Sourdough Discard Pumpkin Spice Muffins

Sourdough discard pumpkin spice muffins are soft and full of flavor. Spices like cinnamon, allspice and nutmeg, combined with sweet pumpkin puree make these muffins a delightful fall treat. The addition of sourdough discard elevates and deepens the flavors and provides some of the benefits sourdough has to offer.

If you’ve been following me for a while, you may know that fall is my favorite time of year. Of course the big debate is always between apple and pumpkin. And to tell you the truth, I love them both pretty equally. A few of my favorite apple recipes are this spiced apple pecan bread and this healthy apple butter. But anything pumpkin spice is usually my jam. So much so, that I can’t stop using this homemade pumpkin spice creamer in my coffee in the mornings!

These sourdough discard pumpkin spice muffins are the perfect addition to my fall breakfast menu. They are full of warm flavors flavors and are nice and fluffy, thanks to the sourdough discard! They have been a hit in my house and are now one of our favorites.

**UPDATED OCTOBER 13, 2023**

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WHY USE SOURDOUGH DISCARD IN THIS RECIPE?

For almost two years now, I’ve had my beloved sourdough starter. I’ve made so many delicious baked goods and it never disappoints. If you have and maintain a sourdough starter as well, you’ll know that you get a lot of discard. What you may not realize is you don’t have to throw it away! Sourdough discard can be used in so many different ways, like in these sourdough discard pumpkin spice muffins! By adding discard into baked goods, it really adds another level of flavor.

Additionally, sourdough discard provides some of the wonderful benefits regular sourdough has to offer! Sourdough provides beneficial bacteria to whatever you incorporate it into. I have a whole guide talking about sourdough and how to feed and maintain a starter if you’re interested. In short, the natural yeast and lactic acid found in sourdough starters helps to break down what’s called phytic acid. Phytic acid is a component found in gluten and other grains that can be hard digest. By fermenting grains with sourdough, the grains may be easier to digest since that phytic acid has been broken down.

Although these muffins aren’t fermented, the addition of sourdough discard does provide some great gut bacteria, thus making them a little healthier than a traditional muffin recipe!

TOOLS YOU MAY NEED

• Stand mixer or large mixing bowl and hand mixer
• Measuring cups and spoons
• Spatula
• Muffin tin
• Muffin cups

INGREDIENTS FOR PUMPKIN SPICE SOURDOUGH MUFFINS

• All purpose unbleached flour: I always use unbleached flour in my baked goods and especially when feeding my sourdough starter.
• Sugar: Any type of sugar will do. My favorite to use is organic cane sugar, but whatever you have on hand will work great in this recipe!
• Cinnamon: Cinnamon is an essential in all fall baking in my opinion!
• Pumpkin pie spice: Pumpkin spice really makes these muffins. If you want to make your own pumpkin spice blend, this is a great recipe.
• Salt: We have switched to using pink Himalayan salt, but any fine salt works great in this recipe.
• Neutral oil: I typically use olive oil in a lot of my baking because that’s what I keep on hand, but you can use vegetable oil, avocado oil, grapeseed oil or any other neutral oil.
• Apple juice: Apple juice helps keep these muffins moist. You could sub orange juice or apple cider in this recipe.
• Pumpkin puree: You can use store-bought or homemade pumpkin puree.
• Eggs
• Vanilla extract
• Sourdough discard: This of course is an essential in this recipe. I prefer to allow my sourdough discard to come to room temperature before adding it into this recipe.
• Baking soda: Baking soda is added into the muffin batter at the end and helps to create a nice fluffy texture!

