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Sourdough Pumpkin Muffins

These sourdough pumpkin muffins are moist, lightly spiced, and made using sourdough discard and pumpkin puree for a deliciously tender treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

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.

Notes

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for 4–5 days. Freeze individually wrapped in plastic wrap for up to 3 months.
Keyword Chocolate Muffins, fall baking, muffins, pumpkin muffins, Sourdough Muffins