Pumpkin Sourdough Muffins

We all know about the ever-popular pumpkin spice latte as a fall staple, but that doesn’t hold a candle to these pumpkin sourdough muffins! They’re perfectly moist, pumpkin-y, cinnamon-y, and like a beautiful fall day in a muffin cup! We love having these for breakfast or dessert. Get the full recipe, as well as a non-sourdough version, below!

Fall Muffins

Summer is nice and all, but sometimes I wish it could be fall all year long! It’s my absolute favorite season for so many reasons.

I love the cooler weather, the crisp and colorful leaves, the cozy sweaters, the fireplace. But most of all? I love the fall food and beverage options! Give me alllll the apple butter, and the pumpkin spice cakes, pastries, and of course the muffins!

The best my house has ever smelled was when I was making apple butter and pumpkin desserts at the same time. Talk about the best combination of scents and flavors! Goodness, can you tell I’m excited for fall??

These pumpkin sourdough muffins are an absolute must try this fall season!

Supplies Needed

• A large bowl: I use my glass bowl set.
• A spatula or spoon: I use a spatula for making muffins.
• Measuring cups and spoons: I like these measuring cups and these measuring spoons.
• Muffin or cupcake pan: I use a non-stick pan that I’ve had for awhile, but I would like to replace it with a stainless steel muffin pan so that I know that it is non-toxic.
• Muffin or cupcake liners: These are optional, but I prefer to use liners so that I know the muffins will not get stuck in the pan.
• Dough scoop: This is also optional, but using a dough scoop makes such quick, easy, and clean work of getting the batter into the liners.

Ingredients

• Pureed pumpkin (either canned or fresh)
• Sourdough starter, fed or discard (learn how to make your own sourdough starter here)
• Brown sugar
• Coconut oil (either regular melted or fractionated/liquid, or other neutral-flavored oil)
• Salted butter (melted)
• Eggs
• Vanilla extract
• All-purpose flour
• Pumpkin spice blend (or cinnamon, nutmeg, allspice, and cloves)
• Salt (I use sea salt)
• Baking soda

Directions

Preheat the oven to 350 degrees F.

Prepare your muffin pan, either by lining the pan with cupcake liners, or by thoroughly buttering the pan. Set aside.

In a large bowl, use a spatula to thoroughly combine the wet ingredients, which is the pureed (or canned) pumpkin, sourdough starter, brown sugar, melted or liquid coconut oil, melted butter, eggs, and vanilla extract. Stir until smooth.

Next, add the flour, pumpkin spice blend, and salt. Stir until combined, but be careful not to over mix the batter.

Finally, add the baking soda, and gently stir until incorporated.

Use the optional dough scoop to fill each prepared muffin cup, making sure to leave a little at the top for rising.

Bake for 20-25 minutes, or until a butterknife inserted comes out clean.

Transfer to a cooling rack. Allow to cool for a couple of minutes before serving!

Store leftover pumpkin sourdough muffins at room temperature for up to 3-4 days.

What if I don’t have a sourdough starter?

If you don’t have a sourdough starter, that’s no problem! You have options.

Option 1: You can make your own sourdough starter.

Option 2: You can use these alternate ingredients instead, and follow the regular directions as usual!

• 1 cup pureed pumpkin (fresh or canned)
• 1/2 cup water or milk
• 1 cup brown sugar, packed
• 2 tbsp. coconut oil (either regular melted or fractionated/liquid, or other neutral-flavored oil)
• 2 tbsp. salted butter (melted)
• 2 eggs
• 1/2 tsp. vanilla extract
• 1 1/2 cup all-purpose flour
• 2 1/2 tsp. pumpkin spice blend (or 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. allspice, and 1/8 tsp. cloves)
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder

More Like This…

• Sourdough Pumpkin Cinnamon Rolls
• Sourdough Pumpkin Pie
• Sourdough Pumpkin Pancakes
• Best Fall Recipes

Be sure to pin the recipe for later!