These sourdough discard pumpkin muffins are soft, moist, and just the right amount of sweet with a tiny tang from the discard.
They taste like cozy fall mornings but I make them year-round.
It’s a great way to use up extra sourdough discard, and they come out with a tender crumb that holds up really well.
I’ve made these for family brunches, coffee dates, or just as a snack to have on hand.
No one can ever tell they’ve got sourdough in them, but everyone always says, “What makes these so soft?” It’s that discard magic.
What You’ll Need
- 1 cup sourdough discard (unfed, room temp)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Why I Love This Recipe
This is a recipe I keep coming back to every time I have extra discard sitting in the fridge.
- Uses up discard so nothing goes to waste
- Comes together in one bowl
- Moist, soft texture every time
- Perfect for freezing
- Warm spices + pumpkin = pure comfort
It’s simple, reliable, and the muffins taste like fall no matter what season you’re in.
Makes
12 standard muffins
Time
Prep: 10 minutes
Bake: 20–22 minutes
Total: 30–35 minutes
Macros (per muffin, approx.)
Calories: 190
Protein: 3g
Fat: 9g
Carbs: 25g
Fiber: 1g
Sugar: 12g
Why This Recipe Works (Quick Science)
The sourdough discard adds a little acidity, which helps make the muffins super tender. That acidity also reacts with the baking soda to give a nice rise. The pumpkin puree brings moisture, while the oil keeps everything soft and fluffy even after a day or two.
Common Mistakes
- Using cold discard – Make sure it’s at room temp so it blends well
- Overmixing the batter – Just mix until combined so the muffins stay soft
- Using pumpkin pie filling – Only use pure pumpkin puree
- Skipping the spices – They’re essential for the flavor
What to Serve With
- Hot coffee or chai
- Scrambled eggs for a light breakfast
- A dollop of whipped cream for dessert
- Apple slices and almond butter
FAQ
Can I freeze them?
Yes! Freeze in an airtight bag for up to 2 months. Thaw at room temp or microwave 20–30 seconds.
Can I use fresh pumpkin instead of canned?
Yep! Just make sure it’s smooth and not too watery.
Can I use sourdough starter instead of discard?
If your starter isn’t fed, yes. Fed starter will make them rise more and change the texture slightly.
Are these super sweet?
Nope, they’re lightly sweet. You can reduce sugar if you want, but the balance is just right.
Pro Tips
- Use muffin liners to make cleanup easy
- Let the muffins cool at least 10 mins before removing from the tin
- Don’t skip the spices – they bring the whole thing together
- Add chocolate chips or chopped pecans for a twist
- Use a cookie scoop for evenly sized muffins
Tools Needed
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 12-cup muffin tin
- Muffin liners
- Cooling rack
Substitutions + Variations
- Sub melted butter for oil for a richer flavor
- Swap whole wheat flour for half the AP flour
- Add ½ cup chocolate chips or chopped nuts
- Sprinkle coarse sugar on top before baking for crunch
Make Ahead Tips
Make the batter the night before, cover and chill, then scoop and bake in the morning. Muffins also freeze well once baked.
How to Make Sourdough Discard Pumpkin Muffins
Step 1: Preheat your oven and prep the pan
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
Step 2: Mix the wet ingredients
In a large bowl, whisk together:
- 1 cup sourdough discard
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Whisk until smooth and fully combined.
Step 3: Mix the dry ingredients separately
In a separate bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
Step 4: Combine wet and dry
Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold everything together until just combined—don’t overmix!
Step 5: Fill the muffin cups
Scoop the batter evenly into the muffin liners, filling each about ¾ full.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until a toothpick comes out clean.
Step 7: Cool and enjoy
Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely before eating.
Leftovers + Storage
Store muffins in an airtight container at room temp for 2–3 days, or refrigerate up to 5 days. Freeze for longer storage—just thaw or microwave before eating.
Conclusion
These sourdough discard pumpkin muffins are one of those recipes you’ll want to make on repeat. They’re soft, flavorful, and super easy to pull together. If you try them, I’d love to hear how they turned out for you—drop a comment or ask anything if you run into trouble. Happy baking!
