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–+ servings
Three pumpkin muffins topped with sugar.

Sourdough Pumpkin Muffins

Kate Schat
Use up your sourdough discard to make the perfect Pumpkin Muffins topped with crunchy sugar. Perfect for freezing and meal prep.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Bread, Snack
Cuisine American
Servings 24 muffins
Calories 131 kcal

Equipment

Ingredients
  

  • 2 cups flour see notes
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup granulated sugar
  • 1 cup sourdough discard
  • 1 ½ cups pumpkin puree
  • ½ cup oil like melted coconut oil, melted butter, or olive oil
  • 2 eggs

Instructions
 

  • Preheat oven to 350°F and line two muffin tins with papers.
  • Add all dry ingredients (flour through nutmeg) to a mixing bowl and whisk to combine.
  • Add all wet ingredients (sugar through eggs) to a mixing bowl and whisk to combine.
  • Carefully add dry ingredients to wet and stir to combine, being sure not to over mix. I like to use a Danish dough whisk for batters like this.
  • Use an ice cream scoop to divide the batter evenly into the prepared pans.
  • Bake for 15-20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
  • Remove to a rack to cool completely before storing.

Notes

  • This recipe is for sourdough discard, which is sourdough starter that needs to be fed or isn't active enough for true sourdough bread.
  • I use all-purpose flour for muffins, but you can also use fresh ground wheat. I recommend soft white for baking muffins. Soft never works with yeast, but is perfect for baking with baking powder and soda. Soft red will work but red has a stronger taste than white.
  • If you are using fresh ground wheat, let the batter rest before baking so the batter hydrates. I do this by mixing up the batter and putting in the muffin tin, and then preheating the oven to give the batter a rest before baking.

Nutrition

Serving: 1muffinCalories: 131kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 14mgSodium: 164mgPotassium: 48mgFiber: 1gSugar: 9gVitamin A: 2403IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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