Autumn mornings deserve something warm, comforting, and just a little bit indulgent. These Sourdough Pumpkin Muffins are everything you want in a fall treat: moist, tender, and warmly spiced with a subtle tang from the sourdough starter. Whether you’re using up extra starter or craving pumpkin flavor beyond the usual pie, this muffin recipe delivers that homemade bakery-style taste with minimal effort.

Infused with cozy spices and topped with a hint of cinnamon sugar or streusel if you like, these muffins pair perfectly with a cup of coffee, tea, or a cold glass of milk. They’re great for breakfast, brunch, or an afternoon pick-me-up and can be made ahead for grab-and-go convenience.

Why You’ll Love This Sourdough Pumpkin Muffins

Great Use for Sourdough Discard: These muffins are ideal for using up that sourdough starter that might otherwise go to waste.
Perfect Texture: The sourdough adds a tender crumb and a slight tanginess that balances the sweetness beautifully.
One-Bowl Wonder: You don’t need to overthink this recipe—just mix, scoop, and bake.
Customizable: Add chocolate chips, pecans, or a streusel topping to make them your own.
Make-Ahead Friendly: These muffins freeze well and taste just as good days later.

Preparation Phase & Tools to Use

To make your Sourdough Pumpkin Muffins effortlessly, having the right tools will set you up for success:

Mixing Bowls: Use a large one for wet ingredients and a medium one for dry—keeps your prep organized.
Whisk & Spatula: A whisk is perfect for combining ingredients without overmixing, while a spatula helps scrape every bit of pumpkin goodness from the bowl.
Muffin Tin: Standard 12-cup muffin tins work great. Line with paper liners or grease lightly.
Ice Cream Scoop or Cookie Scoop: Helps portion the batter evenly for consistent-sized muffins.
Wire Cooling Rack: Crucial for letting the muffins cool completely without becoming soggy on the bottom.

Each of these tools contributes to a smooth baking process, ensuring even mixing, proper portioning, and a moist texture every time.

Ingredients for the Sourdough Pumpkin Muffins

Sourdough Starter: Adds moisture and a mild tang, enhancing flavor complexity. Great way to use discard.

Pumpkin Puree: The star of the show. Provides rich flavor, moist texture, and autumn vibes.

Eggs: Help bind the muffins and give them structure and softness.

Vanilla Extract: Boosts the warm flavors and adds sweetness depth.

Vegetable Oil: Keeps the muffins moist and tender.

Brown & Granulated Sugar: Together they sweeten and add dimension—brown sugar adds a hint of molasses.

All-Purpose Flour: The base structure for these muffins.

Baking Soda & Baking Powder: Help the muffins rise perfectly and stay fluffy.

Salt: Enhances flavor and balances sweetness.

Cinnamon, Nutmeg, Ginger, Cloves: Classic pumpkin spice medley for that warm, cozy aroma and taste.

How To Make the Sourdough Pumpkin Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, vanilla, oil, brown sugar, and granulated sugar until smooth.

Step 3: Add Sourdough Starter

Stir in the sourdough starter until fully incorporated. This gives the batter a creamy texture and subtle tang.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and all the spices.

Step 5: Fold and Mix

Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined—avoid overmixing.

Step 6: Scoop and Bake

Fill each muffin cup about 3/4 full. Optionally, top with cinnamon sugar or streusel. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Cool Down

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve and Store These Muffins

Serve your sourdough pumpkin muffins warm or at room temperature. They’re delicious as-is, but a dab of butter or drizzle of maple glaze takes them to the next level.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them individually wrapped and reheat in the microwave for a quick treat anytime.