Sourdough Pumpkin Muffins
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Sourdough pumpkin muffins are a great way to incorporate pumpkin into your baking - and use your sourdough starter for something a little different! With a subtle hint of spice, this sourdough pumpkin muffins recipe will become a family favorite in no time! One of my sons, who will not eat pumpkin, will happily eat these muffins!
I've also added a crunchy streusel topping which really takes these sourdough pumpkin muffins to the next level! It takes seconds to make and sprinkle over. But if you'd prefer your pumpkin muffins plain, you can certainly leave this step out.
If you love sourdough pumpkin recipes, then you just have to check out these other sourdough discard recipes that use pumpkin puree! Why not try this these sourdough discard pumpkin crackers or you enjoy these 100+ sourdough discard recipes. If you don't already have your own sourdough starter, check out these instructions for how to make a sourdough starter.
Why You'll Love This Recipe
- Sweet Pumpkin Flavor - You'll love the sweet pumpkin flavor, enhanced with pumpkin spice. These moist muffins have a delicate, velvety crumb and the flavor is further enhanced by the crunchy streusel topping. You can use canned pumpkin puree or homemade pumpkin puree - the choice is yours!
- Simple Ingredients - You're sure to having everything you need to make these delicious sourdough muffins in your pantry - no specialty ingredients required!
- Make Ahead and Freeze - They make a great make-ahead breakfast or snack and freeze really well.
- Use Up Extra Sourdough Starter- this recipe uses 150g of sourdough discard or sourdough starter. With all the health benefits of consuming sourdough, you don't want any of that precious starter going to waste, right?
Ingredients
- Sourdough Starter - I love making these with active sourdough starter, but you can use sourdough discard too. Use whatever you have on hand.
- All Purpose Flour - I've used all purpose flour to create this recipe, but you can use whole wheat flour if you prefer.
- Pumpkin Puree - You can use either canned pumpkin puree, or a homemade version. If you have canned puree available in your part of the world, it is definitely the easiest option. Just don't use pumpkin pie filling. You just want to use plain canned pumpkin puree.
- Sugar - I've used a mixture of brown sugar and granulated white sugar to give these muffins both sweetness and structure. You'll also need brown sugar and raw sugar for the topping.
- Butter - you'll need to use melted butter for the sourdough pumpkin muffins. Then you'll need cold butter cut into cubes for the streusel topping. I've used salted butter, but unsalted butter is fine if you prefer.
- Vegetable Oil - a light flavored vegetable oil is perfect. You could also use sunflower oil or a light olive oil if you prefer. Melted coconut oil is also a good option.
- Eggs - I've used 2 large eggs (around 70g each). If your eggs are smaller, I recommend uisng 3 eggs.
- Baking Powder - make sure your baking powder is fresh and don't get it confused with baking soda!
- Vanilla Extract
- Salt
- Pumpkin Pie Spice - I've used pumpkin pie spice, but you could also just add a teaspoon of cinnamon with a little nutmeg if you prefer. A little ginger is also a lovely addition to this recipe.
- Pecans - you can use walnuts instead of pecans if you prefer.
How To Make Sourdough Pumpkin Muffins
Like most sourdough muffins, pumpkin sourdough muffins are super easy to put together. There are a few extra ingredients in these to ensure they taste extra special! So grab your homemade sourdough starter and let's get baking. You'll be tucking into one of these sourdough muffins in just 30 minutes!
These sourdough muffins use both oil and butter in the mixture. The oil gives you a lovely crunchy exterior and tender texture inside. The butter adds richness and flavor to the muffins. You could use any type of oil you like - even melted coconut oil as it works really well with the pumpkin flavors. These sourdough pumpkin muffins have the loveliest tender, moist interior - and look at that rich pumpkin color!
For an added flavor twist, I've added a crunchy brown sugar streusel topping (it's the same one I use in this sourdough strawberry crumble pizza). It's completely optional. They taste great without it (and if you're making them for the kids, you might want to leave it out). But they are extra special when made with it!
To make these sourdough pumpkin muffins, you'll simply need to whisk the wet ingredients and dry ingredients in separate bowls, you don't even need a stand mixer. Then you'll need to tip the dry ingredients into the bowl with the liquid ingredients and combine to form the muffin batter. Then sprinkle over the brown sugar pecan streusel topping. Bake in the oven until golden brown.
I've chosen to make 6 large, bakery style muffins by using a cookie scoop. I've added 2 x 3 tablespoon cookie scoops to each muffin hole (I've chosen to line these with paper liners). You can use a regular 12 hole muffin pan for these muffins, greased with butter, or you can line the holes with muffin liners or cupcake liners. They also work really well in mini loaf pans.
