Sourdough Discard Pumpkin Muffins are a great way to enjoy fall flavors for breakfast, brunch, or an afternoon snack! They're packed with favorite fall flavors and an optional streusel topping. And if you want a little extra sweetness, add chocolate chips!
If you're looking for other pumpkin recipes, check out these Sourdough Discard Pumpkin Bagels, Sourdough Discard Pumpkin Bread, and Sourdough Discard Pumpkin Cinnamon Rolls.
And if you're looking for other sourdough discard recipes, try this Sourdough Discard Garlic Pull Apart Bread, Sourdough Discard Pretzel Bites, and these Sourdough Discard Cornbread.
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Why you'll love this recipe
- This easy recipe comes together in about 15 minutes and requires no rise time!
- You can easily add chocolate chips or change up the toppings (try crushed nuts, pepitas, or oats) to make this recipe your own.
- This recipe is packed with pumpkin flavor and is a great way to use up some of your sourdough discard.
- Muffins freeze well so you can enjoy some now and freeze the rest for later!
Ingredients
There are a few key ingredients you'll need to bring these Sourdough Discard Pumpkin Muffins together.
- Softened butter: Letting the butter soften and warm to room temperature is important to get the correct texture for these muffins. You'll cream the butter with the granulated sugar, and that won't work as well with cold (or melted) butter!
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients.
- Pumpkin purée: You can use canned pumpkin purée (I like to use Libby's 100% Pumpkin) or make homemade pumpkin purée.
- Pumpkin Pie Spice: This is a delicious mix of fall baking favorites: cinnamon, nutmeg, ginger, cloves and allspice. You can buy a pre-made mix, or make your own!
- Turbinado sugar: This gives a little extra sweetness and crunch to the muffin tops. I like to use Sugar in the Raw.
See full recipe below for detailed directions.
Just pulled these out of the oven! Added some chai spices to the mix [and] shredded apple. Such a good base to play with!
- Morgan
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - You can use active sourdough starter instead of sourdough discard if you like. To do so, use active starter in place of the discard (1:1 substitute). Be prepared that your muffins may rise a bit more than normal since muffins aren't typically made with yeast.
- Add chocolate chips - If you want a bit of chocolate, add ½ cup chocolate chips or chocolate chunks to the batter. You may end up with an extra muffin or two when you spoon the batter into the muffin pan.
- Omit the streusel - The streusel topping is optional! If you prefer, you can sprinkle the batter with some turbinado sugar and bake as directed without the struesel.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Pumpkin Muffins
Muffins come together very quickly and don't need any rise time, so you'll have these on the table in no time! The full recipe with ingredients is at the bottom of this post.
Cream together the softened butter and granulated sugar until light and fluffy.
Whisk together the dry ingredients.
Mix together the wet ingredients.
Add the wet ingredients and dry ingredients to the bowl with the butter mixture. Mix just until no dry spots remain.
Fill the muffin cups about ⅔ full with batter. Sprinkle with streusel (optional) and turbinado sugar, then bake.
After baking, let cool in the pan for 5 minutes, then serve or transfer to a cooling rack to cool fully.
Expert Baking Tips
- Make sure the butter is softened. The texture of the butter is very important for this recipe. Using cold butter, or melted butter won't give you the same light and fluffy muffins!
- Cream the butter for 2 minutes. Yes, the time matters! This allows the butter to get nice and fluffy (again, this is good for the texture of your muffins!).
- Avoid over-mixing the batter. When you're combining the wet and dry ingredients, mix just until no dry spots remain. You don't want to overmix here!
- Don't forget the turbinado sugar! This gives the muffins a little extra sweetness and a nice crunch on the topping. I highly recommend it!
What is sourdough discard?
Sourdough discard is what you have leftover after you feed your sourdough starter. You can either discard it (literally throw it away, or compost it), or you can use it in sourdough discard recipes like this one!
Your sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Equipment
You'll need a few mixing bowls, a hand mixer, and a few whisks. You'll need a 12-cup muffin pan, and also muffin liners (or you can also make your own muffin liners out of parchment paper!). I also like to use a cookie scoop to fill the muffin cups.
kitchen essentials
My Favorite 12-Cup Muffin Pan
The perfect pan for all your muffin baking!
Storage
Room Temperature Storage: Muffins are best eaten fresh! You can store these Sourdough Discard Pumpkin Muffins in an airtight container at room temperature for up to 3 days. You can reheat them in the microwave for 15-30 seconds to make them warm and soft again.
Freezer Storage: Muffins also freeze well! Let them cool completely, then transfer to an airtight container or bag and freeze for up to 3 months. You can also leave the muffin liners on for freezing! To reheat, let the muffins thaw at room temperature, or reheat in the microwave for 30-60 seconds until they're warm and soft again.
Recipe FAQ
You can! To do so, replace the sourdough discard with active sourdough starter (1:1 substitute). Keep all other ingredients and directions the same.
Yes! Add ½ cup of chocolate chips or chocolate chunks to the batter for an extra bit of sweetness.
No! It's delicious, but you can also make these muffins without the topping. Instead of adding the topping, sprinkle the muffin batter with a little turbinado sugar and bake as directed.
Let the muffins cool for a few minutes! If you let the muffins cool for a few minutes, they will no longer stick to the liners.
Sourdough Discard Pumpkin Muffins
Equipment
- Parchment paper for DIY muffin liners
Ingredients
For the Muffins
- 2 Tablespoons unsalted butter softened
- ¾ cup + 3 Tablespoons granulated sugar
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ¾ cup pumpkin purée
- 2 Tablespoons vegetable oil
- 1 egg room temperature
- 1 cup + 2 Tablespoons all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the Streusel Topping (optional)
- 3 Tablespoons unsalted butter melted
- 3 Tablespoons light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- 2-3 teaspoons turbinado sugar optional
Instructions
Make the Streusel Topping
- In a small bowl, combine the 3 Tablespoons melted butter, brown sugar, flour, oats, and cinnamon. Mix until combined and crumbly, and set aside.
Make the Muffins
- Preheat oven to 375℉ and line a 12-cup muffin pan with muffin liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- In a separate bowl, whisk together the sourdough discard, pumpkin purée, vegetable oil, and egg.
- In a third bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients and liquid ingredients to the creamed butter mixture. Stir until just combined and no dry spots remain (do not overmix!).
- Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Sprinkle generously with streusel topping and turbinado sugar (optional).
- Bake for 30-35 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then serve or transfer to a cooling rack to cool fully.
Kate says
hi!
I just wanted to know , do I have to oil the cupcake/ muffin liners ?
I would love to know !! 😀
Jessica Vogl says
No, you don't need to!
Kate says
Great ! , thanks I didn't when I did and it worked great !
Thank you so much for this recipe !!! XO
Kate says
Thanks !
Kaelyn says
Can you use quick oats in topping?
Jessica Vogl says
I wouldn't recommend it - this would have a very different texture.
Katie S. says
Hi Jess! I love so many of your recipes and this one was delicious, but for the first time I found the portions to be a bit off. I was curious- did you use regular size muffin liners? I used a regular size muffin pan, but with the bakery-style tulip liners and found that it only made about 10 muffins. Also, I made the streusel (but with a browned butter), and it was tasty but I only enough for 8 of the muffins. Once again, maybe it was just because of the tulip liners- but I know those are common, so just a PSA for any others bakers, you might need to adjust the measurements a bit!
Jessica Vogl says
Oh interesting! Yes, I use the tulip liners (which I always feel are a bit bigger than regular muffin liners). Good feedback, though, thank you!