These delightful sourdough pumpkin spice muffins are a perfect treat, combining the tangy goodness of sourdough with the warm flavors of pumpkin and spice. They’re a fantastic way to use up sourdough discard while creating a comforting, family-friendly breakfast or snack.

Whether you’re new to sourdough baking or a seasoned pro looking for a simple recipe, these muffins hit all the right notes. They’re quick to prepare, bake beautifully, and fill your kitchen with an irresistible aroma.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe for Sourdough Pumpkin Spice Muffins is a true gem for several reasons. First, it’s incredibly beginner-friendly, making it perfect for anyone who wants to explore baking with sourdough discard without committing to a complex bread recipe. The “discard” aspect means you don’t need an active, bubbly starter; simply use the unfed portion you’d normally throw away, giving it a second life in a delicious way. This recipe is also wonderfully fast, fitting perfectly into busy mornings or a quick afternoon baking session. You can have warm, fragrant muffins ready in under an hour, making them ideal for a weekend breakfast, an after-school snack, or even a thoughtful treat to share with neighbors.

Beyond their ease, these muffins offer a delightful balance of flavors. The subtle tang from the sourdough discard beautifully complements the rich, earthy notes of pumpkin and the cozy warmth of pumpkin pie spice. It’s a comforting combination that appeals to almost everyone, from picky eaters to sophisticated palates. They’re sweet enough to feel like a treat but not overly indulgent, making them a great option for a slightly healthier breakfast or a satisfying snack. Plus, the process is straightforward, requiring minimal special equipment, which means less cleanup and more enjoyment. This recipe is designed for real life, for families who appreciate homemade goodness without the fuss.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin is the easiest way to ensure a smooth baking experience. Most of these items are likely already in your pantry, making this a convenient recipe to whip up on a whim. The sourdough discard adds a unique depth of flavor and a tender crumb, but don’t worry if your discard isn’t super active; its primary role here is flavor and moisture, not leavening.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup sourdough discard (unfed, 100% hydration)
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup vegetable oil or melted unsalted butter
1 large egg
1 teaspoon vanilla extract

For simple substitutions, if you don’t have pumpkin pie spice on hand, you can create your own blend by combining ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves. Any neutral-flavored oil like canola or grapeseed oil works well in place of vegetable oil. If you prefer, you can use melted coconut oil for a slightly different flavor profile. For the sugars, you can adjust the ratio slightly, but the combination of granulated and brown sugar provides both sweetness and moisture. Ensure your pumpkin puree is 100% pumpkin, as pumpkin pie filling contains added sugars and spices that will alter the final taste.

Time Needed From Start To Finish

Getting these delicious muffins into your hands is a surprisingly quick process, perfect for when you need a homemade treat without a long wait.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating these sourdough pumpkin spice muffins is a straightforward process. Follow these steps for perfectly baked, flavorful results every time.

Prepare your oven and muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray. This prevents sticking and makes cleanup a breeze.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, pumpkin pie spice, baking soda, and salt. Make sure there are no lumps, especially in the brown sugar, so everything mixes evenly.
Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, pumpkin puree, vegetable oil (or melted butter), large egg, and vanilla extract until well combined and smooth.
Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will lead to a more tender muffin. Overmixing can result in tough muffins.
Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy and consistent portioning. Fill each cup about two-thirds full.
Bake the muffins: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
Cool and serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from getting soggy.

Easy Variations And Serving Ideas That Fit Real Life

These Sourdough Pumpkin Spice Muffins are delicious on their own, but they’re also incredibly versatile and can be customized to suit your family’s preferences or a special occasion. For a little extra texture and sweetness, consider adding a streusel topping before baking. A simple streusel can be made by combining 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1 tablespoon cold butter, then crumbling it over the muffin batter.

If you want to add more to the batter, chocolate chips (milk, dark, or white chocolate) are always a hit, especially with kids. About half a cup folded into the batter works wonderfully. Chopped nuts like pecans or walnuts also add a nice crunch and earthy flavor. For a touch of elegance, a simple glaze made from powdered sugar and a splash of milk or orange juice drizzled over cooled muffins can elevate them for a brunch spread.

These muffins are perfect for a quick breakfast on the go, packed in lunchboxes, or served as an afternoon snack with a cup of coffee or tea. They’re also fantastic for a casual family brunch or a potluck. Serve them warm with a pat of butter, a dollop of cream cheese, or even a spoonful of apple butter for an extra layer of flavor. They pair beautifully with a glass of milk for the kids or a warm spiced cider for adults.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect sourdough pumpkin spice muffins every time.

One frequent mistake is overmixing the batter. When you combine the wet and dry ingredients, stir only until the flour streaks have just disappeared. A few lumps are perfectly normal and actually desirable, as overmixing develops the gluten in the flour too much, leading to tough, dense muffins instead of light and tender ones.

Another common issue is using the wrong type of pumpkin. Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of flavors and sweetness in this recipe. Always check the label carefully.

Not preheating your oven properly can also affect the rise and texture of your muffins. A hot oven helps the muffins rise quickly, creating that desirable domed top. Give your oven at least 15-20 minutes to reach the set temperature before you put the muffins in.

Finally, overfilling the muffin cups can cause muffins to overflow and stick together, or bake unevenly. Aim to fill each cup about two-thirds full. This allows enough room for the muffins to rise beautifully without creating a mess.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your Sourdough Pumpkin Spice Muffins fresh and delicious. Once completely cooled, store the muffins in an airtight container at room temperature for up to 3-4 days. To prevent them from getting soggy, you can place a paper towel at the bottom of the container and another on top of the muffins to absorb any excess moisture.

If you want to make them ahead for longer storage, these muffins freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer the frozen muffins to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. When you’re ready to enjoy one, simply thaw it at room temperature for an hour or two, or warm it gently in the microwave for 20-30 seconds for that freshly baked feel.

For making ahead, you can also prepare the dry ingredients in advance and store

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.