CATEGORY: Breakfast | Snacks & Treats
PREP TIME: 15 minutes
COOK TIME: 20–25 minutes
TOTAL TIME: Approximately 40 minutes
SERVINGS: 12 muffins or 1 loaf
Why You'll Love These Pumpkin Muffins
Soft and moist: Pumpkin purée and sour cream help create a tender muffin that doesn't dry out easily.
A great use for sourdough discard: No feeding, fermenting, or resting required.
Simple ingredients: Everything comes together with everyday baking staples.
Just enough sweetness: A little chocolate on top adds a sweet finishing touch without overwhelming the pumpkin flavor.
Versatile: Make a batch of muffins for the week or bake the batter into a loaf to slice and share.
Ingredients
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling)
½ cup sourdough discard (about 120g)
⅓ cup sour cream
1 teaspoon vanilla extract
1¼ cups all-purpose flour (about 150g)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼–⅓ cup chocolate chips, for topping
Don't Have Pumpkin Pie Spice?
No problem! You can make these muffins with spices you probably already have in your pantry.
Instead of the pumpkin pie spice and additional cinnamon listed above, use:
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
This simple combination gives the muffins a warm, cozy flavor without being overpowering.
How to Make Pumpkin Sourdough Discard Muffins
1. Preheat your oven.
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup. If making pumpkin bread, grease a 9×5-inch loaf pan instead.
2. Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and sugar together for 2–3 minutes until light and fluffy.
3. Add the eggs and vanilla.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until combined.
4. Mix in the pumpkin, sourdough discard, and sour cream.
Add the pumpkin purée, sourdough discard, and sour cream. Stir until everything is incorporated. Don't worry if the mixture looks slightly curdled at this point.
5. Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
6. Bring everything together.
Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Be careful not to overmix. A few small lumps are perfectly fine!
7. Fill your muffin pan.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. If making bread, spread the batter evenly into your prepared loaf pan.
8. Add the chocolate chips.
Sprinkle chocolate chips over the top of each muffin, gently pressing them into the batter so they stay in place while baking.
9. Bake until golden.
Bake at 350°F until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Muffins: 20–25 minutes
Mini Muffins: 12–16 minutes
Pumpkin Bread (9×5 loaf): 50–65 minutes
Kitchen Tip: Every oven bakes a little differently, so start checking a few minutes before the suggested time. The muffins are ready when the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
10. Let them cool and enjoy!
Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack. Enjoy them slightly warm, or save a few for breakfast the next morning!
A Few Tips for the Best Pumpkin Muffins
Don't overmix the batter. Once the flour goes in, mix only until everything comes together. Overmixing can make your muffins dense instead of soft and fluffy.
Use plain pumpkin purée. Make sure you're using 100% pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices.
Use your sourdough discard straight from the fridge. There's no need to feed your starter or let it come to room temperature before using it.
Keep the chocolate chips on top. Sprinkling them over the batter gives each muffin a little chocolate without taking away from the pumpkin flavor.
Let the muffins cool slightly. Giving them a few minutes to rest makes them easier to remove from the pan.
How to Store and Freeze
These muffins are wonderful fresh from the oven, but they're also great to make ahead for busy mornings.
Room Temperature: Store completely cooled muffins in an airtight container for up to 2 days.
Refrigerator: Keep them in an airtight container for up to 5 days.
Freezer: Wrap cooled muffins individually and place them in a freezer-safe bag or container. Freeze for up to 3 months for best quality.
When you're ready to enjoy one, thaw it at room temperature or warm it briefly in the microwave.
From My Kitchen to Yours
Whether you're using up leftover sourdough discard or simply craving something pumpkin, these muffins are an easy way to bring a little homemade goodness into your day.
Make a batch for breakfast, tuck a few into lunchboxes, or share them with a friend. After all, some of the best recipes are the ones we get to share.
