The fall season is magical. Cooler air, the scent of warm spices, and the joy of baking something comforting from simple ingredients. These easy sourdough discard pumpkin muffins bring all of that together.

Made with sourdough starter discard, cozy pumpkin pie filling, and wholesome pantry staples, this is a great recipe for using up that leftover sourdough discard and filling your home with the fragrance of fall.

Pumpkin muffins are the perfect fall treat that is both nostalgic and nourishing, and these sourdough discard pumpkin muffins will become a family favorite. They’re soft, full of pumpkin flavor, and have that irresistible fluffy texture that makes them perfect for breakfast, a snack, or dessert.

Here are more sourdough discard recipes for inspiration!

Why You’ll Love This Recipe

These pumpkin sourdough discard muffins are a great way to use any extra sourdough starter you have on hand. The natural acids and lactic acid in the starter add depth of flavor and help tenderize the crumb without needing a long fermentation process.

Not only do these muffins make a great make-ahead breakfast, but they’re also freezer-friendly, and they don’t require any fancy equipment. Just grab a large mixing bowl, a whisk, and your favorite muffin pan. They are so simple to throw together!

If you're looking for more sourdough recipes, check out these Easy Homemade Sourdough Discard Bagels and White Chocolate Sourdough Discard Scone Recipe for more sourdough discard recipes

Tools You Will Need For This Recipe:

• Mixing Bowls

• Muffins Tin

• Measuring cups and spoons

• Wooden Mixing Spoon

• Cookie Scoop (optional)

• Whisk

• Airtight container for storage

• Oven Mitts

Make your own sourdough starter using this step-by-step guide

Ingredients You’ll Need

You’ll just need a few pantry staples, divided into dry ingredients, wet ingredients, and favorite add-ins are optional.

Dry Ingredients

In one large bowl, whisk together your dry ingredients:

• All purpose flour (you can use a mix of whole what and all purpose)
• Baking soda
• Baking Powder
• Pumpkin pie spice or pumpkin spice blend
• Salt

Wet Ingredients

In a separate medium bowl, mix the wet ingredients:

• Sourdough starter discard (from an active sourdough starter or unfed discard)
• Homemade pumpkin puree (or canned pumpkin puree if you prefer)
• Brown Sugar
• Eggs
• Vanilla extract
• Unsalted Butter, Melted

These combine to create that moist, tender muffin texture everyone loves. This batter is a thicker, but the results are fluffy muffins. You can add additional add-ins like mini chocolate chips, too!

This post contains affiliate links, which means I make a small commission at no extra cost to you.  Please read our disclosure policy.

Hey friends, please don't forget to follow me over on Instagram! I post more photos and ideas over there.                                                                                                                                             If you enjoyed this recipe, I would really appreciate it if you would review it so others can find it and cook it as well.                          Sharing this recipe on Facebook or Pinterest is another great way you can help me out at not cost to you. 

How to Make Sourdough Discard Pumpkin Muffins

1. Preheat the Oven: Set your oven to 350°F. Lightly grease your muffin tin or line it with muffin liners or cupcake liners. You can also use cooking spray if you prefer a no-paper option.
2. Mix the Bases: Combine the dry ingredients in a large bowl and set aside. In the bowl of a stand mixer or using a whisk, blend the wet ingredients until smooth.
3. Combine: Slowly add the dry mixture into the wet mixture. Stir until just combined. Don;t over mix. This is important for minimal gluten development and to keep that light, fluffy texture.
4. Add Mix-Ins: Fold in a handful of mini chocolate chips, add a streusel topping, or even chopped nuts if you like.
5. Fill the Muffin Cups: Spoon the muffin batter evenly into your prepared muffin cups or muffin form.
6. Bake: Bake for 18–22 minutes or until a cake tester inserted into the center comes out clean.
7. Cool: Remove the baked muffins and let them cool on a wire rack before enjoying.

Try this Cinnamon Sugar Sourdough Bread Recipe

Tips for Perfect Sourdough Pumpkin Muffins

• Use room temperature ingredients if you can to ensure a smooth batter.
• Don’t overmix. Overworked batter can lead to tough muffins.
• Try melted coconut oil, avocado oil, canola oil, vegetable oil, or even olive oil for a slightly different flavor profile. Each neutral oil gives a moist crumb.
• You can turn these into sourdough pumpkin cream cheese muffins easily by swirling softened cream cheese into the center before baking.
• If you love hearty breakfasts, use the same batter in loaf pans to create an easy sourdough pumpkin bread.

Storage and Freezing

These muffins store great for longer storage. Once completely cooled, place them in an airtight container on the counter for up to three days.

For freezing, transfer to a freezer bag with a sheet of parchment paper between each muffin to prevent sticking. They’ll stay fresh for up to two months. Reheat in the oven or microwave for a warm, just-baked taste.

If wrapping individually, use plastic wrap to keep moisture in. You can even pack one into lunchboxes for a cozy treat on cooler days.

Ingredient Notes and Variations

• Pumpkin Options: You can use pure pumpkin puree, homemade pumpkin puree, or pumpkin pie filling depending on your sweetness preference.
• Fats: Experiment with melted butter, olive oil, or melted coconut oil. Each will add a unique richness in flavor.
• Sourdough Choices: Whether you use an active sourdough starter or sourdough starter discard, both work great. The discard gives a deeper flavor without added rise.
• Sweeteners: A mix of brown sugar and white sugar balances caramel depth and light sweetness. You can also do maple syrup, or even applesauce for healthy sweetener options.
• Texture: For more structure, add a bit of whole wheat flour. For lighter muffins, stick with all purpose flour.
• Toppings: Sprinkle oats or sugar on top for crunch, or make a streusel topping for extra charm.

Serving Ideas

Enjoy your delicious sourdough pumpkin muffin with butter, honey, or a drizzle of maple syrup. Serve them alongside coffee, tea, or warm milk for a cozy breakfast. You can even crumble one over yogurt for an autumn-inspired parfait.

If you love experimenting, try adapting this batter into quick bread loaves using loaf pans, or bake in mini tins for snack-size bites.

Storage + Kitchen Tips

These muffins are perfect for batch baking and storing. Wrap them in plastic wrap and keep in a freezer bag for busy mornings. Thaw overnight or reheat briefly for that fresh baked taste.

If stored in an airtight container, they’ll keep soft for days, making them ideal for meal prep or family gatherings.

Enjoy This Easy Sourdough Discard Pumpkin Muffins

If you’re new to pumpkin recipes or adding to your fall baking favorites, these pumpkin sourdough muffins are the definition of comfort. Soft, spiced, and slightly tangy, they’re everything a perfect fall treat should be. They’re one more recipe to keep that sourdough starter happy on your counter.

This recipe was inspired by the collection of sourdough discard recipes I started last year while experimenting with fall baking. I had so many jars of my own sourdough starter bubbling away, and finding ways to use that discard became a fun kitchen challenge.

If you’re new to sourdough or a seasoned baker, these muffins are proof that baked goods don’t have to be complicated. They’re an easy, family-friendly way to add something nourishing to your table.

From one home cook to another, I hope you enjoy this recipe!

Pin for later…

Latest Posts:

• Snowflake Sourdough Bread Design + Scoring Tips
• 40 Prayer Journal Prompts for Your Quiet Time
• How Do I Start a Prayer Journal as a Mom? | Tips & Ideas
• Simple Salt Dough Ornaments Recipe for Christmas Crafting
• How To Make an Open-Layout Kitchen Feel More Intimate