Kate's Recipe Tips
- Spray the muffin pan holes with some cooking spray before adding the muffin batter to ensure your sourdough pumpkin muffins don't stick. If you're using paper muffin liners, I also recommend spraying the muffin liners with cooking oil spray so that the muffins don't stick to the paper during baking.
- The secret to getting big, bakery style muffins is to ensure you pile the muffin batter high in the muffin holes, this will create the domed tops.
- Place the leftover streusel topping into a jar in the freezer and use it on top of your favorite dessert pizza, muffins or cakes.
Flavor Variations for Sourdough Pumpkin Muffins
While these pumpkin sourdough muffins taste great just as they are, there are a few things you can do to create different versions of this sourdough discard recipe. I highly recommend serving them with this spiced pumpkin cream cheese spread.
Here are a few ideas for you to try:
- Substitute granulated sugar for brown sugar for a lighter flavor, or you could also use some coconut sugar if you prefer.
- Add some pumpkin seeds (pepitas) to the dry ingredient mix for a pumpkin crunch! They also add a seasonal flair when added to top of the muffins (either along with the streusel or instead of it).
- Add 150g of your favorite chocolate chips for a chocolatey twist on these sourdough pumpkin muffins.
- Add cranberries to the dry ingredient mixture before you pour in the liquid ingredients. The gorgeous pink hue of cranberries adds a lovely touch to these sourdough pumpkin muffins.
You can also use pumpkin puree in these Sourdough Pumpkin Cinnamon Rolls or this easy sourdough pumpkin bread. These Sourdough Pumpkin Dinner Rolls are also delicious, as are these sourdough pumpkin bagels and sourdough pumpkin waffles!
How To Store + Freeze Sourdough Muffin Recipe
Most sourdough muffins freeze really well and these pumpkin sourdough muffins are no exception. Pop into individual ziplock bags for a convenient grab and go snack, or pop them all in an airtight container or freezer bag to pop into a lunch box when required.
These muffins will stay fresh for around 3 days at room temperature. Store them in an airtight plastic container.
Frequently Asked Questions
Sourdough muffins can be a healthier option than regular muffins - however despite containing some of the fermented sourdough starter, they do still contain sugar, oil and butter. Typically, sourdough muffins are not long fermented. Instead they use the prefermented sourdough starter in the mix, which is mixed and baked straight away.
Sourdough starter is extremely versatile. You can create many different options, including cakes, muffins, breads, pancakes, flat breads - the list is endless! You'll find a tonne of ways to use your sourdough discard here.
Discard is an essential part of building a thriving sourdough starter. It ensures that the starter does not take over kitchen in volume, but also reduces the acidity of the starter, which is incredibly important. You'll find more information on why discard is essential here.
Sourdough bread is incredibly versatile and you can add all sorts of things to it. Pumpkin puree is a popular inclusion in sourdough bread and creates a wonderfully rich colored, moist loaf. You'll find a tonne of ideas for things to add to sourdough bread here.
Sourdough Pumpkin Muffins
Equipment
- Mixing Bowl
- Digital Scales
- Muffin Pan (you can use a 6 or 12 hole muffin pan)
- Cookie Scoop (I've used a 3 tablespoon cookie scoop)
Ingredients
Wet Ingredients
- 150 g Sourdough Starter Discard or Active Starter
- 200 g Pumpkin Puree canned or homemade
- 2 Eggs (large, 60g each)
- 5 g Vanilla Extract
- 50 g Butter (salted, melted)
- 50 g Vegetable Oil
Dry Ingredients
- 300 g All Purpose Flour
- 5 g Salt
- 6 g Baking Powder
- 3 g Pumpkin Spice (I've used 2 tablespoons but adjust to your own taste)
- 100 g Brown Sugar
- 50 g Granulated Sugar
Brown Sugar Streusel Topping
- 35 g All Purpose Flour
- 95 g Butter (cold, cubed or grated)
- 45 g Brown Sugar
- 60 g Raw Sugar
- 20 g Rolled Oats
- 30 g Pecans (roughly chopped)
- 2 g Cinnamon
Instructions
Make The Muffins
- Preheat oven to 200C/390F and add 6 paper muffin liners to a 6 hole muffin pan. Spray the liners with a little cooking spray. Set these saide.
- Add the wet ingredients (sourdough starter, pumpkin puree, 2 eggs, vanilla extract, butter and oil) in a bowl. Whisk together until well combined.
- In a separate bowl mix together the dry ingredients (all purpose flour, salt, baking powder, pumpkin spice, brown sugar and granulated sugar.
- Now add the dry ingredients to the top of the bowl with the wet ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough. Set this batter aside while you make the streusel topping.
