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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.