Go Back
–+ servings
Featured image of easy sourdough discard pumpkin muffins recipe

Easy Sourdough Discard Pumpkin Muffins Recipe

Porchontheprairie
Nothing says fall quite like a delicious pumpkin flavored treat! These easy sourdough discard pumpkin muffins are a crowd pleaser.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 Muffins
Calories 220 kcal

Equipment

  • ​1 Muffin Tin
  • 1 Large Bowl
  • 1 Medium Bowl
  • Measuring cups

Ingredients
  

  • 7.5 ounces Pumpkin Purée 1/2 of 15oz canned pumpkin puree or 3/4 cup of homemade pumpkin purée - frozen and thawed, or fresh pumpkin puree
  • 2 Farm Fresh Large Eggs room temperature
  • 1/2 cup Sourdough Discard
  • 1/3 cup Avocado Oil
  • 1/3 cup Heavy Cream
  • 1 1/2 cup Sugar
  • 1 3/4 cup Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp All Spice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a muffin tin with cupcake liners or muffin liners, or spray with cooking spray.
  • In a medium mixing bowl, mix together the dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and all spice).
  • In a large mixing bowl, combine the bowl of wet ingredients (pumpkin purée, eggs, sourdough discard, avocado oil, heavy cream, and vanilla). Mix well until blended completely.
  • Add the dry ingredients to the wet ingredients (mix slowly with a stand mixer or hand mixer, be careful not to over mix). Mix until fully combined and no lumps remain.
  • Fill each muffin cup with batter (approximately 1/3 cup).
  • Place the muffins into the preheated oven on the center rack. Bake for 26-30 minutes, be careful not to over cook. Complete the toothpick test - insert a toothpick into the center of the muffin and it if comes out clean the muffins are ready.
  • Let the muffins cool for 5-10 minutes and enjoy!

Notes

Storage​
Allow muffins to cool completely on a cooling rack before placing them in an airtight container for storage. Store muffins at room temperature for up to 3 days, or refrigerator for up to a week. Freeze for longer storage. Frozen muffins will last up to 2 months (flash freeze before placing in a freezer safe bag or container.)
 
Substitutions
  • Coconut oil or canola oil can be used instead of avocado oil.
  • Cardamom can be used instead of all spice.
  • Note - pumpkin pie filling cannot be substituted for the pumpkin puree.
 
Hint - This batter can easily be used for sourdough pumpkin bread recipes. Simply bake this batter in loaf pans, instead of muffin tins, for a tasty pumpkin spice bread!

Nutrition

Serving: 1MuffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gFiber: 2gSugar: 16g
Keyword Easy Sourdough Discard Pumpkin Muffins Recipe
Tried this recipe?Let us know how it was!