Sourdough Discard Pumpkin Muffins That Will Change Your Fall Baking Game

Have you ever stared at that jar of sourdough discard in your refrigerator, feeling guilty about throwing it away but unsure what to do with it? I’ve been there countless times. My sourdough discard pumpkin muffins recipe was born on a crisp autumn morning when my starter was bubbling over, and I had just picked up a can of pumpkin purée from the farmers market. The tangy notes of sourdough discard paired with warm fall spices creates muffins that are impossibly moist and bursting with flavor.

These aren’t just any muffins – they’re the perfect solution to your discard dilemma and a seasonal treat that’ll have everyone asking for the recipe.

Ingredients for Sourdough Discard Pumpkin Muffins

Sourdough discard pumpkin muffins start with simple pantry ingredients that come together to create something truly special. What I love about this recipe is how it transforms that tangy discard into a tender, flavorful treat that doesn’t taste overtly “sourdough-y” – just perfectly balanced.

For the muffins:

• 1 cup (240g) sourdough starter discard
• 1 cup (240g) pumpkin purée (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (200g) granulated sugar
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

For the crumb topping (optional):

• 1/4 cup (50g) brown sugar
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons cold butter, cubed
• 1/4 teaspoon cinnamon
• Pinch of salt

Substitution options:

• Use whole wheat flour for 1/2 cup of the all-purpose flour for added fiber
• Replace vegetable oil with melted coconut oil for a subtle flavor twist
• Swap white sugar with brown sugar or coconut sugar for a deeper flavor
• For dairy-free muffins, use plant-based butter in the topping

Timing for Perfect Sourdough Discard Pumpkin Muffins

• Prep time: 15 minutes
• Cook time: 20-22 minutes
• Total time: 35-40 minutes

These muffins come together much faster than traditional sourdough baking – you’ll have warm muffins in under an hour, which is about 75% quicker than making a standard sourdough loaf. Perfect for those mornings when you want something homemade but don’t have hours to wait!

Step-by-Step Instructions for Sourdough Discard Pumpkin Muffins

1. Prepare Your Space

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray. I find silicone liners work beautifully for these muffins if you have them.

2. Mix Wet Ingredients

In a large bowl, whisk together your sourdough discard, pumpkin purée, eggs, oil, and vanilla until smooth. Don’t worry if your discard is straight from the fridge – the mixture will still blend well.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Make sure there are no lumps of baking soda – nobody wants to bite into that!

4. Create the Batter

Add the dry ingredients to the wet ingredients and stir just until combined. This is crucial – overmixing will develop too much gluten and create tough muffins. A few small lumps are perfectly fine and will bake out.

5. Make Crumb Topping (If Using)

In a small bowl, combine brown sugar, flour, cold butter, cinnamon, and salt. Use a fork or your fingers to work the mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.

6. Fill Muffin Cups

Divide batter evenly among the prepared muffin cups, filling each about 3/4 full. If using the crumb topping, sprinkle it generously over each muffin.

7. Bake to Perfection

Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.

8. Cool and Enjoy

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Though who am I kidding – these are absolutely divine when still warm!

Nutritional Information for Sourdough Discard Pumpkin Muffins

Per muffin (without crumb topping):

• Calories: 245
• Protein: 4g
• Carbohydrates: 38g
• Fat: 9g
• Fiber: 1.5g
• Sugar: 18g

These muffins deliver more than just great taste – pumpkin is rich in vitamin A and fiber, while the sourdough discard brings beneficial bacteria that can support gut health. The fermentation process in sourdough also makes some nutrients more bioavailable compared to regular quick breads.

Equipment Needed for Sourdough Discard Pumpkin Muffins

You don’t need fancy equipment to make these sourdough discard pumpkin muffins – just the basics most home bakers already have:

• Standard 12-cup muffin tin
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Rubber spatula or wooden spoon
• Cooling rack
• Paper muffin liners (optional but recommended)

If you want to get fancy, a cookie scoop makes portioning the batter extra neat and consistent, but a regular spoon works perfectly fine too.

Why You’ll Love These Sourdough Discard Pumpkin Muffins

If you’re still on the fence about making these muffins, let me share why they’ve become a staple in my kitchen and why they deserve a spot in yours:

• Zero waste baking – Uses up that sourdough discard you’d otherwise throw away
• Make-ahead friendly – Bake once, enjoy all week for quick breakfasts
• Perfect texture – The discard creates an incredibly moist muffin that stays fresh longer than traditional recipes
• Beginner-friendly – Even if you’re new to sourdough, this recipe is foolproof
• Adaptable – Works beautifully with add-ins like chocolate chips, nuts, or dried cranberries

My family requests these muffins constantly throughout fall and winter, and they’ve become our Saturday morning tradition while we sip coffee and plan our weekend.

