These easy sourdough pumpkin muffins are absolutely delicious! These muffins are moist, full of pumpkin flavor, soft, and easy on the gut because of the fermentation. I know some people hate the word moist, but honestly it’s the best description and the only way I like my baked goods! These muffins are my kids favorite snack right now and they’re also perfect for breakfast with eggs, sausage, or bacon! Enjoy!

Some benefits of sourdough:

1. It’s easier to digest. The long fermentation breaks down a lot of the starches, which means it’s already starting the digestion process for you. Also, it’s usually easier to digest even for those that are sensitive to gluten.
2. It’s filled with probiotics & amazing nutrients. It has probiotics and lactic acid from the fermentation process. The probiotics are good for your gut and the lactic acid also helps you to break it down and digest it.
3. It’s lower glycemic since it’s a fermented food. That means it doesn’t cause as much of a blood sugar spike when you eat it.

What you need to make these easy sourdough pumpkin muffins + substitutions:

• Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in these pumpkin muffins the same. You can also use a neutral flavored oil as well.
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
• Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. I love to make my own, here’s how I do it!
• Eggs- The egg helps to bind the recipe and really helps give it taste and texture.
• Canned pumpkin- Canned pumpkin is obviously required for this one. Make sure to get pure canned pumpkin and not pumpkin pie filling (although that would taste delicious too).
• Whole milk- Adds a softness to the batter, you can use a dairy free alternative if you’d like.
• Sourdough discard- This is what gives them that depth of flavor which you won’t notice, but also the gut healthy benefits!
• All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
• Pumpkin pie spice- Definitely required to give it that spice and flavor! If you don’t have any, you could always make your own at home.
• Baking powder- Helps these muffins rise nicely.
• Baking soda- Helps to produce light and perfectly cooked pumpkin bread.
• Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!

If you love these, you may also love:

• Brown Butter Sourdough Brownies
• Chocolate Chip Pumpkin Bread
• Easy Pumpkin Bread Recipe

Alright, let’s get to making the recipe! Enjoy friends!

Print Recipe

5 from 3 votes

Easy Sourdough Pumpkin Muffins

These easy sourdough pumpkin muffins are absolutely delicious! These muffins are moist, full of pumpkin flavor, soft, and easy on the gut because of the fermentation. I know some people hate the word moist, but honestly it's the best description and the only way I like my baked goods! These muffins are my kids favorite snack right now and they're also perfect for breakfast with eggs, sausage, or bacon! Enjoy!

Course: Dessert

Keyword: dessert, easy dessert, fall, fall baking, fall dessert, muffins, pumpkin, pumpkin muffin

Servings: 15

Ingredients

• 8 tbsp unsalted butter melted
• 1 cup cane sugar
• ½ cup brown sugar light or dark
• 2 eggs
• 15 oz can pure pumpkin
• 2 tbsp whole milk
• 2 tsp vanilla extract
• ⅓ cup sourdough starter (discard)
• 1¾ cups all purpose flour spooned and leveled
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp sea salt
• 2-4 tbsp brown sugar for topping

Instructions

• Preheat your oven to 375F degrees.
• In a medium mixing bowl, add in melted butter and both sugars. Mix with a whisk until they're well combined.
• Next, add in the eggs, pumpkin, milk, and vanilla extract. Whisk until combined. Then pour in the sourdough discard and whisk again until fully combined.
• After that, add in the flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Using a rubber spatula, fold the ingredients in until everything is fully incorporated. Don't over mix.
• Optional step: You can let this batter sit on the counter for 1-4 hours before scooping and baking to get the benefit of the fermentation from the sourdough! It just makes them easier to digest!
• Spray your muffin tin with avocado oil or coat it with butter. Scoop the muffins into the tin and fill about ¾ of the way. This recipe makes about 15-16 muffins so you can do 2 pans or 2 batches.
• Sprinkle each muffin with a sprinkle of brown sugar if you'd like. Then bake for 18-22 minutes until the muffins are set but soft.
• Let cool in the pan for 10 minutes and then store on a cooling rack and enjoy!

Notes

For Storing: Store in and airtight container on the counter for up to 3 days.

For Freezing: Wrap each muffin with plastic wrap and store in a freezer bag in the freezer. To thaw, place on the counter top and thaw until they reach room temperature.