Last Updated on March 21, 2025 by Kiersten James, BS, RN
Learn to make delicious sourdough pumpkin muffins to warm those little bellies and use up some extra sourdough starter.
If you are looking for the perfect pumpkin muffins and want to incorporate your sourdough starter, I am so glad you’re here!
This recipe is one that is often requested on cozy Sunday mornings and confidently takes the place for an easy on-the-go breakfast.
Simply The Best – There I said it!
These are the BEST sourdough pumpkin muffins you’ll ever taste. They are soft, moist, and the perfect combination of sweet and spice leaving no choice but to ingest all of the cozies and comforts of fall.
After you try it once, you’ll be making this recipe over and over again.
Fresh Pumpkin VS Store Bought Pumpkin
Do you have to use fresh pumpkins to achieve the perfect sourdough pumpkin muffins? Not at all!
While a canned pumpkin puree is a dependable November pantry staple, it’s also great to eat what you grow or support local farmers.
Either way, this sourdough pumpkin muffin recipe can be made with fresh pumpkin puree or store bought pumpkin puree and do just fine.
How to Make Sourdough Pumpkin Muffins
Equipment:
- Stand Mixer or Hand Mixer
- Muffin Pan
- Measuring Cups and Spoons
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup lightly packed brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup sourdough starter
- 1/2 cup melted unsalted butter
- 3 table spoons plain greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
BAKING INSTRUCTIONS
Preheat your oven to 350°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate bowl combine the pumpkin puree, sourdough starter, melted butter, eggs, brown sugar, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix.
Spoon the batter into the muffin cups, filling each about 2/3 up the muffin liners. Pro Tip: A small ladle or ice cream scoop makes filling the muffin cups effortless
Bake for 30-35 minutes. Use a toothpick to pierce through the center of the muffin to make sure it comes out clean without any uncooked batter.
Allow the muffins to cool in the muffin tin before transferring them to a wire rack to cool completely.
WHAT TO SERVE WITH SOURDOUGH PUMPKIN MUFFINS
Serve warm with fresh butter, cream cheese frosting, or enjoy the muffins plain. They’re that good!
STORING/FREEZING SOURDOUGH PUMPKIN MUFFINS
Store any leftover sourdough pumpkin muffins in an airtight container or cake dome. They should keep well for 4 to 5 days however ours are usually gone by the second or third day.
If freezing, wrap muffins individually with plastic wrap and then in a freezer bag. Reheat in the oven or toaster oven at 350 F for about 20 minutes or until warm.
SOURDOUGH BREAKFAST RECIPES
Sourdough Pumpkin Waffles With Discard
Sourdough Apple German Pancakes (Dutch Babies)
Sourdough Buttermilk Belgian Waffles
Sourdough Pumpkin Muffins
Learn to make delicious sourdough pumpkin muffins to warm those little bellies and use up some extra sourdough starter.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup lightly packed brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Wet Ingredients:
- 1/2 cup sourdough starter
- 1/2 cup melted unsalted butter
- 3 table spoons plain greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat your oven to 350°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a separate bowl combine the pumpkin puree, sourdough starter, melted butter, eggs, brown sugar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix.
- Spoon the batter into the muffin cups, filling each about 2/3 up the muffin liners. Pro Tip: A small ladle or ice cream scoop makes filling the muffin cups effortless
- Bake for 30-35 minutes. Use a toothpick to pierce through the center of the muffin to make sure it comes out clean without any uncooked batter.
- Allow the muffins to cool in the muffin tin before transferring them to a wire rack to cool completely.
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