I make a batch of these sourdough pumpkin muffins every fall (and honestly, whenever I have discard and a can of pumpkin on the same shelf). They’re moist, lightly spiced, and use that tangy sourdough discard to boost flavor and reduce waste. These are perfect for breakfast, a school lunchbox treat, or warming up a chilly weekend brunch.
What makes this recipe special
This recipe turns two pantry staples—sourdough discard and canned pumpkin—into a reliably tender muffin with a little chocolate for fun. The discard adds mild tang and improves texture without needing to feed your starter, so it’s a great “use-up” recipe that doesn’t sacrifice flavor.
“Moist, tender, and just tangy enough—these muffins vanish fast at our house.” — weekend brunch regular
Reasons to try it:
- Waste-smarter: uses 1 cup sourdough discard so you don’t throw away starter.
- Fast and forgiving: easy mixing method that’s kind to novice bakers.
- Crowd-pleasing: chocolate chips make it kid-approved while the pumpkin and spices feel seasonal.
- Versatile: perfect for weekday breakfasts, potlucks, or a holiday morning.
The cooking process explained
Before you start, here’s the quick flow so you know what to expect: whisk wet ingredients including discard, combine dry ingredients separately, fold the dry into the wet until just mixed, fold in chocolate chips, portion into a lined tin, and bake 18–22 minutes. It’s a single-bowl wet mix plus a dry bowl—minimal equipment, minimal fuss.
Yield: about 12 standard muffins
Key Ingredients
- 1 cup sourdough discard (unfed or recently fed; room temperature)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil (can substitute melted coconut oil or light olive oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (for gluten-free, try a 1:1 GF blend but expect slight texture change)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (or pumpkin pie spice for convenience)
- 1/2 teaspoon salt
- 1 cup chocolate chips (dark or semisweet; swap for raisins or chopped nuts if preferred)
Ingredient notes:
- Sourdough discard: a discard that’s too acidic (very sour) can slightly affect rise; if your discard is extremely tangy, use 3/4 cup and add 1/4 cup plain yogurt or milk instead.
- Oils vs. butter: oil keeps muffins moist longer; melted butter adds richer flavor but may firm the crumb slightly.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and homogeneous.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to distribute the leavening and spices evenly.
- Add the dry mixture to the wet mixture in two additions, folding gently with a spatula until just combined. Stop when you no longer see streaks of flour — small lumps are fine.
- Fold in the chocolate chips, reserving a few to sprinkle on top if you like a decorative finish.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–22 minutes, rotating once halfway through if your oven heats unevenly. Muffins are done when the tops spring back slightly and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Breakfast: split and warm, spread a little butter or cream cheese, and serve with coffee.
- Brunch spread: place on a board with fresh fruit, yogurt, and a pot of strong tea.
- Snack: pack one in a lunchbox with apple slices for an afternoon energy boost.
- Dessert: warm slightly and top with a scoop of vanilla ice cream for a quick indulgence.
Storage and reheating tips
- Room temperature: store in an airtight container for up to 2 days.
- Refrigerator: keeps well for 4–5 days if you prefer chilled storage (bring to room temp or warm before serving).
- Freezer: wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds from frozen.
- Reheating: microwave for 10–20 seconds for a warm muffin, or reheat in a 325°F (160°C) oven for 5–7 minutes for a lightly crisp exterior.
Food safety: discard any muffins left at room temperature more than 2 days. If refrigerated, reheat thoroughly before eating if stored longer.
Pro chef tips
- Don’t overmix: overworking the batter develops gluten and makes muffins dense — fold until just combined.
- Check your leaveners: if your baking powder is older than 6 months, replace it for best rise. Baking soda needs acid (from the discard and pumpkin) to react; make sure your discard is not completely neutralized.
- Use room-temperature eggs: they emulsify better and give a more uniform batter.
- Even baking: fill tins evenly and tap the tray lightly on the counter to remove large air pockets.
- Texture tweak: for an extra tender crumb, swap 1/4 cup of the flour for cake flour.
Creative twists
- Oat crumble top: sprinkle a mixture of oats, brown sugar, butter (or coconut oil), and a pinch of cinnamon on top before baking for crunch.
- Nutty add-ins: fold in 1/2 cup chopped walnuts or pecans for texture.
- Spice swap: increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon cloves for a deeper spice profile.
- Dairy option: replace oil with 1/2 cup melted butter for richer flavor.
- Vegan adaptation: use flax eggs (2 tbsp ground flax + 6 tbsp water) and swap chocolate chips for dairy-free chips; use a vegan yogurt instead of eggs if needed.
Your questions answered
Q: Can I use fed (active) starter instead of discard?
A: Yes—fed starter will work, but it’s stronger and less acidic. You may notice slightly less tang and a small difference in rise; the recipe still performs well.
Q: What if I don’t have pumpkin puree?
A: Mashed cooked sweet potato or butternut squash puree are great 1:1 substitutes. They alter flavor subtly but keep moisture and texture similar.
Q: My muffins came out dense — why?
A: Likely overmixing or expired leavening. Also check the discard: if it’s very acidic, it can inhibit rise. Make sure to fold gently and use fresh baking powder/soda.
Q: Can I halve or double this recipe?
A: Yes. Halving works fine in a smaller bowl; doubling is straightforward—mix in a larger bowl and bake in two tins, rotating as needed.
Q: Is it safe to eat batter because of raw eggs and starter?
A: No. As with any batter containing raw eggs, do not taste uncooked batter. Baking brings the muffins to safe eating temperature.
Conclusion
If you want another take on sourdough-pumpkin baking, check this variation with oat crumble from Sourdough Pumpkin Muffins With Oat Crumble – Farmhouse on Boone for a crunchy top. For a classic, highly-rated approach that inspired many discard bakers, see the original post at Sourdough Pumpkin Muffins Recipe | Mel’s Kitchen Cafe.
Sourdough Pumpkin Muffins
Ingredients
Wet Ingredients
- 1 cup sourdough discard Can use unfed or recently fed, at room temperature.
- 1 cup pumpkin puree Canned or homemade.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil Can substitute melted coconut oil or light olive oil.
- 2 large eggs Use room temperature for better emulsion.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour For gluten-free, try a 1:1 GF blend but expect slight texture change.
- 1 teaspoon baking soda
- 1 teaspoon baking powder Check freshness for best results.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg Or pumpkin pie spice for convenience.
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips Dark or semisweet; can substitute with raisins or chopped nuts.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease generously.
- In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to distribute evenly.
- Add the dry mixture to the wet mixture in two additions, folding gently until just combined, being careful not to overmix.
- Fold in the chocolate chips, reserving a few for sprinkling on top.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–22 minutes, rotating once halfway through. Muffins are done when the tops spring back and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
