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How to Make Sourdough Pumpkin Muffins.

Last updated on January 31st, 2024 at 03:55 pm

Embrace all the cozy flavours of Fall with these delightful sourdough pumpkin muffins. With the warmth of cinnamon, nutmeg, and the earthy sweetness of pumpkin, each bite is moist, comforting, and fragrant. The sourdough discard adds a subtle complexity to the texture and a depth of flavour that elevates these muffins to a whole new level. Whether enjoyed as a breakfast treat or a festive snack, these muffins are a perfect way to celebrate the harvest season.

Pumpkin muffins stacked on a cake plate.

Understanding Sourdough Discard

We love using sourdough discard in a lot of our baking recipes, and these sourdough pumpkin muffins are no exception. Sourdough discard refers to the portion of sourdough starter that is removed and discarded during the feeding process, usually before a new feeding. While it may seem like waste, sourdough discard is a versatile ingredient with notable health benefits. Rich in prebiotics and probiotics, sourdough discard promotes gut health by supporting a diverse and balanced microbiome. The fermentation process in sourdough enhances the bioavailability of nutrients, making it easier for the body to absorb essential vitamins and minerals.

Additionally, sourdough discard contains lactic acid, which has anti-inflammatory properties and may contribute to a healthier immune system. Incorporating sourdough discard into recipes like muffins, pancakes, waffles, and crackers not only reduces food waste but also adds a nutritional boost to your diet. Embracing this sustainable practice can be a flavourful and health-conscious way to enjoy the benefits of sourdough beyond just the delicious bread it produces.

Tools You’ll Need:

Ingredients:

All the ingredients tabled in bowls for the sourdough pumpkin muffins.
  • Note: If you don’t have white spelt, feel free to replace it with whole-grain spelt or whole wheat.

Sourdough Pumpkin Muffins – The Mixing Process

    Total Formula & Bakers Percentage:

    WeightIngredientBakers %
    150 gramsAP Flour80%
    37 gramsWhite Spelt Flour20%
    2 gramsPumpkin Spice1%
    7 gramsBaking Powder4%
    6 gramsSalt3%
    50-55 gramsOne Egg (room temperature)23%
    97 gramsButter (melted)52%
    56 grams Brown Sugar30%
    84 gramsGranulated Sugar45%
    4 gramsVanilla Extract2%
    97 gramsSourdough Discard52%
    281 gramsPumpkin Puree150%
    ToppingRoasted Pumpkin Seeds

    Tips for Successful Sourdough Pumpkin Muffins:

    • Do not overmix your batter or the muffins will come out dense, we want them nice and fluffy! Mix the batter just until the dry ingredients are incorporated. It’s okay if there are a few lumps.
    • Use proper measuring equipment. Baking is a science, and accurate measurements matter. Use measuring cups and spoons designed for dry or wet ingredients as appropriate, and level off the ingredients for precision.
    • Fill the muffin cups about two-thirds to three-fourths full. Overfilling can cause the batter to spill over, and underfilling may result in unevenly sized muffins.
    • Ingredients like eggs and milk are often best used at room temperature. Cold ingredients can lead to uneven mixing and affect the final texture.
    • Grease your muffin tin! Even if you’re using paper liners, it’s a good idea to lightly grease the muffin tin to prevent sticking.

    Serving and Storing Your Muffins:

    • Of course, your sourdough pumpkin muffins can be enjoyed as is, but we love to cut them in half and add some butter and jam. A little nut or seed butter would also complement the flavours nicely!
    • Store your muffins in an air-tight container or reusable storage bag for 3-4 days at room temperature, or pop them into a freezer-safe storage bag and freeze them for up to 6 weeks to preserve freshness and flavour.

    Final Thoughts:

    muffin batter in the tin before baking.
    Print
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    How to Make Sourdough Pumpkin Muffins.


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    5 from 1 review

    • Author: MJD
    • Total Time: 45 minutes
    • Yield: 12 Muffins 1x

    Description

    Embrace all the cozy flavours of Fall with these delightful sourdough pumpkin muffins. With the warmth of cinnamon, nutmeg, and the earthy sweetness of pumpkin, each bite is moist, comforting, and fragrant. The sourdough discard adds a subtle complexity to the texture and a depth of flavour that elevates these muffins to a whole new level. Whether enjoyed as a breakfast treat or a festive snack, these muffins are a perfect way to celebrate the harvest season.


    Ingredients

    Scale
    • 150g (1 1/2 cups) AP Flour    
    • 37g (1/4 cup) White Spelt (sub. whole wheat, whole spelt, or AP flour if you don’t have white spelt)
    • 2g (1tsp) Pumpkin Spice
    • 7g (1 1/2tsps)  Baking Powder
    • 6g (1tsp) Kosher Salt
    • 97g (7tbsps) Butter (melted)
    • 56g (1/4cup) Brown Sugar
    • 84g (1/2cup) Granulated Sugar
    • 1 Egg (room temperature)
    • 4g (1tsp) Vanilla Extract
    • 97g (1/3cup) Sourdough Discard 
    • 281g (1 1/4cups) Pumpkin Puree 
    • Roasted Pumpkin Seeds (Optional topping) 

    Instructions

    1. Preheat oven to 375°F.
    2. In a small bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
    3.  In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
    4. Add in the vanilla and egg and whisk until smooth.
    5. Add in the sourdough discard and pumpkin puree and mix until fully combined.
    6. Gently fold the dry ingredients into the wet ingredients until just combined.
    7. Using a spoon or ice cream scoop, fill the greased muffin tin (or muffin cups) about 2/3 of the way full. Sprinkle with toasted pumpkin seeds if using. 
    8. Bake for 20-25 minutes or until a toothpick comes out clean.
    9. Wait 3-5 minutes and then remove muffins from the tin and rest them on a cooling rack.
    • Prep Time: 20 min
    • Cook Time: 25 min
    • Category: Baking
    • Method: Baking
    • Cuisine: American



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