Make The Streusel Topping
- Add the cold, cubed butter and all purpose flour to a bowl. Rub together with your fingertips so that it resembles breadcrumbs.
- Now add the brown sugar, raw sugar, rolled oats, chopped pecans and cinnamon. Rub these ingredients through the butter and flour mixture until it's well combined.
- You can easily make this streusel topping in a food processor if you prefer - just place all the ingredients in the food processor and blitz for a few seconds. Too easy!
Assembling The Muffins
- Use a 3 tablespoon cookie scoop to evenly divide the muffin batter among the 6 muffin holes. To get a lovely dome on top, fill the liners all the way to the top.
- Add streusel to the top of each muffin (I've used around a tablespoon of streusel for each muffin). Gently press it into the top of the batter.
- Bake at 200C/390F for approximately 10 minutes and then turn the oven down to 180C (350F) for the remaining 20 minutes, or until the streusel topping is golden brown.
- Once sourdough pumpkin muffins are golden brown and baked through, remove from the oven and cool on a wire rack.
Notes
Nutrition
These look delicious, Kate, but we're more savoury people! Could you please give me some tips on how to make a savoury version? Maybe with some rosemary or other herb? You are a daily go to in my SD journey - thanks so much 🙂
These muffins were absolutely delicious. I didn't do the glaze but just sprinkled some cinnamon sugar on top before putting them in the oven. Absolutely yum!
These were great. I didn't do the additional glaze, but I can see how it would have really upped the muffins 🙂 They were moist and tasty as is. More cake like than a muffin, but myself and the kiddos enjoyed them. Baby couldn't get enough!
Can I use 100g oil instead of butter?
Fantastic recipe. I used my discard. We decided to use pumpkin pie spice in lieu of the cinnamon and nutmeg. I used a tablespoon worth as welcome the flavor. Huge hit. We also did not do the glaze. I have already made these twice.
I bake pumpkin muffins all the time. I love how I can use my sourdough discard in them now. I have always put chocolate chips in my pumpkin muffins. Your recipe is perfect. they came out so beautifully. The chocolate chunk muffins are wonderful too! I can’t wait to try more recipes. Thank you from the bottom of my heart for all the love and time that you put into this website. It is much appreciated.
Amazing sourdough pumpkin muffins. I didn’t have any orange so I did not make the glaze. I put brown sugar mix with cinnamon as suggested by Joanne. So moist and delicious. Approved by hubby and son. Will make it again.
Can the batter be frozen and baked at a later time?
I haven't tried freezing the batter, however the muffins themselves freeze really well once they've been baked 🙂
Do these do well if frozen?
Absolutely, these sourdough pumpkin muffins freeze and thaw perfectly 🙂
I made the batter last night and used coconut sugar as my sugar and coconut oil for my oil and then stuck them in the fridge overnight. I did 22 minutes in the oven this AM, probably because my batter was cold i felt they needed a few more minutes? I personally felt like they turned out delicious! My two year old loved them! I didn’t go the glaze, I don’t have any powder sugar on hand - I’m sure it would have added to the deliciousness! Haha.
Do you think aquafaba would work to replace the eggs to make this vegan?
I haven't tried this but if you do, can you please come and tell us whether it worked? Thank you 🙂 xo
Can you use whole wheat flour?
Do you melt or soften the butter? I didn't see it mentioned in the step by step process above. Thank you!
Made this recipe so many time. It’s a family favourite and great way to use our sourdough starter. I usually double the recipe and add 1/2-1cuo of frozen cranberries and bake it for 5min more because of that !
Delicious. Used discard, more butter and a little olive oil, and a mashed baked pumpkin instead of puree added chopped walnuts and sultanas to the mix. No glaze just a slather of butter to serve.
I can’t wait to try this - but would love to make six big ones instead of 12 small ones. Do I need to adjust bake temp and bake time?
Can i just do 100g butter & omit the oil?
I have adjusted this recipe to include half butter and half oil. You can replace the oil with butter, but it will affect the texture slightly.
Can I omit the baking soda in order to long ferment and then add it before baking the next day?
Yes you can long ferment these sourdough pumpkin muffins overnight. Leave the baking powder out and add it the next morning before baking 🙂 This is similar to the process used for these overnight sourdough blueberry muffins.
I soured overnight on the counter: sourdough discard, pumpkin purée, oil (but not the butter), & whole wheat pastry flour. In the late morning, I mixed the remaining ingredient (including the melted butter) together in a stand mixer then added the dough and mixed until incorporated. I used coconut sugar. I did make the orange glaze, substituting Lakanto powdered sugar. They were light, fluffy and moist. Very yummy!
We love to hear that! Thanks for your comment, Sandi!
These were amazing! Definitely saving these to make again. I followed the recipe to a T.