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Sourdough Pumpkin Muffins
Soft pumpkin muffins with cinnamon, warm spice, and a touch of sourdough. Use active starter or discard, and fold in pecans, other nuts, or chocolate chips if you like.
- Total time
- About 45–50 min per batch
- Yield
- About 12 muffins; varies with portion size
- Starter
- Active or discard
- Heat
- 350°F / 177°C
Ingredients
Dry Ingredients
- 1 3/4 cups bread flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 2 eggs
- 1/2 cup oil, such as avocado oil, or melted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup plain canned pumpkin purée
- 1/3 cup sourdough starter, active or unfed discard
- 2 tsp vanilla extract
Optional Mix-Ins
- To taste pecans, other nuts, or chocolate chips
Method
Prepare the BatterTwo bowls
- Preheat the oven to 350°F. Line muffin tins with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a second large bowl, whisk the eggs and oil until well combined. If using melted butter, let it cool slightly before mixing it with the eggs.
- Add the granulated sugar and brown sugar to the egg mixture. Whisk until evenly combined.
- Add the pumpkin purée, sourdough starter, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and fold until no dry streaks remain. Avoid overmixing.
- If desired, fold in pecans, other nuts, or chocolate chips until evenly distributed.
Portion, Bake & Cool20–25 minutes
- Spoon about 3 Tbsp batter into each prepared muffin cup. Use another tin or bake in batches if you have extra batter.
- Bake at 350°F for 20–25 minutes, until the tops are golden and the centers are set. A tester inserted into the center should come out without wet batter.
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Helpful Notes
My saved note:
Sweet Bakes - Active or discard
Sourdough Pumpkin Muffins
Soft pumpkin muffins with cinnamon, warm spice, and a touch of sourdough. Use active starter or discard, and fold in pecans, other nuts, or chocolate chips if you like.
- Total time
- About 45–50 min per batch
- Hands-on
- About 20 min
- Yield
- About 12 muffins; varies with portion size
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- Standard muffin tins, lined or greased
Gather first
Ingredients
Ingredients
Dry Ingredients
- 1 3/4 cups bread flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 2 eggs
- 1/2 cup oil, such as avocado oil, or melted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup plain canned pumpkin purée
- 1/3 cup sourdough starter, active or unfed discard
- 2 tsp vanilla extract
Optional Mix-Ins
- To taste pecans, other nuts, or chocolate chips
Method
Step by step
Part 1
Prepare the Batter
- Preheat the oven to 350°F. Line muffin tins with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a second large bowl, whisk the eggs and oil until well combined. If using melted butter, let it cool slightly before mixing it with the eggs.
- Add the granulated sugar and brown sugar to the egg mixture. Whisk until evenly combined.
- Add the pumpkin purée, sourdough starter, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and fold until no dry streaks remain. Avoid overmixing. Use: 1 3/4 cups bread flour or all-purpose flour1 tsp baking soda1/2 tsp baking powder1/2 tsp salt1 1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp ground ginger
- If desired, fold in pecans, other nuts, or chocolate chips until evenly distributed.
Part 2
Portion, Bake & Cool
- Spoon about 3 Tbsp batter into each prepared muffin cup. Use another tin or bake in batches if you have extra batter.
- Bake at 350°F for 20–25 minutes, until the tops are golden and the centers are set. A tester inserted into the center should come out without wet batter.
Set a check timer
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden tops; tester comes out without wet batter
Storage
Cool completely, then store airtight or freeze for longer storage.
Reheat or serve
Serve at room temperature or warm briefly in a low oven.
Keep Baking
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