Healthier Alternatives for Sourdough Discard Pumpkin Muffins

Looking to make these sourdough discard pumpkin muffins fit your dietary needs? Here are some tested modifications that don’t sacrifice flavor:

Gluten-free option:
Replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your sourdough starter is also gluten-free.

Lower sugar version:
Reduce sugar to 2/3 cup and add 1/4 teaspoon of stevia, or replace with 1/2 cup of maple syrup (reducing other liquids slightly).

Dairy-free:
The muffins themselves are naturally dairy-free! For the crumb topping, use coconut oil instead of butter.

Higher protein:
Add 1/4 cup of unflavored protein powder and 2 tablespoons of ground flaxseed to the dry ingredients.

Whole grain boost:
Replace half the all-purpose flour with whole wheat pastry flour for added nutrients without heaviness.

Serving Suggestions for Sourdough Discard Pumpkin Muffins

These versatile sourdough discard pumpkin muffins can be enjoyed in so many ways:

For breakfast:

• Split and toasted with a smear of cream cheese or butter
• Alongside Greek yogurt and fresh fruit for a balanced meal
• Paired with a pumpkin spice latte for the ultimate fall experience

For snacking:

• Tucked into lunch boxes for a midday treat
• Warmed slightly and drizzled with honey
• Topped with a dollop of nut butter for staying power

For dessert:

• Warm with a scoop of vanilla ice cream
• Drizzled with maple glaze (mix powdered sugar with maple syrup)
• As the base for a trifle with whipped cream and caramel sauce

For a sweet brunch spread, I love to serve these alongside my Apple Cinnamon French Toast for a fall-themed feast!

Common Mistakes to Avoid When Making Sourdough Discard Pumpkin Muffins

Even experienced bakers can trip up on muffins. Here are some pitfalls to watch for with these sourdough discard pumpkin muffins:

Overmixing the batter: This develops gluten and creates tough, tunneled muffins. Mix just until the flour disappears.

Using active starter instead of discard: While it won’t ruin the recipe, active starter has a different hydration level and can affect the texture. This recipe is specifically designed for discard.

Opening the oven too early: Peek through the window, not by opening the door! Opening too soon can cause muffins to sink in the middle.

Forgetting to test for doneness: Pumpkin makes these muffins very moist, so a toothpick test is crucial. Underbaked muffins will be gummy in the center.

Using pumpkin pie filling instead of purée: These are very different products! Pie filling has added sugars and spices that will throw off the recipe balance.

Storing Tips for Sourdough Discard Pumpkin Muffins

These muffins stay fresh longer than traditional recipes thanks to the natural preservative qualities of sourdough fermentation. Here’s how to keep them at their best:

Counter storage:
Keep in an airtight container at room temperature for up to 3 days. Place a paper towel in the bottom of the container to absorb excess moisture.

Refrigerator storage:
For longer freshness, refrigerate for up to 1 week. Bring to room temperature before eating or warm slightly in the microwave (10-15 seconds).

Freezer storage:
These sourdough discard pumpkin muffins freeze beautifully! Wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave.

Reheating:
For that fresh-baked taste, warm refrigerated or thawed muffins in a 300°F oven for 5-7 minutes. Microwaving works too but can make them slightly tough.

Conclusion

These sourdough discard pumpkin muffins have completely changed my relationship with sourdough maintenance. Instead of seeing discard as a burden, I now look forward to having enough to make these tender, flavorful treats. The tangy notes from the sourdough discard perfectly complement the warm spices and sweet pumpkin, creating a muffin that’s anything but ordinary.

Whether you’re a sourdough enthusiast looking for creative ways to use your discard or simply a pumpkin lover searching for your next fall baking project, these muffins deserve a spot in your recipe collection. They’re approachable for beginners but interesting enough for experienced bakers.

Have you tried making sourdough discard pumpkin muffins before? What add-ins would you include to make them your own? Share your baking adventures in the comments below, or tag @HarmonyMeal on social media with your creations!

For more seasonal baking inspiration, check out our Fall Baking Collection on Harmony Meal.

FAQs About Sourdough Discard Pumpkin Muffins

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