Sourdough Pumpkin Muffins Recipe
If cozy autumn flavors had a soulmate, it would surely be these Sourdough Pumpkin Muffins. This recipe brings together the pillowy softness of sourdough discard, the earthy depth of pumpkin puree, and a spice blend that will make your kitchen smell like a perfect fall day. Topped with a buttery streusel, the muffins are sweet, tender, and just begging to be enjoyed with your favorite warm drink. Every bite strikes that irresistible balance between nostalgic pumpkin treats and the subtle tang of sourdough, making them a must-bake for breakfast, snack, or dessert.
Ingredients You’ll Need
Not only are Sourdough Pumpkin Muffins simple to make, but the ingredients are thoughtful and purposeful. Every component, from the fragrant spices to the sourdough discard, plays an essential role in creating those tender, flavorful muffins you’ll want to bake on repeat.
- All-purpose flour: The structural backbone, giving each muffin a light, fluffy crumb.
- Ground cinnamon, nutmeg & cloves: These spices deliver quintessential pumpkin spice warmth and aroma.
- Salt: Just a touch brings out and balances all the flavors.
- Baking soda & baking powder: Ensure the muffins rise beautifully for a domed, bakery-style look.
- Pumpkin puree: Provides moisture, color, and that rich, earthy sweetness you expect in fall baking.
- Vegetable oil: Keeps the crumb extra moist and tender.
- Sourdough discard starter: Adds a subtle tang while cutting down food waste; the secret to depth of flavor.
- Granulated sugar & soft brown sugar: A blend for just-right sweetness and a touch of caramel richness.
- Whole milk: Lends extra moisture and tenderness.
- Eggs: Essential for binding everything together and contributing structure.
- Vanilla paste (or extract): Enhances all the flavors, tying everything into one delicious whole.
- Butter: For the streusel, melted for easy mixing and big crumbly bits.
- Extra all-purpose flour, sugar, and salt (for streusel): Combine with butter for that craveworthy sweet crumble topping.
How to Make Sourdough Pumpkin Muffins
Step 1: Mix the Dry Ingredients
Start by grabbing a medium bowl and whisking together all-purpose flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Mixing these ingredients first means the muffins will bake up evenly with those distinct warm, aromatic notes in every bite. Set aside and inhale the scent — you’ll already know you’re in for something special.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, sourdough discard starter, both sugars, milk, eggs, and vanilla. This step is where all the magic begins: the pumpkin adds that deep orange hue, the sourdough discard sneaks in a hint of tang, and the sugars make everything luscious and soft.
Step 3: Bring Batter Together
Pour your dry ingredients into the wet mixture and gently fold until everything is just combined. Be careful not to overmix; you want the muffins light and fluffy! At this point, you have two options: bake them right away, or let the batter chill overnight for next-level flavor and texture.
Step 4: Cold Ferment for the Best Sourdough Pumpkin Muffins
For that signature sourdough complexity, cover the bowl tightly and let the batter ferment in the fridge for up to 20 hours. This rest gives the flour time to soak up the liquids and the fermentation to work its magic, resulting in muffins that are astonishingly tender with a bigger flavor payoff.
Step 5: Make the Streusel Topping
In a small bowl, combine melted butter, flour, sugar, and a pinch of salt. Use a fork to mash everything together into a crumbly, sandy mixture. Set this aside — it’ll soon take your Sourdough Pumpkin Muffins from good to absolutely unforgettable.
Step 6: Prepare the Muffin Tin and Fill
Preheat your oven to 425°F (220°C) and line a 12-cup muffin tray with liners or a light spray of nonstick. Evenly divide the batter — it’ll be thick and rich, nearly filling up the cups. Don’t worry, that’s how you get gorgeously tall muffins!
Step 7: Add Streusel and Bake
Generously pile the streusel onto each muffin, gently pressing to help it adhere during baking. Pop the tray into the hot oven for 5 minutes, then drop the heat to 350°F (180°C) and bake another 20 to 25 minutes. You’ll know they’re ready when a cake tester comes out clean and your kitchen smells like a dream.
