Easy Sourdough Discard Pumpkin Muffins
These Sourdough Discard Pumpkin Muffins are the best way to use up leftover starter during the fall season. Made with real pumpkin, warm spices, and simple pantry ingredients, they bake up tender and full of flavor. A cozy, no-waste recipe that’s ideal for breakfast, snacks, or freezing for later.
Equipment
- Mixing Bowls
- Muffins Tin
- Measuring cups and spoons
- wooden mixing spoon
- whisk
- Airtight container for storage
- Oven Mitts
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Baking Powder
- 2 teaspoons Pumpkin pie spice
- ½ teaspoon Salt
Wet Ingredients
- 1½ cups Pumpkin puree
- ½ cup Sourdough starter discard
- 1 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Unsalted Butter melted
Instructions
- 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.
- 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.
- 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.
- Fold in a handful of mini chocolate chips, add a streusel topping, or even chopped nuts if you like.
- Spoon the muffin batter evenly into your prepared muffin cups or muffin form.
- Bake for 18–22 minutes or until a cake tester inserted into the center comes out clean.
- Remove the baked muffins and let them cool on a wire rack before enjoying.