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–+ servings
A sourdough discard pumpkin muffin on a wooden board with an orange linen.
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5 from 7 votes

Sourdough Discard Pumpkin Muffins

These sourdough discard pumpkin muffins are a quick and easy treat you can make. They're a slightly sweet muffin that goes great with a hot cup of coffee or tea.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 308kcal
Author: Audrey Wood
Cost: $5

Equipment

  • Muffin tin

Ingredients

For the muffins

  • 1 cup canned pumpkin not pumpkin pie mix
  • ½ cup sourdough starter unfed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup vegetable oil or coconut oil
  • ¼ cup milk
  • 2 cups all purpose flour
  • 1 ¼ cups brown sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger

For the topping

  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon

Instructions

  • Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
  • In a large mixing bowl, combine the ingredients for the muffins. Mix with a hand mixer until everything is well combined.
    1 cup canned pumpkin, ½ cup sourdough starter, 1 teaspoon pure vanilla extract, 2 large eggs, ½ cup vegetable oil, ¼ cup milk, 2 cups all purpose flour, 1 ¼ cups brown sugar, 1 ½ teaspoons baking soda, ½ teaspoon salt, ¼ teaspoon ground cloves, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger
  • In a small bowl combine the ingredients for the topping. Mix well with a fork or whisk.
    ¼ cup sugar, ¼ cup brown sugar, ½ teaspoon cinnamon
  • Pour into a lined cupcake tin about ⅔ full. Be careful not overfill or the muffins will spill over while baking.
  • Generously add the topping on top of the muffins with a spoon.
  • Bake for 18 to 20 minutes or until a toothpick comes out clean from the middle.

Notes

Nutritional information is an estimate only.
Tips:
The topping is optional.
I recommend putting a sheet pan under your muffin tray to avoid the topping falling into your oven when getting the muffins out.
You can add in walnuts, pecans, or chocolate chips, if desired.

Nutrition

Serving: 1muffin | Calories: 308kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 121mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3226IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg