Pumpkin Muffins with Sourdough Discard
There’s something about pumpkin muffins baking in the oven on a cool autumn morning. The smell of pumpkin spice fills the kitchen, and it just feels like fall.
If you bake sourdough, you probably have a jar of discard in your refrigerator that you’re always looking for ways to use. These pumpkin muffins with sourdough discard are a delicious way to put it to good use!
I wanted muffins that are moist, full of pumpkin spice flavor, and not too heavy. The sour cream helps keep them tender, while coconut oil adds moisture. A little orange juice brightens the pumpkin flavor, and dark brown sugar gives them that rich sweetness that goes so well with pumpkin spice.
This recipe makes about 18 muffins, so there are plenty to enjoy now and freeze for later. Whether you have one with your morning coffee or save one for an afternoon treat, these are a lovely addition to your fall baking.
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Yield: About 18 muffins
The Best Pumpkin Muffins with Sourdough Discard
Ingredients
Dry Ingredients
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
Wet Ingredients
⅓ cup coconut oil, melted and cooled slightly
1 cup (240 g) unfed sourdough discard, at room temperature
1 cup 100% pure pumpkin purée (not pumpkin pie filling)
½ cup sour cream
¼ cup orange juice
2 large eggs
¾ cup dark brown sugar, packed
1 teaspoon vanilla extract
Butter for greasing the muffin tins
Tip: Use refined coconut oil for a neutral flavor or unrefined coconut oil if you enjoy a hint of coconut.
Instructions
1. Prepare the Oven and Muffin Tins
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients
In a large bowl, combine the melted coconut oil, sourdough discard, pumpkin purée, sour cream, orange juice, dark brown sugar, eggs, and vanilla extract.
Using an electric hand mixer, blend everything together until the mixture is smooth and well combined. Set the hand mixer aside for now.
4. Combine the Batter
Pour the dry ingredients into the bowl with the wet ingredients. Use a spoon or dough whisk to mix everything together, stirring just until the flour disappears. Be careful not to overmix the batter.
Baker’s Note: I like to use a spoon or dough whisk to mix the dry ingredients into the wet ingredients before using the electric hand mixer again. It keeps the flour from puffing up into the air… unless you enjoy a little flour cloud in your kitchen!
5. Bake the Muffins
Divide the batter evenly among your buttered muffin cups, filling each about ¾ full.
Bake at 375°F (190°C) for 20–25 minutes, or until the muffin tops spring back when gently pressed and a toothpick inserted into the center comes out clean.
Ovens can vary, so start checking around the 20-minute mark.
6. Cool and Serve
Let the muffins cool in the pan for about 10 minutes. Gently run a butter knife around the sides, then transfer the muffins to a wire cooling rack to finish cooling.
Enjoy them warm or at room temperature with your morning coffee, as an afternoon snack, or whenever you’re in the mood for a little pumpkin spice!
To freeze any extras, let them cool completely before storing them in a freezer-safe container or bag.
Happy baking from Blooming Harbor!
A little warmth from my kitchen to yours.
Tools I Used for This Recipe (Affiliate Links Below)
Here are the kitchen tools used to make these pumpkin muffins. If you need any of these items, you can compare options at Amazon and Walmart to find what works best for you.
- Muffin Tin – For baking the muffins. Amazon (Paid Link) | Walmart
- Pyrex Glass Mixing Bowl – For preparing the batter. Amazon (Paid Link) | Walmart
- Dough Whisk – For combining ingredients. Amazon (Paid Link) | Walmart
- Electric Hand Mixer – For blending wet ingredients. Amazon (Paid Link) | Walmart
- Measuring Cups – For dry and wet ingredients. Amazon (Paid Link) | Walmart
- Measuring Spoons – For spices and leaveners. Amazon (Paid Link) | Walmart
- Cooling Rack – For cooling muffins evenly. Amazon (Paid Link) | Walmart
Shopping Tip: I like to give you options! Compare prices, sizes, and reviews at both stores to find what works best for you.
More from Blooming Harbor
If you love baking with pumpkin, you might also enjoy my Ultimate Mega Oat-Heavy McIntosh Apple Crisp, with its buttery oat topping and sweet, tender apples. It’s another cozy recipe to make when the weather turns cooler.
Have more sourdough discard to use up? Try my Blueberry Lemon Cream Cheese Sourdough Bread for a delicious combination of blueberries, lemon, and cream cheese.
And when you’re ready to step away from the kitchen for a little inspiration, explore my Daily Encouragement posts. Sometimes a little reminder is all we need to slow down, take a breath, and find something good in the day.