These sourdough pumpkin muffins are soft, fluffy, and moist. Make your home smell like Fall by making these delicious muffins!
I don’t know about you, but I love a good muffin recipe! They are just so versatile. They work great as a breakfast option, snack, or honestly even a dessert. Pair it with a glass of milk or warm tea and it will hit the spot every single time.
If you read the pumpkin pie baked oatmeal post of ours, then you know I was pretty hesitant to welcome the fall season. I wasn’t ready to give up summer. However, since that post, I have fully embraced fall. This cooler weather has been perfect and has boost my mood immensely. I also know I am ready for fall because my mind is geared towards all the recipes that go great with the season.
These pumpkin muffins are made with sourdough discard which help make it extra moist. There is cinnamon and nutmeg in them which gives them that fall taste and smell! These muffins are also finished off with a crumble topping to make them extra tasty.
Why You Will Love This Recipe
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 – I love a good simple recipe that I can whip up and it is done in no time. These sourdough pumpkin muffins are just that. It is a recipe that is easy to follow and requires simple ingredients.
- 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 just throwing it.
- Tasty – Like I said before, these pumpkin muffins are full of all the flavors that consist of fall! The crumb topping that goes on is buttery and adds so much flavor to the muffins!
Best Mix-Ins for Sourdough Pumpkin Muffins
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
Granulated Sugar
Butter – melted
Sourdough Discard
Eggs
Vanilla Extract
Pumpkin Puree
Sourdough Discard
Cinnamon
Nutmeg
All Purpose Flour
Baking Soda
Baking Powder
Chocolate Chips (optional)
How to Make Sourdough Pumpkin Muffins Step-by-Step
Before starting on the batter, preheat your oven to 350 degrees Fahrenheit. Then create the crumble topping by combining 1/4 cup granulated sugar, 1/4 cup melted butter, 1 teaspoon cinnamon, and 4 tablespoons flour. Once combined, set aside for later.
To start on the batter, add 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter to a large bowl. Whisk until all the ingredients become one. It is okay if the mixture is clumpy like the photo above.
To the butter and sugar mixture, add 2 eggs, 1/2 cup sourdough discard, 1 1/4 cups pumpkin puree, and 2 teaspoons vanilla extract. Mix until the batter is smooth and fully orange.
Now, fold in the dry ingredients – 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Once the dry ingredients are folded in, add in your desired mix-ins. For this batter, I chose chocolate chips.
Scoop the batter into a lined muffin pan. Bake in the preheated oven for 20 minutes or until an inserted toothpick in the muffins comes out clean.
These muffins taste great served at any temperature! Enjoy!
Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are soft, fluffy, and moist! Made with sourdough discard, pumpkin puree, and all the good spices, these muffins just scream Fall!
Ingredients
For the Crumb Topping
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 4 tablespoons all-purpose flour
For the Muffins
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
- 1/2 cup sourdough discard
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
1. Before starting on the batter, preheat your oven to 350 degrees Fahrenheit. Then create the crumble topping by combining 1/4 cup granulated sugar, 1/4 cup melted butter, 1 teaspoon cinnamon, and 4 tablespoons flour. Once combined, set aside for later.
2. To start on the batter, add 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter to a large bowl. Whisk until all the ingredients become one. It is okay if the mixture is clumpy like the photo above.
3. To the butter and sugar mixture, add 2 eggs, 1/2 cup sourdough discard, 1 1/4 cups pumpkin puree, and 2 teaspoons vanilla extract. Mix until the batter is smooth and fully orange.
4. Now, fold in the dry ingredients - 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Once the dry ingredients are folded in, add in your desired mix-ins. For this batter, I chose chocolate chips.
5. Scoop the batter into a lined muffin pan. Bake in the preheated oven for 20 minutes or until an inserted toothpick in the muffins comes out clean.
6. These muffins taste great served at any temperature! Enjoy!
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