Last Updated on June 1, 2025 by Nico
Ready in 30 minutes, these sourdough pumpkin muffins are a comforting fall snack. Roasted pumpkin puree is combined with earthly sourdough, maple syrup, and a few simple other simple ingredients.
There are so many ways to use sourdough starter or discard to make quick sourdough bread recipes. You can make sourdough pumpkin bread or sourdough apple muffins (both recipes are ready in under 1 hour.
These pumpkin muffins are simple to make and are perfect for fall. They’re a great way to use up extra sourdough starter and a delicious way to sneak vegetables into you and your loved ones.
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FAQ
These muffins will last 2-3 days on the counter in an airtight container, one week fridge, and you can freeze them for about 3 months.
Walnuts – add about ½ cup of chopped walnuts into the batter before baking.
Chocolate Chips – add a few handfuls (or more) into the batter
Pumpkin Seeds – I like to sprinkle pumpkin seeds on top of the muffins before baking for an added crunch.
Tools
Mixing Bowls
Muffin Tin
Measuring Cups
Wooden Spoon
Ingredients
All-Purpose Flour
Coconut Sugar
Baking Soda
Baking Powder
Pumpkin Pie Spice
Cinnamon
Salt
Sourdough Starter (or discard)
Pureed pumpkin (or butternut squash)
Butter (room temperature)
Eggs
Vanilla
For complete measurements, see the printable recipe card below.
Instructions
To make pumpkin puree, cut a medium pumpkin or butternut squash in half and roast for 45 minutes at 350 degrees Fahrenheit or 180 degrees Celsius. Then scoop out the seeds and use a food processor or immersion blender to puree the roasted pumpkin or squash.
Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Use butter or coconut oil to grease your muffin tin.
Cream together the room temperature butter and coconut sugar using a fork. Add the eggs, sourdough discard or starter, vanilla, yogurt, and pumpkin (or butternut squash) puree.
In a separate bowl, mix together the flour, baking powder and soda, cinnamon, salt, and pumpkin pie spice.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Add the batter to you muffin tin and bake for 15-20 minutes. You can check that it is done by dipping a toothpick or sharp knife into the centre of a muffin – it should come out clean.
Other Quick Sourdough Ideas
No-Wait Sourdough Discard Donuts (3 Variations)
The Simplest Einkorn Banana Bread
Crunchy Sourdough Discard Granola
Dark Chocolate Chip Sourdough Oatmeal Cookies
Naturally Sweetened Sourdough Apple Muffins
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Simple Sourdough Pumpkin Muffins
Ingredients
Method
- To make pumpkin puree, cut a medium pumpkin or butternut squash in half and roast for 45 minutes at 350 degrees Fahrenheit or 180 degrees Celsius. Then scoop out the seeds and use a food processor or immersion blender to puree the roasted pumpkin or squash.
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Use butter or coconut oil to grease your muffin tin.
- Cream together the room temperature butter and coconut sugar using a fork. Add the eggs, sourdough discard or starter, vanilla, yogurt, and pumpkin (or butternut squash) puree.
- In a separate bowl, mix together the flour, baking powder and soda, cinnamon, salt, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the batter to you muffin tin and bake for 15-20 minutes. You can check that it is done by dipping a toothpick or sharp knife into the centre of a muffin – it should come out clean.
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