Sourdough Pumpkin Muffins Recipe: Soft-Spiced, Tangy Fall Treat

There’s something comforting about using up the last bit of sourdough discard, especially when it turns into something golden and spiced like these muffins.

These sourdough pumpkin muffins come together fast, and they stay soft for days. You’ll taste the pumpkin right away, then get the warm nudge of cinnamon, ginger, and cloves—just enough to remind you why fall baking feels so steady and familiar.

You’ll learn exactly how to work with sourdough discard in muffins, how to balance moisture and spice, and why this recipe works so well for breakfast or snack.

This recipe helps you use up discard without wasting or rushing into another loaf. And the pumpkin brings moisture that keeps them tender longer than most quick breads.

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These Sourdough Pumpkin Muffins Work

You don’t need a bubbly starter or a big rise window. This recipe uses unfed sourdough discard from the fridge. That tang adds depth without changing the texture.

The batter relies on canned pumpkin purée, which helps lock in moisture without needing yogurt or buttermilk. You’ll get a muffin that feels rich, but isn’t heavy.

Spices matter more here than in other fall bread recipes. Because discard can mellow out sweetness, I use a careful mix of cinnamon, nutmeg, ginger, and cloves. It gives the muffins a steady warmth without being sharp.

If you’re baking with leftover pumpkin and want something that fits alongside sourdough pumpkin scones or sourdough pumpkin cookies, this recipe fills that middle ground.

Try it once, and it’ll become one of your go-to sourdough discard muffin recipes.

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Ingredient Notes: How Each Part Plays a Role

Start with the right kind of pumpkin. Use canned pumpkin purée, not pie filling. The plain purée helps control sweetness and moisture.

Use discard straight from the fridge. It doesn’t need to be bubbly or active. I’ve tested both fed and unfed versions, and the unfed one bakes up with a cleaner crumb.

The spice blend is based on what I use in my pumpkin muffins, but with a touch more nutmeg to offset the sourdough.

A mix of brown and white sugar keeps the crumb soft while giving it that slight caramel undertone. I’ve used only brown sugar before, but I find the muffins brown more evenly with both.

You can use either melted butter or oil. Butter brings flavor. Oil keeps the crumb smoother on day two. I’ve baked it both ways and usually reach for oil if I plan to freeze some.

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Baking Advice from My Notebook: Stir Gently and Don’t Overfill

The batter should feel slightly thick but scoopable. It might look a bit lumpy, and that’s fine. Overmixing will give you dense muffins. Stop stirring when you don’t see dry flour.

Fill the muffin tins about ¾ full. If you add too much, they’ll dome too high and crack unevenly. If you want that bakery-style top, a pinch of cinnamon sugar adds texture without making them overly sweet.

You’ll know they’re done when the tops spring back slightly. Check at 18 minutes, but don’t open the oven too early.

If you’re deciding between these and pumpkin chocolate chip muffins, ask yourself: do you want soft spice or rich add-ins? I’ve made both in the same week, and I reach for the sourdough version when I want something lighter with tea or coffee.

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Storage and Freezing Tips That Keep Texture Intact

Let the muffins cool on a wire rack before storing. A sealed container works well for up to three days at room temperature. If your kitchen runs humid, slide in a dry paper towel to catch excess moisture.

For longer storage, freeze them individually. Wrap in parchment or place in a zip bag with the air pressed out. Reheat gently in the microwave or oven. They hold up well, even after two weeks in the freezer.

For something a little more indulgent, split them and spread a little maple cream cheese or softened butter on top. If you love pumpkin cream cheese muffins, this is a quieter, more everyday version without the filling.

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Comparison Corner: Butter vs Oil in Sourdough Muffins

I’ve tested both in this exact recipe. Butter gives a muffin that smells like pie crust when warm. The flavor stands out, especially on the first day.

Oil wins in moisture. The crumb stays softer by day two and doesn’t dry out as fast.

In my own baking notes, I switch depending on the week. For brunch trays, I use butter. For freezing ahead, I stick with oil. Choose based on how soon you plan to serve them.

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Ways to Serve These Sourdough Pumpkin Muffins

These muffins pair well with strong coffee or black tea. The warmth in the spices stands out best without milk-heavy drinks.

If you’re planning a weekend breakfast spread, mix them in with other fall bread recipes like sourdough apple muffins or pumpkin oat muffins.

You can also tuck one into a lunchbox, wrap it in wax paper, and it stays soft by midday. I’ve packed them for fall hikes and road trips more times than I can count.

To dress them up, try a light maple glaze or a quick spread of cinnamon butter. But they hold up well on their own too—no frills needed.

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Pin It and Share Your Bake

These muffins come together in under 30 minutes, use up sourdough discard, and bring out the best in pumpkin spice. They’re soft, lightly tangy, and easy to freeze or pack.

Save this recipe to your fall Pinterest board and keep it in your rotation. And if you try it, drop a comment below—I’d love to hear how yours turned out or how you like to serve them.

We’re building a space for home bakers to share tips and ideas. Your feedback helps shape every recipe I share.

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