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–+ servings
A dozen pumpkin sourdough muffins in the baking tin sprinkled with pumpkin seeds.

Pumpkin Sourdough Muffins

Looking for an easy and delicious sourdough starter discard recipe? This is hands down the best pumpkin sourdough muffin recipe out there! The muffins are so moist and flavorful, you won't even realize you are eating a healthier whole grain!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 18 muffins
Calories 192 kcal

Equipment

  • muffin tin
  • mixing bowl or stand mixer

Ingredients
  

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter melted
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree
  • ½ cup sourdough starter discard
  • ¼ cup pumpkin seeds hulled

Instructions
 

  • Preheat oven to 350°. Prepare a muffin tin with either cooking spray and flour or parchment muffin liners. See recipe notes for suggestions about muffin size and a quick bread loaf option!
  • In a medium mixing bowl, whisk together the dry ingredients: flour, whole wheat flour, pumpkin pie spice, baking powder and salt. Set aside.
  • In a the bowl of a stand mixer, mix together the brown sugar, sugar and butter. Beat the mixture until light and fluffy, about 2-3 minutes, stopping every thirty seconds to scrape down sides of bowl.
  • Add the egg and vanilla to the butter mixture. Beat for an additional minute.
  • Mix in the pumpkin puree and sourdough starter discard. Stir until well combined.
  • Add the dry ingredients to the stand mixer bowl and stir until just combined.
  • Use an ice cream scoop or measuring cup to drop even amounts of batter into the prepared muffin tins. See recipe notes for suggestions on how much batter to put in the muffin cup.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted into the center of the middle muffin comes out clean.

Video

Notes

  1.  This recipe will make 18 standard sized muffins or 12 large muffins.  To make a larger muffin (with a puffier domed top), preheat the oven to 400 degrees and make sure you've sprayed your muffin tin well. Instead of filling the muffin tin ⅔ full like a standard muffin, fill it completely full. Bake the muffins for ten minutes at 400 degrees until they puff up, then reduce the heat without opening the oven door and finish baking at 350 degrees for a total of 25-30m minutes.
  2. To convert this recipe into a quick bread, prepare two standard loaf pans or three medium loaf pans with parchment paper and cooking spray.  Fill the pans ⅔ full with the batter and bake at 350 degrees for 55-65 minutes.  Check for doneness by inserting a toothpick into the center of a loaf.  It will come out clean when it is done.
  3. These muffins can be frozen for up to three months.  Bake as normal, then let cool on the counter.  Place the cooled muffins in the freezer to chill for 30-60 minutes, then package them in either freezer bags or vacuum seal.
  4. See the ingredients and substitutions portion of this post to make changes to the recipe.

Nutrition

Calories: 192kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 149mgPotassium: 112mgFiber: 2gSugar: 21gVitamin A: 4409IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!