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Overhead picture of several finished sourdough pumpkin muffins.

Sourdough Pumpkin Muffins

These Sourdough Pumpkin Muffins are a delightful treat for the fall season. They are perfectly moist, sweet and pillowy-soft!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 muffins
Calories: 197kcal
Author: Andee

Equipment

Ingredients
  

For the Sourdough Pumpkin Muffins:

  • ½ c vegetable oil
  • ½ c brown sugar
  • ½ c granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 15 oz can pumpkin puree
  • ¾ c sourdough discard
  • 2 c all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the Cinnamon Streusel (optional):

  • ¼ c brown sugar
  • ½ c all-purpose flour
  • 4 tablespoon unsalted butter softened
  • 1 teaspoon cinnamon

For the Maple Glaze (optional):

  • ½ c powdered sugar
  • ¼ c maple syrup
  • ½ teaspoon maple extract
  • 2 tablespoon unsalted butter melted

Instructions
 

For the Sourdough Pumpkin Muffins:

  • Preheat the oven to 350℉. Line a muffin tin with cupcake liners and spray with nonstick spray.
  • In a large bowl, whisk together the vegetable oil and sugars. Add the egg, vanilla, pumpkin puree, and sourdough starter discard. Continue mixing until smooth.
    ½ c vegetable oil, ½ c brown sugar, ½ c granulated sugar, 3 eggs, 1 tablespoon vanilla extract, 1 15 oz can pumpkin puree, ¾ c sourdough discard
  • In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
    2 c all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
  • Add the dry ingredients to the wet ingredients and continue to whisk until smooth and free of lumps.
  • Fill the muffin tins about ¾ full then top with the cinnamon streusel mixture.
  • Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool slightly before topping them with the maple glaze.

For the Cinnamon Streusel (optional):

  • Using the back of a fork, combine the brown sugar, flour, softened butter and cinnamon in a bowl until it starts to form into small crumbles. Top muffins before baking.
    ¼ c brown sugar, ½ c all-purpose flour, 4 tablespoon unsalted butter, 1 teaspoon cinnamon

For the Maple Glaze (optional):

  • Combine the powdered sugar, maple syrup, maple extract, and melted butter in a small bowl and mix until smooth and no lumps remain. Drizzle over freshly baked muffins
    ½ c powdered sugar, ¼ c maple syrup, ½ teaspoon maple extract, 2 tablespoon unsalted butter

Notes

Ensure you are using pumpkin puree and not pumpkin pie filling. There is a difference! If you are using homemade pumpkin puree you may need to drain some liquid out since homemade usually has more water content than store-bought pumpkin puree.
This recipe uses sourdough discard and not sourdough starter that has recently been fed. 
Store the muffins in an airtight container. They can be stored at room temperature for 3-4 days, in the refrigerator for about 1 week or in the freezer for up to 6 months.

Nutrition

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2876IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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