Easy Sourdough Discard Pumpkin Muffin Recipe
Last Updated on July 5, 2025 by Jamie Saechao
These easy sourdough pumpkin muffins are dripping with fall flavor.
Soft, moist, and bursting with pumpkin, these simple muffins are a one-bowl recipe, making them a quick breakfast side with easy cleanup.
These pumpkin muffins are so mouth-watering my kids devoured almost all of them within an hour of baking! They are a great way to use up extra sourdough discard.
If you love sourdough discard recipes try my famous chocolate chip cookie recipe, banana bread, or this simple sourdough crepe recipe.
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Why You’ll Love Them:
These pumpkin muffins are quick and easy to make, perfect for us busy moms. Here are a few other reasons why you’ll love them:
-Dry and wet ingredients are mixed in the same bowl, making cleanup much easier (a great recipe for kids!).
-Pumpkin spice gives these muffins that irresistible autumn flavor we all know and love.
-These muffins are incredibly soft and moist, due to the canned pumpkin, eggs, and sourdough discard.
-Sourdough discard gives these muffins just a bit of tang, without being overwhelming.
-This recipe is fast: the muffins need just 16-20 minutes to bake.
What Is Sourdough Discard?
A sourdough starter must be fed food and water to maintain the bubbly, active state it needs to be in to make bread rise.
Sourdough discard is simply the extra sourdough starter that is removed from the sourdough starter when feeding it.
You can easily maintain a sourdough starter by keeping it in an airtight container in the fridge and feeding it only when you want to bake bread. But if you love the flavor of sourdough, you’ll enjoy using discard in baked goods.
You will need a full cup of sourdough discard for this recipe, so be sure to feed your starter enough flour and water.
Ingredient Notes
See recipe card for all ingredients!
This recipe features a few simple ingredients:
- Canned pumpkin puree: Use real pumpkin puree, not pumpkin pie filling (You can also use homemade pumpkin puree).
- Sourdough starter discard: I have only made this recipe with discard, but active sourdough starter will work too
- Melted butter: you can sub oil if you wish
- White sugar for sweetness
- Vanilla extract: I put in two teaspoons for extra flavor, you can reduce the amount if you like.
- 1- 2 tsp pumpkin pie spice: The warm spices in pumpkin pie spice accentuate the tang of sourdough discard perfectly!
Optional: 1 cup regular or mini chocolate chips, yum!
More sourdough discard recipes: chocolate chip cookies, simple crackers, quick pancakes and waffles.
How To Make Sourdough Discard Pumpkin Muffins
To make these delectable sourdough muffins, first pre-heat the oven to 350 degrees. Prepare your muffin tins by lining them with cupcake liners.
(These muffins tend to stick, so if you’d like, give the cupcake lines a quick once over with non stick spray).
In a large bowl, combine the sourdough discard, pumpkin, eggs, sugar, melted butter, and vanilla. Mix well until thoroughly combined. Next, add in the dry ingredients and stir until just combined. Do not overmix.
Add chocolate chips if you’d like, and give the batter a swirl with a rubber spatula. Next, fill each cupcake liner 3/4 of the way full with muffin batter.
Bake for 17 to 20 minutes or until a toothpick comes out clean, then transfer to a cooling rack. (Oven temperatures vary, ours took 20 minutes to fully bake).
Topping Ideas
You can elevate the fall flavors in these muffins by adding pumpkin seeds to the top (or sprinkled in the batter), adorning them with cream cheese frosting, or adding chocolate chips to the mix!
Recipe Tips
- This recipe was created with sourdough discard. To use active starter, stir the starter down before adding to the mix.
- Substitute melted coconut oil or avaocado oil for the butter if desired.
- Miniature chocolate chips make an excellent addition to these pumpkin sourdough muffins!
For more cozy fall recipes try these popcorn balls or easy homemade kettle corn!
How To Store
Store these muffins in an airtight container and consume them within a week.
For more extended storage, freeze these sourdough muffins in a freezer-safe bag for up to three months. Thaw at room temperature and enjoy!
Faq’s
Overmixing can cause muffins to become heavy or dense. Make sure to mix until just incoporated.
Yes, wrap them in plastic wrap and frozen for up to three months.
These moist sourdough muffins have a unique tang, fluffy texture, and nostalgic fall flavor. Add in a cup of dark chocolate chips to turn them into a decadent treat. They are the perfect way to use up sourdough discard this autumn!
Please let me know in the comments if you try this recipe and love it!
Easy Sourdough Discard Pumpkin Muffins
Equipment
- 1 Large Bowl
- 1 spatula, hand held mixer or stand mixer
- 1 muffin tin
- 1 cupcake liners
Ingredients
- 1 cup sourdough discard
- 2 cups pumpkin puree
- 3 eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla
- 1/2 cup melted butter slightly cooled
- 2 cups all purpose flour
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1.5 tsp baking soda
- .5 tsp salt
- 1 cup chocolate chips Optional
Instructions
- Preheat the oven to 350 degrees F. Line two muffin pans with cupcake liners. To prevent sticking, spray the cupcake liners with non stick spray (optional).
- Mix together the discard, eggs, pumpkin puree, sugar, butter and vanilla thoroughly.
- Add in the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Mix until just combined (do not over beat).
- Fold in chocolate chips (optional).
- Scoop the dough into the cupcake liners, filling about 2/3 of the way full.
- Bake for 16-20 minutes or until an inserted toothpick comes out clean.
