Soft, fluffy, and full of cozy fall flavor, my fresh Sourdough Pumpkin Muffins are made with tangy sourdough discard, aromatic pumpkin pie spices, and silky canned pumpkin puree. Lightly sweetened with brown sugar and topped with a crunchy brown sugar-pecan streusel, these muffins are irresistibly tender. This recipe makes 12 fluffy muffins – vegetarian and easily dairy free!
Tender Sourdough Discard Pumpkin Muffins
If you’ve made these reader favorite Fluffy Sourdough Banana Muffins or my Lemon Bluberry Sourdough Muffins, you know you won’t find dry muffins around here! Not on my watch! These pumpkin muffins are no different in that regard. Just a tender moist crumb with ultimate fall flavor – muffins worth sharing.
I made a lot of muffins in Pastry School so I’m spilling the tea with my best muffin tips and the recipe I tested nine times to get just right: my sourdough discard pumpkin muffins!
This Recipe Is
- not *too* sweet
- moist and fluffy
- eaisly dairy free
If you make homemade Sourdough Discard Recipes, you’ll love repurposing your sourdough starter in these delicious, easy pumpkin muffins.
About the Key Ingredients
- Brown Sugar: to add moisture, richness and a sweet molasses-like flavor, just enough to taste, but not too much to overpower the pumpkin and spices.
- Melted Coconut Oil: tenderizes the muffins and creates a moist texture. You can use refined or unrefined. Unrefined carries the coconut flavor while refined is more neutral in flavor. I use unrefined. I also tested this recipe with canola oil – either can be used.
- Pumpkin Puree: I use canned pumpkin puree for this recipe (not pumpkin pie). If you’re using homemade pumpkin puree, you’ll need to strain off some of the moisture through a sieve and cheesecloth. Strain until the pumpkin is thick.
- Sourdough Discard (leftover sourdough starter): adds tangy flavor, tenderness and moisture. This recipe calls for 100% hydration sourdough discard.
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How to Make Moist Sourdough Pumpkin Muffins
step by step
Knowing the true temperature of your oven is key for best baking outcome. Use an external over thermometer (dial or digital) to know its true temperature and adjust as needed.
4 Tips for Creating Tall Fluffy Muffins
- Use tulip paper liners. This recipe creates tall sourdough muffins and tulip muffin liners give them the support they need. I also love their presentation! Tulip cups can be purchased from Amazon (look for 2″ x 2 3/4″) or follow the Kitchn’s DIY method for homemade.
- Use two muffin pans (if you can). Using two muffin pans allows you to fill every other muffin cup with a liner and batter, resulting in a domed muffin top. I tested this recipe, baking in one pan, and the center muffins didn’t have quite as high of a dome as the outer muffins although the difference is subtle.
- Rest the batter. After mixing the muffins, rest the batter for about 15 minutes. Doing this helps hydrate the flour and aids in the muffins rising to their full potential.
- Preheat to 425 Fahrenheit. You’ll notice a high start temperature. But after 5 minutes in the oven the temperature is reduced slightly. A high temperature helps give these muffins their loft and a nice domed top.
Traci’s Tips
- Need a Sourdough Starter? Try my easy-to-make Sourdough Starter recipe.
- Mixing: When mixing the dry ingredients into the wet ingredients, gently fold the batter just until no dry patches remain. Over-mixing can toughen the muffins, so use a gentle touch.
- Kitchen Tools: I recommend an external oven thermometer and weighing your ingredients using a digital kitchen scale for the best outcome (affiliate link).
Moist Sourdough Pumpkin Muffins with Oil
Servings:12 muffins
Calories:291kcal
Soft, fluffy, and full of cozy fall flavor, my fresh Sourdough Pumpkin Muffins are made with tangy sourdough discard, aromatic pumpkin pie spices, and silky canned pumpkin puree. Lightly sweetened with brown sugar and topped with a crunchy brown sugar-pecan streusel, these muffins are irresistibly tender. This recipe makes 12 fluffy muffins – vegetarian and easily dairy free! Heads Up: there's an oven temperature change after the muffins are in the oven for 5 minutes. *Pumpkin Pie Spice Fans: If preferred, you can use PPS in this recipe. See recipe notes. **For Chocolate Lovers: I've added an option for chocolate chips in the recipe notes!