How to Serve Sourdough Pumpkin Muffins
Garnishes
These muffins need little more than their crumbly streusel, but for an extra flourish, try a dusting of cinnamon-sugar, a drizzle of maple glaze, or even a sprinkle of pumpkin seeds for crunch and color. Any of these make your Sourdough Pumpkin Muffins pop for a brunch table or holiday spread.
Side Dishes
Sourdough Pumpkin Muffins are a perfect match with a mug of chai, hot coffee, or mulled cider. For a light breakfast, pair them with fresh fruit or Greek yogurt. They also make a fantastic companion to a fall soup like butternut squash or tomato bisque for lunch.
Creative Ways to Present
For entertaining, arrange the muffins on a rustic wooden board with little pots of honey butter or cream cheese. You can also halve them and layer with whipped cream cheese frosting for a charming “muffin sandwich.” Or turn them into a fall dessert bar centerpiece by varying the streusel toppings with nuts and chocolate chips.
Make Ahead and Storage
Storing Leftovers
Leftover Sourdough Pumpkin Muffins can be kept in an airtight container at room temperature for up to three days. If your kitchen is very warm, pop them in the fridge to keep them fresh a day or two longer. The crumb stays moist, and the flavors get even better by day two!
Freezing
Freeze muffins by individually wrapping them or placing in a freezer-safe bag. They’ll stay delicious for up to three months. Just remember to include the date, because these are so tempting you might lose track of time.
Reheating
For that “fresh from the oven” experience, reheat muffins in a 300°F (150°C) oven for 8–10 minutes, or microwave for 15 seconds. The streusel crisps up and the inside gets gloriously warm and soft.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick, not watery, so it doesn’t throw off the batter’s moisture balance. Strain if necessary to achieve a similar consistency to canned pumpkin.
What if I don’t have sourdough discard?
No worries—if you’re out of discard, you can substitute with yogurt or buttermilk for moisture and a bit of tang. The muffins will still be delicious, but with a slightly different flavor profile.
Do I have to do the overnight fermentation?
No, you can bake the muffins right away! But if you do have the time, that slow fermentation step really deepens the flavor and gives the Sourdough Pumpkin Muffins their signature tenderness.
How do I know when the muffins are done?
The tops should be golden and domed, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Try not to overbake, so they stay perfectly moist.
Can I double the recipe?
Yes! This recipe doubles wonderfully — perfect if you’re making Sourdough Pumpkin Muffins for a crowd or want to stock the freezer for easy, cozy breakfasts all month long.
Final Thoughts
If you’re looking for a new favorite fall bake, give these Sourdough Pumpkin Muffins a spot in your kitchen. They’re easy, foolproof, and deliver irresistible autumn flavor with a unique, tangy twist. You’ll love sharing them (or just snacking straight from the rack), so don’t wait to bake up a batch!
Print
Sourdough Pumpkin Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Sourdough Pumpkin Muffins that are bursting with warm spices and a delightful crumbly streusel topping. Perfect for breakfast or a snack!
Ingredients
Dry Ingredients:
- 190 g all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Wet Ingredients:
- 226 g pumpkin puree
- 105 g vegetable oil
- 100 g sourdough discard starter
- 100 g granulated sugar
- 100 g soft brown sugar
- 60 g whole milk
- 2 large eggs
- 1 teaspoon vanilla paste (or extract)
Streusel Topping:
- 45 g butter
- 63 g all-purpose flour
- 65 g granulated sugar
- 1/8 tsp salt
Instructions
- Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.
- Step 2: In a large mixing bowl, combine all wet ingredients and whisk until well combined.
- Step 3: Fold the dry ingredients into the wet ingredients until just combined. The batter can be baked immediately or cold-fermented overnight.
- Step 4: For overnight fermentation, cover the bowl tightly and refrigerate for up to 20 hours.
- Step 5: Make the streusel topping by combining butter, flour, sugar, and salt until crumbly.
- Step 6: Preheat the oven, prepare the muffin tin, fill with batter, top with streusel, and bake as directed.
Notes
- Cold-fermenting the batter overnight enhances the muffins’ flavor and texture.
- Ensure not to overmix the batter to maintain a tender crumb in the muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Sourdough Pumpkin Muffins, Pumpkin Muffins, Breakfast Muffins, Streusel Topping
