Description
These sourdough pumpkin muffins are the perfect blend of cozy spices, tender crumb, and deep flavor thanks to sourdough discard and pumpkin purée. Whether you’re looking for a quick breakfast, healthy snack, or fall-themed food idea, these easy muffins hit the spot. Ideal for anyone hunting for breakfast ideas or easy recipes to use up extra starter.
Ingredients
1 cup pumpkin purée
0.75 cup brown sugar
2 large eggs
0.5 cup sourdough discard
0.5 cup vegetable oil
1.5 teaspoons ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.125 teaspoon ground cloves
1 cup all-purpose flour
0.5 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoon salt
Instructions
1. Preheat oven to 375°F and line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together pumpkin purée, brown sugar, eggs, sourdough discard, and oil until smooth.
3. Add cinnamon, nutmeg, ginger, and cloves. Stir in flour, baking soda, baking powder, and salt until just combined.
4. Divide batter evenly among muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Cool in pan for 5 minutes, then transfer to wire rack to finish cooling.
Notes
Use canned pumpkin for best consistency—homemade purée can be too watery.
Don’t overmix once the flour goes in, or the muffins will be tough.
Room temperature sourdough discard blends more easily into the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough pumpkin muffins, easy recipe, fall baking, breakfast ideas, healthy snack, quick breakfast, pumpkin recipes