Can I make sourdough pumpkin muffins without discard?

Yes. While discard gives these muffins their signature tang, you can substitute 1 cup of buttermilk or yogurt plus an extra 1/4 cup flour. You'll lose some sourdough flavor but still get moist, delicious muffins.

How active should my sourdough starter be for these muffins?

These muffins are designed for unfed discard. No need to use active starter—this recipe is perfect for reducing waste while still getting great texture and flavor.

Can I make mini sourdough pumpkin muffins instead?

Absolutely! Use a mini muffin tin and reduce the bake time to 12–15 minutes. The recipe yields about 30 mini muffins.

How can I make my sourdough pumpkin muffins rise higher?

For bakery-style domes, start baking at 425°F for 5 minutes, then reduce oven temperature to 350°F to finish without opening the oven door.

Can I use homemade pumpkin puree in these sourdough pumpkin muffins?

Yes, but homemade puree often has more moisture than canned. If it seems watery, strain it through cheesecloth or a sieve for 30 minutes before measuring.

Sourdough Pumpkin Muffins That Will Transform Your Fall Baking 2025

Name: Sourdough Pumpkin Muffins That Will Transform Your Fall Baking
Prep time: 15 min
Cook time: PT-487611H38M42S
Total time: PT-487611H38M42S
Cuisine: American
Ingredients: 1 cup sourdough starter discard (unfed); 1 cup pumpkin puree (not pumpkin pie filling); 2 large eggs, room temperature; 1/3 cup melted butter or neutral oil; 1 teaspoon vanilla extract; 1/2 cup brown sugar, packed; 1/4 cup maple syrup or honey; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/2 cup chopped walnuts or pecans (optional); 1/3 cup dried cranberries or raisins (optional)

Sourdough Pumpkin Muffins That Will Transform Your Fall Baking

Print Recipe

Tender, gently tangy muffins that put sourdough discard to delicious use. With cozy pumpkin spice, a moist crumb, and bakery-worthy tops, these are fall’s perfect make-ahead breakfast treat.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: About 1 hour
Yield: 12 muffins 1x
Category: Breakfast, Muffins
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup sourdough starter discard (unfed)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1/3 cup melted butter or neutral oil
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/4 cup maple syrup or honey
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts or pecans (optional)
1/3 cup dried cranberries or raisins (optional)

Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together discard, pumpkin, eggs, melted butter/oil, vanilla, brown sugar, and maple syrup until smooth.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
Fold dry ingredients into wet just until combined (a few small streaks are fine). Fold in nuts/fruit if using.
(Optional) Rest batter 15–30 minutes for enhanced sourdough flavor and tender texture.
Divide batter among cups (about 3/4 full). For a crunchy top, sprinkle with a little turbinado sugar and cinnamon.
Bake 20–25 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool 5 minutes in pan, then transfer to a rack. Enjoy warm or at room temperature.

Notes

For dairy-free, use coconut oil. For vegan, use flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg). For bakery domes, start at 425°F for 5 minutes, then reduce to 350°F to finish baking without opening the oven.

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 15g
Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g

Keywords: sourdough pumpkin muffins, sourdough discard, pumpkin spice, fall breakfast, easy muffins

Find it online: https://harmonymeal.com/sourdough-pumpkin-muffins/