Sourdough Discard Pumpkin Muffins
Tender, warmly spiced, and packed with real pumpkin flavor, these one-bowl muffins are the perfect way to use up sourdough discard. The subtle tang from the discard perfectly balances the sweetness, creating a depth of flavor you simply cannot get from a standard recipe.
Equipment
- 12-cup muffin pan - standard size
- Paper muffin liners - or non-stick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula - or wooden spoon
- Cookie scoop - or ice cream scoop for evenly portioning batter
- Wire cooling rack
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup sourdough discard - 240g, unfed and at room temperature
- 1 cup canned pumpkin puree - 245g, not pumpkin pie filling
- 1/2 cup unsalted butter - 113g, melted and slightly cooled
- 2 large eggs - at room temperature
- 1 cup brown sugar - 200g, packed
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour - 220g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Topping (Optional)
- 2 tablespoons granulated sugar - mixed with 1/2 teaspoon cinnamon, or use streusel topping
- 1/2 teaspoon ground cinnamon - for topping, optional
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or spray with non-stick spray.
- In a large bowl, whisk together sourdough discard, pumpkin puree, melted butter, eggs, brown sugar, and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Pour dry ingredients into wet and fold with a spatula until just combined. Stop when no dry streaks remain.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle with cinnamon-sugar topping if desired.
- Bake for 20-23 minutes until tops spring back and a toothpick comes out clean. Cool in pan for 5 minutes then transfer to a wire rack.
Notes
- Make sure to use 100% pumpkin puree, not pumpkin pie filling, as the filling has added sugar and spices.
- Your sourdough discard should be at room temperature for the best results. Cold discard can cause the butter to seize.
- Do not overmix the batter. Mix only until the dry ingredients disappear, even if there are a few lumps.
- Fill the muffin cups generously for tall, domed tops. Almost full is fine for this thick batter.
- For mini muffins, bake in a 24-cup mini pan for 12-14 minutes at the same temperature.
- Try folding in 3/4 cup of chocolate chips or toasted pecans for a delicious variation.
- For a streusel topping, combine 1/3 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 3 tablespoons cold cubed butter.
- Store cooled muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Reheat individual muffins in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
- The sourdough discard helps create beautifully domed tops and adds a subtle tang that balances the pumpkin spice.