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These sourdough pumpkin muffins are the perfect sourdough quick bread to fill your home and belly with the sweet spices of autumn! Made with read pumpkin puree, sourdough discard, and topped with a buttery oat crumble, they are the perfect sourdough muffins to share with friends and family.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
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There are few troubles in this life that baking cannot heal (unless your trouble is your waistline).
There’s something about stirring a homemade batter filled with a little too much sugar that just makes everything feel like it’s going to be ok. Then your house fills up with bakery aromas and the rest of the family also feels like everything is going to be ok.
Even if your troubles don’t actually improve, you have cookies or muffins or cake, so that’s essentially everything being ok.
The heat is finally getting to me. My back isn’t in the best shape. And my son’s eczema is giving him a really hard time.
So, naturally, we need baked goods.
We’ve done a lot of sourdough strawberry muffins recently, and blueberry and chocolate chips are viable options, but none of those help me forget about the heat.
We needed something with pumpkin. Last week it was sourdough pumpkin bread with a cinnamon sugar topping, so this week it had to be sourdough pumpkin muffins with a streusel topping, because why not?
It’s hard not to forget about the heat when you’re holding a pumpkin-flavored treat.
Sourdough pumpkin muffins are all the best things about autumn: soft and cozy with real pumpkin and warm autumn flavors, and you can’t beat a streusel topping.
Can you leave off the topping? Of course.
Should you leave off the topping? Surely not.
The streusel topping is what makes these sourdough pumpkin muffins extra decadant and bakery fresh. Let me tell you all about them!
Why You’ll Love These Sourdough Pumpkin Muffins
- A delicious way to use sourdough discard. Turn your extra starter into soft, bakery-style muffins everyone will love. Don’t worry if your starter is watery or too weak to rise; these muffins are very forgiving!
- Perfectly soft and moist. Pumpkin purée, butter, and sourdough discard create a tender crumb that stays moist (and never gummy) for days.
- Cozy fall flavors. Pumpkin pie spice, cinnamon, and maple syrup make these muffins warm, comforting, and perfect for autumn.
- Bakery-style streusel topping. A buttery oat streusel adds the perfect crunchy topping to every bite.
- No long fermentation required. These muffins are leavened with baking powder and baking soda, making them quick and easy to prepare with no risk of not rising properly.
- Perfect for breakfast or snacking. Enjoy them warm with coffee, pack them in lunchboxes, or freeze extras for later
Ingredients You’ll Need
These sourdough pumpkin muffins are made with just a few pantry staples you probably have on hand! All you need is:
Pumpkin Muffins
- All-purpose flour – Creates a soft, tender crumb.
- Baking powder – Helps the muffins rise.
- Baking soda – Works with the sourdough discard for extra lift.
- Salt – Enhances the overall flavor.
- Pumpkin pie spice – Adds classic fall flavor.
- Ground cinnamon – Gives the muffins extra warmth.
- Unsalted butter – Adds richness and moisture.
- Cane sugar – Sweetens the muffins while helping create a tender texture.
- Maple syrup – Adds natural sweetness and complements the pumpkin.
- Eggs – Provide structure and richness.
- Pumpkin purée – Keeps the muffins moist and full of pumpkin flavor.
- Vanilla extract – Rounds out the warm spices.
- Sourdough discard – Adds moisture, tenderness, and a subtle tang.
Streusel Topping
- Old-fashioned oats – Add texture and a hearty crunch.
- Cold butter – Creates crumbly, buttery streusel.
- Brown sugar – Sweetens the topping with a hint of caramel flavor.
- Ground cinnamon – Adds warmth.
- Salt – Balances the sweetness.
Ingredient Notes
Use pumpkin purée, not pumpkin pie filling
Pumpkin purée is simply cooked pumpkin without added sugar or spices. Pumpkin pie filling will make the muffins overly sweet and change the flavor.
Sourdough discard works best
This recipe is designed for unfed sourdough discard, but active sourdough starter can also be used with great results.
Pure maple syrup adds rich flavor
Real maple syrup complements the pumpkin and warm spices while adding a subtle sweetness. If needed, honey can be substituted.
Old-fashioned oats make the best streusel
Rolled oats provide the perfect texture for the streusel topping. Pulse them just enough to create smaller pieces while still maintaining a little chew.
How to Make Sourdough Pumpkin Muffins
Step 1: Prepare the oven. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each muffin cup.
Step 2: Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and sugar until smooth. Add the eggs and maple syrup, mixing until fully incorporated. Then add the pumpkin purée, sourdough discard, and vanilla extract, and mix until smooth.
Step 3: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Step 4: Mix the batter. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
Step 5: Fill the muffin pan. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Step 6: Make the streusel topping. Pulse the old-fashioned oats in a small food processor until they are roughly ground but not as fine as oat flour. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. (If you don’t have a food processor, cut the butter into the oats using a fork or pastry cutter.) Stir in the brown sugar, cinnamon, and salt until evenly combined.