Ingredients
Dry Ingredients:
- 1 cup + 3 tablespoons (165 grams) Unbleached All Purpose Flour
- 3 teaspoons Ground Cinnamon **see note if using PPS
- 3/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cloves
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder non aluminum
Wet Ingredients
- 3/4 cup + 2 tablespoons (185 grams) Light Brown Sugar packed
- 2 Large Eggs
- 3/4 cup (185 grams) Pumpkin Puree canned, plain
- 2 teaspoons Vanilla Extract
- 1/2 cup + 1 tablespoon (160 grams) Sourdough Discard 100% hydration, stirred down
- 1/3 cup (65 grams) Coconut Oil melted, warm to touch
For the Streusel
- 1/2 cup + 1 tablespoon (80 grams) Unbleached All Purpose Flour
- 1/3 cup (70 grams) Light Brown Sugar
- 1/3 cup (40 grams) Pecan Halves chopped fine
- 3/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Fine Sea Salt
- 4 tablespoons (57 grams) Unsalted Butter melted, use plant butter for dairy free
Instructions
Get Ready
- Set oven rack in the center and preheat the oven to 425 Fahrenheit (218 Celsius). Line a standard muffin pan with 12 tulip style muffin cups (or DIY tulip cups). Tip: if you have two muffin pans, use both, leaving every other cup empty. This helps all the muffins rise to their full potential and helps create a nice dome. Set aside.
Make the Batter
- Mix the Dry Ingredients: In a medium mixing bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda and baking powder. Set aside.
- Mix the Wet Ingredients: In large mixing bowl add the brown sugar, eggs, vanilla, pumpkin, sourdough discard and oil. Whisk until emulsified.
- Mix the Batter: Add the dry ingredients all at once to the wet ingredients. Fold together until no dry patches remains. Set aside to rest 15 minutes. While the batter rests, make the streusel.
Make the Streusel
- In a medium mixing bowl, whisk the flour, sugar, pecans, cinnamon and salt. Pour in the melted butter. Toss gently until the mixture forms clumps, and is crumbly just until no white flour patches remain. Large chunks are okay. Set the bowl in the freezer for at least 5 minutes while the batter finishes resting.
Scoop & Bake
- The batter will puff up while it rests. Gently stir down 2-3 times. (*Fold in the chocolate chips now if using). Use a slightly overfilled large cookie scoop (#20) or about 1/4 cup each with batter and transfer to the muffin liners. Distribute any leftover batter evenly among cups. Sprinkle about 1 1/2 tablespoons streusel over each.
- Bake at 425 Fahrenheit (218 Celsius) for 5 minutes, reduce heat to 375 Fahrenheit (190 Celsius). Bake for an additional 11-14 minutes until golden brown. The internal temperature of the muffins should read 190-200F on a digital food thermometer when done. Remove the muffins from the oven, then transfer individual muffins to a cooling rack. Cool completely before storing.
To Store
- Store at room temperature, covered, for up to three days. To Freeze: allow muffins to cool completely. Place individual muffins on a parchment lined sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.To rewarm: These are delicious shared warm. Reheat in a 350F oven for about 10 minutes.
Notes
*Pumpkin Pie Spice: if using PPS, omit the spices listed in the batter and add 1 teaspoon ground cinnamon, and 3 1/2 teaspoons pumpkin pie spice.
**Add Chocolate Chips: 1 1/4 cups (205 grams) fold in after the batter has rested.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1muffin | Calories: 291kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 231mg | Potassium: 121mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2566IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Traci I live at 4500 ft elevation is there anything I need to adjust with the muffin recipes?
Hi Leslie! You’ll most likely need adjustments, however, I have no expertise in this area. King Arthur Baking has a section on their blog about how to adjust for high altitude baking.
Well thank you so much they are in the oven now so I will use my thermometer
Tried making these muffins last week, and they were delicious! So moist and flavorful. It’s been filed with my favorite sourdough recipes – will be making them again soon.
Hiii Marylu! Thank you for sharing your success with us and sending a smile. Thrilled they’re among your sourdough favorites!
Very tasty and pretty with the struedel on top. I made a batch last week and will make again. Didn’t have liners so just oiled the muffin tin and it worked. Also, froze some of the baked muffins to eat later!
Yay! Love hearing this, Karen. Thank you for your note and sharing your muffin tin tip!
And tonight, we just finished dinner and tried your Chickpea Noodle Soup (Veggie Noodle Soup) recipe and will be making it again. It was flavorful, hit the spot on a rainy, colder desert day, and was quick and easy. Thank you.
Wonderful! Thank you for letting me know! SO glad y’all enjoyed it.