Description
These Sourdough Pumpkin Muffins are a cozy kitchen staple that transforms simple pantry ingredients into bakery-worthy magic. With the rich flavor of pumpkin, a subtle sourdough tang, and warm autumn spices, these muffins are a must for your “easy recipe” collection. Whether you’re after quick breakfast options, a comforting snack, or fall-inspired food ideas, this one checks all the boxes.
Ingredients
1 cup pumpkin puree
1/2 cup sourdough discard
3/4 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/2 cup neutral oil (canola or avocado)
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F. Line or grease a muffin tin.
2. In a large bowl, whisk pumpkin puree, sourdough discard, brown sugar, eggs, oil, and vanilla.
3. In a separate bowl, stir flour, baking soda, baking powder, salt, and spices.
4. Gently combine dry mix into wet until just incorporated.
5. Divide batter into muffin cups, filling nearly to the top.
6. Bake for 22–25 minutes, until tops spring back and a toothpick comes out mostly clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Don’t overmix once the dry meets the wet—just fold until the flour vanishes.
Fill muffin cups high for those nice bakery-style tops.
These freeze beautifully; wrap individually and thaw as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: easy recipe, sourdough discard, pumpkin muffin, fall baking, quick breakfast, healthy snack, food ideas