Freshly baked sourdough pumpkin muffins cooling on a wire rack.

Let’s face it – as soon as the leaves start turning and that crisp chill sneaks into the air, everyone’s thinking about pumpkin. (Don’t even lie; I know you’ve already had at least one pumpkin spice latte this season!) But let me tell you about something that might just top that PSL addiction: sourdough pumpkin muffins. They’re soft, sweet, tangy, spiced perfection. I swear once you bake these, they’ll become your new fall obsession.

You don’t need to be the next Great British Baking Show champ to nail this recipe. These muffins are perfect for anyone—whether you’ve been feeding a sourdough starter for years or you just googled “how to keep sourdough alive” last week. Either way, buckle up because we’re diving headfirst into pumpkin-packed, sourdough goodness.

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Why Sourdough Pumpkin Muffins Deserve a Spot in Your Recipe Book

Sourdough isn’t just for fancy boules or crusty bread. It adds an irresistible tang to sweet treats. Pair that with warm fall spices and pumpkin’s natural richness, and you’ve got a match made in heaven. Plus, let’s be real: baking with pumpkin always guarantees super-moist results. (No one likes a dry muffin.)

Not to get too science-y or anything, but the fermentation in sourdough breakdowns gluten, making baked goods easier to digest. So yeah, you can totally tell yourself these muffins are “healthier” as you polish off your third one. No judgment here.

And here’s another reason these muffins just hit different: they’re crazy versatile. Want to slobber some cream cheese frosting on top? Do it. Prefer them plain with coffee on a chilly morning? Yup, they work. You can even customize the add-ins—chocolate chips, walnuts, dried cranberries—whatever’s calling your name.

Ingredients for Sourdough Pumpkin Muffins (Yes, It’s a Simple List!)

Whisking the dry ingredients for sourdough pumpkin muffins.

If you’ve got a sourdough starter and a can of pumpkin purée, you’re already halfway there. Here’s what you’ll need for this recipe:

Wet Ingredients:

1 cup pumpkin purée (not pie filling—seriously, don’t get them mixed up)
1/2 cup sourdough starter discard (you can use active starter if you want an even tangier flavor!)
2 large eggs (room temperature is better for baking)
1/3 cup vegetable oil or melted butter (oil makes them lighter; butter adds richness—your call)
1/4 cup milk (whole milk, almond milk, oat milk—it’s all good)
1 teaspoon vanilla extract

Dry Ingredients:

1 3/4 cups all-purpose flour
1 cup sugar (white, brown, or a mix of both for depth of flavor)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice (or your own blend of cinnamon, nutmeg, cloves, and ginger)
1/2 teaspoon salt

Optional Add-Ins:

1/2 cup chocolate chips, chopped nuts, or dried fruit (why not go wild?)

Tools You’ll Need

Mixing the wet ingredients for sourdough pumpkin muffins.

Before diving into mixing and measuring, set out your kitchen tools. (You don’t want to realize halfway through that you’re missing muffin liners. Been there—too often.) Here’s what you need:

Muffin tin (12-cup capacity)
Paper liners or nonstick spray
A mixing bowl (or two—you’ll want one for wet and one for dry ingredients)
Whisk or fork
Spatula (or wooden spoon if you’re old-school)
Measuring cups and spoons
Cooling rack (optional but super helpful)

Let’s Get Baking

Okay, enough chit-chat! Let’s make these bad boys!

Preheat your oven to 375°F (you don’t want to skip this; baked goods need the right starting temp). Either line your muffin tin with paper liners or give it a light coat of nonstick spray.

Mix your dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, spices, and salt. This step matters; no one wants random clumps of cinnamon ruining their muffins.

Combine the wet ingredients: In a separate bowl, mix the pumpkin purée, sourdough starter discard, eggs, oil (or melted butter), milk, and vanilla. Stir until smooth—it might smell a little tangy from the sourdough, and that’s totally normal.

Combine wet and dry mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula. Don’t overmix; a few lumps are okay and keep the muffins tender. (Overmixing leads to dense muffins—nobody wants that.)

Add your favorite extras: If you’re going for chocolate chips or nuts, this is the time to stir them in. Be careful not to overdo it—half a cup total works like a charm.

Fill the muffin cups: Divide the batter evenly. Each cup should be about 3/4 full. These muffins rise nicely, so don’t overfill. (Cleaning an overflowed muffin pan? No thanks.)

Bake: Pop the tray into your preheated oven and bake for about 18–22 minutes. You can stick a toothpick in the center to check—if it comes out clean (or with just a crumb or two), they’re done.

Cool and enjoy: Let the muffins cool in the tin for about 5 minutes, then move them to a wire rack. I highly recommend eating one while it’s still warm, though. Trust me, fresh-baked muffins at peak pumpkin-y glory are life-changing.

Sourdough Adventures: A Quick FAQ Round

Since we’re all sourdough fans here, I figured it’d be fun to sprinkle in answers to a few common questions. (Keeps things lively, right?)

What’s a sourdough babka?

Babka is a sweet, braided bread with an Eastern European origin. When you mix sourdough starter into the dough, it adds complexity and tang. Chocolate or cinnamon fillings are classic choices. It’s basically dessert bread—so yeah, it’s a win.

Can I make sourdough sandwich rolls?

Absolutely. Sourdough sandwich rolls are soft and fluffy and pair great with burgers, soups, or deli meats. Use your starter for the dough and bake them in a tray for a pull-apart roll effect.

How about sourdough blueberry bagels?

Oh, 100%. Sourdough bagels already have that chewy bite everyone loves, and adding blueberries gives them a sweet, fruity twist. Toasting one and slathering cream cheese on top? Chef’s kiss.

And sourdough Hawaiian rolls?

Oh, these are golden-pillowy perfection. Sweetened with honey or pineapple juice, sourdough Hawaiian rolls bring tropical vibes to your table. Perfect for sliders or holiday gatherings.

Make a Batch of These Muffins ASAP

Now, here we are—fall, pumpkin season, cozy time. A batch of sourdough pumpkin muffins is everything you need to kick off a morning (or wrap up a late-night Netflix binge—you do you). Make them once, and you’ll start finding excuses to make them again. How about Thanksgiving breakfast? A Halloween party snack? The answer is yes—always yes.

So grab that can of pumpkin, dig out the sourdough starter from the back of the fridge, and get baking. I think you’re gonna love these muffins—and if you post about them later, tag me because I need to see that muffin rise, okay?

Cheers to fall, pumpkin everything, and baking shenanigans!