions

1. Preheat your oven to 350°F and prepare a muffin tin with liners or cooking spray.

2. In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, melted lard, eggs, and vanilla. Mix until well combined. Be careful not to overmix as it may result in dense muffins.

3. Add the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt into the wet mixture while stirring gently until just combined. Be careful not to overmix as it may result in dense muffins.

Dry ingredients in sourdough pumpkin mixture.

4. Spoon the batter into each prepared muffin cup until they are about three-quarters full.

5. If desired, sprinkle the tops with chopped nuts, cinnamon sugar, or streusel topping for added texture and flavor.

6. Place the muffin tin in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.

7. Once baked, remove from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

8. After the muffins have cooled you can add any additional toppings you wish. I chose to pair mine with a cream cheese frosting.

Muffins with cream cheese frosting and cinnamon ontop.

FAQ’s

Can I use this recipe to make pumpkin bread?

This recipe also works perfectly if you want to make sourdough pumpkin bread instead. Simply follow the ingredients and instructions below, add the mixture to a loaf pan, and bake at 350°F for 35 minutes or until a toothpick comes out clean.

Can I use butter instead of lard in pumpkin muffins?

Absolutely! Substitute it for exact measurements and add to the recipe per the instructions.

Can I make pumpkin sourdough discard muffins using this recipe?

Yes, instead of using active sourdough starter as the recipe calls for substitute it for sourdough discard instead. It is important to know that since you are using discard instead of active starter the muffins will not rise as much but they are still delicious!

Pumpkin Sourdough Muffins

Indulge in the flavors of autumn with these mouthwatering pumpkin sourdough muffins – an irresistible combination of homemade sourdough and rich pumpkin goodness.

5 from 3 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: Muffins

Equipment

Mixing bowl
Wood spoon
Measuring cups
Measuring spoons
Muffin tin
Muffin liners (optional)

Ingredients

1⅓ cup active sourdough starter – you can also use discard the muffins just won't rise as much
1 cup canned pumpkin puree
1 cup granulated sugar
¼ lard melted – crisco or vegetable shortening will also work
2 large eggs
1½ tsp vanilla
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice

Instructions

Preheat your oven to 350°F and prepare a muffin tin with liners or cooking spray.
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, melted lard, eggs, and vanilla. Mix until well combined. Be careful not to overmix as it may result in dense muffins.
Add the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt into the wet mixture while stirring gently until just combined. Be careful not to overmix as it may result in dense muffins.
Spoon the batter into each prepared muffin cup until they are about three-quarters full.
If desired, sprinkle the tops with chopped nuts, cinnamon sugar, or streusel topping for added texture and flavor.
Place the muffin tin in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
After the muffins have cooled you can add any additional toppings you wish. I chose to pair mine with a cream cheese frosting.

Nutrition

Serving: 1 muffin

Sourdough pumpkin muffins are a delightful and unique treat that combines the tangy flavor of sourdough with the warm, comforting taste of pumpkin. With their moist texture and subtle sweetness, these muffins are perfect for breakfast or as a snack any time of day. The use of sourdough starter not only adds depth to the flavor but also offers potential health benefits by aiding digestion and increasing nutrient absorption.