Step 7: Top the muffins. Sprinkle a generous spoonful of the streusel evenly over each muffin, gently pressing it into the batter if needed.
Step 8: Bake the muffins. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 9: Cool before serving. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Pumpkin Muffins
- Mix the batter only until the flour is incorporated. Overmixing can make the muffins dense instead of light and fluffy.
- Measure flour with a kitchen scale for the most accurate results.
- Use pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling has extra sugars and spices that won’t work with this recipe.
- Keep the butter cold when making the streusel so it bakes into crisp, buttery crumbs.
- Fill the muffin cups about three-quarters full for nicely domed muffins.
- Check for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs attached.
Variations to Try
Add chocolate chips
Fold ½ cup of chocolate chips into your batter for a rich pumpkin chocolate chip muffin.
Add ginger
Stir a couple of teaspoons of fresh ginger into the batter to enhance the fall flavors.
Add chopped nuts
Stir chopped pecans or walnuts into the batter or sprinkle them over the streusel for extra crunch.
Sprinkle on pepitas
Top the streusel with a handful of pumpkin seeds before baking for added texture and a festive fall look.
Make mini muffins
Divide the batter into a mini muffin pan and reduce the baking time to about 10–14 minutes, checking for doneness with a toothpick.
How to store Sourdough Pumpkin Muffins
Room Temperature
Store cooled muffins in an airtight container for up to 3 days.
Refrigerator
Refrigerate in an airtight container for up to 1 week.
Freezer
Freeze completely cooled muffins in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating
Warm a muffin in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes to refresh the streusel topping.
FAQs Sourdough Pumpkin Muffins
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in these muffins. Since the recipe is leavened with baking powder and baking soda, either active starter or discard can be used.
Can I use homemade pumpkin purée?
Absolutely. Just make sure your homemade pumpkin purée has a similar consistency to canned pumpkin. If it’s very watery, drain off any excess liquid before measuring.
Can I freeze sourdough pumpkin muffins?
Yes! Once completely cooled, freeze the muffins in a freezer-safe container for up to 3 months. Thaw at room temperature or warm them slightly before serving.
Why are my Sourdough pumpkin muffins dense?
Dense muffins are usually caused by overmixing the batter, measuring too much flour, or using expired baking powder or baking soda. Mix only until combined and measure ingredients carefully for the best results.
Can I make these without the streusel topping?
Yes. The muffins are still soft, moist, and flavorful without the streusel, although the topping adds a delicious buttery crunch and extra cinnamon flavor.
For More Sourdough Quick Breads, Try:
More Sourdough Quick Bread Recipes:
- Sourdough pumpkin bread with cinnamon sugar topping
- Lemon blueberry sourdough bread with lemon glaze
- Sourdough strawberry muffins with oat crumble
- Sourdough chocolate chip muffins
- Sourdough strawberry bread with strawberry glaze
- Sourdough discard blueberry muffins
Sourdough Pumpkin Muffins
Ingredients
- 113 grams melted butter (1 stick)
- 150 grams cane sugar (3/4 cup)
- 80 grams maple syrup (1/4 cup)
- 305 grams pumpkin puree (1 1/4 cups)
- 2 eggs
- 2 tsp vanilla extract
- 170 grams sourdough discard (3/4 cup)
- 240 grams all-purpose flour (2 cups)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
For the Crumble Topping:
- 40 grams old fashioned oats (1/2 cup)
- 4 tbs cold butter
- 55 grams brown sugar (2 tbs)
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each muffin cup.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and sugar until smooth. Add the eggs and maple syrup, mixing until fully incorporated. Then add the pumpkin purée, sourdough discard, and vanilla extract, and mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
- Fill the muffin pan: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Make the oat crumble: Pulse the old-fashioned oats in a small food processor until they are roughly ground but not as fine as oat flour. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, cut the butter into the oats using a fork or pastry cutter.) Stir in the brown sugar, cinnamon, and salt until evenly combined.
- Top the muffins: Sprinkle a generous spoonful of the oat crumble over each muffin, gently pressing it into the batter if needed.
- Bake the muffins: Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool before serving: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Need Extra Sourdough help? Check out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
- How to Make Sourdough Starter
You’re Going to Love These Sourdough Pumpkin Muffins
These sourdough pumpkin muffins are so light, fluffy, and full of autumn flavor, they are the perfect treat to serve with breakfast or an afternoon pick-me-up. The best part might just be the buttery oat crumble, so be sure not to skip it! It gives each bite a little extra texture and cinnamon flavor and makes the muffins even more bakery-fresh. Happy baking!
