The Best Pumpkin Sourdough Muffins Recipe

Last Updated on September 3, 2023 by Gabby Hatten

August through November is prime pumpkin spice season. Truth is, there isn’t much in the baking world that can’t be made better by a pumpkin pie spice twist! For this pumpkin sourdough muffins recipe, it’s a great way to use up any extra sourdough starter (more on this next) you may have. They have a moist- yet fluffy texture, fantastic flavor, and are topped with a delicious crumb and pumpkin seed mixture that really puts it above the rest.

Sourdough Starter Explained

Sourdough starter is a healthy, natural, levain. Once I started my sourdough journey I completely stopped using commercial yeast. It’s also not just for bread! You can use it for anything you’d normally use yeast in.  Learn how to make your own sourdough starter here. I love to use sourdough in all my baking because of its health benefits (easier to digest) and unique flavor. For this recipe you can use active sourdough starter or sourdough starter discard. Want to make this recipe but don’t have any sourdough? You can substitute applesauce instead.

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Sourdough Pumpkin Muffins Ingredients

For this easy recipe you will need these simple ingredients-

  • all purpose flour (I use a mixture of all purpose and bread flour)
  • brown sugar
  • sugar
  • pumpkin puree (I use this organic option from Thrive)
  • baking soda
  • butter 
  • sour cream
  • sourdough starter 
  • salt
  • egg
  • allspice
  • cinnamon
  • clove
  • nutmeg
  • vanilla extract (maple syrup or raw honey)

Crumb Topping Ingredients

  • brown sugar
  • flour
  • butter
  • organic pumpkin seeds
pumpkin sourdough muffins ingredients
pumpkin sourdough discard muffins

Helpful Kitchen Utensils

Pumpkin Sourdough Muffins Assembly

Pre-heat your oven to 425. This pumpkin sourdough discard muffins recipe can simply be put together by measuring out your dry ingredients in one bowl, and your wet ingredients into the other. The only outside step is to melt your butter prior to adding. I personally like to add my wet ingredients to the bowl of a stand mixer, and my dry ingredients in a separate, large bowl. Using a whisk attachment, I combine the wet ingredients before slowly adding the dry to create the muffin batter. Once combined, scoop your batter into your muffin tin lined with muffin liners or greased to prevent sticking. Add your crumb topping and pumpkin seeds. Bake for 10 minutes, then lower your oven temp to 350 and bake for another 15. Let cool on a wire rack before eating.

Looking for more sourdough recipes?

pumpkin sourdough muffins

Pumpkin Sourdough Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 ¼ cup flour
  • ½ cup brown sugar
  • cup sugar
  • ½ cup pure pumpkin puree
  • ½ tsp baking soda
  • 2 tbsp butter melted
  • 65 g sour cream
  • 65 g sourdough
  • 1 egg
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp clove
  • 1 tsp cinnamon
  • 1 tsp vanilla extract honey or maple syrup

Crumb Topping

  • 2 tbsp butter melted
  • cup brown sugar
  • cup flour


  • Pre-heat oven to 425℉
  • Melt your butter.
  • Measure out wet ingredients into bowl of stand mixer with whisk attachment.
  • Mix until just combined.
  • Measure out dry ingredients into large bowl.
  • Turn mixer on low speed, slowly add dry ingredients.
  • Mix until combined. do not over mix
  • Add muffin liners to muffin tin.
  • Use a spoon to scoop muffin batter into your muffin pan.
  • You will get 6 jumbo muffins or 9 regular muffins.

Crumb Topping

  • melt your butter in a small bowl
  • add the brown sugar and flour
  • mix well with a fork or your fingers.
  • sprinkle on top of muffins, gently pressing down.
  • lastly, sprinkle pumpkin seeds on top.
  • Bake at 425° for 10 minutes
  • Lower your oven to 350℉ and bake for an additional 15 minutes.
  • Let cool on wire rack before serving. Enjoy!

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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