INGREDIENTS FOR A CINNAMON CRUMBLE TOPPING

• Cubed butter: Cold cubed butter helps create the crumbly texture to this topping and adds a rich buttery flavor as well!
• Brown sugar: The brown sugar in this crumble gives a nice sweet and caramel flavor.
• Quick cooking oats: Quick cooking oats are smaller than old fashioned oats and provide a nice texture to the crumble topping. You could use old fashioned oats as well.
• All purpose unbleached flour: Again, I prefer to always use unbleached flour in my baking.
• Cinnamon

HOW TO MAKE PUMPKIN SPICE SOURDOUGH MUFFINS

In the bowl of a stand mixer, combine all purpose unbleached flour, sugar, salt, baking soda, pumpkin pie spice and cinnamon. Then add in the sourdough starter, pumpkin puree, oil, apple juice, eggs and vanilla extract and mix until just combined.

Scoop the batter into the muffin tins, filling them about 3/4 way up (use a 1/3 cup measuring cup to fill or an ice cream scoop).

Sprinkle the cinnamon crumble topping onto each muffin using 1-2 tablespoons per muffin, or until you’ve used all of the crumble topping.

Bake 375° for 20 minutes or until toothpick comes out clean.

NOTES

• Place your sourdough discard on the counter and allow it to come to room temperature (about 1-2 hours). The discard will become thinner in texture, which will make it easier to incorporate into your muffin batter.
• If you don’t have pumpkin pie spice, you can use a mixture of cinnamon, allspice, clove and nutmeg, or a combination of any of those to get a similar flavor.
• I like to make my own muffin liners by simply cutting parchment paper into squares that are roughly 6 X 6 inches. These are great because the muffins tend to rise quite a bit. You could, of course, use standard muffin liners, as shown as well!
• These muffins store on the counter for three days and in the refrigerator for up to a week. You can also freeze them, but I would recommend excluding the crumble topping.

Continue to Content

Sourdough Discard Pumpkin Spice Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Sourdough discard pumpkin spice muffins are soft and full of flavor. Spices like cinnamon, allspice and nutmeg, combined with sweet pumpkin puree make these muffins a delightful fall treat. The addition of sourdough discard elevates and deepens the flavors and provides some of the benefits sourdough has to offer.

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Ingredients

Sourdough Discard Pumpkin Spice Muffins

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 tsp pumpkin spice
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup pumpkin puree
• 1/4 cup neutral oil (olive oil)
• 1/4 cup apple juice
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup sourdough discard
• 1 tsp baking soda

Cinnamon Crumble Topping

• 4 tbs cubed butter (cold)
• 1/4 cup brown sugar
• 1/4 cup oats (quick cooking oats)
• 1/2 cup all purpose flour
• 2 tsp ground cinnamon

Instructions

In the bowl of a stand mixer, combine all purpose unbleached flour, sugar, salt, baking soda, pumpkin pie spice and cinnamon.

Then add in the sourdough starter, pumpkin puree, oil, apple juice, eggs and vanilla extract and mix until just combined.

Fill muffin liners 3/4 way up (use a 1/4 cup measuring cup to fill).

Sprinkle the cinnamon crumble topping onto each muffin using 1-2 tablespoons per muffin, or until you've used all of the crumble topping.

Bake 375° for 20 minutes or until toothpick comes out clean.

Notes

Place your sourdough discard on the counter and allow it to come to room temperature (about 1-2 hours). The discard will become thinner in texture, which will make it easier to incorporate into your muffin batter.

If you don't have pumpkin pie spice, you can use a mixture of cinnamon, allspice, clove and nutmeg, or a combination of any of those to get a similar flavor.

I like to make my own muffin liners by simply cutting parchment paper into squares that are roughly 6 X 6 inches. These are great because the muffins tend to rise quite a bit. You could, of course, use standard muffin liners.

These store on the counter for three days and in the refrigerator for up to a week. You can also freeze them, but I would recommend excluding the crumble topping.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 233Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 355mgCarbohydrates 33gFiber 2gSugar 13gProtein 4g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

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CHECK OUT MORE OF MY SOURDOUGH RECIPES

Looking for more sourdough recipes like this? Check these out:

• Sourdough Discard Chicken Strips
• Long-Fermented Sourdough Pretzel Buns
• Chocolate Chip Sourdough Sweet Potato Muffins

Did you make these sourdough discard pumpkin spice muffins? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!